Trim excess fat from the chicken thighs and pat them dry. Heat a large skillet over medium-high heat and add a splash of olive oil. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes, then remove from skillet.

In the same skillet, add more olive oil if needed, then toss in the chopped onion and bell peppers. Sauté over medium heat for 5-6 minutes until the onion is translucent. Add minced garlic and cook for 1 more minute.

Stir in the canned tomatoes and chicken broth, mixing well to create a rich sauce base. Sprinkle in the Italian seasoning and bring to a gentle simmer for 3-4 minutes.

Place the seared chicken thighs back into the skillet, ensuring they are mostly submerged in the sauce. Cover with a lid, reduce heat to low, and simmer for 30-35 minutes.

Serve the Easy Chicken Cacciatore hot, garnished with fresh basil and grated Parmesan cheese. Enjoy with pasta or crusty bread.