Heat 1 tbsp olive oil in a large, oven-safe skillet over medium heat.
Rub the chicken thighs with the remaining olive oil and sprinkle both sides with 1 tbsp Italian seasoning. Season with salt and pepper to taste and transfer to the hot skillet.
Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat.
In a small bowl, mix together butter, chicken broth, and cherry tomatoes, then add to the skillet with the chicken thighs. Top each chicken thigh with a slice of fresh mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and pepper, if desired.
Transfer skillet into preheated oven and roast for 15-20 minutes, or until chicken is fully cooked (internal temperature reaches 165° F) and the mozzarella is melted. Let the chicken rest for 5-10 minutes before serving.
To serve, top chicken with some pan sauce and fresh basil sprigs, if desired.
The easiest way to make this recipe is to use four chicken thighs of approximately 1/4 lb each. If your thighs are on the smaller side like in the recipe photos, you will need to divide up the meat into four servings (as well as the pan tomatoes/sauce) before serving.