In a large skillet heat oil over medium heat. Season chicken with pepper to taste and add to skillet; cook 3 to 4 minutes per side or until chicken is no longer pink (165°F). Transfer chicken to a plate; cover and keep warm.
For the glaze, add broth and vinegar to skillet. Whisk in honey, mustard and thyme leaves; cook 3 to 5 minutes or until liquid is thickened. Return chicken to skillet; cook 1 to 2 minutes or until heated through, turning occasionally to coat.
Transfer chicken to a serving platter. Spoon glaze over chicken, and serve.