Creamy Caesar Chicken

In a large pan, cook the bacon over medium-high heat. Cook, stirring often, until the bacon is fully cooked, about 3 to 4 minutes. Remove the bacon from the pan and set it aside.

Season the chicken with salt and pepper to taste. Arrange the chicken in the skillet and cook until it is golden and releases easily from the pan, about 5 to 6 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes. Remove the chicken from the skillet and set it aside.

Reduce the heat to medium-low and add the garlic to the pan. Cook, stirring, until it becomes fragrant, about 30 seconds. While stirring, add the cream, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and stir in the Parmesan cheese. Return the bacon to the pan and add the lemon zest and juice. Return the chicken to the skillet, flipping it a few times in the sauce to evenly coat. Cover the skillet and continue to cook until the chicken reaches an internal temperature of 165ºF, about 8 to 10 minutes.

Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.