Preheat your oven or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Season the chicken breasts generously with salt and pepper on both sides.
Place the chicken breasts in the hot pan and sear for about 4-5 minutes per side, until they develop a golden crust and are cooked halfway through. You'll hear a satisfying sizzle as they hit the hot oil.
Add the minced garlic around the chicken and cook for 30 seconds until fragrant, being careful not to burn it.
Add the halved cherry tomatoes, stirring gently to coat them in the garlic oil. Cook for 2-3 minutes until they start to soften and release their juices.
Lay slices of fresh mozzarella over each chicken breast, covering the tomatoes and allowing them to melt slightly from the heat.
Sprinkle chopped basil over the mixture and transfer the skillet to the oven or increase heat if using an ovenproof pan, baking for about 15-20 minutes until the chicken is cooked through, the cheese is bubbly, and the tomatoes are jammy.
Remove from oven and let rest for a few minutes; garnish with extra basil before serving to add freshness and color.
