Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 2 cups cherry tomatoes
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken dry with paper towels and season with salt and pepper. Heat olive oil in the skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  2. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Whisk in the balsamic vinegar, honey, Dijon, and oregano. Simmer for 2-3 minutes until the sauce thickens slightly and looks glossy.
  3. Return the chicken to the skillet and nestle the cherry tomatoes around the meat. Transfer the pan to a preheated oven at 400°F (200°C). Bake for 8-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes have just begun to burst.
  4. Remove from the oven. Immediately drizzle with fresh lemon juice and garnish with fresh basil. Let the meat rest in the pan for 5 minutes to redistribute the juices.