Preheat your oven to 180°C (350°F). While it heats, lightly grease a baking dish with a small amount of oil or butter so the chicken doesn’t stick and the sauce stays smooth and easy to serve later.

Place the chicken breasts on a cutting board and season both sides evenly with salt, black pepper, and Italian seasoning. Make sure the seasoning is well distributed so every bite has balanced flavor.

Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted and slightly foamy, add the chicken breasts to the pan. Sear them for 2–3 minutes on each side until they develop a light golden color. This step locks in juices and adds extra flavor.

Remove the chicken from the skillet and place it into the prepared baking dish. Arrange the pieces evenly so they cook at the same rate and the sauce spreads properly around them.

In a mixing bowl, combine the heavy cream, softened cream cheese, and minced garlic. Stir well until the mixture becomes smooth, creamy, and lump-free. If needed, use a whisk to make it easier.

Pour the prepared creamy sauce evenly over the chicken in the baking dish. Use a spoon or spatula to gently spread it, ensuring each piece of chicken is fully coated.

Scatter the halved cherry tomatoes across the dish, placing some on top of the chicken and some around it. This helps distribute their flavor evenly throughout the bake.

Sprinkle shredded mozzarella cheese generously over the entire surface. Make sure all areas are covered to create that rich, melty, golden topping once baked.

Place the baking dish in the preheated oven and bake for 25–30 minutes. The chicken should be fully cooked through, and the cheese should be melted, bubbly, and lightly golden on top.

Remove the dish from the oven and let it rest for a few minutes before serving. This allows the sauce to settle and thicken slightly. Garnish with fresh basil just before serving and enjoy while warm.