Rub chicken with salt, pepper, fresh thyme, fresh sage, and fresh rosemary. Heat olive oil in cast iron skillet. Add minced garlic once hot. Sear chicken on both sides until browned. Move chicken to side. Cool down cast iron until not smoking. Once cool, put back on burner and add more minced garlic. Add red onion and shallots and sauté, but not too long. It still will cook in the stove.
Add chicken back to cast iron skillet, add mushrooms (I used marinated mushrooms), tomatoes, and olives. Top of with sprigs of thyme, rosemary, and sage. Bake in oven at 375 until cooked thoroughly. I served with brown rice and an arugula side salad with only feta.
Turned out pretty darn good if you ask me!