Start by preheating your oven to 190°C (375°F). While the oven heats, lightly grease a baking dish with a small amount of oil or cooking spray. This prevents sticking and makes cleanup easier later.

Place the chicken breasts on a cutting board and season them evenly on both sides with salt and black pepper. Arrange the seasoned chicken in a single layer in the prepared baking dish, making sure the pieces are not overlapping so they cook evenly.

Heat a skillet over medium heat and add the turkey bacon slices. Cook them gently until they are lightly crisp but not fully crunchy, as they will continue to cook in the oven. Transfer the bacon to a plate and, once slightly cooled, chop it into bite-sized pieces.

Using the same skillet, add the sliced mushrooms. Cook them over medium heat, stirring occasionally, until they release their moisture and the liquid evaporates. Continue cooking until the mushrooms turn lightly golden and concentrated in flavor.

Add the minced garlic to the mushrooms and cook for about 20–30 seconds, just until fragrant. Then add the spinach and stir gently until it wilts down. Remove the skillet from the heat as soon as the spinach softens to avoid overcooking.

Spoon the mushroom and spinach mixture evenly over the chicken breasts in the baking dish, spreading it out so each piece of chicken is well covered. This layer helps keep the chicken moist during baking.

Sprinkle the chopped turkey bacon evenly over the top of the vegetables, distributing it so every portion gets a bit of smoky flavor.

Place the baking dish in the preheated oven and bake uncovered for 25–30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F) at the thickest part.

Remove the dish from the oven and let it rest for 5 minutes before serving. This resting time allows the juices to redistribute, resulting in tender, juicy chicken with better flavor in every bite.