In a medium bowl, whisk together ¼ cup olive oil, ¼ cup balsamic vinegar, 2 tablespoons honey, 1 tablespoon fresh thyme leaves, 2 minced garlic cloves, and the zest of 1 lemon. Season with salt and pepper to taste.

Place 4 boneless, skinless chicken breasts in a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

In a medium saucepan over medium heat, add 1 cup of fresh blueberries and cook for about 5-7 minutes, stirring gently until the blueberries begin to break down and create a sauce.

Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Sear the marinated chicken breasts for 4-5 minutes on each side.

Pour the sautéed blueberry sauce over the chicken in the skillet.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes before slicing. Drizzle any remaining blueberry sauce over the sliced chicken and garnish with fresh thyme.