Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/4 cup fresh parsley, chopped

Directions

1. In a small bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
2. Pound the chicken breasts to an even thickness. Coat each piece of chicken in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
4. Add the sliced peppers and onion to the skillet and cook for 4-5 minutes, until the vegetables are tender.
5. Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
6. Pour in the diced tomatoes and chicken broth. Stir well to combine. Bring the mixture to a simmer.
7. Return the chicken to the skillet and nestle it into the tomato and vegetable mixture.
8. Cover the skillet and let the mixture simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
9. Sprinkle the chopped parsley over the top of the chicken and serve immediately.