25 Inexpensive Gluten Free Dinners Your Family Will Love

Introduction

Busy weeknights need dinners that are fast, affordable, and reliable. This simple one-pan lemon garlic chicken with rice gives you protein, veggies, and comfort without costly ingredients or fuss. It uses pantry staples and the whole meal cooks together to save time and cleanup. For a light dessert idea that pairs well after this dinner, try our gluten-free raspberry pretzel salad.

Why This Recipe Works

This recipe works because it builds flavor with minimal steps and one pan. Browning the chicken first adds color and savory depth while the rice soaks up pan juices for a pure comfort taste. Using frozen mixed vegetables keeps prep time short and cost down. A squeeze of lemon brightens the whole dish so it never feels heavy. The method is forgiving so it tolerates timing variations from busy cooks. It scales easily for families or leftovers.

Flavor and Texture

Expect golden, slightly crisp edges on the chicken and tender, fluffy rice absorbing garlicky broth. The lemon brings a clean acidity that balances the olive oil and savory spices. Frozen vegetables add soft texture and quick freshness without added prep. Parsley or a light sprinkle of chili flakes can add color and a hint of heat. Overall the dish hits savory, fresh, and comforting notes in every bite.

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 cup long grain white rice
• 2 cups low sodium chicken broth
• 1 cup frozen mixed vegetables
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

Step by Step Instructions

1. Pat chicken dry and season evenly with salt, pepper, paprika, and cumin.
2. Heat olive oil in a large skillet over medium high heat until shimmering.
3. Brown chicken 3 to 4 minutes per side until golden, then remove to a plate.
4. Add garlic to the skillet and cook 30 seconds until fragrant.
5. Pour in rice and toast 1 minute, stirring to coat with oil and garlic.
6. Add chicken broth, lemon zest, and lemon juice, stirring to combine.
7. Nestle browned chicken back into the rice and bring to a simmer.
8. Cover skillet, reduce heat to low, and cook 18 to 20 minutes until rice is tender.
9. Stir in frozen vegetables, re-cover, and cook 3 to 4 minutes until heated through.
10. Sprinkle parsley over the top and serve warm.

Quick Tips and Shortcuts

Trim a few minutes off prep by using preminced garlic and thawed frozen vegetables. Swap chicken thighs for boneless breasts if you prefer white meat, but watch cooking time closely. If you only have instant rice, add it after the chicken finishes and heat briefly with the vegetables. For one pan cleanup, line the skillet with a thin layer of oil and use a silicone spatula to loosen stuck bits. You can also mix in a handful of shredded cheese at the end for a creamy finish and extra family appeal, or pair this dinner with quick holiday finger food ideas for entertaining.

Storage and Meal Prep

Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of broth to revive the rice and moisture. For meal prep, divide into single serving containers and keep parsley separate to keep color fresh. You can freeze in portioned containers for up to one month; thaw overnight in the fridge before reheating.

Short Closing Note

This one pan dinner gives busy families a budget friendly, gluten free meal that feels homemade. It’s quick, adaptable, and forgiving so you can focus on the rest of your evening.

Conclusion

For more inspiration and a roundup of great options, check this curated list of top gluten free dinners at Top 25 BEST Gluten-Free Dinner Recipes (for 2025!).

FAQ

One-Pan Lemon Garlic Chicken with Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

A budget-friendly one-pan dinner featuring chicken, rice, and mixed vegetables, brightened with lemon and garlic.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound boneless skinless chicken thighs
• 1 cup long grain white rice
• 2 cups low sodium chicken broth
• 1 cup frozen mixed vegetables
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken dry and season evenly with salt, pepper, paprika, and cumin.
2. Heat olive oil in a large skillet over medium high heat until shimmering.
3. Brown chicken 3 to 4 minutes per side until golden, then remove to a plate.
4. Add garlic to the skillet and cook 30 seconds until fragrant.
5. Pour in rice and toast 1 minute, stirring to coat with oil and garlic.
6. Add chicken broth, lemon zest, and lemon juice, stirring to combine.
7. Nestle browned chicken back into the rice and bring to a simmer.
8. Cover skillet, reduce heat to low, and cook 18 to 20 minutes until rice is tender.
9. Stir in frozen vegetables, re-cover, and cook 3 to 4 minutes until heated through.
10. Sprinkle parsley over the top and serve warm.

Notes

For easier prep, consider using pre-minced garlic and thawed frozen vegetables. You can swap chicken thighs for breasts if preferred.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Gluten Free
• Diet: Gluten Free

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg