Heat a pan over medium-high heat.
While the pan heats up, season your chicken thighs generously with salt and pepper.
Add your chicken thighs to the dry pan, making sure they are not crowded, and cook, undisturbed, for 10-12 minutes or until they appear almost cooked through. It’s important not to move them around while cooking because you want a nice crust to form.
Flip the chicken and cook for another 5 minutes.
Turn the temperature to medium-low and add your chicken broth, scraping up the chicken bits as the broth deglazes the pan.
Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.
