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Lemon Herb Chicken & Rice Bake (Wheatless Dinner)

This gluten-free lemon herb chicken and rice bake is a one-pan, wheatless dinner with juicy chicken, fluffy rice, and bright Mediterranean herbs. It’s family-friendly, easy, and perfect for busy weeknights.
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Course: Dinner, Gluten-Free
Cuisine: Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice rinsed well
  • 2 cups gluten-free chicken broth
  • 1.5 lb 680 g boneless, skinless chicken breasts
  • 1 lemon zest and 2 tbsp juice
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely diced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 cup frozen peas optional
  • 2 tbsp fresh parsley chopped (for garnish)

Equipment

  • 23×33 cm (9×13 inch) baking dish
  • Aluminum foil
  • Mixing bowl
  • Microplane or fine grater (for zest)
  • Measuring cups and spoons
  • Knife and cutting board
  • Instant-read thermometer (optional)

Method
 

  1. Preheat oven to 200°C/400°F. Lightly grease a 23×33 cm (9×13 inch) baking dish.
  2. Rinse the rice until water runs mostly clear, then add to the baking dish with onion, half the garlic, 2 cups broth, 1 tbsp olive oil, 1/2 tsp salt, and pepper. Stir to combine.
  3. In a bowl, mix 2 tbsp olive oil, lemon zest, lemon juice, remaining garlic, oregano, thyme, smoked paprika, and 1/2 tsp salt.
  4. Pat chicken dry, coat in the lemon-herb mixture, and arrange on top of the rice.
  5. Cover tightly with foil and bake 30 minutes.
  6. Remove foil, stir rice around the edges, scatter peas (if using), and bake uncovered 15–20 minutes more, until chicken is cooked through and rice has absorbed most liquid.
  7. Rest 5–10 minutes. Fluff rice, garnish with parsley, and serve warm.

Notes

Use certified gluten-free chicken broth and spices to avoid hidden gluten.
For brown rice: use 1 cup brown rice + 2.5 cups broth; bake covered 45 minutes, then uncovered 20–25 minutes.
Chicken thighs option: use 4–6 boneless, skinless thighs; cook time similar; ensure internal temp reaches 74°C/165°F.
Add-ins: sliced bell pepper or zucchini can bake with the rice from the start.
Storage: refrigerate up to 3–4 days; reheat covered with a splash of broth. Freezes well up to 2 months.