Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 bone-in skinless chicken thighs
- 2 tbsp olive oil
- 1 onion chopped
- 1 bell pepper sliced
- 2 garlic cloves minced
- 1 can 14 oz diced tomatoes (no sugar added)
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt and pepper, and cook for 5-6 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion, bell pepper, and garlic. Saute for 5 minutes until softened.
- Stir in the diced tomatoes, chicken broth, oregano, and basil. Simmer for 10 minutes.
- Add the chicken thighs back to the skillet, spooning the sauce over them. Cover and cook for 25-30 minutes, until the chicken is fully cooked and tender.
- Garnish with fresh parsley and serve warm.
Notes
Chef's Tip: Don't rush the covered simmer at the end - that's what turns the chicken fully tender and lets the sauce reduce properly. Keto Swap: none needed - naturally keto.
Nutrition
Calories: 350kcal | Protein: 25g | Fat: 22g | Fiber: 2g
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