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Combine Italian seasoning ingredients in a small bowl and set aside.
Season the chicken well with salt and pepper.
Add some olive oil to a large sauté pan over medium heat. Add the chicken to the pan and sauté for 6 minutes per side with the lid on the pan (be sure it is vented or slightly cracked). The goal is to cook them on a lower heat so they are tender.
Check the center of your chicken breasts with a digital meat thermometer to make sure they reach 165F, then set the chicken breasts aside on a plate.
Next, add the onions and sauté on medium high heat for 3 minutes. Add garlic and seasonings and sauté 1 more minute.
Stir in the peppers and diced tomatoes and sauté for 5 more minutes.
Add the artichokes, chicken stock, fresh parsley, and bring to a simmer over medium heat.
Add the chicken back into the pan, tuck it down in the sauce and sauté for 5 minutes.
Sprinkle the cheese on the chicken and around the pan on the veggies. Let it melt and then top with chopped parsley (you can put the lid on to help melt the cheese faster).