Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.
Heat 1 tbsp oil in a large skillet over medium heat.
Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.
Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute.
Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.
Stir in the capers, olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.
Taste the sauce and season with salt and pepper, if needed.
Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.
Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.