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.

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

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.

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.

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.

Sprinkle with parsley or chives for color if desired. Enjoy!