1. 1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps them brown better. Cut the chicken into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper until evenly coated.

2. 2. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through. It doesn’t need to be fully cooked at this stage, as it will continue to cook in the sauce.

3. 3. Build the Sauce Base: Pour in the low-sodium chicken broth and the undrained diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan – these bits add a lot of flavor! Bring the mixture to a gentle simmer.

4. 4. Add Vegetables and Simmer: Stir in the frozen mixed vegetables. Reduce the heat to medium-low, cover the skillet, and let it simmer for 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked through. The internal temperature of the chicken should reach 165 F (74 C).

5. 5. Stir in Cream Cheese: Remove the skillet from the heat. Add the softened light cream cheese to the mixture. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy, smooth sauce. If the sauce seems too thick, you can add a splash more chicken broth or water to reach your desired consistency.

6. 6. Final Touches and Serve: Taste the sauce and adjust seasonings if needed. If desired, garnish with fresh chopped parsley before serving. Serve immediately and enjoy your healthy, flavorful meal!