Sweet and Tangy Skillet Peach Chicken

In a large skillet, heat olive oil over medium-high heat.

Add thinly sliced onion to the skillet and saute for 3 minutes; push to one side of the skillet.

Add the chicken breasts to the skillet, season with salt and pepper, and cook until golden, about 2 1/2 minutes per side. Remove chicken from the skillet and transfer to a plate, leaving the onion and oil in the skillet.

Add minced garlic to the skillet with the onions, and saute for 20 seconds.

Add the store-bought balsamic glaze and cook, stirring for 1 minute.

In the skillet, toss peaches and drained diced tomatoes with the balsamic glaze mixture. Season lightly with salt and pepper.

Return chicken to the skillet, nestling it between the peaches and tomatoes. Cover the skillet with a lid, reduce heat to medium-low, and let it simmer until the chicken is cooked through (internal temperature should reach 165°F), about 6-9 minutes.

Top the chicken and sauce with sliced fresh basil leaves and serve warm.