Prep the chicken: Pat the chicken breasts dry. If they’re thick, slice them horizontally to create evenly sized cutlets. Season both sides with 3/4 teaspoon salt, pepper, Italian seasoning, and garlic powder.

Heat the pan: Set a large nonstick or stainless skillet over medium-high. Add olive oil and let it heat until it shimmers.

Sear the chicken: Add chicken in a single layer. Cook 4–5 minutes per side, until golden and the internal temperature reaches 160–165°F. Transfer to a plate and tent loosely with foil.

Sauté aromatics: Reduce heat to medium. Add minced garlic to the skillet. Stir for 30 seconds until fragrant, scraping up any browned bits.

Cook the tomatoes: Add halved cherry tomatoes, the remaining 1/4 teaspoon salt, and red pepper flakes if using. Cook 3–4 minutes, stirring, until they soften and release some juices.

Deglaze: Stir in the balsamic vinegar. Let it bubble for 30–60 seconds to slightly reduce and coat the tomatoes.

Bring it together: Return chicken and any juices to the skillet. Spoon tomatoes over the top.

Add cheese: Arrange mozzarella on the chicken. Cover the pan and cook 1–2 minutes, just until the cheese melts.

Finish: Remove from heat. Scatter torn basil over the top. Taste and adjust seasoning. Drizzle with a little balsamic glaze if you like.

Serve: Plate with extra tomato pan sauce spooned over each piece. Add a sprinkle of flaky sea salt for pop.