Season the chicken thighs with the salt and pepper. Melt 2 T of the butter in a large pan over medium heat. Once the butter, is hot, sear the chicken for about 10 minutes, turning once. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.

Place the remaining 6 T of butter in the pan and heat on high until the butter starts to froth and get golden brown, stirring often. Turn the heat down to medium-high, stir in the garlic, and cook for about 2 minutes.

Arrange the chicken thighs on a platter and pour the garlicky brown butter over chicken. Sprinkle with thyme or your favorite herb.