Season the chicken. Lightly pat the chicken dry, then season both sides with salt, black pepper, and paprika for added depth of flavor.

Sear until golden. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, until a golden crust forms. Transfer the chicken to a plate and set aside (it will finish cooking later).

Crisp the bacon. In the same pan, add the chopped bacon and cook until it becomes crispy and browned. Remove the bacon and set it aside, leaving the flavorful drippings in the pan.

Sauté the vegetables. Add the diced onion and sliced mushrooms to the skillet. Cook over medium heat until: onions soften and turn translucent; mushrooms release moisture and become lightly browned. This step builds a deep, savory base for the sauce.

Build the creamy spinach mixture. Stir in the minced garlic and cook briefly until fragrant. Add the fresh spinach and allow it to wilt down. Then mix in: cream cheese, heavy cream, chicken broth. Stir continuously until the sauce becomes smooth, creamy, and well combined. Season lightly with salt and pepper as needed.

Return the chicken to the pan. Place the seared chicken back into the skillet, nestling it into the creamy spinach sauce. Spoon some of the sauce over the top. Sprinkle the crispy bacon evenly across the dish.

Simmer gently. Reduce the heat to low and cover the skillet. Let everything simmer for 10–15 minutes, or until the chicken is fully cooked and tender. The sauce will thicken slightly as it cooks and coats the chicken beautifully.