Trim chicken breasts to 4 fillets that are about ½ inch thick each.

Pat the chicken breasts dry, then season them on both sides with smoked paprika, oregano, thyme, rosemary, salt, and pepper.

Heat a large skillet (cast iron works best) over medium heat for a couple of minutes so it’s nice and hot.

Add the olive oil, then place the chicken breasts in the pan. Let them cook without moving for about 5–6 minutes so they get a golden sear.

Flip the chicken, lower the heat to medium-low, and continue cooking another 6–8 minutes, or until the chicken is cooked through and no longer pink in the center.

Remove the chicken from the skillet and set aside.

In the same skillet, add the sliced peaches. Let them cook for about 4–5 minutes, stirring just once or twice so they soften but still hold their shape.

Stir in the maple syrup, lemon juice, and butter. Cook for another 2–3 minutes, letting everything bubble together into a glossy glaze.

Nestle the chicken breasts back into the skillet with the peaches, spooning some of the sauce over the top.

Let everything warm through for another minute or two.

Serve hot, with extra peach-maple glaze spooned over the chicken.