In a large cast-iron skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.

In the same skillet, add a drizzle of olive oil. Once the bacon grease is hot, add the chicken breasts and sear for about 5-7 minutes on each side until golden brown.

Once the chicken has seared, add the minced garlic and chopped bacon back into the pan. Stir for about a minute until the garlic smells divine.

Add the maple syrup and Dijon mustard to the skillet, stirring well to combine. Let it bubble and thicken slightly for about 2-3 minutes.

Once the chicken is fully cooked—reaching an internal temperature of 75°C—remove it from the heat and let it rest for a few minutes before serving.