Pat the chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving, until golden brown.
Flip the chicken breasts and add 1 tablespoon of butter and half of the minced garlic to the skillet.
Cook for another 6-7 minutes, spooning the melted butter and garlic over the chicken occasionally, until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and cover loosely with foil to rest.
In the same skillet, add remaining 2 tablespoons of butter. Once melted, add broccoli, carrots, and bell peppers.
Sauté the vegetables for 5-7 minutes until tender-crisp, stirring occasionally. Add the remaining garlic during the last 2 minutes of cooking.
Plate the chicken breasts and spoon the sautéed vegetables alongside. Garnish with chopped fresh parsley before serving.