Preheat oven to 450 ºF.
Place a heavy-bottomed saucepot over medium-high heat with a drizzle of EVOO. Add the bacon to the pan and cook until crispy golden brown, 3-4 minutes.
While the bacon is cooking, season the chicken with salt and freshly ground black pepper. Combine the flour and poultry seasoning, and sprinkle it over the meat, tossing it lightly to combine.
Remove the crisp bacon from the pan and reserve it on a paper-towel lined plate. Cook the seasoned chicken in two batches, adding 1 tablespoon EVOO to the pot, about 1 turn of the pan, with each batch. Cook until golden brown, 5-6 minutes. Remove the browned chicken from the pot and reserve it on a paper-towel lined plate.