Heat one tablespoon of the olive oil in a large, oven-safe skillet over medium heat.
Rub the remaining olive oil on the chicken thighs. Sprinkle both sides of the chicken with one tablespoon of the Italian seasoning; season with salt and pepper to taste. Place chicken thighs into heated pan.
Cook for 4-5 minutes per side, until the chicken develops a golden crust. Remove from heat.
Add butter, chicken broth, and cherry tomatoes to pan. Top each chicken thigh with a slice of fresh Mozzarella cheese and then sprinkle with crushed red pepper flakes and remaining Italian seasoning. Add additional salt and pepper, if desired.
Transfer skillet into the oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
To serve, top chicken with some of the pan sauce and sprinkle with fresh basil, if desired.
Keyword breakfast for dinner, chicken thighs, Keto, one pan dinner