Season both sides of the chicken breasts with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add the corn kernels and cherry tomato halves to the skillet. Cook for 3-4 minutes until the tomatoes begin to soften and the corn is heated through.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and unsalted butter until melted and the sauce is creamy.
Return the chicken breasts to the skillet, spooning some sauce over the top. Cook for an additional 2 minutes to heat through.
Remove the skillet from heat and stir in the chopped fresh basil leaves.
Serve the chicken topped with the creamy basil sauce, corn, and tomatoes.