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Prepare the Chicken:
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Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
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In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
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Cook the Bacon:
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In the same skillet, add the bacon and cook over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set aside.
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Cook the Mushrooms:
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In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, or until they are browned and tender. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Make the Creamed Spinach:
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Add the fresh spinach to the skillet with the mushrooms and garlic. Cook, stirring frequently, until the spinach is wilted.
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Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese and red pepper flakes (if using). Simmer for 2-3 minutes, or until the sauce has thickened slightly.
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Combine and Serve:
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Return the cooked chicken breasts to the skillet, nestling them into the creamy spinach and mushroom mixture.
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Sprinkle the crumbled bacon over the top.
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Simmer for an additional 2-3 minutes to heat everything through.
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Garnish with chopped fresh parsley if desired.
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Serve:
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Serve the chicken with creamed spinach, bacon, and mushrooms hot, alongside your favorite side dishes like mashed potatoes, rice, or a fresh salad.
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