Pat the chicken breasts dry with paper towels. Season both sides evenly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.

Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.

Add the quartered strawberries, balsamic vinegar, honey, 0.25 tsp kosher salt, and 0.25 tsp black pepper to the skillet. Bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the strawberries have softened and the sauce has reduced and thickened slightly. You can gently mash some of the strawberries with your spoon for a chunkier sauce, if desired.

Remove the skillet from the heat. Stir in the thinly sliced fresh basil leaves. The residual heat will wilt the basil beautifully.

Slice the cooked chicken breasts against the grain, or serve them whole. Spoon the warm strawberry basil sauce generously over the chicken. Serve immediately.