1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Season the chicken breasts with salt, lemon pepper seasoning, and paprika. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add vegetable oil if needed and sauté the mushrooms until tender, about 3-4 minutes. Remove the mushrooms from the skillet and set aside.
4. In the same skillet, add the fresh spinach and minced garlic. Cook until the spinach wilts, about 2-3 minutes. Stir in the half and half and shredded mozzarella cheese until the cheese melts and the mixture is creamy.
5. Return the chicken breasts to the skillet, arranging them on top of the creamy spinach mixture. Top each chicken breast with chopped cooked bacon and sautéed mushrooms.
6. Place a slice of Pepper Jack or Monterey Jack cheese on top of each chicken breast.
7. Bake in the preheated oven for 15-20 minutes, until the chicken is cooked through, no longer pink in the center, and the juices run clear. If desired, broil for the last 2-4 minutes to melt and slightly brown the cheese on top.
8. Serve the smothered chicken hot and enjoy the creamy, bacon, and mushroom goodness!
