Heat a large (12 inch) oven-safe skillet or Dutch oven over medium-high heat. Season the chicken breast with paprika and 1/4 teaspoon garlic powder. Add 1/2 tablespoon of oil to the skillet. Put the chicken in a single layer in the skillet. Cook for about 5 minutes per side, until lightly browned. Transfer to a plate.
Add remaining 1/2 tablespoon of oil to the skillet. Add the onion slices and reduce heat to medium. Sauté for about 10-15 minutes, stirring occasionally.
Stir in garlic, oregano, parsley, basil, salt, and remaining 1/4 teaspoon of garlic powder. Pour in tomatoes and their juices. Stir together well and simmer for about 10 minutes. Top mixture with the reserved chicken and sprinkle with cheese.
Transfer to oven and bake for 15 minutes until bubbly and cheese is lightly browned. Let cool for about 5 minutes, sprinkle with fresh parsley if desired, and enjoy!
Recipe from Living Well Kitchen https://blog.memeinge.com/skillet-greek-chicken/