In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Leave the bacon drippings in the skillet.
Season the chicken breasts with salt and pepper. In the same skillet with the bacon drippings, add the olive oil and heat over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the Dijon mustard, whole grain mustard, and honey. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
Crumble the cooked bacon and add it back to the skillet. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until heated through.
Garnish with fresh parsley before serving.
Notes
For a creamier sauce, add 1/4 cup of heavy cream after the broth and mustards, stirring until combined.
To make it a complete meal, serve the chicken over cooked rice or quinoa, or alongside steamed vegetables for added nutrition.