Season 2 lbs of boneless, skinless chicken breasts with ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper on both sides. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.

Place the chicken breasts in a single layer in the skillet. Sear for 3-4 minutes per side, or until a golden-brown crust forms. The chicken may not be fully cooked through. Remove from the skillet and set aside on a plate.

Reduce heat to medium and add 4 cloves of pressed garlic. Sauté for about 30 seconds, stirring constantly, until fragrant.

Pour in 1 can of crushed tomatoes and add 1 tablespoon of Italian seasoning and ½ teaspoon of salt. Stir to combine, scraping up any browned bits from the skillet. Let the sauce simmer for about 5 minutes.

Reduce heat to low and stir in ½ cup of heavy cream and ¼ cup of grated Parmesan cheese. Continue to cook for another 2-3 minutes until the sauce is smooth and creamy. Stir in ⅓ cup of chopped fresh basil.

Nestle the seared chicken breasts back into the skillet, making sure they’re coated with the sauce. Spoon some sauce over each piece. Partially cover and let the chicken simmer in the sauce for 5-7 minutes, or until cooked through (165°F/74°C).

Preheat your oven’s broiler. Top each chicken breast with a slice of buffalo mozzarella. Transfer the skillet to the oven and broil for 3-5 minutes, or until the cheese is melted and bubbly.

Remove the skillet from the oven and let the dish rest for a few minutes. Garnish with extra chopped fresh basil. Serve hot, spooning the creamy tomato basil sauce over each piece of chicken.