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Cook bacon in a large skillet over medium heat, until crisp, stirring often. Remove bacon from skillet and set aside, leaving drippings in the pan. Turn heat to medium-high.
Season chicken evenly with salt, pepper and garlic powder and add them to the hot skillet. Cook, undisturbed until browned and easily releases from the pan, about 5 minutes. Flip the chicken and cook, 2-3 more minutes. Remove chicken from skillet and set aside, keep warm.
Add onion, banana peppers and brine to the skillet and cook, stirring constantly until onion softens. Add in heavy cream and bring to a simmer. Return chicken to skillet along with any juices that have accumulated. Reduce heat to medium-low and simmer until chicken is cooked through and mixture thickens slightly, about 5-7 minutes.