Start by patting the boneless skinless chicken breasts dry with paper towels to remove excess moisture. Pound the chicken to a uniform thickness using a meat mallet.

In a mixing bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until smooth.

Place the prepared chicken breasts in an oven-safe dish and pour the marinade over the chicken, coating thoroughly. Let sit for at least 15 minutes to absorb flavors.

Halve the cherry tomatoes and scatter them around the marinated chicken in the baking dish.

Preheat your oven to 425°F (220°C). Once preheated, bake for 20-25 minutes until the chicken reaches 165°F (75°C).

After removing from the oven, let rest briefly, then sprinkle with chopped parsley before serving.