Prep the chicken: Pat the chicken dry and season both sides generously with salt and black pepper. If using breasts, you can pound them to an even thickness for more even cooking.

Heat the pan: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer.

Sear the chicken: Cook without moving until golden on the first side, about 4–5 minutes. Flip and cook another 3–5 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.

Sauté the aromatics: Lower heat to medium. Add a drizzle more oil if the pan looks dry. Add the garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Build the sauce: Add the tomatoes and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until the tomatoes soften and release their juices. Lightly smash some with a spoon to create a saucy texture.

Deglaze: Pour in the chicken broth or white wine. Scrape up browned bits from the pan. Simmer 2–3 minutes to reduce slightly.

Season and brighten: Stir in balsamic vinegar and a pinch of red pepper flakes if using. Taste and adjust salt and pepper. The sauce should be tangy, lightly sweet, and savory.

Add basil and chicken: Turn off the heat and fold in most of the basil. Return the chicken and any juices to the pan, spooning sauce over the top. Let rest a minute or two so flavors mingle.

Finish and serve: Add a squeeze of lemon for freshness, if you like. Garnish with remaining basil and a sprinkle of Parmesan. Serve with pasta, rice, potatoes, or bread.