Prep the chicken: Pat the chicken breasts dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning. This helps create a flavorful crust and keeps the meat juicy.

Make the balsamic reduction: In a small saucepan, simmer the balsamic vinegar over medium-low heat for 5–8 minutes until it thickens slightly and coats the back of a spoon. Stir in honey if using. Set aside; it will thicken more as it cools.

Heat the skillet: Warm olive oil over medium to medium-high heat in a large skillet. When the oil shimmers, it’s ready.

Sear the chicken: Add the chicken and cook undisturbed for 5–6 minutes on the first side to get a good sear. Flip and cook another 4–6 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

Add garlic and tomatoes: Reduce heat to medium-low. Push chicken to the sides and add minced garlic to the center. Cook 30 seconds until fragrant, then add tomatoes and a pinch of salt. Cook 2–3 minutes until they start to soften and burst.

Top with mozzarella: Place mozzarella slices over the chicken. Cover the skillet for 1–2 minutes, just until the cheese melts. Don’t overcook or the chicken will dry out.

Finish with basil and balsamic: Remove from heat. Scatter basil over the chicken and tomatoes. Drizzle with the balsamic reduction and a pinch of red pepper flakes if you like a little kick.

Taste and adjust: Add a finishing sprinkle of sea salt flakes and a crack of black pepper. Serve immediately with your favorite side.