Cut the tomato into quarters after removing the stem. Slice mozzarella cheese into four equal pieces.

Cut the chicken thigh into bite-sized pieces and rub with 1/2 tsp salt.

Heat olive oil in a pan over medium heat. Place chicken skin-side down and cook for 3–4 minutes until golden brown.

Add tomato pieces to the pan and cook for 1 minute until lightly browned on one side.

Flip the chicken and tomatoes. Add mozzarella cheese and a pinch of salt and pepper. Cover and steam for 2–3 minutes until the cheese melts slightly.