First, preheat your oven to 375 degrees.

Next, with paper towel pat chicken dry. Season with salt and pepper.

In a large skillet over medium-high heat add 1 Tablespoon of butter and olive oil, allowing the butter to melt fully.

Once butter has melted, add chicken thighs to the skillet. Cook chicken until golden brown, cook on each side for about 2-3 minutes. Then remove to a clean plate.

In a bowl or measuring cup, mix together the chicken broth, lemon juice and garlic. Then set aside.

Leave the skillet on medium-high heat and add onion, saute until softened.

Once onions look transparent, add broth-garlic mixture to skillet. Bring to a boil over medium-high heat.

Then reduce heat to medium and bring to a simmer until broth has reduced by half.

Once broth has reduced, add the butter to the skillet, and make a slurry by mixing together cornstarch and milk then pour into the skillet.

Place the chicken back in the skillet and bake 15-20 minutes. Until the internal temperature is 165 degrees f using a meat thermometer.