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.