Trim excess fat off chicken thighs and pat both sides dry with paper towels. In a small bowl, mix together lemon pepper, dill, granulated garlic, salt, and pepper to taste. Cover both sides of chicken with the mixture.
In a large pan over medium - high heat melt 1 Tbsp unsalted butter with 1 Tbsp olive oil. Add chicken in skin side down and brown for 5 - 7 minutes on each side. Remove from pan, cover with foil, and set aside.
Lower heat, and in the same pan add remaining 4 Tbsps unsalted butter and minced garlic, cook for 3 minutes scraping the browned bits off the bottom of the pan.
Add flour and whisk together with butter. Slowly whisk in 2 cups of chicken stock, stir constantly until sauce is thickened. Add lemon juice and zest and mix together, bring to a simmer.
Add heavy creamy and capers and stir together, let simmer for 10 minutes, stirring frequently.
Raise heat and bring to a slight boil, add chicken back into pan. Cover and cook for 15 - 20 minutes, or until internal temperature of the chicken is between 165 - 190.
Server over egg noodles cooked to package directions.
