Which part of the chicken you get the fillets from will vary the actual cooking time. Breast meat, sliced thinly into bite-sized pieces, requires a very short cooking time to make sure it doesn't turn dry. If using thigh meat, cook a minute or two longer.
Place the chicken in a bowl, add the lemon pepper seasoning and mix well, working the seasoning into the meat.
With the stove set to medium, heat the olive oil in a pan.
Saute the garlic and onion just until the onion starts to appear translucent.
Add the tomatoes and thyme, sprinkle in two pinches of salt and a pinch of pepper. Continue cooking, stirring occasionally, until the tomatoes start to soften.
Push the vegetables to the side of the pan, crank up the heat to high, and spread the chicken at the center.
Cook for a minute or so then stir everything together.
Pour in the broth, allow to boil, cover the pan and cook just until the chicken is done.
Taste. Add salt and pepper, if needed.
Off the heat, drizzle in the lemon juice and stir before serving.
Notes
If using very tender thyme, there is no need to strip the leaves and discard the stalks.If the stalks of your thyme appear woody, it is a better idea to use only the leaves.How much lemon juice you should add depends on your palate. I suggest starting with the juice from half a lemon. Taste and add more if you prefer a bolder flavor.