Step 1

Season chicken thighs with lemon pepper and garlic powder seasonings. If your lemon pepper seasoning does not contain salt, add a few pinches of salt to chicken thighs. Cover chicken thighs with plastic wrap and transfer to refrigerator to let sit for at least 30 minutes to an hour.

Step 2

Add butter and olive oil into a large nonstick/cast-iron skillet over medium heat. Once mixture has melted and is hot, sauté chicken thighs on both sides for 5-6 minutes. Then transfer chicken thighs to a plate and set aside.

Step 3

Add garlic cloves into skillet and cook until cloves soften and turn light brown in color, about 2-3 minutes.

Step 4

Add in chicken broth and use a wooden spatula to scrape up any bits remaining. Next, add in cream, lemon juice, and stir to combine. Let mixture come up to a slight boil while stirring throughout. Then add capers and chicken thighs back into skillet and let cook for another 10-20 minutes or until sauce thickens AND chicken is cooked through completely.

Step 5

Spoon sauce over chicken thighs and serve with desired side dishes. Enjoy!