Preheat the oven to 500°F.

In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened.

Stir in the chopped garlic and cook for 1 minute more.

Add ground chicken to the skillet, breaking it apart as it cooks. Cook fully until no longer pink, then drain any excess drippings.

Season the chicken with kosher salt, oregano, basil, and parsley. Pour in tomato sauce and balsamic vinegar, stirring to combine.

Scatter mozzarella pearls and halved cherry tomatoes evenly over the chicken mixture.

Transfer the skillet to the oven and bake for 7–8 minutes, until the mozzarella is melted and the tomatoes are slightly blistered.

Remove from oven and garnish with fresh chopped basil, grated parmesan cheese, and a drizzle of balsamic glaze. Serve immediately.