Ingredients
Method
Preparation
- Season the chicken breasts with salt and pepper.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Transfer to a plate and let it rest.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and stir. Cook for 2-3 minutes until slightly softened.
- Pour in the chicken broth and Italian seasoning; bring to a simmer.
- Reduce heat, stir in heavy cream, and simmer for 2-3 minutes until slightly thickened.
- Return the chicken to the skillet, spoon sauce over, and sprinkle mozzarella. Cover and let simmer for 2-3 minutes until cheese melts.
Serving
- Garnish with fresh basil and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid rubbery chicken. Swap heavy cream for Greek yogurt for a lighter version, or use non-dairy cream.
