Heat a large skillet and add olive oil to skillet. Use enough olive oil to thinly coat the entire surface.
Lightly season chicken breast with salt and pepper on both sides. Once oil is heated, add chicken breast to skillet and sear on both sides until almost cook (does not have to be completely cooked). Remove and set aside.
Bring garlic and halved cherry tomatoes to skillet, cook for 30-60 seconds.
Combine water and cornstarch in a small bowl, then add to skillet. Add white wine, thyme, and oregano. Bring to a boil, then bring chicken back to skillet.
Cook for at least 2-3 minutes under medium heat, or until chicken is done. Make sure chicken reaches an internal temperature of 165 degrees F.
Taste sauce and add additional salt and pepper to sauce to taste (if desire).
Serve and enjoy!