Preheat a large oven-safe skillet over medium-high heat, add olive oil, then add seasoned chicken cubes. Cook for 5–6 minutes, stirring occasionally until golden brown and cooked through.

Add bell peppers, zucchini, red onion, and garlic to the skillet. Cook 4–5 minutes until veggies soften, turning once for char.

Pour chicken broth into the skillet, stir in cream cheese and Italian seasoning until sauce is smooth and bubbly, about 2 minutes over medium heat.

Sprinkle shredded mozzarella and Parmesan across the skillet, pressing gently among chicken and vegetables.

Cover skillet with lid or foil; reduce heat to low, cook for 2–3 minutes until cheese is melted and bubbling.

Let rest for 2 minutes before serving. Optional: garnish with fresh basil or parsley.