Directions :

1. Sprinkle chicken with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). In a large skillet over medium-high heat, heat oil until shimmering.
2. Arrange chicken in a single layer and cook until golden brown on one side, about 6 minutes. Flip chicken, add water, and cover.
3. Continue cooking until the internal temperature reaches 165 degrees at the thickest part of a breast, about 4 to 5 minutes longer. Transfer to a plate and tent with foil.
4. Add balsamic vinegar and garlic to skillet and stir until fragrant, about 30 seconds. Add tomatoes and bring to boil. Reduce heat and simmer until tomatoes have softened and opened, about 5 to 7 minutes. Stir in basil and season to taste with salt and pepper.
5. Return chicken to skillet, nestling among tomatoes. Top with mozzarella cheese and cover until cheese is melted, about 30 seconds.