Preheat the oven to 350 degrees F.

Remove the chicken from its packaging and pat it dry using paper towels. If you’re using full regular chicken breasts, you’ll need to slice them in half through the center in order to create two thinner filets. If you bought pre-sliced chicken cutlets or filets, you can skip this step.

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

Heat the oil in an oven-safe large skillet (I use a 12-inch stainless steel) over medium-high heat on the stove top.

Carefully place the chicken breast fillets on the hot pan and brown for 3 minutes per side, adding the minced garlic too.

Remove skillet from heat and add the olives, sun-dried tomatoes, artichoke hearts, lemon zest, and lemon juice to the skillet.

Place in the preheated oven and bake for 15 minutes, or until chicken reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the chicken to check for doneness. The exact bake time depends on the weight and thickness of the chicken, so for the best results, use an instant-read thermometer to spot check the internal temperature.

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

Serve with your choice of side dishes, and enjoy!