Preheat a 10-inch cast-iron skillet over medium-high heat.

Place the chicken breasts between two pieces of plastic wrap, and pound the chicken breasts until they are an even thickness. Then pat the chicken breasts dry with a paper towel and season with 1 teaspoon salt and the black pepper.

Add 2 tablespoons of olive oil to the cast-iron skillet, coating it evenly with the oil. Add the chicken breasts to the skillet and sear until golden-brown, about 2 minutes on each side. Transfer the chicken breasts to a plate and set aside.

Lower the heat to medium and add the remaining 1 tablespoon olive oil. Add the lemon slices to the skillet and sear until golden-brown, about 2 minutes on each side. Set aside on the plate with the chicken.

Add the shallots to the skillet and sauté until they start to soften, about 1 to 2 minutes. Add the thyme, strawberries, balsamic vinegar, honey, and remaining 1 teaspoon salt. Cook until the strawberries start to break down and the sauce reaches a thick, syrupy consistency, about 7 minutes. Stir occasionally with a wooden spoon to prevent any sticking and burning.

Nestle the chicken breasts and lemon slices back in the skillet, along with the juices from the plate. Reduce the heat to a gentle simmer and finish cooking for about 10 to 13 minutes, flipping halfway through (depending on thickness of the chicken). Stir the strawberry and balsamic sauce once in a while to prevent any sticking. Season with more salt and black pepper, to taste.

Take the skillet off the heat and remove the thyme sprigs. Top with crumbled goat cheese, pistachios, grated lemon zest, and fresh basil. Serve warm.