Preheat the oven to 375F.

Whisk together the marinade ingredients. Set aside half of the marinade. Add the other half of the marinade to a medium bowl with the chicken breasts and toss to coat the chicken. Set aside at room temperature for 15-20 minutes while the oven preheats and you prepare the other ingredients.

After the chicken is marinated and the oven is preheated, add 1 tablespoon of olive oil to a large high sided, oven-safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken breasts. Sear until deeply golden brown, about 3 minutes. Flip the chicken and sear for another 3 minutes and then remove the chicken to a plate or bowl and set aside.

Add the chicken broth to deglaze the pan. Cook for 1-2 minutes, scraping the browned bits from the bottom of the pan.

Then, add the halved cherry tomatoes, pitted castelvetrano olives, pitted kalamata olives, kosher salt and chili flakes. Stir and cook for 3 minutes.

Nestle the chicken breast into the pan with the tomato and olives. Drizzle the reserved marinade over top of all of the chicken breasts and if there’s any left, over everything else in the pan.

Transfer the pan to the preheated oven and bake until the chicken is cooked through (an internal temperature of 165F) about 16-18 minutes.

Once the chicken is cooked through, remove from the oven and let rest for a few minutes.

Garnish with the crumbled feta cheese and fresh torn basil leaves and parsley leaves and then serve.