Chicken with Spinach, Bacon, and Mushrooms became dinner on a cold Saturday afternoon when we had guests in the house and just enough ingredients to make something that felt layered and a little indulgent. My old college friend Jenna, who’s always freezing and constantly hunting for “cozy but classy” meals, was visiting for the weekend. The kids were busy building a sofa fort, the wind tapped on the windows, and we were all craving something oven-baked and cheesy.
A few extra slices of bacon left over from breakfast ended up being the backbone of the dish. I pulled out spinach and mushrooms that needed to be used, and started layering everything while the oven preheated.
As the creamed spinach simmered and the mushrooms caramelized, the smell of garlic and paprika spread through the house. Jenna leaned on the counter while I assembled it, asking questions between sips of tea, and soon everyone had drifted into the kitchen without needing an invite.
Once the cheese melted over the top and the baking dish was pulled from the oven, we didn’t even bother transferring it to a serving platter. Chicken with Spinach, Bacon, and Mushrooms turned into the kind of meal that makes people linger. It’s easy to make but tastes like you put in twice the effort. And that quiet pause at the end of the meal? Worth every pan used.
Short Description
This Chicken with Spinach, Bacon, and Mushrooms is a baked main course layered with juicy chicken, garlicky creamed spinach, crispy bacon, golden mushrooms, and a blanket of melty Pepper Jack cheese.
Key Ingredients
For the Chicken
- 1 tablespoon butter
- 1½ pounds skinless boneless chicken breast (halved if large)
- Salt to taste
- ¼ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
For the Creamed Spinach
- 1 tablespoon vegetable oil
- 10 ounces fresh spinach
- 4 cloves garlic, minced
- ⅔ cup half-and-half
- ⅔ cup shredded mozzarella cheese
Additional Ingredients
- 1 tablespoon vegetable oil
- 4 ounces sliced mushrooms
- 4 slices cooked bacon, chopped
- 4 slices Pepper Jack cheese or Monterey Jack with jalapeños
Tools Needed
- 9×13-inch baking dish
- Large skillet
- Medium skillet
- Cutting board and knife
- Wooden spoon or silicone spatula
- Oven mitts
- Foil (optional for storage)
Cooking Instructions
Step 1: Prepare the Baking Dish
Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter.
Step 2: Season and Bake the Chicken
Season both sides of the chicken breasts with salt, lemon pepper, and paprika. Place flat-side down in the dish and bake for 15–20 minutes.
Step 3: Make the Creamed Spinach
In a large skillet, heat 1 tablespoon oil over medium heat. Add spinach and cover for 1–2 minutes until wilted. Remove from heat, stir in garlic and half-and-half, and bring to a boil. Add mozzarella, stir vigorously for 30 seconds until melted, then reduce heat and stir until creamy. Season with salt to taste.
Step 4: Sauté the Mushrooms
In a separate skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook 1–2 minutes until golden and caramelized. Avoid salting to help them brown.
Step 5: Assemble the Dish
Remove chicken from the oven. Spoon creamed spinach evenly over each piece. Top with chopped bacon and caramelized mushrooms. Add one slice of Pepper Jack cheese to each breast.
Step 6: Final Bake
Return to oven uncovered and bake for 15–20 more minutes, until chicken is cooked through and juices run clear. Broil for 2–4 minutes at the end to brown the cheese if desired, watching closely.
Why You’ll Love This Recipe
One-pan oven meal with layered flavor
Creamy and hearty without heavy prep
Great for weeknight dinners or casual gatherings
Includes veggies, protein, and richness in every bite
Works well for gluten-free diets
Melty, cheesy topping finishes it beautifully
Mistakes to Avoid & Solutions
Dry chicken
Baking too long without moisture can dry it out.
Solution: Don’t overbake during the first step. Remove as soon as the chicken is barely pink in the center. Finish cooking in the second bake.
Watery spinach
Too much moisture can ruin the texture of the dish.
Solution: Wilt spinach just until soft and cook off excess liquid before adding garlic and cream.
Rubbery mushrooms
They steam instead of caramelize if crowded or salted early.
Solution: Use high heat, cook in a single layer, and avoid salting until after browning.
Uneven cheese melt
The cheese may pool or burn.
Solution: Add cheese slices near the end and broil briefly if desired, watching closely.
Overseasoning
Salt from bacon and cheese can build up.
Solution: Season the chicken lightly and taste as you go with spinach and mushrooms.
Serving and Pairing Suggestions
Serve with roasted potatoes or crusty bread
Pair with a side salad with lemon vinaigrette
Add a glass of Chardonnay or Pinot Noir
Present family-style in the baking dish
Plate with a sprig of fresh thyme or parsley
Storage and Reheating Tips
Store leftovers in an airtight container for up to 3 days
Reheat in a 350°F oven for 10–15 minutes, covered
Microwave on medium in 1-minute intervals, but texture is best when reheated in the oven
Avoid freezing due to creamy spinach and cheese texture
Store extra spinach mixture separately if desired
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess moisture before adding to the pan.
2. What’s a good substitute for Pepper Jack cheese?
Try mozzarella, Havarti, or Gouda for a mild melt.
3. Can I make this dish ahead of time?
Assemble everything except the final cheese layer, then refrigerate and bake when ready to serve.
4. How do I know the chicken is fully cooked?
Use a meat thermometer—165°F at the thickest part ensures it’s done.
5. Can I make this without bacon?
Yes! Add sun-dried tomatoes or sautéed shallots for extra flavor instead.
Tips & Tricks
Use a meat thermometer for perfect doneness
Grate cheese fresh for better melt
Let spinach cool slightly before adding cheese to avoid curdling
Cook mushrooms in batches if your pan is small
Sprinkle red pepper flakes on top for a kick
Recipe Variations
Tuscan-Style Version
Add chopped sun-dried tomatoes and swap mozzarella with Parmesan.
Keto-Friendly
Use full-fat cream instead of half-and-half and skip the flour-based sides.
Mild & Creamy
Swap Pepper Jack for mozzarella and reduce garlic to 2 cloves.
Spicy Variation
Add sliced jalapeños to the spinach layer or use chipotle powder instead of paprika.
Vegetarian Option
Replace chicken with thick cauliflower steaks and follow the same method.
Final Thoughts
Chicken with Spinach, Bacon, and Mushrooms is one of those recipes that brings a little quiet joy to the table. It layers flavors you already know bacon, garlic, spinach, mushrooms but gives them a new home under bubbling cheese and juicy chicken. It’s rich without being fussy, hearty without feeling heavy.
This dish isn’t just about feeding people; it’s about pausing to enjoy what you made, especially when the day moves fast. Serve it when the house is full, or when the weather calls for something warm and rewarding. Either way, it holds up beautifully and disappears quickly.
Creamy Chicken With Spinach, Bacon And Mushrooms
Ingredients
For the Chicken
- 1 tablespoon butter
- 1½ pounds skinless boneless chicken breast halved if large
- Salt to taste
- ¼ teaspoon lemon pepper seasoning
- ¼ teaspoon paprika
For the Creamed Spinach
- 1 tablespoon vegetable oil
- 10 ounces fresh spinach
- 4 cloves garlic minced
- ⅔ cup half-and-half
- ⅔ cup shredded mozzarella cheese
Additional Ingredients
- 1 tablespoon vegetable oil
- 4 ounces sliced mushrooms
- 4 slices cooked bacon chopped
- 4 slices Pepper Jack cheese or Monterey Jack with jalapeños
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
- Season chicken with salt, lemon pepper, and paprika. Place in dish and bake for 15–20 minutes.
- In a skillet, wilt spinach in oil for 1–2 minutes. Add garlic and half-and-half, bring to a boil, stir in mozzarella until creamy.
- In another skillet, cook mushrooms in oil over medium-high heat for 1–2 minutes until golden, without salting.
- Top baked chicken with creamed spinach, chopped bacon, mushrooms, and a slice of Pepper Jack cheese.
- Bake uncovered for another 15–20 minutes until chicken is fully cooked. Broil 2–4 minutes to brown cheese, if desired.
