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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and cook, stirring occasionally, until tender and lightly golden, about 5 to 7 minutes.

Stir in the diced bell pepper and continue to cook for another 2 minutes until slightly softened.

Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.

Pour in the tomato sauce and diced tomatoes (undrained). Stir in the dried basil, dried oregano, and red pepper flakes. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Pour about half of the prepared sauce into the bottom of the greased 9x13 inch baking dish, spreading it evenly.

Arrange the seasoned chicken thighs in a single layer over the sauce in the baking dish. Pour the remaining sauce over the chicken, ensuring each piece is well coated.

In a medium bowl, combine the Panko breadcrumbs, freshly shredded Parmesan cheese, 1/2 teaspoon dried oregano, 2 tablespoons dried basil, and 1 tablespoon olive oil. Mix well until the breadcrumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the chicken and sauce in the baking dish.

Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and crispy.

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and cook, stirring occasionally, until tender and lightly golden, about 5 to 7 minutes.

Stir in the diced bell pepper and continue to cook for another 2 minutes until slightly softened.

Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.

Pour in the tomato sauce and diced tomatoes (undrained). Stir in the dried basil, dried oregano, and red pepper flakes. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Pour about half of the prepared sauce into the bottom of the greased 9x13 inch baking dish, spreading it evenly.

Arrange the seasoned chicken thighs in a single layer over the sauce in the baking dish. Pour the remaining sauce over the chicken, ensuring each piece is well coated.

In a medium bowl, combine the Panko breadcrumbs, freshly shredded Parmesan cheese, 1/2 teaspoon dried oregano, 2 tablespoons dried basil, and 1 tablespoon olive oil. Mix well until the breadcrumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the chicken and sauce in the baking dish.

Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is golden brown and crispy.

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped basil, if desired.
