In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
Sauté the Vegetables:
In the same skillet, add a bit more olive oil if needed. Add the chopped onion, garlic, carrots, zucchini, and bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Make the Sauce:
Add the canned diced tomatoes (with juice), chicken broth, thyme, oregano, paprika, and peas to the pan. Stir to combine and bring the mixture to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
Combine the Chicken and Sauce:
Return the cooked chicken to the pan and stir it into the sauce. Simmer for an additional 5 minutes to heat the chicken through and allow the flavors to meld together. If you prefer a creamy sauce, stir in the heavy cream at this point.
Serve and Garnish:
Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the hearty chicken and vegetable sauce over your favorite base (rice, pasta, mashed potatoes) and garnish with freshly chopped parsley.
Serving and Storage Tips:
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