In a bowl, whisk together the chicken broth, pickle juice, flour (optional if you like a thicker sauce), and chopped basil. Set aside
In a large cast iron (preferably a deep 12" skillet), add in the olive oil to heat up over medium high heat for 1 minute.
Generously season the chicken thighs with salt and black pepper. Add the chicken into the pan to sear on each side until golden brown, 4-5 minutes.
Add in the pickles and chopped garlic to sauté until fragrant, about 1 minute.
Pour the broth mixture over the chicken, bring to a boil, then reduce heat to simmer for 15 minutes, then flip to simmer for an additional 20 minutes (chicken is fully cooked at 165F internal temperature). Serve warm.
Serving recommendations: Quinoa and Green Beans or Basmati Rice and Sliced Tomatoes