Prepare the chicken: Season the chicken breasts with salt, pepper, and paprika.
Cook the bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon from the pan, leaving the bacon grease behind.
Sear the chicken: If necessary, add olive oil or butter to the skillet. Sear the chicken breasts in the bacon grease over medium-high heat for 4-5 minutes on each side, until golden brown (the chicken doesn’t need to be fully cooked at this point). Remove and set aside.
Sauté the aromatics: In the same skillet, add the chopped onion and garlic. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Make the sauce: Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Stir in the heavy cream, Parmesan cheese, Dijon mustard, and Italian seasoning. Let the sauce simmer for 2-3 minutes until it thickens slightly.
Combine everything: Return the chicken breasts to the skillet along with the crispy bacon. Let everything simmer for 8-10 minutes or until the chicken reaches an internal temperature of 165°F and is fully cooked.
Serve: Garnish with fresh parsley and serve the creamy chicken with bacon sauce over pasta, rice, or mashed potatoes.