Preparation and Cooking

• Pat the chicken dry with a paper towel. Place the chicken into a large resealable bag or bowl and add 2 tablespoons of olive oil, lemon pepper seasoning, garlic powder, and dried parsley. Massage the spices into the chicken until coated, then marinate in the refrigerator for at least 1 hour and up to overnight.
• In a large skillet over medium heat, add the butter and 1 tablespoon of olive oil. When hot, working in batches, place the chicken thighs skin-side down into the skillet and brown for 3-4 minutes. Then flip and cook for another 2-3 minutes. Transfer to a plate and repeat with remaining chicken.
• Add the garlic cloves into the skillet and sauté until softened and golden brown, about 2-3 minutes.
• Add the chicken broth to deglaze, scrape up any bits, and let it simmer for 1-2 minutes. Then add the cream and lemon juice, stir to combine, and bring to a slight boil. Add capers and stir again.
• Place the browned chicken thighs back into the skillet and spoon the sauce over them. Reduce heat to medium-low and cook for 15-20 minutes or until the sauce thickens and the chicken reaches an internal temperature of 165°F.
• Spoon the creamy lemon garlic caper sauce over the chicken thighs and serve with favorite sides.