Preheat your oven to 425 degrees F.

Heat a large oven-safe skillet over medium-high, and add the olive oil.

Season the chicken with Kosher salt and pepper. Once the oil is hot, add the chicken to the pan and sear for 3-4 minutes per side.

Remove the chicken to a plate and set it aside.

Add the onions and garlic to the pan, and cook for 30 seconds scraping up the brown bits from the pan.

Now, add the white wine or chicken stock and continue to scrape the bottom of the pan for 1-2 minutes.

Add the butter to the pan, and once melted, return the chicken and any juices on the plate to the pan, along with the cherry tomatoes, fresh oregano, thyme, and olives.

Make sure everything is nestled tightly in the bottom of the pan.

Bake in the oven for 15 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Discard the oregano and thyme sprigs, garnish with the parsley, and squeeze the lemon wedge over the chicken.

Serve with crusty bread.