Preheat oven to 425°F.
Pat chicken dry and pound to even thickness. Place in baking dish.
Whisk balsamic, honey, olive oil, Dijon, basil, salt, pepper, and garlic.
Pour marinade over chicken, turn to coat, and rest 10 minutes.
Add cherry tomatoes around chicken.
Bake 20–25 minutes until chicken reaches 165°F.
Rest 5 minutes, garnish with parsley, and serve.
