Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 4 tbsp garlic-infused olive oil
  • 1 medium red bell pepper, diced
  • 1 medium carrot, finely diced
  • 1 cup oyster mushrooms, sliced
  • 2 tbsp fresh chives, finely chopped (green parts only)
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ½ cup low-FODMAP chicken bone broth
  • ¼ cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and season evenly with salt and black pepper.
  2. Heat 2 tbsp of garlic-infused olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer; cook without stirring for 3-4 minutes to form a crust, then flip and sear the other side for 3 minutes. Remove chicken and set aside.
  4. In the same skillet, add another 2 tbsp of garlic-infused oil if needed. Sauté diced carrots and red bell peppers for 4-5 minutes until softened.
  5. Stir in the oyster mushrooms and cook until golden brown. Add chives and tomato paste, stirring constantly for 1 minute to caramelize.
  6. Pour in diced tomatoes and bone broth, scraping the bottom of the pan to incorporate the fond.
  7. Stir in dried oregano and basil. Return the seared chicken and juices to the pan.
  8. Reduce heat to medium-low and simmer uncovered for 10-12 minutes until the sauce thickens into a glaze and chicken is cooked through.
  9. Stir in fresh torn basil and lemon juice before serving.