Prep the chicken: Pat the chicken cutlets dry. Season both sides with salt, pepper, and a pinch of Italian seasoning. This simple base brings out the chicken’s flavor.

Heat the skillet: Set a large skillet over medium-high heat and add 1–2 tablespoons of olive oil. When the oil shimmers, it’s ready.

Sear the chicken: Add the cutlets in a single layer. Sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.

Sauté aromatics: Lower the heat to medium. Add a small knob of butter (optional) and the minced garlic. Stir for 30 seconds until fragrant, not browned.

Cook the tomatoes: Add the cherry tomatoes and a pinch of salt. Cook 3–5 minutes, stirring occasionally, until they start to blister and release juices. Use the back of a spoon to gently burst a few for a saucier base.

Make the quick glaze: Splash in 2–3 tablespoons balsamic vinegar and 1 teaspoon honey if you like it slightly sweet. Let it bubble for 1 minute to thicken. Scrape up any browned bits for extra flavor.

Nestle the chicken back in: Return the chicken and any juices to the skillet. Spoon tomatoes and glaze over the top. Sprinkle with a pinch of red pepper flakes if you want a little heat.

Add mozzarella: Lay slices of fresh mozzarella over each cutlet. Cover the skillet with a lid and cook 1–2 minutes until the cheese melts.

Finish with basil: Remove from heat. Tear fresh basil leaves and scatter them over everything. Taste and adjust seasoning with salt and pepper as needed.

Serve: Plate with extra pan juices and tomatoes. Drizzle a little more balsamic if you like and finish with a swirl of good olive oil.