1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Add the carrots, broccoli, and bell peppers to the skillet. Sauté for another 5 minutes, until the veggies are just tender but still crisp.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, thyme, and basil. Let the mixture simmer gently for about 5 minutes, allowing the flavors to meld together.
5. Return the cooked chicken to the skillet. Stir everything together, ensuring the chicken is coated in the creamy sauce. Simmer for another 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Adjust seasoning with more salt and pepper if needed. Serve hot, with a sprinkle of Parmesan cheese on top if desired.

Remember that wobbly chair I mentioned? It was in moments like these, watching my dad’s cooking magic, that I learned the art of patience in the kitchen. Letting that sauce simmer just a bit longer can make all the difference!