Start by mincing 2 cloves of garlic and chopping 1 shallot finely. Cut 8 ounces of fresh mozzarella into cubes for melting. Season 1 pound of skinless, boneless chicken fillets generously on both sides with salt, black pepper, garlic powder, and sweet paprika.

In a large, ovenproof skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat until shimmering. Add the seasoned chicken fillets and cook for about 5 minutes on each side or until they are golden brown and cooked through.

Remove the chicken from the skillet and cover it loosely with foil to keep it warm while you prepare the sauce.

Add the minced garlic and chopped shallots to the same skillet, sautéing for about 2 minutes until fragrant and soft.

Pour in ½ cup of dry white wine and gently stir for about 2 minutes to deglaze the pan.

Stir in 1 tablespoon of tomato paste, salt, pepper, and 1 teaspoon of dried basil. Cook this for an additional minute until the sauce thickens.

Add in 1 cup of chicken broth and a 14-ounce can of cherry tomatoes, stirring to combine, then simmer for about 5 minutes.

Nestle the chicken back into the sauce, adding fresh basil leaves and cubed mozzarella on top. Cover and let it simmer for another 5 minutes.

Optionally, transfer to a preheated oven at 200°C/400°F for 10 minutes until the sauce is bubbling and mozzarella melted.

Once cooked, plate your Garlic Tomato Chicken with Mozzarella and sprinkle grated parmesan on top if desired.