In a mixing bowl, combine olive oil, honey, chopped thyme, minced garlic, and balsamic vinegar. Whisk until well blended and set aside.

Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring full coverage. Seal or cover and refrigerate for at least 30 minutes.

Heat a large skillet over medium-high heat. Add marinated chicken breasts, searing one side for 5-7 minutes until golden brown, then flip, searing for another 4-5 minutes.

Reduce heat to medium and cover skillet. Cook chicken for 8-10 minutes until it reaches an internal temperature of 165°F (75°C).

Transfer cooked chicken to a cutting board and let it rest for 5 minutes before slicing.

Combine leftover marinade with fresh blueberries in the skillet over medium heat until warmed through. Slice chicken and drizzle blueberry sauce over the top.