Pat chicken dry and season with salt, pepper, and minced garlic.
Heat olive oil in a skillet over medium-high heat; sear chicken 3-4 minutes per side until golden.
Transfer chicken to a serving platter, tent with foil to rest.
Ladle burrata into shallow bowls or onto plates alongside chicken.
Toss cherry tomatoes with 2 tbsp olive oil, salt, and pepper.
Place tomato salad on plates, top with basil leaves.
Drizzle balsamic glaze and remaining olive oil over chicken and cheese.