Easy Creamy Bacon Chicken

Season the chicken breasts with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

Cook the Bacon:
In the same skillet, add the chopped bacon and cook until crisp. Remove the bacon and set aside, leaving the bacon fat in the skillet.

Sauté the Onion and Garlic:
Add the diced onion to the skillet and sauté until it starts to soften. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pan:
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, Dijon mustard, and paprika, bringing the mixture to a simmer.

Simmer the Chicken and Bacon:
Return the chicken and bacon to the skillet. Simmer everything together for 5-7 minutes, or until the sauce thickens slightly and the chicken is heated through.

Finish the Sauce:
Stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust the seasoning with more salt and pepper if needed.

Serve:
Garnish the creamy bacon chicken with chopped fresh parsley before serving. Pair with mashed potatoes, rice, or steamed vegetables to enjoy the rich, creamy sauce.

Serving and Storage Tips: