What You Need
Transfer tomatoes to a medium bowl and crush into small pieces, using clean hands or a potato masher. Set aside.
Season chicken with salt and pepper. Heat 15 ml of oil in a HexClad 6.6L Hybrid Deep Sauté Pan over medium-high. Add chicken and cook, turning halfway through, until golden on both sides, about 10 minutes. Remove to a plate.
Add remaining 30 ml of oil to the sauté pan. Add onion, carrot, and garlic and cook, stirring, until garlic is fragrant, about 1 minute. Add bell peppers, mushrooms, and Calabrian chili pepper and cook, stirring occasionally, until vegetables begin to soften, about 4 minutes more. Season with salt and pepper.
Pour the wine into the sauté pan and boil until reduced by half, about 2 minutes. Add the tomatoes. Reduce heat to medium-low and simmer, partially covered for 10 minutes. Season with salt and pepper.
Nestle the chicken back into the HexClad 6.6L Hybrid Deep Sauté Pan and continue to cook until the chicken is just cooked through, 10 to 15 minutes more. Serve topped with basil and olives.