Cook the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.

Sear the chicken: Season the chicken breasts with salt and pepper. In the same skillet with the bacon fat, add the olive oil or butter and sear the chicken breasts for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.

Sauté the onions and garlic: In the same skillet, add the chopped onion and garlic. Cook for 3-4 minutes, until softened and fragrant.

Make the creamy sauce: Stir in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let the broth simmer for 3-4 minutes. Add the heavy cream and Parmesan cheese, stirring until the sauce thickens slightly.

Combine and simmer: Return the cooked chicken and crispy bacon to the skillet. Simmer for 3-5 minutes, allowing the chicken to warm through and absorb the flavors. Add fresh thyme or parsley and adjust seasoning with salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs beautifully with cauliflower mash or roasted vegetables for a complete keto meal.