Season the chicken breast halves with salt and lemon pepper on both sides
Heat the vegetable oil in an oven-safe skillet and brown the chicken breasts on both sides. Cook them until the juices run clear. Set aside and preheat the oven to 350 F
In the same skillet, cook the bacon until brown and crispy. Remove from the skillet, place on a plate lined with a paper towel, and crumble. Discard the excess bacon fat from the skillet, but leave about a teaspoon.
Add the sliced onion and brown sugar to the skillet and cook until caramelized
Once caramelized, turn the heat off and add the heavy cream.
Return the chicken breasts to the skillet and top with the crumbled bacon
Sprinkle the cheese on top and bake until the cheese is melted and bubbly