Smothered chicken with creamed spinach, bacon and mushrooms is a generous dinner built around four chicken portions and a layer of creamy, cheesy toppings. The spinach brings a soft garlic flavor, the mushrooms add browned edges, and the bacon gives each serving a little crunch. A slice of Pepper Jack melts over everything during the last part of baking.
The chicken goes into the oven first. While it starts cooking, you make the spinach and mushrooms on the stove, then bring everything together in the baking dish. That overlap keeps the preparation moving without asking you to finish all the toppings before the oven is even on.
Before the oven goes on
Set out a 9×13-inch baking dish, two skillets, and an instant-read thermometer. The separate skillets let you keep the spinach sauce gentle while giving the mushrooms enough heat to brown. If you only have one skillet, brown the mushrooms first, transfer them to a bowl, then make the spinach in the same pan.
The full amounts are in the recipe card. A few ingredient details are worth sorting out before you begin:
- Chicken: use 1½ pounds of boneless, skinless breasts, about four small breasts or two large ones halved. Similar thickness matters more than identical shapes, since you want the portions to finish at roughly the same time.
- Spinach: the recipe uses 10 ounces of fresh spinach. It looks like a large pile before cooking, but shrinks quickly in the skillet. Wash it if needed and dry it well so extra water does not dilute the sauce.
- Two cheeses: ⅔ cup shredded mozzarella melts into the creamed spinach. Four slices of Pepper Jack, or Monterey Jack with jalapeños, go on top of the chicken.
- Bacon: start with four cooked slices and chop them into small pieces. They should be ready to scatter over the spinach when the chicken comes out for its toppings.
- Mushrooms: slice the 4 ounces fairly evenly. Thin, consistent slices are easier to brown than a mixture of very thick and very thin pieces.
- Half-and-half: the â…” cup goes into the spinach sauce with four minced garlic cloves. Keep it separate from the oil used for the mushrooms.
Give the chicken its head start
Heat the oven to 375°F and butter the baking dish with the tablespoon of butter. Pat the chicken dry, then season both sides with salt, ¼ teaspoon lemon pepper, and ¼ teaspoon paprika. Arrange the portions in one layer, leaving a little space between them.
Bake uncovered for 15–20 minutes while you prepare the toppings. This first bake is only a head start; the chicken returns to the oven after the spinach, bacon, mushrooms, and cheese are added. Keep the baking dish nearby so assembly is simple when the timer sounds.
Make the creamy layer
Heat one tablespoon of vegetable oil in a large skillet over medium heat. Add the spinach, cover, and let it wilt for about 1–2 minutes. Turn it through the pan as needed so the leaves underneath and on top cook evenly.
Stir in the minced garlic and half-and-half. Once the mixture reaches a gentle boil, add the mozzarella and stir as it begins to melt. Lower the heat and keep stirring for another 30 seconds to a minute, until the mixture looks creamy and evenly combined. Season with salt to taste, then take it off the heat.
Keep this mixture at a gentle heat rather than a hard, prolonged boil. Scrape the bottom as you stir, and look for spinach coated in sauce rather than a separate puddle of dairy around the leaves. The sauce will sit on top of the chicken, so it does not need to be thin enough to pour.
Brown the mushrooms separately
Heat the remaining tablespoon of oil in the second skillet over medium-high heat. Add the sliced mushrooms in a loose layer and let them make contact with the hot pan. Give them a moment before turning, so the surfaces have a chance to brown.
The original method gives a short 1–2-minute browning step. Use their appearance as your guide: the slices should have some golden edges. Depending on the pan and how much moisture they release, they may need a little longer. Wait to add salt until after browning, as directed in the recipe.
Bring the layers together
Remove the partially baked chicken from the oven. Divide the creamed spinach among the four portions, then scatter over the chopped bacon and browned mushrooms. Spread the toppings over the chicken rather than piling everything into the gaps between the pieces.
Lay one slice of Pepper Jack over each portion. The slices do not need to cover every mushroom or spinach leaf; those uneven edges will still show once the cheese melts.
Return the uncovered dish to the oven for another 15–20 minutes. Check the thickest part of each chicken portion with a thermometer. It should reach 165°F. Place the probe into the meat itself rather than through a thick mound of topping, and check the larger pieces individually.
For more color, use the optional 2–4-minute broil at the end. Stay close and watch the cheese, since it can move from lightly browned to scorched quickly. The chicken should already be cooked before this finishing step.
At the table
Let the dish rest for a few minutes, then use a broad spatula to lift each portion with its topping. Spoon a little of the sauce from the dish alongside it. Rice, mashed potatoes, or a simple piece of bread work well for catching that sauce.
Questions before you cook
Why use two kinds of cheese?
The mozzarella melts into the spinach to make its creamy layer, while the Pepper Jack forms the topping. Keeping those jobs separate gives you creamy spinach underneath and melted cheese over each chicken portion.
Can I use Monterey Jack?
Yes. The original ingredient list allows Monterey Jack with jalapeños as an alternative to Pepper Jack. Use four slices, one for each chicken portion.
Why cook the mushrooms in a second skillet?
They benefit from more direct heat than the cream sauce does. Browning them separately also keeps their released moisture out of the creamed spinach.
Can I skip the broiler?
Yes. Broiling is optional. The cheese will melt during the final bake; use the broiler only if you want extra browning on top.
Smothered Chicken with Creamed Spinach, Bacon and Mushrooms
Equipment
- 9×13-inch baking dish
- Two skillets
- Instant-read thermometer
Ingredients
Chicken
- 1 tablespoon butter
- 1.5 lb boneless, skinless chicken breasts about 4 small breasts or 2 large breasts halved
- Salt to taste
- ¼ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
Creamed Spinach
- 1 tablespoon vegetable oil
- 10 oz fresh spinach
- 4 garlic cloves minced
- â…” cup half-and-half
- â…” cup shredded mozzarella cheese
- Salt to taste
Toppings
- 1 tablespoon vegetable oil
- 4 oz mushrooms sliced
- 4 slices bacon cooked and chopped
- 4 slices Pepper Jack cheese or Monterey Jack cheese with jalapeños
Instructions
- Preheat the oven. Heat the oven to 375°F (190°C). Lightly butter the bottom of a 9×13-inch or similar-sized baking dish.
- Season the chicken. Pat the chicken breasts dry, then season both sides with salt, lemon pepper seasoning, and paprika.
- Start baking the chicken. Arrange the chicken in the prepared baking dish in a single layer. Bake uncovered for 15 to 20 minutes while you prepare the toppings.
- Wilt the spinach. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the fresh spinach, cover, and cook for about 1 to 2 minutes, just until wilted.
- Make the creamed spinach. Stir the minced garlic and half-and-half into the wilted spinach. Bring the mixture to a gentle boil, then add the shredded mozzarella.
- Stir continuously until the mozzarella begins to melt. Reduce the heat to low and continue stirring for another 30 seconds to 1 minute, or until the mixture is creamy and smooth. Season with salt to taste and remove from the heat.
- Brown the mushrooms. Heat the remaining tablespoon of vegetable oil in a separate skillet over medium-high heat. Add the sliced mushrooms and cook for 1 to 2 minutes, or until nicely browned and caramelized. Avoid salting them while they brown.
- Smother the chicken. Remove the partially cooked chicken from the oven. Spoon creamed spinach over each piece, followed by chopped bacon and sautéed mushrooms.
- Add the cheese. Place a slice of Pepper Jack or Monterey Jack cheese over each chicken breast.
- Finish baking. Return the uncovered baking dish to the oven and cook for another 15 to 20 minutes, or until the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C).
- Optional broiling. For extra browning, broil the chicken for the final 2 to 4 minutes. Watch it closely so the cheese doesn’t burn.
- Allow the chicken to rest for a few minutes before serving so the juices can redistribute and the creamy topping can settle slightly.
Notes
More chicken dinners to try
For a different oven dinner, try Rotisserie Chicken and Stuffing Casserole. Or choose Teriyaki Chicken Casserole when you want chicken, rice, and vegetables in one dish.