Rub the chicken breasts with the olive oil and season generously. Heat a frying pan over a moderate heat until hot. Pan-fry the chicken breasts for 10-12 minutes, turning occasionally until golden brown in colour and firm yet slightly springy to the touch. Cut into a thick portion and check that it is cooked through, with no pink showing. Remove from the frying pan once cooked and leave to rest for a minute.
Shred using two forks, then arrange in 4 serving bowls. Add the peach wedges and lemon thyme sprigs before sprinkling over some of the thinly sliced red onion. Season with a little more black pepper before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.