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Heat a large cast iron skillet over medium high heat
Season the chicken thighs generously on both sides with salt and pepper
Add the chicken thighs to the dry skillet, making sure not to overcrowd the pan, and cook, undisturbed, for 10-12 minutes or until they are white around the edges and are no longer sticking to the pan
Flip the chicken once it can easily release from the pan and cook for another 5-7 minutes
Lower the pan heat to medium low and add ¼ cup of chicken broth, scraping up any chicken bits as the broth deglazes the pan, then add another ¼ cup to cover the bottom on the pan in a thin layer
Allow the sauce to reduce until there is only a thin, sticky glaze over the bottom of the pan, tossing the chicken in the sauce as you go, for another 3-5 minutes
Remove the chicken from the skillet and allow to rest for 5 minutes before slicing