Let’s bring this dish to life with some straightforward, step-by-step instructions.

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, seasoned with salt, pepper, garlic powder, and onion powder. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add broccoli, red bell pepper, and carrots. Sauté for about 4-5 minutes, until the vegetables are tender-crisp. Remember how my abuela taught me to listen to the sizzle — it’s all about the senses!
3. Reduce the heat to medium and pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, dried thyme, and paprika. Let it simmer for 3-4 minutes, allowing the flavors to meld together beautifully.
4. Return the chicken to the skillet, stirring to combine everything. Cook for another 2-3 minutes until the chicken is heated through and the sauce is creamy and thickened.
5. Finish with a squeeze of fresh lemon juice for brightness and adjust the seasoning to taste. Garnish with fresh parsley if desired.

Cooking this dish is a reminder that simplicity can lead to something extraordinary, much like the meals I grew up with, where each bite told a story of love and tradition.