Directions

• Preheat your oven to 375 degrees F.
• Mix together flour, pepper, and salt together on a plate.
• Rinse chicken thighs and dredge through the flour.  Allow chicken to rest on a cooling rack for 10 minutes. 
• Dredge chicken thighs a second time and allow them to rest on the cooling rack for an additional 5 minutes.
• In a 12-inch cast iron skillet, heat oil over medium-high heat. 
• Add chicken to the skillet and cook each side for 3 to 4 minutes or until browned. 
• Remove chicken from the skillet and return it to the cooling rack to rest.
• Drain about half of the oil out of the skillet and return to medium heat. 
• Add peppers, onion, and garlic to the skillet and cook for about 1 minute. 
• Add mushrooms and cook for an additional 1 minute.
• To the vegetables, add chicken broth, red pepper flakes, basil, Italian seasoning, and parsley.  Cook for 2 to 3 minutes, scraping the brown bits from the bottom of the skillet. 
• Bring to a boil and add tomatoes and tomato paste, stirring to combine.  
• Place chicken back into the skillet and place in preheated oven. 
• Bake for 35 to 40 minutes.  Once the internal temperature of the chicken reaches 165 degrees F, it is ready to serve.
• Serve over your pasta of choice.