Place a large skillet over medium-high heat, add bacon, and cook until browned and crisp. Remove to a plate and crumble or chop into small pieces. Leave bacon fat in the pan.

While the bacon cooks, sprinkle the chicken breasts on both sides with garlic powder, salt, and pepper. Place flour on a shallow plate. Dredge each piece of chicken through it to coat on both sides, shaking gently to remove excess flour.

After removing the bacon, add chicken to the skillet and cook 3-4 minutes on each side, until cooked through. Add a drizzle of olive oil if the pan starts to look dry. Remove chicken and set aside along with the bacon.

Add another drizzle of olive oil to the skillet, followed by the mushrooms. Cook for 5-6 minutes, until dry and nicely browned. Turn down the heat if needed. Transfer mushrooms to the same plate as bacon and chicken.

Add broth and balsamic vinegar to the pan, scraping to release any browned bits. Bring sauce to a simmer and cook 1-2 minutes, until slightly reduced. Add cream and stir until the sauce is smooth.

Return chicken, bacon, and mushrooms to the pan. Cook for 2-3 minutes to thicken sauce more and warm the chicken. Add spinach and cook 1 minute more to let it wilt. Serve and enjoy!