Combine first 3 ingredients; sprinkle evenly over chicken.
Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove chicken.
Add bell pepper and onion to skillet; sauté 5 minutes or until tender. Stir in wine and broth, stirring to loosen particles from bottom of pan. Stir in olives. Return chicken to skillet.
Bring to a boil. Remove skillet from heat.
Bake, covered, at 350° for 30 minutes or until chicken is done. Combine rice and chopped parsley. Serve chicken over rice. Garnish, if desired.