Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for about 6-7 minutes per side until the internal temperature reaches 165°F.

Remove the chicken from the skillet and let it rest on a clean plate.

In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.

Add the cherry tomatoes and corn kernels to the pan and sauté for about 5 minutes until the tomatoes blister and release their juices.

Stir in the lemon juice and scrape up any browned bits from the bottom of the pan.

Return the chicken to the skillet, nestle it among the vegetables, sprinkle with fresh basil, and serve immediately.