Preheat your oven to 400 degrees F. Cut 1/2 cup of cherry tomatoes in half and leave the rest whole. Set aside.
Drizzle the chicken thighs with 1 tablespoon of oil and rub it all over. Then sprinkle the Italian seasoning and salt over both sides of the chicken. Rub the seasoning all over the thighs.
Place a large oven-safe skillet over medium-high heat. Add the remaining oil and once hot, place the chicken thighs into the pan and sear for 4 minutes on each side until golden brown.
Add the garlic to the skillet and cook for 30 seconds. Pour in the balsamic glaze and stir the garlic into the sauce. Turn the chicken thighs to coat them in the glaze and then add 1/2 cup of cherry tomatoes to the skillet around the chicken. (see note)
Place the skillet into the oven and bake for 20 minutes or until the chicken is cooked through (165 degrees F internal temp).
Carefully take the skillet out of the oven and top the chicken thighs with slices of mozzarella. Return the chicken to the oven and bake until the cheese has melted.
Remove the skillet from the oven. Spoon the balsamic sauce from the pan over the chicken and then top everything with the halved tomatoes and basil. Serve warm.
Notes
You can substitute low-moisture shredded mozzarella cheese if you prefer.
If you don’t have an oven-safe skillet, transfer the chicken and sauce to a 9-inch x 9-inch baking dish before adding the tomatoes. Then continue as directed.