Ingredients
Scale
- 2 pounds boneless chicken thighs
- 2 tablespoons olive oil, divided
- 2 teaspoons italian seasoning
- Kosher salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 bell peppers, seeded and sliced
- 4–6 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons balsamic vinegar
- 14.5 ounces diced tomatoes with basil, one can
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- fresh basil or parsley, optional garnish
Instructions
- Season chicken thighs with Italian seasoning, kosher salt, and pepper on both sides.
- Heat skillet over medium-high, drizzle with 1 tablespoon olive oil. Sear chicken thighs until golden on both sides; set aside.
- Add remaining olive oil to the pan. Sauté chopped onion and sliced bell peppers for 3-4 minutes. Add minced garlic and crushed red pepper flakes; cook for 1 minute.
- Stir in balsamic vinegar and a splash of water to deglaze the pan.
- Add diced tomatoes, dried thyme, oregano, and basil. Stir and bring to a boil. Reduce heat, then add seared chicken thighs.
- Simmer for 15-20 minutes, stirring occasionally, until chicken is fully cooked and tender.
- Remove from heat; garnish with fresh basil or parsley. Serve warm over cooked spaghetti if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can substitute chicken thighs with chicken breasts for a leaner option.
Adjust the level of heat by increasing or decreasing the crushed red pepper flakes according to your taste.
Serve with crusty bread to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg