Ingredients:

  • 1½ lb boneless skinless chicken breasts, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1/2 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Toss the chicken chunks with salt, pepper, and flour until lightly coated.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
  3. Add chicken in a single layer; sear for 3–4 minutes per side until a golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, add the diced onion and sliced bell peppers. Cook for 3–5 minutes until the onions are translucent and peppers soften.
  5. Stir in the sliced mushrooms and cook until they release their moisture and turn a deep brown.
  6. Add the minced garlic and cook for 60 seconds until fragrant.
  7. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits.
  8. Stir in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes.
  9. Return the seared chicken to the pan. Lower heat to medium-low and simmer for 8–10 minutes until the sauce thickens and the chicken reaches a safe internal temperature of 165°F (74°C).
  10. Stir in fresh parsley just before removing from heat.