Pat the chicken dry to get rid of excess moisture and set aside.
Add olive oil, balsamic vinegar, soy sauce, and dried thyme to a bowl. Season with dried oregano, minced garlic, black pepper, and salt. Mix well.
Place the chicken breast in a plastic Ziploc bag and pour the prepared marinade on top.
Seal the bag, removing as much air as possible.
Press the bag gently and move it around in your hands ensuring everything is well combined and the chicken is well coated.
Place the marinated chicken in the refrigerator for at least 15 (up to 30 minutes) so that the chicken soaks up the flavors.
Once the chicken is marinated, take it out and let it sit for 5 minutes.
Meanwhile, drizzle some olive oil in a large pan or a grill pan.
Once the oil heats up, sear the chicken for 3 to 4 minutes on one side, and then flip to cook the chicken all the way through.
Once the internal temperature of the chicken reaches 165 degrees F, take it off the heat and let it rest on a plate.
You can add any leftover marinade to the pan and let the sauce reduce.