Creamy Lemon Garlic Chicken

1: Pat the chicken thighs dry and season with salt, pepper, and smoked paprika on both sides.

2: Heat the avocado oil or ghee in a skillet and add the chicken (skin side down).

3: Sear the chicken for about 5 minutes until it develops a brown crispy skin.

4: Flip the chicken and continue cooking for another 5 minutes.

5: Remove the chicken from the pan and set aside.

6: Lower the heat to medium and add the garlic to the same pan, stirring until fragrant (about 1-2 minutes).

7: Add the arrowroot starch and stir for about a minute until well incorporated with the garlic.

8: Pour in the bone broth, stirring until combined and scraping bits from the bottom of the pan.

9: Slowly whisk in the lemon juice, followed by the heavy cream or milk.

10: Let the sauce simmer for a couple of minutes while continuously stirring and season with Italian seasoning and salt if necessary.

11: Set the oven to broil.

12: Return the chicken and juices to the sauce, adding lemon slices on top.

13: Transfer the skillet to the oven and broil for 5 minutes.

14: Remove the skillet from the oven and garnish with fresh basil.