Preheat your oven to 400°F (200°C). Prepare your large oven-proof skillet, boneless, skinless chicken breasts, kosher salt, and freshly ground black pepper. Pat the chicken dry with a paper towel and season both sides generously with salt and pepper.

In your preheated skillet, add a splash of extra-virgin olive oil over medium-high heat. Sear the seasoned chicken breasts for about 5-6 minutes on each side until golden brown.

Transfer the skillet into the preheated oven and bake the chicken for 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and set it back on the stovetop over medium heat. Add the chopped shallot and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

Pour in a splash of dry white wine, scraping up any brown bits from the bottom of the skillet. Then, stir in the canned tomato sauce and low-sodium chicken broth. Let the sauce simmer for about 5 minutes.

Increase the heat to medium-high and gently stir in the fresh gnocchi and halved cherry tomatoes. Cook for 1-2 minutes until the gnocchi float to the surface.

Remove the skillet from the heat and fold in the cubed mozzarella and basil leaves, mixing until the cheese begins to melt into the sauce.

Before serving, drizzle your dish with balsamic glaze. Scoop generous portions onto plates, ensuring each serving has chicken, gnocchi, tomatoes, and melted mozzarella.