Preparation

• Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. Mince garlic cloves, zest the lemon, and slice it into thin rounds. Pat chicken thighs dry with paper towels.
• In a shallow bowl, whisk together the flour, parmesan, garlic powder, onion powder, half of the lemon zest, salt, and pepper. Heat olive oil in a skillet over medium-high heat and coat the chicken thighs in the flour mixture. Sear the chicken for 6 minutes per side until golden brown.
• In the prepared baking dish, combine the cream of chicken soup, chicken stock, rice, minced garlic, remaining lemon zest, and dried thyme. Stir well ensuring the rice is mostly submerged.
• Nestle the seared chicken thighs skin-side up into the rice mixture and arrange lemon slices on and around the chicken. Cover with foil and bake for 40-50 minutes.
• Remove the foil and return the casserole to the oven for another 5-10 minutes to crisp the chicken skin. Let it rest for 10 minutes, then scatter fresh basil over the top and stir gently before serving.