Spicy Red Pepper Chicken Skillet

Serves 4

Like a little spice? Go with the ¼ teaspoon of red pepper flakes. Like things a little more fiery? Go with the ½ teaspoon. If you have it on hand, the basil will add a touch of slightly sweet, licoricey flavor to the finished dish.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

• 2 tablespoons extra-virgin olive oil
• 1½ pounds bone-in, skin-on chicken thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 medium red bell peppers, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) Whole30-compliant diced tomatoes
• ½ cup Whole30-compliant chicken broth or Chicken Bone Broth
• ¼ to ½ teaspoon red pepper flakes
• Sliced fresh basil leaves (optional)

Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add the chicken and cook, turning once, until the skin is browned, about 5 minutes. Transfer to a plate and cover to keep warm.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the bell peppers, onion, and garlic and cook, stirring frequently, until tender, 3 to 4 minutes. Stir in the tomatoes, broth, pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook until the mixture begins to thicken slightly, 5 to 7 minutes.

Return the chicken to the skillet. Cover and reduce the heat to low. Cook until the chicken is no longer pink and the internal temperature is 170°F, 12 to 15 minutes. Serve with basil, if desired.