Preheat the oven to 350 degrees F.

Sprinkle both sides of each chicken breast with sea salt, oregano, and dill.

Pour the oil into an oven-safe large skillet (I use a 12-inch stainless steel) and heat to medium-high.

Carefully place the chicken breast fillets on the hot skillet and brown for 3 minutes per side.

Remove skillet from heat and distribute the olives, sun-dried tomatoes, and artichoke hearts around the skillet.

Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 160 degrees F.

Remove from oven and allow chicken to sit at least 10 minutes before serving. This will allow the juices to distribute throughout the breasts and result in a tender chicken.

Serve with your choice of side dishes. I love serving it with my Spanish Rice!