Preheat the oven to 425F. In a large skillet (I use this cast iron skillet)
, melt the butter on the stove-top over medium-high heat. As the butter melts, sprinkle the chicken thighs with salt and pepper. Add the chicken thighs to the butter and brown on each side for 4-5 minutes. Place the skillet (with chicken) in the oven and bake for 25 minutes, until no longer pink. Once cool, shred the chicken with two forks and serve with the salad.