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 and view the full Food safety at home video.