Start by gathering your ingredients to make the Peach Basil Chicken Caprese. Thaw the boneless, skinless chicken breasts if frozen, and then slice the fresh peaches into wedges. Pluck fresh basil leaves from their stems and set aside your creamy mozzarella cheese.

In a mixing bowl, whisk together olive oil, salt, and pepper to create a savory marinade for your chicken. Coat the chicken breasts evenly with this mixture, ensuring each piece is well-seasoned. Let them sit for 20 minutes at room temperature.

Preheat your grill or skillet over medium-high heat for about 5 minutes until hot. Place the marinated chicken breasts on the grill and cook for 6–7 minutes on each side until they turn golden brown and reach an internal temperature of 165°F (75°C).

Once the chicken is grilled to perfection, remove it from the heat and top each piece with the sliced peaches. The residual warmth of the chicken will gently soften the peaches.

Add a slice of mozzarella cheese over each chicken breast and cover the skillet with a lid or tent foil over the grill for about 1–2 minutes until the cheese becomes gooey and slightly bubbly.

Carefully transfer your Peach Basil Chicken Caprese to a serving platter and finish the dish with a generous drizzle of balsamic glaze.