Season chicken breasts evenly with salt and black pepper on both sides.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add chicken to the skillet and sear for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

Remove chicken from the skillet and set aside on a plate.

Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.

Incorporate green beans and cherry tomatoes into the skillet, sautéing for 5 minutes until tender-crisp.

Stir in minced garlic and cook for 30 seconds until fragrant.

Whisk together balsamic vinegar and honey in a small bowl, then pour the mixture into the skillet.

Bring the liquid to a simmer and cook for 3 minutes until the sauce reduces into a thick glaze.

Return the chicken and any resting juices to the skillet, coating the meat and vegetables thoroughly with the glaze.

Garnish with fresh thyme leaves and serve immediately.