Pat the chicken breasts dry with paper towels, then rub with 1 tablespoon of olive oil, salt, and pepper for seasoning.
Preheat your skillet or grill pan over medium-high heat until hot, and add a little olive oil if using a skillet.
Carefully place the chicken breasts in the pan, skin-side down if skin-on, and cook for about 6-8 minutes without moving, until crispy and golden brown.
Flip the chicken and continue cooking for another 6-8 minutes until cooked through, with juices running clear when pierced.
While the chicken cooks, toss peach wedges with the remaining olive oil, honey, cinnamon, and a pinch of salt in a bowl.
Add the peaches to the hot skillet or grill pan once the chicken is nearly cooked, arranging them in a single layer.
Cook the peaches for about 3-4 minutes, turning occasionally, until they soften and develop grill marks or caramelized edges, and the honey begins to bubble.
Drizzle the peaches with the remaining honey and allow to cook for another minute, so they absorb the sweet glaze.
Once the chicken is fully cooked, transfer it to a plate and let it rest for a few minutes.
Top the chicken with the caramelized peaches, spooning some of the pan juices over everything for extra flavor.
Serve hot, allowing the sweet and savory flavors to shine through with every bite.
