Ingredients
- ½ lb. boneless, skinless chicken breasts
- ½ lb. boneless, skinless chicken thighs
- 1 bell pepper, sliced
- ⅓ cup chopped onion
- ½ cup sliced mushrooms
- 1 (14.5 oz.) can no-salt-added diced tomatoes
- ¼ cup water
- 2 tsp. Italian seasoning
- ⅛ tsp. pepper
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Instructions
- Coat large skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, turning as needed (2-3 minutes per side).
- Add pepper, onion, and mushrooms to the pan. Sauté until just browned (3-4 minutes).
- Stir in tomatoes, water, Italian seasoning, and pepper. Bring to boil. Reduce heat, cover, and simmer, stirring occasionally, until the largest piece of chicken reaches a minimum internal temperature of 165ºF (15-20 minutes).
- Remove chicken from skillet, set aside, and cover to keep warm. Continue to simmer sauce, uncovered, until thickened (4-6 minutes).
- Top chicken with sauce to serve.