Preparation Steps

• Preheat your oven to 400°F (200°C).
• Pound the chicken breasts to an even thickness, about 0.75 inches. Season both sides with salt and pepper, then dredge them in flour, shaking off any excess.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until golden brown.
• Remove the chicken from the skillet and set aside. In the same skillet, add butter and melt over medium heat. Add mushrooms and onion and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Pour in the heavy cream, chicken broth, and Worcestershire sauce. Bring to a simmer and cook until the sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste.
• Return the chicken breasts to the skillet, nestling them into the sauce. Top each chicken breast with crumbled bacon and shredded Monterey Jack cheese.
• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
• Let the chicken rest for a few minutes before serving.