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 (you'll need about 1 teaspoon total), then slice the lemon into thin rounds—set these aside. Pat your chicken thighs dry with paper towels, as this is crucial for getting a proper golden-brown sear that locks in flavor.

In a shallow bowl, whisk together the flour, parmesan, garlic powder, onion powder, half of your lemon zest (about 1/4 teaspoon), and a generous 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, shaking off excess. Sear the chicken for 6 minutes per side until deeply golden brown—I like to let each piece sit undisturbed for a minute before moving it so the coating gets crispy. This browning step develops incredible flavor that will carry through the entire dish.

In your prepared baking dish, combine the cream of chicken soup, chicken stock, rice, minced garlic, the remaining lemon zest (about 1/4 teaspoon), and dried thyme. Stir well to distribute everything evenly—the rice should be mostly submerged in liquid. This creates a flavorful base that will absorb all the juices from the chicken as it cooks.

Nestle the seared chicken thighs skin-side up into the rice mixture, then arrange lemon slices on and around the chicken. Cover the dish tightly with foil and place in your preheated 375°F oven. Bake for 40-50 minutes until the rice is tender and cooked through and the chicken is completely done (the internal temperature should reach 165°F at the thickest part).

Remove the foil and return the casserole to the oven for the last 5-10 minutes to allow the top to dry out slightly and the chicken skin to crisp up a bit. Remove from the oven and let the entire dish rest for 10 minutes—this allows the rice to finish absorbing any remaining liquid and the chicken to relax, making it more tender. Scatter the fresh basil over the top and gently stir through the rice to distribute flavors before serving.