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Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add ½ cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.