1. In a zip-top bag, combine olive oil, balsamic vinegar, minced garlic, Italian seasoning, oregano, basil, red pepper flakes, salt, and black pepper to make the marinade.

2. Add the chicken breasts to the bag, seal, and massage so the chicken is evenly coated; marinate 15–30 minutes at room temperature or up to 1 hour in the fridge.

3. Preheat the oven to 425°F (220°C) and grease a 9×13-inch baking dish.

4. In the prepared baking dish, combine halved cherry tomatoes, additional minced garlic (if desired), melted butter, a splash of balsamic vinegar, honey, fresh basil, oregano, salt, and pepper; stir to coat the tomatoes in the sauce.

5. Remove the marinated chicken from the bag and arrange the breasts in the center of the tomato mixture, nestling them among the tomatoes.

6. Bake uncovered for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink in the center.

7. Remove the dish from the oven and top each chicken breast with a portion of the shredded mozzarella cheese.

8. Switch the oven to broil and return the dish to the oven for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden.

9. Top with extra fresh basil and a crack of black pepper; serve the chicken with the roasted tomato sauce spooned over the top, alongside rice, pasta, crusty bread, or roasted vegetables.