2 tablespoons olive oil 1 1/2 pounds boneless chicken thighs 1 minced 8 ounces grape tomatoes, halved 1 1/2 cups low-sodium chicken broth 1 tablespoon capers 2 tablespoons kalamata olives, halved 1/4 to 1/2 cups crumbled feta fresh basil, chopped kosher salt and freshly ground black pepper to taste drizzle