Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Season the chicken breasts with salt, pepper, and dried thyme.

Cook the chicken in the skillet for 6-7 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.

Add the remaining tablespoon of olive oil to the skillet. Add the garlic and cook for 1 minute.

Add the mushrooms and bell peppers to the skillet. Cook for 5-6 minutes or until vegetables are tender.

Slice the chicken and return it to the skillet. Cook for 2-3 minutes or until heated through.

Garnish with fresh parsley and serve hot.