Heat a large skillet over medium heat. Add bacon and saute until crisp. Transfer bacon pieces with a slotted spoon to a plate, set aside. Leave only a thin coating of grease in pan.

Season both sides of the chicken with salt and pepper. Add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate. Set aside.

Add the shallots and garlic to the empty skillet and sauté 1 minute. Stir in broth and thyme.

Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender,  stirring occasionally. Place beans on chicken plate.

Let the pan sauce cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with bacon.