Want a bright dish from the Middle East? Want one that’s full of taste & easy to make? Try this One Pan Chicken Shawarma and Rice.
It has soft, spiced chicken, nice rice, & lots of warm spices.
This dish makes your place feel like you are right there. All in just one pan! Great for full days or meal prep. It’s a full, good meal. Your home will love it!
Why You’ll Love This One Pan Chicken Shawarma and Rice
Big Flavor: The chicken is soaked in tasty spices like cumin, paprika, and turmeric to give it a real shawarma flavor.
Easy Cooking: You cook everything in one pan, so it’s simple to make and clean up.
Healthy Meal: It’s full of lean chicken, rice, and veggies (if you want), so it’s good for you.
Make It Your Way: You can change the recipe to fit your taste, favorite sides, or diet.
Great for Everyone: It’s not too spicy, so both kids and adults will enjoy it.
Ingredients
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional, for heat)
Salt and black pepper to taste
For the Rice:
1 cup basmati rice, rinsed
1 small onion, finely diced
1.5 cups chicken broth (low-sodium)
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 tbsp olive oil
1/4 cup chopped fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
Marinate the Chicken
In a big bowl, mix olive oil, lemon juice, garlic, and spices (like cumin, paprika, turmeric, cinnamon, coriander, cayenne if you want, salt, and pepper).
Add the chicken thighs, mix well so they’re fully coated, and let them sit for at least 30 minutes (or leave them in the fridge overnight for more flavor).
Cook the Chicken
Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat.
Take the chicken out of the marinade and cook it for 3–4 minutes on each side until it turns golden brown. Set it aside on a plate.
Make the Rice
In the same pan, add another tablespoon of olive oil. Add chopped onion and cook until soft (about 3 minutes).
Add rinsed basmati rice and a few spices (turmeric, cumin, and cinnamon), and stir for 1 minute. Pour in the chicken broth, stir, and bring to a gentle boil.
Put It All Together
Place the cooked chicken back into the pan, along with any juices.
Cover with a lid, lower the heat, and cook for 20–25 minutes until the rice is fluffy and the chicken is fully cooked (should reach 165°F inside).
Finish and Serve
Fluff the rice with a fork, sprinkle some chopped parsley on top, and serve with lemon wedges for extra flavor.
Tips for the Best Chicken Shawarma and Rice
Choose Chicken Thighs: Chicken thighs stay more tender and juicy when cooked. If you prefer chicken breasts, that’s okay—just cook them a little less time so they don’t dry out.
Rinse the Rice First: Washing the rice with water before cooking helps remove extra starch. This makes the rice less sticky and more fluffy.
Marinate Longer for More Flavor: If you have time, let the chicken sit in the marinade overnight in the fridge. The longer it soaks, the tastier it will be.
Taste and Adjust the Spices: Before adding the chicken to the marinade, give it a quick taste (just the sauce, not the raw chicken). Add more salt or spices if you think it needs it—everyone likes different levels of flavor!
Use a Lid That Fits Well: A tight lid helps trap steam inside the pot, which cooks the rice evenly and keeps it from drying out.
Variations and Substitutions
Make It Vegetarian: You can use chickpeas or tofu instead of chicken. Just coat them in the same marinade to keep all the great flavor.
Add More Veggies: Want a heartier meal? Mix in chopped veggies like zucchini, bell peppers, or carrots when you cook the rice. They add color, nutrition, and extra texture.
Try a Different Grain: Don’t have basmati rice? You can use quinoa, brown rice, or couscous instead. Just remember—you may need to change the amount of water and cooking time.
Adjust the Heat: If you don’t like spicy food, leave out the cayenne pepper. Like it hotter? Add a little more for an extra kick.
Dairy-Free Sauce Option: Instead of yogurt, try a simple sauce made with tahini and lemon juice. It’s creamy, dairy-free, and adds a nice tangy flavor.
Serving Suggestions
Side Dishes: Serve with a cucumber-tomato salad, hummus, or roasted veggies for a fresh and tasty combo.
Sauces: Drizzle with yogurt sauce (just mix yogurt, lemon juice, garlic, and salt) or use tahini sauce for a nutty flavor.
Bread: Warm pita or naan is perfect for scooping up the rice and chicken.
Garnishes: Add pickled onions, feta cheese, or toasted pine nuts to give the dish extra flavor and texture.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Marinate the chicken up to 24 hours in advance. You can also prep the rice spices and chop onions ahead of time.
Storing
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Freezing
Freeze cooked chicken and rice in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, but reduce cooking time by 5-7 minutes to prevent dryness. Check for an internal temperature of 165°F.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken broth and spices.
Q: Can I make this in an Instant Pot?
A: Yes, sauté the chicken and onions using the sauté function, then add rice and broth. Cook on high pressure for 8 minutes, followed by a 10-minute natural release.
Q: How do I make the rice fluffier?
A: Rinse the rice thoroughly and avoid lifting the lid while it cooks to trap steam.
Q: Can I double the recipe?
A: Yes, but use a larger skillet to ensure even cooking. Double all ingredients proportionally.
Conclusion
In conclusion, this one pan chicken shawarma and rice is the ultimate weeknight dinner solution—flavorful, easy, and versatile.
With minimal cleanup and maximum taste, it’s perfect for busy families or anyone craving a Middle Eastern-inspired meal at home.
Try it tonight, and let the warm spices and tender chicken transport your taste buds.
Read More:- One Pot Moroccan Chicken Stew Recipe
One Pan Chicken Shawarma and Rice
Ingredients
- For the Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- For the Rice:
- 1 cup basmati rice rinsed
- 1 small onion finely diced
- 1.5 cups chicken broth low-sodium
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tbsp olive oil
- 1/4 cup chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a big bowl, mix olive oil, lemon juice, garlic, and spices (like cumin, paprika, turmeric, cinnamon, coriander, cayenne if you want, salt, and pepper).
- Add the chicken thighs, mix well so they’re fully coated, and let them sit for at least 30 minutes (or leave them in the fridge overnight for more flavor).
- Heat 1 tablespoon of olive oil in a large, deep pan over medium-high heat.
- Take the chicken out of the marinade and cook it for 3–4 minutes on each side until it turns golden brown. Set it aside on a plate.
- In the same pan, add another tablespoon of olive oil. Add chopped onion and cook until soft (about 3 minutes).
- Add rinsed basmati rice and a few spices (turmeric, cumin, and cinnamon), and stir for 1 minute. Pour in the chicken broth, stir, and bring to a gentle boil.
- Place the cooked chicken back into the pan, along with any juices.
- Cover with a lid, lower the heat, and cook for 20–25 minutes until the rice is fluffy and the chicken is fully cooked (should reach 165°F inside).
- Fluff the rice with a fork, sprinkle some chopped parsley on top, and serve with lemon wedges for extra flavor.
