1. Pat the chicken breasts dry and season both sides with salt, pepper, and Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden. Remove from the skillet and set aside.

2. In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced onions and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.

3. Stir in the cherry tomatoes and let them cook for 3-4 minutes, allowing them to begin bursting and releasing their juices.

4. Pour in the balsamic vinegar and honey. Stir to combine and scrape any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to thicken slightly.

5. Nestle the seared chicken breasts back into the skillet. Spoon some of the glaze and tomatoes over the top. Reduce heat to low, cover, and cook for 6-8 minutes until the chicken is fully cooked through (internal temperature 165°F).

6. Sprinkle chopped fresh basil over the chicken and serve directly from the skillet. Enjoy!