Preheat your oven to 375°F. Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and freshly ground black pepper.

In a medium saucepan over medium heat, combine the fresh blueberries, balsamic vinegar, honey, and fresh thyme leaves. As the blueberries begin to cook, gently mash them with a fork until about half are broken down, leaving visible berry pieces for texture. Let the mixture simmer for about 5 minutes until it becomes thick and jammy. Set aside.

Heat olive oil in a 10 to 12-inch oven-safe skillet over medium-high heat. The oil is ready when it shimmers and moves easily across the pan. Sear the seasoned chicken breasts for 2 to 3 minutes per side until they develop a golden brown crust.

Pour the blueberry sauce over the seared chicken in the skillet. It should sizzle and create an incredible aroma.

Transfer the entire skillet to the preheated oven. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer in the thickest part. If your chicken breasts are thicker than 1 inch, add 3 to 5 minutes to the baking time.

Remove from oven and let the chicken rest for 3 minutes before serving. Serve with extra blueberry sauce drizzled on top and garnish with a sprig of fresh thyme.