Dredge chicken thighs in flour, shake off excess.
Heat olive oil in a large skillet over medium heat, brown the chicken thighs in the hot oil, about 4 to 5 minutes per side. Set the chicken aside.
In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 7 to 8 minutes. Mix in the garlic, and cook 1 to 2 more minutes.
Stir in the crushed tomatoes, parsley, Italian seasonings, basil, salt, and black pepper, and stir until thoroughly combined. Rinse crushed tomato can with 1-2 Tbsp water and add to batch.
Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink, 30 to 40 minutes. Serve over pasta or rice.
Optional - serve with loaf of warm Italian bread. Try our Pane di Casa.
