Pat the chicken cubes dry with a paper towel and place them in a medium bowl. Season generously with Italian seasoning, salt, and pepper, and toss to coat.

Heat 1 tablespoon of olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the skillet and set aside on a plate.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent it from burning.

Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices. Use the back of a spoon to gently press on some of the tomatoes to help create a rustic sauce.

Pour in the chicken broth (or wine) to deglaze the pan, scraping up any browned bits from the bottom. Stir in the potato gnocchi. Bring the mixture to a simmer and cook for 3-4 minutes, stirring gently, until the gnocchi are plump and tender and most of the liquid is absorbed.

Return the cooked chicken and any accumulated juices back to the skillet. Stir everything together to combine, then remove the skillet from the heat.

Scatter the fresh mozzarella pearls and the 1/2 cup of fresh basil evenly over the top of the skillet.

To melt the cheese, either cover the skillet with a lid for 2-3 minutes, or for a golden, bubbly top, place the skillet under a preheated broiler for 1-2 minutes. Watch carefully to prevent burning.

Let the skillet rest for a few minutes before serving. Drizzle generously with balsamic glaze and garnish with extra fresh basil.