Preheat oven to 350F. Sprinkle both sides of chicken breasts with salt, pepper and thyme. Place in a baking dish and add chicken broth. Top with foil. Bake for 25 minutes or until internal temp reaches 165 F.
Meanwhile, heat a non-stick skillet to medium high heat. Add sliced peaches. Let cook about 6 minutes, stirring occasionally.
Add low-fat ricotta cheese to skillet. Stir in with peaches until cheese melts and a sauce begins to form.
Remove chicken from oven and plate. Add peach topping to chicken. Sprinkle on green onions and serve.