Step 1

Preheat a large skillet over medium-high heat and add the olive oil. We used a cast-iron skillet which does a terrific job of browning the chicken, we highly recommend using cast iron for best results.

Step 2

Trim any large fat or excess skin pieces from the chicken and blot the chicken thighs dry with paper towels.

Step 3

In a small bowl combine the sea salt, garlic powder, smoked paprika, and ground black pepper. Sprinkle the seasoning over both sides of the chicken.

Step 4

Using tongs, place the top side down in the skillet until brown and crisp for 4-5 minutes until the thighs are a golden brown color. Flip the chicken over and brown the other side for an additional 4-5minutes.

Step 5

Add the chicken broth to the skillet, turn the heat down to medium-low once the broth is starting to bubble, put the lid on, and simmer the chicken for an additional 12-15 minutes until the internal temperature reaches 165F.

Step 6

Sprinkle with parsley or chives for color if desired.