Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add chopped onion and diced bell peppers. Cook until softened, about 3-4 minutes.
Add sliced mushrooms and minced garlic. Cook for another 2 minutes until mushrooms are tender.
Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute.
Gradually add chicken broth and heavy cream, stirring constantly until the sauce thickens.
Stir in frozen peas and chopped parsley. Cook for another 2 minutes until peas are heated through.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for 2-3 minutes until chicken is heated through.
Serve chicken fillets with the creamy vegetable sauce spooned over the top.
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