Sprinkle chicken with some salt, pepper, and garlic powder, and dredge the chicken in flour.
In a small cast-iron skillet over medium-high heat, heat the olive oil. Add chicken to the heated pan and brown on both sides, about 4 minutes per side. When the chicken is browned, transfer it to a plate and set it aside while you prepare the sauce.
Reduce heat to medium-low and add the butter and saute the garlic cloves for about 2-3 minutes. Stir often to avoid burning the garlic. The garlic will begin to turn a light golden brown.
Add the chicken broth, and lemon juice, to the pan and simmer for 3-4 minutes, stirring occasionally.
Mix the yogurt with 1 tablespoon or water (or milk) and stir into the broth mixture until smooth. Add the chicken back into the pan. Cook on medium-low until the sauce is thickened and the chicken is cooked through. Check the temperature with an instant-read thermometer.
Notes
Choose the Right Chicken: For a skillet meal like this, boneless, skinless chicken breasts or thighs work well. If you use chicken breasts, try to pound to an even thickness for consistent cooking.
Sear the Chicken: Before adding the creamy sauce, sear the chicken pieces on both sides in a hot skillet until they are golden brown. This will enhance the flavor of the final dish.
Use Fresh Garlic: Garlic is a key flavor in this dish, so use fresh cloves rather than jarred or powdered garlic for the best taste.
Don't Burn the Garlic: Cook the garlic over medium heat to avoid burning. Burnt garlic can turn bitter and ruin the flavor of your dish.
Deglaze the Pan: After removing the chicken, add a little chicken broth or wine to the pan and scrape up any bits that have stuck to the bottom. These bits, called fond, are packed with flavor.
Simmer to Combine Flavors: Once you've added the yogurt, let the sauce simmer for a while to allow the flavors to meld together.
SERVING: Serve with rice or mashed potatoes.STORAGE: Leftovers can be covered and refrigerated for up to 2 days.