Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Once the oil shimmers, add the chicken to the skillet.

Heat a skillet over medium-high heat and add olive oil. Place the chicken breasts in the skillet, cooking for 6-7 minutes per side. Look for a golden brown color and ensure the internal temperature reaches 165 F. Once cooked, remove the chicken from the skillet and set aside on a plate.

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion, stirring occasionally. Cook until the vegetables are tender and the onions are translucent, about 5 to 7 minutes. The peppers should be vibrant and slightly charred at the edges.

Stir in the minced garlic with the vegetables over medium heat, cooking for one minute. Watch closely as the garlic releases its aroma, ensuring it remains pale and does not brown, which can lead to an undesirable bitter taste. Adjust the heat if necessary to maintain control.

Sprinkle dried thyme and rosemary over the vegetables, stirring to coat them evenly. This helps to release the herbs' essential oils, enhancing the dish's aroma.

Add the chicken broth to the skillet, using a wooden spoon to gently scrape the bottom and loosen any browned bits. This process, known as deglazing, helps to incorporate these flavorful bits into the broth. Allow the mixture to simmer for about 3 minutes, reducing slightly and enhancing the overall taste.

Place the chicken back into the skillet, arranging it between the bell peppers and onions. Cover the skillet and cook over medium heat for 5 minutes. This allows the chicken to warm through and the vegetables to soften, creating a cohesive dish with well-integrated flavors.

After cooking the chicken and vegetables, squeeze fresh lemon juice over them while still hot. This adds a refreshing citrus aroma and a touch of acidity, enhancing the overall balance of flavors. Ensure the lemon juice is evenly distributed to achieve a consistent taste throughout the dish.

Garnish with fresh parsley before serving, providing a fresh, herbal contrast to the cooked elements.

Transfer the cooked chicken breasts and sautéed vegetables to individual plates while still hot. Ensure each serving includes a balanced portion of chicken and vegetables. This will provide a satisfying and nutritious meal. Garnish with freshly chopped parsley for added color and aroma, if desired. Serve promptly to enjoy the dish at its best.