Cut garlic in half lengthwise, remove the core, crush with the flat side of a knife, and mince.

Trim excess fat from chicken, rub with seasoning ingredients, and let sit for 10 minutes. Cut into 6 pieces.

In a bowl, mix sour cream with milk gradually, then add garlic, salt, and squeezed lemon juice to create the cream sauce.

Heat olive oil in a skillet over medium heat, place chicken skin-side down, cook until browned, flip, and cook for 3–5 minutes until fully cooked. Remove excess fat with a paper towel.

Add cream sauce to the skillet, heat over medium-low, bring to a simmer, and cook for 3–5 minutes.