Season the chicken pieces with 1/2 tsp salt, 1/4 tsp pepper, garlic powder, and paprika, and toss to coat evenly.

Heat 1 tbsp olive oil in a large deep skillet over medium high heat until hot.

Add the chicken to the skillet in an even layer and cook for 4 to 5 minutes, stirring occasionally, until lightly browned and mostly cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium, add the remaining 1 tbsp olive oil to the skillet, then add the diced onion and cook for 3 minutes, stirring often, until softened.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the bell pepper, zucchini, and carrots along with the remaining 1/2 tsp salt and 1/4 tsp pepper, and cook for 4 to 5 minutes, stirring from the center out to the edges of the pan.

Pour in the chicken broth, scrape up any browned bits from the bottom of the skillet, and bring the mixture to a simmer.

Return the chicken and any accumulated juices to the skillet, sprinkle in the Italian seasoning, and stir to combine.

Reduce the heat to medium low, cover the skillet, and let the mixture simmer gently for 10 minutes until the chicken is cooked through and the vegetables are tender.

Stir in the heavy cream and simmer uncovered for 3 to 4 minutes until the sauce slightly thickens.

Add the lemon juice and Parmesan, stir well, and taste, adjusting salt and pepper if needed.

Remove the skillet from the heat, sprinkle with chopped parsley, and serve hot straight from the pan.