Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tsp dried oregano
• 1 tsp dried‌ rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive ‍oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup Kalamata olives
• 1/4 cup chopped sun-dried tomatoes
• 1/2 cup chicken broth
• 1/2 cup feta cheese, ⁤crumbled
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat⁢ oven to 375°F.

2.‌ Season chicken breasts with oregano, rosemary, salt, and black pepper.

3. ​Heat​ olive oil in an oven-safe skillet over medium-high heat. ​Add chicken breasts and cook for 3-4 ⁤minutes on each side, until browned.

4. ​Remove chicken‍ from skillet ‍and set aside.

5. In the same skillet, ⁤add onion and garlic and⁢ cook until ‌onion is translucent, about 3-4 minutes.

6. Add olives and sun-dried tomatoes and cook ​for another 2-3 minutes.

7.‍ Add chicken broth and bring to a boil, scraping the bottom of the skillet to loosen any browned bits.

8. ⁣Return chicken to skillet and spoon sauce over it.

9. ‌Bake in preheated oven for 20 minutes.

10.‌ Add crumbled feta cheese and chopped parsley to the skillet and bake for another 5 minutes, until cheese is‌ melted and bubbly.

11. Serve hot and enjoy!