This is a quick and easy weekday meal, and also one that you can make ahead of time and freeze. Love this at my house.
First, take a couple of handfuls of almond flour, some parmesan cheese, and mix with Italian seasoning in a ziplock bag. (We are gluten free, but if you wish to use regular flour, that works, too.) Add in your boneless skinless chicken thighs or breasts, seal bag, and shake to coat. Heat olive or coconut oil in skillet and brown chicken on both sides.
When chicken is golden brown, add in seasoned diced tomatoes or crushed tomatoes or the spaghetti sauce of your choice. The tomatoes should almost cover the chicken. Add in additional Italian seasoning if you are using plain tomatoes. Cover, lower heat, and cook for 25 minutes. Check for doneness. Most of the time, I use chicken thighs, and they are done in 25 minutes and the sauce has thickened.
Serve over noodles, spaghetti squash, rice, cauli-rice, or just by itself. Enjoy!