In a medium mixing bowl, whisk together ¼ cup of olive oil, 2 tablespoons of honey, 2 tablespoons of fresh thyme (or 1 tablespoon dried), 3 cloves of minced garlic, and ¼ cup of balsamic vinegar. Season with salt and pepper to taste.

Gently fold in 1 cup of fresh blueberries into the marinade, ensuring they are evenly coated.

Place 4 chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal and marinate in the refrigerator for at least 30 minutes.

Preheat your oven to 400°F (200°C).

Heat a large, oven-safe skillet over medium-high heat with a touch of olive oil. Sear the marinated chicken for 3-4 minutes on each side until golden brown.

Pour the reserved marinade with the blueberries over the cooked chicken.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the internal temperature reaches 165°F (75°C).

Remove the skillet from the oven and let the chicken rest for about 5 minutes.

Slice the rested chicken and serve with the blueberry sauce drizzled over the top.