Prep the chicken. Pat the chicken dry and season both sides with salt and pepper. If using breasts, you can pound them to an even thickness for faster, more even cooking.

Slice the peaches and mince the garlic. Leave the peach skins on for color and texture. Tear or thinly slice the basil and set aside.

Heat the pan. Warm a large skillet over medium-high heat with 1–2 tablespoons olive oil. When it shimmers, add the chicken in a single layer.

Sear the chicken. Cook without moving for 4–6 minutes per side, depending on thickness, until deeply browned and just cooked through. Transfer to a plate and tent loosely with foil.

Build flavor in the pan. Lower the heat to medium. Add a small knob of butter (optional) and the garlic. Stir for 30 seconds until fragrant, scraping up browned bits.

Add peaches. Toss in the sliced peaches. Cook for 2–3 minutes, stirring occasionally, until they soften and start to caramelize at the edges.

Make the glaze. Pour in 2–3 tablespoons balsamic vinegar, 1–2 tablespoons honey, and the broth. Stir and simmer for 2–3 minutes until slightly thickened and glossy. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.

Return the chicken. Nestle the chicken back into the pan with any juices. Spoon the peach-balsamic sauce over the top. Simmer 2 minutes to warm through and coat.

Finish with basil. Remove from heat. Stir in most of the basil and a squeeze of lemon if you want extra brightness. Taste and adjust seasoning.

Serve. Plate the chicken and peaches with plenty of sauce. Scatter remaining basil on top. Great over rice, couscous, quinoa, or creamy polenta.