Pat the chicken breasts dry with paper towels and season with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Let rest for 15 minutes.

In a skillet, heat olive oil over medium heat and cook the beef bacon until crispy. Remove and drain on a paper towel.

Clean and slice the cremini mushrooms, dice the onion and shallot, and mince the garlic.

Sear the chicken breasts in the reserved bacon fat over medium-high heat for 5–6 minutes per side until cooked through. Transfer to a plate and keep warm.

Sauté the sliced mushrooms, diced onion, and minced garlic until the mushrooms are golden. Deglaze the pan with chicken broth, scraping the bottom.

In a separate saucepan, melt butter, sauté shallots and garlic, then add spinach and cook until wilted. Stir in cream cheese, half-and-half, and nutmeg.

In the skillet, add flour to the bacon fat and whisk. Gradually whisk in more chicken broth until the sauce thickens.

Add the seared chicken back into the skillet, cover, and simmer for 5–7 minutes.

Serve the chicken with creamy spinach on the side or on top, drizzle with the sauce, sprinkle with bacon, and garnish with parsley.