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Preheat the oven to 375°F (190°C) and prepare a 13×9-inch baking dish by brushing it with melted butter.
Season the chicken breasts with salt, paprika, and lemon pepper. Arrange them in the prepared baking dish with the fatty side facing down. Bake for about 20 minutes. Remove and let rest.
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the spinach and cook for about 1 minute, until wilted. Remove and set aside.
In the same skillet, add half & half and minced garlic. Stir and bring to a boil. Add the shredded mozzarella cheese and stir until fully melted. Return the wilted spinach to the skillet, cook for an additional 1 minute, and season with salt and pepper. Remove from heat.
Heat 1 tbsp vegetable oil in a separate pan over medium heat. Add the mushroom slices and sauté until soft and caramelized.
Top each chicken breast with a generous layer of creamed spinach. Sprinkle crumbled bacon and sautéed mushrooms over the spinach. Place a slice of Pepper Jack cheese on top of each breast.
Return the chicken to the oven and bake for an additional 20 minutes. For a golden finish, broil for about 2 minutes until the cheese is bubbly and browned.
Enjoy this decadent dish straight from the oven, paired with your favorite sides.