Prepare all the ingredients first. Cut the grape tomatoes into quarters, finely dice the red onion, and slice the basil leaves into thin strips. You should also drain the mozzarella balls and put them aside.

Place olive oil into a large skillet over medium heat. As the skillet heats up, season the prepared chicken breasts with the garlic powder and Italian seasoning, making sure to coat both sides evenly. Add to the hot skillet and season with salt and black pepper to taste. Cook until the chicken is thoroughly cooked through, around 3-4 minutes per side.

While the chicken is cooking, mix the balsamic vinegar and the maple syrup in a small saucepan and set it over medium heat. Simmer until the mixture thickens and darkens in color, approximately 5-6 minutes. Keep stirring until the liquid is reduced by half.

In a medium-sized but deep bowl, toss together the grape tomatoes, red onion, mozzarella balls, and the basil leaves. Mix until well-combined, and season with salt and black pepper, to taste.

After the chicken is done cooking, remove the skillet from the heat and place it on a cool burner. While still in the skillet, top each chicken breast with the mozzarella and tomato mixture and cover for a couple of minutes. The residual heat from the chicken will warm the tomatoes and melt the mozzarella balls slightly.

Serve! Transfer the chicken carefully from the skillet to individual plates, making sure that the tomato mixture doesn’t fall off. Top with a bit more tomato mixture, drizzle with the balsamic glaze and enjoy.