Generously season the boneless, skinless chicken breasts with salt, pepper, garlic powder, and smoked paprika. Allow the flavors to meld for about 10 minutes.

In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Drain on paper towels and chop into bite-sized pieces.

In the same skillet, add a splash of olive oil and heat. Add the sliced mushrooms and sauté for 6-8 minutes until golden brown.

Reduce heat to low and stir in the heavy cream with the sautéed mushrooms. Simmer gently for 3-4 minutes, then add the chopped bacon.

Preheat your oven to 375°F (190°C). In a clean skillet, sear the seasoned chicken breasts for about 4-5 minutes on each side until golden brown.

In an oven-safe dish, place the seared chicken side by side. Spoon the mushroom sauce over each piece, then sprinkle with cheeses.

Bake for 10-12 minutes until the chicken reaches 165°F (74°C) and the cheese is bubbly and golden.

Let the dish rest for about 5 minutes before garnishing with freshly chopped parsley.