Scale

3 chicken thighs (boneless or bone-in) (can use boneless skinless chicken breast if preferred)

½ red bell pepper, cut into 1 inch thick strips

½ yellow bell pepper, cut into 1 inch thick strips

½ large white onion, cut into 1 inch thick slices

1 cups of sliced white mushrooms, sliced 1/4 inch thick

1 tbsp of salt

1 tbsp of black pepper

1 tbsp garlic powder

1 tbsp paprika

1 tbsp parsley

¼ cup of olive oil

½ quart of marinara sauce

½ cup of chicken broth (or chicken stock)

¼ cup grated Romano cheese

1/4 cup fresh basil

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Preheat oven to 425°
Season chicken generously with salt, pepper, garlic powder, paprika, parsley, and other Italian herbs if you prefer
Cover a baking sheet with aluminum foil (for maximum flavor) and drizzle with olive oil, and place chicken on the baking pan along with the pepper mixture in a single layer
Bake for 35-40 minutes, or until chicken reaches an internal temperature of 160°, shaking halfway through so nothing sticks to the bottom of the foil
In a medium sized saucepan or large skillet, drizzle olive oil over medium-high heat and begin to saute onions until golden. Season with salt and pepper
Once onions have softened and turned golden, add mushrooms to the pan, and stir until softened
Add the tomato sauce and chicken stock, and let simmer until the chicken is cooked, stirring frequently
Serve all together over rice, cauliflower rice, linguine, or potatoes, topping with basil at the end for extra flavor