One Pot Shawarma Chicken and Rice

This One Pot Shawarma Chicken and Rice is an easy, flavorful dinner that brings the bold spices of Middle Eastern cuisine straight to your table. Tender chicken thighs are coated in a fragrant blend of cumin, coriander, paprika, turmeric, cardamom, and chili flakes, then seared until beautifully golden before cooking together with fluffy long-grain rice.

Everything comes together in a single pan, making this recipe perfect for busy weeknights when you want a satisfying homemade meal without a pile of dishes to wash. The rice absorbs all the flavorful juices and spices from the chicken, while fresh parsley and dill add a bright, herby finish.

Why You’ll Love This Recipe

• One-pan meal: Chicken and rice cook together in one skillet for easy preparation and cleanup.
• Packed with flavor: A blend of warm Middle Eastern spices gives the chicken incredible depth.
• Perfectly golden chicken: Searing the chicken first creates delicious color and extra flavor.
• Easy weeknight dinner: The recipe takes about 45 minutes from start to finish.
• Naturally dairy-free: No dairy is needed to make this satisfying meal.

Ingredients You’ll Need

Chicken Thighs

Boneless, skinless chicken thighs are ideal because they stay tender and juicy while cooking. Trim away visible fat and slice each thigh in half horizontally for more evenly sized pieces.

Shawarma Spice Blend

The signature flavor comes from a combination of:

• Ground cumin
• Ground coriander
• Paprika
• Smoked paprika
• Turmeric
• Ground cardamom
• Chili flakes
• Salt
• Black pepper

Together, these spices create a warm, earthy, smoky, and slightly spicy shawarma-inspired seasoning.

Lemon Juice

Fresh lemon juice adds acidity and brightness while helping the seasonings coat the chicken.

Olive Oil

Olive oil is used to sear the chicken and helps create a flavorful base for the rice.

Onion

Finely sliced onion adds sweetness and savory depth as it cooks alongside the chicken.

Garlic

Crushed garlic adds another layer of aromatic flavor to the dish.

Long-Grain Rice

Uncooked long-grain rice absorbs the chicken stock and flavorful juices as it cooks, resulting in a fragrant side that pairs perfectly with the shawarma chicken.

Chicken Stock

Hot chicken stock provides the liquid needed to cook the rice while adding savory flavor throughout the dish.

Fresh Parsley and Dried Dill

Fresh parsley and dried dill are stirred into the finished dish for a fresh, herby flavor that balances the warm spices.

How to Make One Pot Shawarma Chicken and Rice

Season the Chicken

Start by slicing each chicken thigh in half horizontally.

In a large bowl, combine the cumin, coriander, paprika, smoked paprika, salt, black pepper, turmeric, cardamom, chili flakes, and lemon juice.

Add the chicken pieces and mix thoroughly until every piece is evenly coated with the seasoning mixture.

Let the seasoned chicken sit while you prepare the pan.

Sear the Chicken

Heat the olive oil in a large, deep frying pan over medium-high heat.

Add the seasoned chicken thighs to the hot pan.

Cook for about 3–4 minutes per side, allowing the chicken to develop a beautiful golden-brown color.

Don’t rush this step. Properly searing the chicken adds a delicious depth of flavor to both the meat and the rice.

When you flip the chicken, scatter the sliced onion and crushed garlic into the spaces between the chicken pieces. Let them cook and soften while the chicken finishes searing.

Toast the Rice

Add the uncooked long-grain rice directly to the pan with the chicken.

Cook for about 1 minute, stirring gently, until the rice begins to look slightly translucent.

This quick step allows the rice to pick up some of the flavorful oil, spices, chicken juices, onion, and garlic.

Add the Chicken Stock

Pour the hot chicken stock into the pan.

Gently stir to distribute the rice and liquid evenly around the chicken.

Allow the mixture to bubble over medium heat with the lid off until the stock has been absorbed into the rice.

Do not stir the rice during this stage. Leaving it undisturbed helps the rice cook properly and prevents it from becoming overly sticky.

Steam the Rice

Once the stock has been absorbed, cover the pan with a lid.

Turn off the heat and leave the pan covered for 12 minutes.

Do not lift the lid during this time. The trapped steam continues cooking the rice and allows it to become tender and fluffy.

Season and Garnish

After 12 minutes, carefully remove the lid.

Taste the rice and adjust the seasoning with additional salt and black pepper if needed.

Stir in the freshly chopped parsley and dried dill, distributing the herbs throughout the rice.

Serve

Serve the shawarma chicken and rice warm with your favorite sides.

The fragrant rice makes a wonderful base for the tender chicken, and the fresh herbs add a bright finishing touch.

Tips for Success

Get a Good Sear

Allow the chicken to cook undisturbed for several minutes before flipping. A good golden-brown sear creates much more flavor than quickly cooking the chicken over high heat.

Don’t Crowd the Pan Too Much

Use a large, deep frying pan so the chicken has enough room to make good contact with the surface. This also gives the rice enough space to cook evenly.

Use Hot Chicken Stock

Adding hot stock helps maintain the cooking temperature and allows the rice to begin cooking immediately.

Don’t Stir While the Stock Absorbs

Once the stock is added, resist the temptation to stir the rice while it cooks. Let it absorb the liquid undisturbed.

Keep the Lid Closed

The 12-minute steaming period is important. Avoid lifting the lid because the trapped steam is what finishes cooking the rice.

Let the Chicken Rest Briefly

After cooking, allowing the chicken to rest for a few minutes helps it retain its juices before serving.

Equipment Needed

• Large mixing bowl
• Large deep frying pan or skillet with lid
• Cutting board
• Sharp knife
• Measuring spoons
• Measuring cup
• Wooden spoon or spatula
• Tongs

Recipe Variations

Add More Heat

Increase the amount of chili flakes if you enjoy spicy food. You can also add a pinch of cayenne pepper to the seasoning blend.

Use Chicken Breasts

Boneless, skinless chicken breasts can be used instead of thighs. Slice them evenly and take care not to overcook them.

Add More Vegetables

Add vegetables such as diced bell peppers, zucchini, or carrots for an even more colorful one-pan meal. Keep additional ingredients moderate so the rice still has enough room and liquid to cook properly.

Add Chickpeas

For extra texture and plant-based protein, stir cooked chickpeas into the finished rice.

Add Fresh Lemon

Serve with fresh lemon wedges so everyone can squeeze additional lemon juice over their chicken and rice just before eating.

Serving Suggestions

One Pot Shawarma Chicken and Rice can be served as a complete meal, but it’s even better with a few fresh sides.

Try serving it with:

• Fresh lemon wedges
• Cucumber and tomato salad
• Hummus
• Tzatziki
• Garlic sauce
• Chopped parsley
• Pickled vegetables
• Simple green salad
• Roasted vegetables

A spoonful of hummus or a cool cucumber-based sauce makes a particularly nice contrast to the warm spices in the chicken.

Frequently Asked Questions

What is shawarma?

Shawarma is a popular Middle Eastern dish traditionally made with seasoned meat cooked slowly and served with a variety of accompaniments. This recipe takes inspiration from those classic shawarma flavors and turns them into an easy one-pan chicken and rice meal.

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast can be substituted for the thighs. Cut the chicken into evenly sized pieces and avoid overcooking so it stays juicy.

Can I use brown rice?

Brown rice requires more liquid and a longer cooking time than long-grain white rice, so it isn’t a direct substitute in this recipe. For the best results, use long-grain white rice as written.

Why shouldn’t I stir the rice while it cooks?

Leaving the rice undisturbed allows it to absorb the stock evenly and helps prevent it from becoming sticky or mushy.

Why do I need to keep the lid closed during steaming?

The remaining heat and trapped steam finish cooking the rice after the stock has been absorbed. Opening the lid releases that steam and can interfere with the cooking process.

Is this recipe gluten-free?

The ingredients themselves can be gluten-free, but if you need the recipe to be strictly gluten-free, check the labels on your chicken stock and individual spices to make sure they are certified or labeled gluten-free.

Storage and Reheating

Allow leftovers to cool before transferring them to an airtight container.

Store the chicken and rice in the refrigerator for 3–4 days.

To reheat, warm individual portions in the microwave until heated through, or reheat gently in a covered skillet. If the rice seems dry, add a small splash of chicken stock or water before reheating.

For the best texture, avoid repeatedly reheating the entire batch. Reheat only the amount you plan to eat.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Main Ingredients: Chicken thighs, long-grain rice, onion, garlic, Middle Eastern spices
Dietary Notes: Dairy-free and gluten-free friendly when using compliant ingredients

Final Thoughts

One Pot Shawarma Chicken and Rice is exactly the kind of dinner that makes busy evenings easier without sacrificing flavor. The chicken is seasoned with a fragrant blend of Middle Eastern spices and seared until golden, while the rice cooks in the same pan and absorbs all those delicious savory flavors.

The combination of cumin, coriander, paprika, turmeric, cardamom, lemon, garlic, and fresh herbs makes every bite incredibly aromatic and satisfying. Best of all, you only need one pan, so cleanup is just as simple as the cooking.

Serve it with fresh lemon, hummus, a crisp salad, or your favorite Middle Eastern-inspired sides for an easy family dinner everyone can enjoy.

Print