In a large skillet, lay out the bacon slices in a single layer. Cook over medium heat until crispy and browned, about 8 to 10 minutes. Transfer bacon to a plate.
Drain all but 2 tablespoons of bacon fat from the skillet. Return the skillet to medium heat. Season chicken with salt and pepper, then cook until golden brown and no longer pink inside, about 5 to 7 minutes per side. Transfer chicken to another plate.
In the same skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and Italian seasoning until combined. Add cherry tomatoes and cook until slightly softened, about 1 minute. Increase heat to medium-high, pour in wine, and cook until reduced by half, about 3 minutes.
Stir in sun-dried tomatoes, cream, and broth, and bring to a simmer. Reduce heat to medium-low, then return chicken and any juices to the skillet. Crumble feta into the skillet, add olives, and season with salt and pepper. Cook, tossing occasionally, until chicken is cooked through, about 5 to 7 minutes more.
Top with parsley and crumbled bacon before serving. Enjoy your flavorful chicken skillet!