Heat a large, deep skillet (non-stick is preferred) over med-high heat for 2-3 minutes.
Add in the oil, swirl to coat the pan; then add in the chicken; brown quickly on both sides.
Turn off the heat and remove the chicken and all but 1 tablespoon of fat from the skillet; let the pan cool for a minute or so, then turn the heat to medium and add in the garlic; cook/stir until it softens, a minute or two.
Add in the remaining ingredients except for the lemon juice; stir.
Return the chicken to the skillet and turn it once or twice in the liquid; cover, decrease heat to med-low, and simmer, turning once or twice, until the chicken is done, 20-30 minutes.
Remove the chicken to a serving platter and stir the lemon juice into the broth; pour some of the broth over the chicken and pass the rest at the table.