Preheat skillet: In a large pan over medium-high heat, drizzle olive oil, season chicken breasts with salt and pepper, then sear 3–4 minutes per side until golden brown and slightly crisp.

Rest chicken: Transfer seared chicken to a plate, cover loosely with foil, and let it rest for 5 minutes to keep juices locked in.

Sauté garlic: In the same skillet, add a splash of olive oil and minced garlic. Cook over medium heat 30 seconds until fragrant.

Cook tomatoes: Toss in cherry tomatoes, stirring gently until they soften and burst, about 5–7 minutes.

Simmer cream: Pour in heavy cream and bring to a gentle simmer. Stir continuously for 3–4 minutes until sauce thickens.

Finish dish: Stir fresh basil into the sauce, nestle chicken back in, and cook 2 minutes more until heated through.