Cut each chicken breast horizontally to create two evenly sized filets. Season lightly with salt and black pepper on both sides. Combine flour and grated parmesan in a shallow bowl, then coat each filet, shaking off any excess mixture.

Heat a mixture of olive oil and butter in a large skillet over medium-high heat. Once hot, place the chicken filets in the pan and cook them for about 4–5 minutes per side, until golden brown and crispy. Remove the filets from the skillet and set aside.

Using the same skillet, add the bacon slices. Fry them until crispy, allowing the rendered fat to add extra flavor to the pan. Remove bacon and save any drippings in the skillet, leaving about a teaspoon for the sauce.

Stir in the minced garlic and chopped onion, cooking for a couple of minutes until the onion becomes translucent. This step makes the kitchen smell so amazing!

Lower the heat to medium-low and pour the half-and-half into the skillet. Add grated parmesan and stir continuously until the cheese melts, creating a smooth, luxurious sauce. If the sauce is too thin, you can mix cornstarch with water and add it gradually until thickened.

Return the chicken filets to the skillet, allowing them to soak in the sauce for a few minutes. Crumble the cooked bacon over the top for added flavor and a crispy finish. Serve immediately with your choice of pasta, vegetables, or rice.