Preparation

• Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish or similar size casserole.
• While the oven heats, mince your garlic cloves, zest the lemon, then slice the lemon into thin rounds—set these aside.
• Pat your chicken thighs dry with paper towels.
• In a shallow bowl, whisk together the flour, parmesan, garlic powder, onion powder, half of your lemon zest, and a pinch of salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering, then coat each chicken thigh in the flour mixture.
• Sear the chicken for 6 minutes per side until deeply golden brown.
• In your prepared baking dish, combine the cream of chicken soup, chicken stock, rice, minced garlic, remaining lemon zest, and dried thyme.
• Stir well to allow the rice to be mostly submerged in liquid.
• Nestle the seared chicken thighs skin-side up into the rice mixture, and arrange lemon slices on and around the chicken.
• Cover the dish tightly with foil and place in your preheated oven. Bake for 40-50 minutes.
• Remove the foil and return to the oven for an additional 5-10 minutes.
• Remove from the oven and let rest for 10 minutes.
• Scatter fresh basil over the top and gently stir through the rice before serving.