Preheat the oven to 375 degrees F.

Season the boneless, skinless chicken thighs with salt and black pepper, and then set them aside.

In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, and then add the boneless, skinless chicken thighs to the skillet and sear until the chicken turns golden brown.

Flip each chicken over and sear the other side. Remove the chicken pieces from the skillet and then set them aside.

In the same skillet, add diced onions, minced garlic, sliced bell peppers, and sliced fresh mushrooms. Sauté them until the veggies are tender and aromatic.

Pour in the crushed tomatoes and low-sodium chicken broth. Stir in Italian seasoning salt and pepper to taste and bring the mixture to a simmer. Let it cook for a few minutes to allow the flavors to meld into a rich tomato sauce.

Return the seared, boneless, skinless thighs to the skillet, making sure they are in a single layer at the bottom of the pan.

Transfer the skillet to the preheated oven and bake for 25-30 minutes or until your chicken reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and sprinkle fresh chopped parsley over your chicken cacciatore.

Serve and enjoy!