Balsamic Chicken with Cherry Tomatoes

Instructions:

1. Whisk together the olive oil, first portion of balsamic vinegar, garlic powder, salt, and pepper in a bowl. Toss the chicken thighs in the mixture until fully coated. Let sit for 10 minutes at room temperature.
2. Heat the skillet over medium-high heat until the oil shimmers. Place chicken in the pan and sear for 5-7 minutes per side until a deep, mahogany-colored crust forms. Remove chicken to a plate briefly.
3. Lower heat to medium. Add cherry tomatoes and minced garlic. Sauté for 3-4 minutes until the tomatoes begin to blister and pop.
4. Stir in the remaining balsamic vinegar and honey, using a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan.
5. Return the chicken to the pan and simmer for another 3-5 minutes until the sauce thickens into a velvety glaze. Remove from heat and garnish with fresh basil.