Slice and pound the chicken breasts until they are ¾” thick for even cooking and tenderness.

In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, black pepper, and cayenne. Dredge each chicken piece in the seasoned flour, shaking off any excess.

Heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, reserving 2–4 tbsp of drippings in the skillet.

In the same skillet, add the bacon drippings and vegetable oil; heat until shimmering. Carefully add the chicken pieces and fry for about 4–5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook until it turns light gold, stirring constantly for about 2-3 minutes.

Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Add Worcestershire sauce and poultry seasoning. Allow the gravy to simmer for 5-7 minutes until thickened.

Return the chicken to the skillet, spooning the gravy over each piece. Simmer together for about 3-5 minutes. Top with crispy bacon and chopped parsley before serving.