In an ovenproof skillet or baking dish, add garlic, mustard, vegetable oil, lemon zest, and lemon juice. Whisk well.
Add chicken thighs and coat both sides well.
Remove chicken from the pan and transfer to a plate. Cover and refrigerate raw chicken for at least 30 minutes to marinate.
Preheat the oven to 350. In the same ovenproof skillet or baking dish, add rice and water. Whisk well to evenly combine.
Add marinaded chicken back to skillet or baking dish and season generously with salt, pepper, and paprika.
Bake the casserole dish for 40 minutes or until the chicken is done and the rice no longer has any liquid. This timing can vary based on the rice type used and thickness/type of chicken. Chicken should reach 165 degrees by thermometer at its thickest point to be considered done.
Place a few slices of lemon onto a skillet and heat on high heat until charred and use slices as a garnish.
Want to skip the rice? Serve chicken on a bed of mashed potatoes, quinoa, or egg noodles instead.
Spice it up by adding Frank’s hot sauce to the table.
Other garnish ideas for this casserole dish include green onions and fresh parsley.