Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 cups cherry tomatoes
  • 4 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp unsalted butter
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season the chicken in a bowl with salt, pepper, and dried oregano.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add chicken in a single layer and sear for 3-4 minutes without moving until a deep golden-brown crust forms. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate.
  3. In the same pan, add the cherry tomatoes. Sauté for 4-5 minutes, stirring occasionally, until the skins begin to wrinkle and pop. Stir in the minced garlic and cook for the final 60 seconds.
  4. Pour in the balsamic vinegar and honey, scraping the bottom of the pan to release the brown bits. Simmer for 2-3 minutes until the liquid thickens, then stir in the butter to create a velvety emulsion.
  5. Return the chicken and any accumulated juices to the pan. Toss for 1-2 minutes until the chicken is fully coated and glazed. Remove from heat and fold in fresh basil.