Prepare the Sauce

In a medium bowl, combine cream of chicken soup, milk, sour cream, chicken broth, ranch seasoning, parsley, mustard powder, and onion powder. Mix thoroughly and set aside.

Cook the Bacon

Slice the bacon strips in half and cook them in a large, oven-safe skillet over low heat until crispy. Remove the bacon and reserve the drippings. Once cooled, chop the bacon into pieces.

Prepare the Chicken

Slice each chicken breast lengthwise to create thinner fillets. Cover them with plastic wrap and pound gently with a meat tenderizer until ½-inch thick. Pat dry with paper towels, then season lightly with salt, pepper, and Italian seasoning. Brush each side with the reserved bacon drippings.

Sear the Chicken

Heat the skillet over medium-high heat. Sear the chicken fillets for 4-5 minutes on each side until golden brown. Remove and set aside, wiping any burned residue from the skillet.

Cook the Sauce

Pour the prepared sauce into the skillet and gradually bring it to a boil. Reduce the heat to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.

Combine Chicken and Sauce

Lower the heat to medium-low and return the chicken to the skillet, including any accumulated juices. Spoon sauce over the chicken, partially cover, and let it heat through for an additional 5 minutes. Meanwhile, preheat the broiler to 400°F (or a low broil setting).

Broil with Toppings

Sprinkle shredded cheddar cheese over the chicken, followed by the chopped bacon. Transfer the skillet to the oven and broil for 2 minutes, or just until the cheese melts. Monitor closely to prevent overcooking.

Garnish and Serve

Remove the skillet from the oven and garnish with diced green onions. Serve hot with mashed potatoes or baked potatoes, accompanied by roasted green beans. Spoon extra sauce over the side dishes for added flavor.