Prepare all of your ingredients. Wash and dry the chicken breasts. Chop onion and slice all of the tomatoes. Garlic is best sliced into 1/4 of an inch thick sizes.

At the same time, preheat your oven to 200 degrees celsius or 400 degrees Fahrenheit.

One of the essential steps in using cast iron is heat. Apart from adequately conditioning the skillet with oil, it must be thoroughly heated.

Be careful if you are not used to the skillets because the handles are burning hot once heated.

Once the skillet is hot, add butter and let it melt.

Cut your onion into small squares and add it to the melted butter. Cook it until golden brown and ready.

Have our Bone Broth prepared on the side.

Once you feel your pan needs a bit of liquid, pour bit by bit from the bone broth into the dish.

Pick a similar size chicken breast for them to cook and bake evenly.

Once the onion is browned, place the chicken breast into the skillet and cook chicken for about 7-10 minutes, turning it a few times.

Once turned, add your spices and salt and pepper. Do not forget turmeric, which I add to almost every dish.

Turmeric has got great health benefits and can not be forgotten.

Add a bit of bone broth if you feel like the dish needs more liquid.

Use colorful cherry tomatoes for the refreshing look of this Caprese chicken breast and spread them around dish.

Cut them into halves for the tomatoes to release their own liquid and flavor once baked.

Add mini mozzarella and baby garlic and fill it with the remaining broth you have already used.

Continue to bake in the preheated oven. Bake the chicken for 20 minutes. You do not need any thermometer to check for the internal temperature because, in 20 minutes, your chicken is fully baked.

Finish it up with fresh basil and serve.