First, pat the chicken breasts dry with paper towels. Then season both sides with salt, black pepper, garlic powder, and smoked paprika. I like to gently press the seasoning into the chicken so it sticks well.

Place the bacon strips in a large skillet over medium heat. Cook until crispy, then transfer them to a paper towel-lined plate. Keep a little bacon grease in the pan for extra flavor.

Add olive oil to the same skillet if needed. Place the seasoned chicken breasts in the pan and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove and set aside.

In the same skillet, reduce heat to low. Add butter, maple syrup, Dijon mustard, and apple cider vinegar. Stir well and let it simmer for 3–4 minutes until slightly thickened.

Return the chicken to the skillet and spoon the maple glaze over each piece. Let it simmer together for 2–3 minutes so the flavors blend beautifully.

Top each chicken breast with two crispy bacon strips. Garnish with chopped parsley if you like, and serve warm.