Start by preparing a flavorful marinade. Combine olive oil, minced garlic, salt, and black pepper in a mixing bowl. Coat the boneless chicken breasts evenly, ensuring they’re fully covered in the marinade. Cover and refrigerate for at least 15 minutes―longer if you want an even deeper flavor infusion.

While the chicken marinates, make the magic sauce that ties everything together. Heat a drizzle of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant. Then, toss in the diced tomatoes and a pinch of salt. Cook for about 5 minutes until the tomatoes soften and release their juices. Stir in freshly chopped basil leaves and set the sauce aside―the aroma alone will have you ready to eat!

Preheat your grill or grill pan to medium heat. Take the marinated chicken breasts and grill them for about 5-6 minutes on each side, depending on their thickness. The goal is to get those gorgeous grill marks and ensure the chicken is cooked through to an internal temperature of 165°F.

Once the chicken is cooked, transfer it to a clean plate. Generously spoon the Margherita sauce over each breast. Layer slices of fresh mozzarella on top and return the chicken briefly to the grill. Close the grill lid and cook just until the cheese starts to melt and become irresistibly gooey.

When ready to serve, sprinkle each chicken breast with a few fresh basil leaves. The basil adds a bright, herby note that perfectly complements the creamy cheese and sweet tomatoes. Plate it up, and enjoy the masterpiece you’ve created!