Pat chicken dry; season with salt, pepper, paprika, and Italian seasoning on both sides.
Crisp the bacon in a large skillet over medium heat; transfer to a plate.
Add olive oil to drippings; sear chicken until browned, 4–5 minutes per side.
Move chicken to a plate; reduce heat to medium-low.
Melt butter in the skillet; sauté garlic until fragrant, about 30 seconds.
Pour in chicken broth; scrape browned bits and simmer for 2 minutes.
Stir in cream, Parmesan, red pepper flakes, and lemon juice; simmer until slightly thickened.
For thicker sauce, whisk cornstarch with water; stir into sauce and simmer one minute.
Fold in spinach; cook until wilted.
Return chicken and bacon to the pan; simmer until chicken is cooked through.
Rest 2 minutes; garnish with parsley and serve.
Notes
Try swapping chicken thighs for extra juiciness, or add sliced mushrooms with the garlic. Serve over mashed potatoes, buttered noodles, or cauliflower rice. Leftovers keep 3–4 days refrigerated; reheat gently over low heat with a splash of broth or cream.This recipe is an original creation inspired by classic Chicken Bacon Garlic Delight flavors. All ingredient ratios and instructions are independently developed.