1. Pat the chicken breasts or thighs dry with paper towels. If using chicken breasts, you can lightly pound them to an even thickness (about 3/4 inch) to ensure they cook uniformly.

2. In a medium bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined.

3. Add the dried chicken to the bowl with the marinade, tossing to coat each piece thoroughly. Marinate for at least 15 minutes at room temperature, or for up to 30 minutes. For deeper flavor, you can marinate it in the refrigerator for up to 2 hours.

4. Heat a large skillet over medium-high heat. Once hot, add the chicken, reserving any leftover marinade. Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165 F (74 C).

5. Once the chicken is cooked, remove it from the skillet and set aside on a plate. Reduce the heat to medium. Add the halved cherry tomatoes to the skillet along with the reserved marinade. Cook, stirring occasionally, for 3-5 minutes, until the tomatoes soften slightly and the sauce thickens into a glaze.

6. Return the cooked chicken to the skillet, spooning the balsamic tomato glaze over each piece. Garnish with fresh chopped parsley if desired. Serve immediately.