Preheat the oven to it's lowest setting but not less than 170 degrees.
Using a meat pounder/mallet, pound the thick end of the breast to the same thickness as the thin end of the breast.
Season the meat with salt, pepper and steak seasoning (or your preferred seasonings).
In an oven safe plan (or skillet), heat the vegetable oil (don't use more than stated) over high heat. When the pan is VERY hot, swirl the oil around the pan and add one thigh to one side of the pan and add another thigh to the other side of the pan. The thigh will sizzle and steam and smoke and generally make a lot of noise and fuss. This is exactly what you want. Leave it alone. Let sear on this side for 2 minutes. Using tongs or a spatula, flip the thigh and allow to sear on the other side for 2 minutes. The thigh should be somewhat brown on the outside and raw on the inside.
Remove the seared bthighs to a plate. Turn the heat down to medium and add the onions, some salt and pepper and allow to cook. As the onions begin to soften, add the garlic, mushrooms and the drained olives. Allow to heat until the mushrooms start to soften and begin to lose their water.
Add the broth concentrate (read the notes below for information regarding substitutions) and the water to the pan and mix well. When concentrate has dissolved, add the thighs back to the pan and put the lid on tightly. If no lid is available, add aluminum foil and seal down to the pan as securely as possible.
Place the covered pan on the middle rack in the center of the oven.
Cook for 20 minutes and check the thickest part of the chicken with an instant read thermometer. If reading 165, remove from the oven. If less than 165, reseal the pan and allow to cook for another 10 mins. Repeat until temp of 165 is reached.
When 165 is reached, remove the chicken from the oven, remove the lid from the pan and using a large spoon to dish the juices over the top of the chicken. Serve hot.