1. Prepare the Chicken

1. Season and Cook: Preheat your oven to 375°F (190°C). Season the chicken thighs with garlic powder, onion powder, 1 tsp kosher salt, and ½ tsp black pepper.
2. Sear the Chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat to sear the chicken. Sear the chicken on both sides until golden brown, about 4 minutes per side. Remove and set aside.

2. Sauté the Aromatics

1. Cook the Onions and Garlic: In the same skillet, melt the butter. Add the diced onion and minced garlic, cooking until fragrant and softened, about 2 minutes.
2. Add the Seasonings: Stir in the lemon zest and dried thyme, mixing well to release their flavors.

3. Combine Ingredients

1. Add the Rice and Liquid: Stir the basmati rice into the skillet, ensuring it is evenly coated with the aromatics. Pour in the chicken stock, heavy cream, and freshly squeezed lemon juice. Bring to a simmer.
2. Add Broccoli and Chicken: Nestle the chicken thighs back into the skillet and scatter the broccoli florets evenly around the dish.

4. Bake

1. Bake in the Oven: Cover the skillet with a lid or foil and bake in the preheated oven for 30-35 minutes, or until the rice is tender and the chicken is fully cooked.
2. Uncover and Broil: Remove the cover and broil for 3-5 minutes for a golden, crispy top, if desired.

5. Serve

1. Garnish and Serve: Allow the casserole to rest for 5 minutes, then garnish and serve. Garnish with fresh thyme or parsley for added flavor.