Preheat your oven to 210°C (410°F).

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

Heat olive oil or cooking oil spray in a large oven-proof skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove the chicken from the skillet and place on a plate, draining most of the excess oil but leaving about a teaspoon in the pan.

Return the skillet to the stovetop and fry the minced garlic in the remaining oil for about 1 minute until fragrant. Add balsamic vinegar and brown sugar, stirring well and bringing to a simmer. Continue stirring occasionally until the glaze thickens, about 5-6 minutes.

Return the seared chicken thighs to the skillet, turning them in the glaze to coat evenly. Scatter 1 cup of whole grape or cherry tomatoes around the chicken in the skillet.

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

Remove the skillet from the oven and top each chicken thigh with a slice of fresh mozzarella or Bocconcini cheese. Return to the oven for an additional 5 minutes, or until the cheese has melted.

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

While baking, prepare an extra balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons packed brown sugar in a small pot. Bring to a boil, then reduce to a simmer, stirring occasionally, until the glaze thickens and reduces by half (about 5-6 minutes). Drizzle this extra glaze over the chicken when serving if desired.