In a large skillet set over medium heat, cook the chopped bacon until crispy, stirring frequently. Once cooked, remove the bacon and set it aside, while retaining the bacon fat in the skillet. Increase the heat to medium-high.

Evenly season the chicken breasts with salt, pepper, and garlic powder. Place the chicken in the heated skillet and cook for about 5 minutes without moving them, until nicely browned. Flip the chicken and continue cooking for 2 to 3 additional minutes. Remove the chicken from the skillet and keep warm.

Add the sliced onion, banana peppers, and the brine to the skillet. Stir continuously until the onion softens. Pour in the heavy cream and bring the mixture to a gentle simmer. Add the chicken back to the skillet along with any juices that have accumulated, reduce the heat to medium-low, and let simmer until the chicken is fully cooked and the sauce slightly thickens, about 5 to 7 minutes.

Transfer the chicken to a serving dish. Stir in the crumbled feta into the creamy sauce, then remove from heat. Drizzle this rich sauce over the chicken, sprinkle with bacon, and garnish with parsley if desired. Serve warm and savor!