Preheat your oven to 400°F. Pat the 4 pieces boneless skinless chicken breasts pounded to even thickness dry with paper towel, then pound to an even 3/4-inch thickness. In a small mixing bowl, mix together the 1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp kosher salt, and ½ tsp black pepper. Season both sides of each 4 pieces boneless skinless chicken breasts pounded to even thickness generously with the spice mixture.

Heat 2 tablespoons of olive oil in a large oven over medium-high heat until shimmering. Add the 4 pieces boneless skinless chicken breasts pounded to even thickness and sear without moving them for 4–5 minutes until a deep golden crust forms. Flip and sear the other side for 2–3 minutes.

Remove the skillet from the heat. Layer 2–3 2 medium ripe tomatoes slices on top of each 4 pieces boneless skinless chicken breasts pounded to even thickness, followed by 2–3 slices of fresh mozzarella. Transfer the skillet to the preheated oven and bake for 10–13 minutes, until the 8 oz fresh mozzarella is melted and bubbly and the 4 pieces boneless skinless chicken breasts pounded to even thickness reaches an internal temperature of 165°F.

Remove from the oven and let the 4 pieces boneless skinless chicken breasts pounded to even thickness rest for 3 minutes. Scatter ¼ cup fresh basil leaves leaves over the top, drizzle generously with 2 tbsp balsamic glaze store-bought and a touch of olive oil if desired, and serve immediately.