Mix the marinade ingredients in a bowl: Balsamic vinegar, olive oil, minced garlic, honey, salt and pepper.
Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they're well coated. Let marinate for at least 30 minutes in the refrigerator for better flavour absorption.
Preheat your oven to 375°F (190°C). While the oven is heating, remove the chicken from the refrigerator to bring it closer to room temperature for more even cooking.
Heat an oven-safe skillet over medium-high heat. Remove chicken from marinade and sear for 3-4 minutes on each side until golden brown. This step creates a flavourful crust on the chicken.
Add the cherry tomatoes and minced garlic to the skillet around the chicken. Drizzle with the chicken marinade leftovers. Season everything with Italian herbs.
Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes are starting to burst.
Top each chicken breast with mozzarella slices and return to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
Let the dish rest for 5 minutes before serving. The resting period allows the juices to redistribute throughout the meat, ensuring moist chicken.
Garnish with fresh basil leaves if desired, and spoon the baked tomatoes and pan juices over the chicken when serving.