Preparation Steps

• Pat the chicken dry with a paper towel, then season both sides generously with salt and pepper.
• In a shallow bowl, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne, and Italian seasoning. Scoop out 3 tablespoons of that seasoned flour and set it aside—we’ll use it for the gravy later.
• Dredge both sides of the chicken in the flour mixture until coated.
• Heat the oil in a large skillet over medium-high heat. Once hot, sear the chicken for about 5 minutes per side until golden and crisp on the outside. No need to cook it through just yet—it'll finish in the sauce. Work in batches if your pan’s crowded. Transfer the chicken to a plate and set it aside. If the pan looks too messy, pour off any excess oil and give it a quick wipe.
• Turn the heat down to medium and melt the butter in the same skillet. Add the sliced onions and cook for 5–8 minutes, stirring now and then, until they’re soft and starting to caramelize. If they’re browning too fast, lower the heat—patience pays off here.
• Sprinkle in the reserved seasoned flour and stir constantly for about a minute to cook it out. Keep it moving so it doesn’t stick or burn.
• Slowly pour in the chicken broth, a little at a time, stirring and scraping up all the golden bits from the bottom of the pan. That’s flavor!
• Stir in the half and half and Worcestershire sauce. Let the sauce come to a gentle boil, then reduce it down to a simmer.
• Nestle the chicken back into the pan and sprinkle the chopped cooked bacon over the top. Simmer everything together for 10–12 minutes, or until the chicken is fully cooked through (165°F if you’re checking with a thermometer).
• Spoon the rich gravy and onions over the chicken, garnish with a little fresh parsley, and serve it up with mashed potatoes or rice. So comforting, so good.