Preheat the oven to 400 degrees. Season the chicken thighs with salt and pepper.
Place a large skillet over medium-high heat and add 2 tbsp of butter. Then put the chicken thighs into the skillet and cook for 3-4 minutes on each side of the thighs.
Place the partially cooked thighs into a large casserole dish.
Put the remaining 2 tbsp butter and minced garlic into the skillet and stir for 1-2 minutes. Then, pour in the chicken broth, heavy whipping cream, and lemon juice. Bring to a boil for 3-4 minutes stirring occasionally.
Pour the sauce from the skillet into the dish and all over the chicken thighs.
Cover the dish with foil, place it in the oven, and bake for about 30 minutes. During this time, steam each small bag of wild rice in the microwave individually for 5 minutes. Make sure chicken is cooked all the way through before serving.