• Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
• In the same skillet, add the onion, garlic, red bell pepper, and mushrooms. Sauté until the vegetables are softened, about 5 minutes. Stir in the diced tomatoes, chicken broth, tomato paste, oregano, and basil. Bring the mixture to a simmer.
• Return the chicken to the skillet, nestling it into the sauce. Cover and simmer for 25-30 minutes, or until the chicken is cooked through. Garnish with fresh parsley before serving.

Tip:

• For a richer flavor, you can add a splash of red wine to the sauce when adding the tomatoes. For a thicker sauce, you can add a tablespoon of gluten-free flour mixed with a bit of water to the skillet before returning the chicken to the pan.