Season the chicken breasts on both sides with salt, lemon pepper seasoning, and paprika.
Place the chicken flat-side down in the prepared baking dish.
Bake in the preheated oven for 15-20 minutes to partially cook the chicken.

While the chicken is baking, heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Add the fresh spinach, cover, and cook for 1-2 minutes until the spinach wilts.
Remove the cover, add the minced garlic, and pour in the half-and-half. Bring to a boil.
Stir in the shredded mozzarella cheese, cooking for about 30 seconds until the cheese melts into a creamy sauce.
Lower the heat, stir until smooth and creamy, and season with salt to taste. Set aside.

In a separate skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the sliced mushrooms and cook for 1-2 minutes, stirring occasionally, until they are caramelized. Avoid salting to ensure proper browning.

Remove the partially cooked chicken from the oven.
Top each chicken breast evenly with the prepared creamed spinach, followed by the chopped bacon and caramelized mushrooms.
Place a slice of Pepper Jack cheese over each chicken breast.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
For extra browning, broil for 2-4 minutes at the end, watching carefully to prevent burning.