Cut bacon into 1-inch pieces and cook in a large skillet over medium heat, stirring occasionally, until crispy, about 7 minutes. Transfer to a paper towel–lined plate, leaving 1 tablespoon bacon fat in the pan.

Pat chicken breasts dry with paper towels and season both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Increase heat to medium-high. Add 1 1/2 tablespoons butter to the bacon fat. Once foaming, lay chicken breasts in the pan and sear without moving for 5 to 6 minutes, until golden. Flip and sear another 4 to 5 minutes until the second side is golden and an instant-read thermometer reads 165°F in the thickest part.

Transfer chicken to a plate. Pour off all but 1 teaspoon fat from the pan, then add remaining 1 1/2 tablespoons butter over medium heat.

Toss in thyme sprigs and smashed garlic cloves; cook for 30 seconds until fragrant. Pour in wine or broth, scraping up any browned bits from the bottom of the pan.

Simmer for 1 to 2 minutes until slightly reduced and glossy. Taste and season with a pinch of salt and pepper if needed.

Return chicken to the pan and spoon sauce over the top. Scatter bacon pieces over the chicken and serve hot.