Pound the chicken: Pat the chicken breasts dry with paper towels and pound them to an even thickness, about 3/4 inch. This helps them cook at the same rate and stay juicy.

Season both sides: Sprinkle the chicken with salt, pepper, and garlic powder on both sides. Let it sit for a few minutes while you heat the pan.

Preheat the oven: Set your oven to 400°F so it's ready by the time the chicken finishes searing.

Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden, then remove from heat.

Spread the pesto: Spoon about 2 tablespoons of basil pesto over each chicken breast, spreading it evenly to the edges with the back of a spoon.

Add the tomatoes: Scatter the halved cherry tomatoes around the chicken in the skillet so they roast alongside it.

Layer the cheese: Top each chicken breast with shredded mozzarella, then sprinkle grated parmesan evenly over the top.

Bake until done: Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the chicken reaches 165°F on a meat thermometer.

Broil if needed: If the cheese isn't golden after baking, broil for 1-2 minutes, watching closely so it browns but doesn't burn.

Rest and serve: Let the chicken rest in the pan for 5 minutes so the juices settle before slicing and plating.