Ingredients:

  • 2 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey or brown sugar
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes
  • 1 tbsp unsalted butter
  • 2 tbsp fresh basil leaves, torn

Instructions:

  1. Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken and set aside on a plate.
  3. Lower the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
  4. Pour in the balsamic vinegar and honey, whisking constantly and scraping up the brown bits (fond) from the bottom of the pan. Simmer for 3–5 minutes until the sauce thickens slightly.
  5. Toss in the cherry tomatoes. Return the chicken and any accumulated juices to the pan, spooning the glaze over the meat.
  6. Cook for another 5 minutes, or until the tomatoes begin to blister and pop. Stir in the butter at the end for a glossy finish and garnish with fresh basil before serving.