Pat the chicken breasts completely dry with paper towels. Season generously on both sides with salt and freshly cracked black pepper.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan. Cook undisturbed for 5-6 minutes, until a deep golden-brown crust forms. Flip and cook for another 4-5 minutes. The chicken doesn't need to be cooked through yet, just beautifully browned. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.

Pour in the balsamic vinegar and honey, and add the dried thyme. Stir everything together, scraping the bottom of the pan to release all the browned bits. Let the sauce come to a gentle simmer and cook for 2-3 minutes, until it has thickened slightly.

Return the chicken to the skillet, nestling it into the sauce. Spoon some of the glaze over the top of each piece. Reduce the heat to low, cover the skillet, and let it simmer for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Once the chicken is cooked, remove it from the skillet and place it on a cutting board. If using butter, turn off the heat and swirl it into the sauce until melted and glossy.

Slice the chicken against the grain and pour the luscious honey balsamic glaze over the top before serving.