Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper.

Cook the chicken for 5–7 minutes per side, until golden brown and fully cooked through (internal temperature of 165°F / 74°C). Remove from the skillet and set aside.

In the same skillet, add pomegranate juice, honey, balsamic vinegar, and Dijon mustard. Stir to combine.

Bring the mixture to a simmer and cook for 4–5 minutes, until it thickens slightly.

Stir in the butter and fresh thyme (if using) until the glaze is smooth.

Return the chicken to the skillet and spoon the glaze over the chicken. Simmer for another 2–3 minutes to allow the glaze to coat the chicken.

Serve immediately, garnished with extra thyme or pomegranate seeds if desired.