1. Season chicken breasts with salt and black pepper on both sides.

2. In a large skillet over medium heat, add olive oil and sear chicken breasts for 4–5 minutes on each side, or until golden brown and cooked through. Remove and set aside.

3. In the same skillet, cook bacon until crisp. Remove and drain on paper towels, then crumble.

4. Drain excess bacon fat, leaving about 1 tablespoon in the skillet. Add sliced mushrooms, onion, and bell pepper. Sauté until vegetables are soft and lightly caramelized, about 6–8 minutes.

5. Return chicken to the skillet. Spoon vegetable mixture over the chicken and top with crumbled bacon.

6. Sprinkle shredded Monterey Jack cheese evenly over each chicken breast.

7. Cover the skillet and reduce heat to low. Cook for 5–7 minutes, or until cheese is fully melted.

8. Garnish with chopped fresh parsley before serving.