Preheat the oven to 350°F (175°C). Prepare the rice according to the package instructions. You will need enough cooked rice to evenly cover the bottom of a deep 9×13 baking dish.

Coat the chicken thighs with olive oil on both sides. Season generously with salt, fresh ground pepper, and garlic powder.

Heat olive oil in a large skillet over medium heat. Add 2 teaspoons minced garlic and sauté for about 1 minute until fragrant.

Place the chicken skin-side down in the skillet and cook for about 15 minutes per side until golden brown. This step locks in flavor and creates a delicious crust.

In a large mixing bowl, combine the cream of mushroom soup, milk, salt, pepper, and garlic powder. Whisk until smooth.

Fold in the remaining 1 teaspoon minced garlic and sliced mushrooms.

Lightly brush olive oil on the bottom and sides of a deep 9×13 baking dish.

Spread the cooked rice evenly across the bottom of the dish.

Place the browned chicken thighs on top of the rice. Pour the creamy mushroom sauce evenly over the chicken and rice.

Cover the dish with foil and bake for 45–55 minutes until the chicken is fully cooked and tender.

Remove the foil during the last 10 minutes of baking to slightly thicken the sauce.

Serve hot.