My love for chicken knows no bounds. I honestly think I could eat some form of chicken every day, whether it’s baked or grilled or pan-seared. I also love chicken in casseroles or one-pot meals or served simply with roasted vegetables. There are so many ways to eat chicken that its versatility is unmatched by any other protein, in my opinion. Eating chicken with bacon, spinach, and cheese is a winning combination, which makes this dish a total standout. If you are not a fan of using your oven in the warmer months, keep this bookmarked until the fall or winter time – it is so comforting and stick-to-your-ribs delicious.
While I melted butter in a pan over medium heat, I seasoned the chicken with salt, pepper, and garlic powder. I cooked the chicken all the way through, browning slightly, before adding my spinach (and a little more salt and pepper) and cooking until the leaves wilted.
I cooked the bacon in the microwave for 5 minutes until crispy and let them cool slightly. In a large mixing bowl I softened the cream cheese for 30 seconds in the microwave. To that I added the sour cream, mayo, chicken + spinach, and crumbled bacon pieces.
I stirred everything together until fully combined and poured it in an 8×8 glass baking dish. I topped with shredded mozzarella and baked for 25 minutes before turning the broiler on for 3 minutes until the top was golden brown. Although this is perfectly tasty on its own, I love serving this over cauliflower rice for a low carb “chicken and rice” type meal. Simply use a food processor and pulse until the cauliflower florets are a rice-like consistency. You can either eat them raw or cook them for a few minutes in butter or oil over medium heat until soft and tender. This would also be fantastic over a bed of zoodles (zucchini noodles) or spaghetti squash. It’s the ultimate high carb comfort food in low carb form!