Step 1: Render the Bacon and Build the Base
Preheat your oven to 375°F (190°C). In a large, oven-safe skillet (cast iron is ideal), cook the chopped bacon over medium heat until crisp and the fat has rendered, about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave about 2 tablespoons of the glorious bacon fat in the skillet—this is your flavor gold.

Step 2: Sear and Season the Chicken
Pat the chicken cubes very dry. In a bowl, toss them with garlic powder, smoked paprika, onion powder, salt, and black pepper. Increase the heat under the skillet to medium-high. Working in a single layer (cook in batches if needed), add the seasoned chicken to the hot bacon fat. Sear without moving for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken will not be fully cooked through. Remove the chicken to a clean plate, right next to the bacon.

Step 3: Sauté the Aromatic Vegetables
To the same skillet (add a drizzle of olive oil if it seems dry), add the diced onion and cubed potatoes. Cook, stirring occasionally, for 8-10 minutes until the onions are soft and the potatoes have started to turn golden at the edges. Add the minced garlic and cook for 1 more minute until fragrant.

Step 4: Steam the Fresh Veggies and Create the Sauce Base
Add the broccoli florets, diced red bell pepper, and corn kernels to the skillet with the potatoes. Pour in the ½ cup of chicken broth and immediately cover the skillet with a lid (or a baking sheet). Let the vegetables steam in the broth for 5-7 minutes, until the broccoli is bright green and crisp-tender. Uncover and push the vegetable mixture to the sides of the skillet.

Step 5: Craft the Luxurious Cream Sauce
In the center of the skillet, melt the 2 tablespoons of butter. Sprinkle the flour over the butter and whisk constantly for 1-2 minutes to form a blonde roux, cooking out the raw flour taste. While whisking, slowly pour in the warmed milk, ensuring no lumps form. Whisk in the dry mustard, black pepper, and optional cayenne. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove the skillet from the heat.

Step 6: Combine, Cheese, and Bake
It is crucial to take the skillet off the heat now to prevent the sour cream from curdling. Whisk in the room-temperature sour cream until the sauce is smooth and creamy. Add the seared chicken and half of the reserved crispy bacon back into the skillet. Gently fold everything together until the chicken and vegetables are evenly coated in the sauce. Smooth the top into an even layer. Sprinkle the shredded cheddar cheese evenly over the entire surface, followed by the remaining half of the bacon bits.

Step 7: Bake to Bubbling, Golden Perfection
Transfer the loaded skillet to the preheated oven. Bake, uncovered, for 15-20 minutes, or until the cheese is fully melted, bubbly, and has developed a few golden-brown spots, and the sauce is bubbling vigorously around the edges.

Step 8: Garnish and Serve Family-Style
Carefully remove the skillet from the oven (remember, the handle is scorching hot!). Let it rest for 5 minutes. Garnish liberally with sliced green onions and fresh parsley or chives. Serve directly from the skillet at the table, offering additional sour cream on the side for dolloping