Preheat your oven to 210°C (410°F).

Season each chicken thigh with oregano, basil, salt, and cracked black pepper.

Heat olive oil in a large oven-proof skillet over medium-high heat and sear the chicken thighs until golden brown, about 4 minutes per side. Remove chicken and drain excess oil, leaving about a teaspoon in the pan.

Return skillet to stovetop, fry minced garlic for 1 minute until fragrant. Add balsamic vinegar and brown sugar, stirring to simmer. Cook until glaze thickens, about 5-6 minutes.

Return chicken to the skillet, turning to coat in the glaze. Scatter 1 cup of tomatoes around the chicken.

Transfer skillet to the oven and bake for about 30 minutes or until chicken is cooked through.

Remove from oven, top each thigh with a slice of mozzarella or Bocconcini, and return to oven for an additional 5 minutes, until cheese melts.

Slice remaining 1/2 cup of tomatoes in half and place over melted cheese. Drizzle pan's balsamic glaze over chicken and garnish with chiffonade of basil. Serve immediately.

For extra glaze, combine 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a pot. Boil, then simmer until reduced by half, about 5-6 minutes. Drizzle over chicken if desired.