1-Cook the chopped bacon or pancetta in olive oil in a pan, then drain on paper towels and set aside to get that smoky flavor started.

2-Season the chicken with salt and pepper and brown in the bacon fat over medium-high heat; remove and drain on paper towels to lock in juiciness.

3-Cook the onion in the same pan over low heat for 5-7 minutes until tender and translucent; add garlic and cook for 1 more minute, then remove and set aside.

4-Brown the mushrooms for 3-5 minutes over medium-high heat in the pan to bring out their earthy taste.

5-Return the chicken, onion, garlic, and bacon to the pan; pour in the white wine and bring to a boil to blend everything together.

6-Reduce heat to low and simmer uncovered for 40 minutes until the chicken is tender and the sauce is reduced, letting those flavors mingle nicely.

7-Add the cream and simmer an additional 10 minutes to create that creamy finish, making sure the dish comes together in about 1 hour total.

8-Garnish with chopped parsley before serving, and pair it with sides like mashed potatoes or rice for a complete meal. For more chicken ideas, check out our easy chicken spaghetti recipe that adds variety to your dinner rotation.