1. 1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides of the chicken with salt, pepper, Italian seasoning, garlic powder, and onion powder.

2. 2. Heat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and let it shimmer.

3. 3. Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165 F (74 C)). Remove the chicken from the skillet and set it aside on a plate, tented loosely with foil, to rest.

4. 4. Saute the Vegetables: Add the mixed vegetables to the same skillet. Saute for 3-5 minutes, stirring occasionally, until they are tender-crisp.

5. 5. Create the Sauce (Optional Thickening): Pour the low-sodium chicken broth into the skillet with the vegetables, scraping up any browned bits. If you prefer a slightly thicker sauce, whisk the cornstarch with 1 tablespoon of cold water in a small bowl until smooth, then stir it into the simmering broth. Cook for 1-2 minutes, stirring, until the sauce thickens slightly.

6. 6. Combine and Serve: Slice the rested chicken breasts against the grain into desired portions. Return the sliced chicken to the skillet with the vegetables and sauce, tossing gently to coat. Heat through for another minute. Garnish with fresh chopped parsley, if using, and serve immediately.