Season chicken breasts on both sides liberally with salt, pepper, oregano, and garlic powder

In a large skillet brown chicken in olive oil over medium heat.

When browning on the second side, scoot chicken over and saute onion and garlic.

Remove chicken when well browned and set aside.

Pour in diced tomatoes, artichoke hearts and olives and deglaze pan by scraping up the brown bits.

Stir, add back in chicken, and spoon sauce on each chicken breasts.

Put a lid on the skillet, reduce to low, and simmer for about 10-15 minutes or until internal temp of chicken reaches 165 degrees F.

Taste sauce and add more seasonings if desired. The olives make it pretty salty, so taste first.