One Pan Italian Chicken

  • 2 tablespoons olive oil
  • 4-6 bone-in chicken thighs
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons garlic, minced
  • 2 cups chicken broth
  • 2 tablespoons capers, drained
  • 3/4 cup kalamata olives
  • 1 (14.5 oz.) can fire-roasted diced tomatoes, undrained
  • Kosher salt and freshly ground pepper, to taste
  • Chopped fresh basil, for garnish
  • 3-4 tablespoons grated parmesan cheese

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 5-6 minutes on each side. Transfer the chicken to a plate and set aside.

Add the mushrooms and garlic to the hot skillet and sauté until they are soft, approximately 5 minutes.

Pour the broth in and bring to a simmer; then add the capers, olives, and tomatoes.

Add the chicken to the pan and simmer on low for 10 minutes. Season with salt and pepper, to taste.

Serve in bowls and garnish with basil and grated parmesan cheese.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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