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Heat olive oil in large skillet to medium high heat.
Rinse and pat dry chicken. Rub with olive oil and sprinkle liberally with salt and pepper.
Add chicken breasts to skillet. (it is not necessary to add additional olive oil to the pan). Let sear for 3-4 minutes. The chicken will release easily when you have reached a perfect sear. Turn chicken over and repeat.
Remove chicken to plate and set aside. ( It will not be cooked through but will continue to cook in the sauce.)
Add onion to pan and saute until translucent. About 3-4 minutes. Add garlic and cook until fragrant, about 1 minutes.
Add crushed tomatoes and ¼ cup chopped fresh basil. Season with salt and pepper to taste.
Nestle chicken breasts on top of sauce. Spooning a bit of the sauce on top as it simmers. Sprinkle cherry tomatoes and olives on top.
Continue to simmer uncovered for about 15 minutes or until chicken is cooked through and internal temp reaches 165 degrees.
Top with fresh basil, parmesan or feta if desired. Serve with a side of pasta or a fresh baguette.