Just a reminder that I am undergoing a kitchen renovation, so I will not be posting as much as I usually do. I am truly missing cooking and posting!
Stay with me, the best is yet to come.
This recipe is a quick and easy way to get dinner on the table.
Cooking with chicken thighs (instead of breasts) are always a way to ensure that you will be getting tender, juicy meat. Unless you overcook them, they always come out beautifully.
Just follow this recipe and you will have a simple, delicious meal on the table in minutes.
I always try to include the dried alternative to herbs, but it is summer, so you should try to use fresh herbs whenever possible.
See my post, http://www.simplebycindyblog.com/simple-herbs/ to grow your own.
These chicken thighs were so succulent, accompanied by a perfect sauce that is uncomplicated and scrumptious. This is a wonderful, healthy meal you “must try” for any weeknight dinner. It will serve 4 people.
Ingredients for Chicken Skillet
2 tbsp. extra-virgin olive oil
6 boneless, skinless chicken thighs
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 onion, thinly sliced
8 ounces fresh mushrooms
2 red bell peppers. thinly sliced
2 cloves garlic, chopped
4 sprigs fresh oregano, or 2 tbsp. dried
1 cup chicken broth
1 (14 oz.) can crushed tomatoes
4 large leaves fresh basil, or 1 tsp. dried
Heat olive oil in a large skillet over medium heat.
Season chicken on both sides with salt and pepper and cook until golden brown each side, about 7 minutes each side. Transfer to a plate.
In the skillet, add onion and peppers. Sauté until softened, about 5 minutes.
Add mushrooms. cook for about 2 minutes.
Add garlic and cook for 1 minute.
Deglaze pan with chicken broth and crushed tomatoes. Add oregano.
Bring to a boil.
Reduce heat to simmer and let it cook for 10-15 minutes.
Return chicken to pan, spoon sauce over it and let it cook for 10 minutes.
Remove from heat and garnish with basil.
It’s that simple!
