Sear the chicken: Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to a plate and keep warm.

Add garlic and tomatoes: Stir in the garlic and cook for 1 minute. Add halved cherry tomatoes and cook another 4–5 minutes until they begin to soften and release juices.

Add the vegetables: Add the sliced peppers and onion with a pinch of salt until softened, about 8–10 minutes.

Deglaze the pan with the white wine waiting until it’s fully absorbed before proceeding

Add marinara and season: Stir in your marinara sauce, a pinch of red pepper flakes if using. Simmer 3–5 minutes until slightly thickened.

Return chicken & melt cheese: Nestle the chicken back into the pan and spoon some sauce over each piece. Top each cutlet with a slice of mozzarella. Cover and cook on low for 3–4 minutes, or until the cheese is melted. Top with fresh basil.