Preheat oven to 400* F. In a large skillet, melt butter over medium-high heat. Careful, it's hot! (duh. but I totally burned myself the first time I made this.) Once skillet is pre-heated, sear the chicken for 3-4 minutes on each side, until starting to turn golden brown. You will probably have to do this in batches.
Once seared, place skin-side up in a 9x13" or similarly sized casserole dish. Once all the chicken is in the dish, sprinkle with sea salt and bake for 20 minutes if boneless, or 30 minutes for bone-in.
As the chicken bakes, using the same pan that you used to sear the chicken (without draining), add crushed garlic and sautee until turning fragrant and starting to brown, just a minute or two.
Add chopped bacon to the garlic and cook, stirring every minute or two, until bacon starts to crisp but is still slightly soft. While the bacon cooks, slice your mushrooms. Use a slotted spoon to remove bacon once desired doneness.
Once bacon is removed, add in mushrooms and cook in the bacon grease until soft. Once soft, add in cream and give the mushrooms a stir. By now the chicken should be nearly done, if not, just remove the cream and mushrooms from the heat.
Once chicken is done pour the cream/mushrooms over the chicken, sprinkle with parmesan, then parsley, then reserved bacon. Return to the oven for 10 minutes to allow all the flavors to combine.