Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry and season with salt and pepper on both sides.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side until golden brown.
Remove the chicken from the skillet and set aside on a plate.
To the same skillet, add the fresh blueberries, thyme, honey, and chicken broth.
Bring the mixture to a simmer, stirring gently to combine.
Return the chicken to the skillet, spooning some sauce over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes.
Check the internal temperature of the chicken, ensuring it reaches 165°F (75°C).
Remove from the oven and let the chicken rest for a few minutes before slicing.
Serve warm, drizzled with the blueberry-thyme sauce.
