Put a skillet on at medium high and add enough olive oil to coat the pan about 1/8" deep. Trim the excess fat off the thighs. In a shallow dish mix together the flour, grated parmesan, salt, pepper, garlic powder and dried basil. One at a time dip the chicken thighs in the dry mixture and press them in to get them coated evenly and add them to the skillet.

While the Parmesan Chicken Thighs are cooking put another skillet on at medium high and swirl in just enough olive oil to coat the bottom. Peel and cut up the sweet potatoes into slices about 1/8" thick and add them to the pan then cut the pepper in half lengthwise and remove the stem and seeds and cut them into whatever size pieces that you want. Add the peppers to the potatoes and sprinkle with salt and pepper. Toss a few times to get it all mixed together.

The Parmesan Chicken Thighs need to be turned when they are browned on one side. Then when the juices run clear or the thickest one reads 165° on an instant read meat thermometer remove to a pepper towel lined dish.

Watch the potato pan and toss or gently mix a few times as it cooks to help everything cook evenly. Then put your Parmesan Chicken Thighs and Sweet Potato Fries on the table and enjoy.