Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Slice chicken breasts in half horizontally to create 4 thin chicken breasts.
Stir Cantazaro herbs, garlic granules, onion powder, salt, and black pepper together in a small bowl; season chicken on all sides with mixture.
Pour olive oil into a deep cast iron skillet or other ovenproof skillet and place over medium-high heat until oil is hot. Add chicken and sear until golden, 3 to 4 minutes per side. Turn off heat; remove chicken to a plate.
Pour orzo into the skillet; add chicken broth and balsamic vinegar. Add chicken back to the skillet along with any accumulated juices. Scatter cherry tomatoes around, and top chicken with slices of fresh mozzarella.
Bake in the preheated oven until an instant read thermometer, inserted near the center of chicken, reads 165 degrees F (74 degrees C), about 20 minutes. If needed, turn on the oven’s broiler and broil until cheese is golden, about 2 minutes.
Sprinkle with basil and drizzle with balsamic glaze to taste.
