Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat until shimmering and fragrant.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, until golden brown and cooked through. You should see a nice sear and the juices run clear when poked.
Remove the cooked chicken from the skillet and set aside on a plate to rest for a few minutes.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn it.
Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they soften slightly and release their juices, creating a light sauce.
Stir in chopped basil leaves and cook for another minute, infusing the sauce with fresh flavor.
Slice the rested chicken breasts into thick strips and nestle them back into the skillet on top of the tomato and basil sauce.
Sprinkle grated mozzarella cheese evenly over the chicken and sauce, then cover the skillet briefly to allow the cheese to melt and become gooey.
Once the cheese is melted and bubbly, remove the skillet from heat and give everything a gentle stir to combine flavors.
Serve the skillet hot, garnished with extra basil leaves if desired, and enjoy your vibrant, comforting dish.
