Begin by trimming any excess fat from the chicken thighs, then pat them dry. In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.

In the same skillet, reduce the heat to medium and add chopped onion, bell peppers, and minced garlic. Sauté for about 5-6 minutes until onions are translucent and peppers soften.

Pour in crushed tomatoes and chicken broth, stirring well to combine. Add Italian seasoning and bring to a gentle simmer. Cook for 3-4 minutes.

Place the seared chicken thighs back into the skillet, ensuring they’re submerged in the sauce. Cover and let it simmer for 30-35 minutes.

Once chicken is fork-tender, remove from heat. Sprinkle with fresh basil and grated Parmesan cheese. Serve hot over pasta or with crusty bread.