Start by sprinkling the chicken breasts with the garlic powder, oregano, thyme and a good helping of salt and pepper on both sides. Heat a drizzle of olive oil in a skillet and cook the chicken on both sides until browned. Set aside.
Heat another drizzle of olive oil and add the garlic, mushrooms and pepper. Cook until softened. Add the remaining dried herbs and some more salt and pepper followed by the chopped tomatoes, chicken stock and cream. Cook for 5-10 minutes.
Add the chicken back to the skillet and continue to cook until the chicken is cooked through. I used a meat thermometer to make sure it was fully cooked. Scatter over the olives. Serve with freshly cooked spaghetti and some fresh basil leaves.
Nutrition information is an estimate and will vary depending on the ingredients used.