Prepare the Chicken:

o Rub the chicken breasts with a mixture of sea salt, lemon-infused pepper, and smoky paprika.

o In a large skillet, melt 1 tablespoon of butter over medium heat.

o Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and fully cooked through.

Make the Creamed Spinach:

o In the same skillet, add 1 tablespoon of vegetable oil.

o Cook the chopped garlic in a skillet until it becomes aromatic, which should take roughly half a minute.

o Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.

o Pour in the half and half and bring to a simmer. Stir in the shredded mozzarella cheese and cook until the cheese is melted and the sauce is thickened, about 2-3 minutes. Season with salt to taste.

Cook the Mushrooms:

o In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. Remove from heat and set aside.

Assemble the Dish:

o Preheat your oven to 375°F (190°C).

o In an ovenproof dish, place the cooked chicken breasts. Spoon the creamed spinach over each piece of chicken.

o Top with the sautéed mushrooms and chopped bacon.

o Lay a slice of pepper jack cheese over each chicken breast.

Bake:

o Place the dish in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Serve:

o Serve the smothered chicken hot, garnished with additional bacon and mushrooms if desired. Pair it with mashed potatoes, rice, or a fresh salad for a complete meal.