Mix flour, 1 teaspoon of the seasoned salt, and 1/2 teaspoon of the garlic pepper in a shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.

Mix chicken broth, reserved flour mixture, and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving-size pieces. Add to skillet; toss with bell pepper mixture.