Heat olive oil in a large pan or skillet over medium-high heat.

Add the diced chicken breast to the hot pan and cook for 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. If using optional garlic, add it now and cook for another minute until fragrant.

Stir in the sliced bell pepper and chopped zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften but still have a slight bite.

Return the cooked chicken to the pan with the vegetables. Add the cooking cream, salt, and black pepper. If using optional dried herbs, add them now.

Stir everything together well and let it simmer gently for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld. Do not boil vigorously.

Taste and adjust seasoning if needed. Serve hot and enjoy your budget-friendly creamy creation!