Pat dry the chicken.
In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.
Coat chicken with the flour mixture.
Heat oil in a large, 12-inch skillet set over medium heat.
Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.
Remove chicken from skillet.
Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.
Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.
Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.
Garnish with parsley and bacon.