Step-by-Step Instructions

• In a medium bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of honey, 2 tablespoons of chopped fresh thyme (or 1 tablespoon of dried thyme), 2 minced garlic cloves, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper. Mix until well combined.
• Gently fold in 1 cup of fresh blueberries into the marinade, being careful not to smash them.
• Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or bowl. Pour the blueberry marinade over the chicken, ensuring every piece is coated. 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 and add a drizzle of olive oil. Sear the chicken for 3-4 minutes on each side until golden brown.
• Pour the reserved marinade with blueberries over the chicken in the skillet, spreading evenly.
• Transfer the skillet into the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C).
• Let the chicken rest for about 5 minutes before slicing.
• Slice the chicken and spoon the blueberry sauce on top before serving.