Generously season the chicken with salt and pepper.
Pour and heat olive oil on a medium-sized skillet over medium-high heat.
Once it's ready, start adding and browning the chicken on both sides.
Transfer the browned chicken to a plate and set aside.
Add the garlic and cook until it becomes fragrant.
Add the chopped cherry tomatoes.
Mix and cover with a lid until the tomatoes are bursting. Adjust the heat to medium once the sauce starts to boil and keep simmering for about 10 minutes.
Add the oregano, parsley, chili flakes, salt, and pepper.
Mix, then place the lid back on and simmer for about 2 minutes.
Add the browned chicken into the pan and mix to coat them with the sauce.
Cover with a lid and cook for 3 more minutes, then take the pan off the heat.
Serve your chicken and tomatoes with fresh parsley as a garnish, if preferred.