Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts.

Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and cover to keep warm.

Reduce the skillet heat to medium. Add the minced garlic and diced strawberries to the pan drippings. Sauté for 2-3 minutes until the strawberries begin to soften.

Stir in the balsamic vinegar, honey, and crushed red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Simmer the sauce for 5 minutes until the strawberries break down slightly and the liquid thickens into a glaze.

Return the chicken (and any juices on the plate) to the skillet, turning to coat them in the strawberry sauce.

Serve immediately, spooning extra sauce over the top and garnishing with fresh basil leaves.