Roasted Chicken with Creamed Spinach, Bacon and Mushrooms

Roasted Chicken with Creamed Spinach, Bacon and Mushrooms

Dive into a dish full of flavor with this roasted chicken recipe. Featuring tender chicken breasts on a bed of creamy spinach, topped with crispy bacon, savory mushrooms and melted pepper jack cheese, this meal is a hearty and filling option, perfect for any night of the week. With simple ingredients and a few simple steps, you can create a gourmet meal in your own kitchen. Here’s how to do it.

Ingredients
For the chicken:
1 tablespoon butter
1.5 pounds boneless, skinless chicken breasts (4 small or 2 large breasts, halved)
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 , chopped
⅔ cup half and half
⅔ cup mozzarella cheese, grated
Other Ingredients:
1 tablespoon vegetable oil

4 ounces mushrooms, sliced ​​

4 slices bacon, cooked and chopped

4 slices Pepper Jack cheese (or Monterey Jack Cheese with Jalapenos)

Instructions

Chicken Preparation:

Preheat your oven to 375°F.

Butter the bottom of your baking dish.

Season the chicken breasts generously with salt, lemon pepper seasoning and paprika on both sides. Place them flat side down in the greased baking dish.

Bake for 15-20 minutes until partially cooked.Prepare Creamed Spinach:

While the chicken is baking, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the spinach and cook, covered, until wilted, 1-2 minutes. Avoid heat.

Add the minced garlic and halve until it boils. Add the mozzarella cheese, stirring constantly until the cheese is melted and the mixture is smooth, about 30 seconds to 1 minute.Season with salt and remove from heat.

Cooking mushrooms:

Heat another tablespoon of vegetable oil in another pan. Add the sliced ​​mushrooms and cook over medium heat for 1-2 minutes until they begin to caramelize. Avoid salting the mushrooms to ensure they caramelize properly.

Assembling the Roast Chicken:

Remove the partially cooked chicken from the oven.Top each breast with creamed spinach, chopped bacon, caramelized mushrooms, and a slice of pepper jack cheese.

Return to the oven uncovered and bake for another 15-20 minutes, or until the chicken is cooked through and is no longer pink in the center and the juices run clear.

For a golden, bubbly surface on the cheese, grill for the final 2-4 minutes, watching closely to avoid burning.

Serve this delicious roast chicken hot from the oven for a truly comforting and filling meal. The combination of creamy, spicy, and salty elements makes this dish a crowd-pleaser that’s sure to delight.Enjoy!