Go Back
alt text [

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.
Print Recipe Pin Recipe
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. Set your oven to 200°C (400°F) and lightly grease a 23×33 cm (9×13 inch) baking dish.
  2. Rinse the rice under cool running water until the water is mostly clear. Transfer the rice to the prepared dish, then add the chopped onion, half of the minced garlic, 2 cups of broth, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper. Stir everything together to combine.
  3. In a small bowl, mix 2 tablespoons of olive oil with the lemon zest, lemon juice, remaining garlic, oregano, thyme, smoked paprika, and 1/2 teaspoon of salt. Whisk until well blended.
  4. Pat the chicken dry, coat each piece evenly in the lemon-herb mixture, and arrange them over the rice mixture.
  5. Cover the dish tightly with foil and bake for 30 minutes.
  6. Remove the foil, gently stir the rice around the edges, and sprinkle peas on top if desired. Return the dish to the oven, uncovered, and bake for 15–20 minutes more, until the chicken is cooked through and the rice has absorbed most of the liquid.
  7. Allow the dish to rest for 5–10 minutes before serving. Fluff the rice with a fork, add a sprinkle of parsley, and serve warm.

Notes

  • Always use certified gluten-free broth and spices to avoid gluten contamination.
  • For brown rice, use 1 cup rice and 2½ cups broth. Bake covered for 45 minutes, then uncover and bake another 20–25 minutes.
  • If using boneless chicken thighs (4–6 pieces), keep the same cooking time but make sure they reach 74°C (165°F) internally.
  • Add sliced bell peppers or zucchini to the rice at the start for extra flavor and color.
  • Store leftovers in the refrigerator for up to 4 days. Reheat with a splash of broth to keep the rice moist. This dish also freezes well for up to 2 months.