This One Pan Shawarma Chicken and Rice brings warmly spiced, golden-skinned chicken thighs together with fragrant basmati rice in one gorgeous skillet. The One Pan Shawarma Chicken and Rice gets rubbed with cumin, coriander, turmeric, and a hint of cinnamon, then seared until the edges crisp up and the kitchen smells like a street corner in Beirut. I started making this dish after a particularly long Tuesday when I needed something fast but didn't want to compromise on flavor, and now it's become one of those recipes I turn to when I want big taste with almost no cleanup.
If you're looking for other cozy weeknight wins, try my Easy marry me chicken recipe or these Easy Steak Bites With Garlic Butter for equally satisfying one-pan magic.
Why You'll Love This Recipe
You'll love how quickly this shawarma chicken skillet comes together. There's no marinating overnight, no complicated steps, just a fast yogurt rub, a good sear, and then everything cooks in One Pan Shawarma Chicken and Rice while you set the table. The spices are bold but not overwhelming, the rice is fluffy and aromatic, and the whole dish feels special enough for company but easy enough for a regular Wednesday. Plus, it's genuinely a one-pan meal, which means less time scrubbing and more time eating.
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One Pan Shawarma Chicken and Rice Ingredients
Here's what you'll need to make this flavorful Middle Eastern One Pan Shawarma Chicken and Rice .
See Recipe Card Below This Post For ingredient Quantites
- Chicken thighs, bone off, skin on : Chicken thighs stay juicy and tender during cooking, and the skin crisps up beautifully when seared. They're more forgiving than chicken breasts and add richness to the rice.
- Greek yogurt : Adds tang and helps the spices stick to the chicken. The yogurt also tenderizes the meat slightly and keeps everything moist.
- Lemon juice : Brightens the flavors and balances the warmth of the spices with a fresh, citrusy note.
- Ground cumin : Earthy and slightly nutty, cumin is a signature One Pan Shawarma Chicken and Rice spice that adds depth.
- Ground coriander : Brings a mild, sweet citrus flavor that pairs perfectly with cumin.
- Chili powder: Adds a gentle heat and a touch of smokiness without making the dish too spicy.
- Salt: Enhances all the other flavors and seasons the chicken and rice evenly.
- 7 spice or allspice : A Middle Eastern spice blend that typically includes cinnamon, cloves, and nutmeg. It adds warm, aromatic complexity.
- Ground cinnamon : Just a hint of sweetness and warmth that makes the dish feel cozy and layered.
- Turmeric: Gives the rice a gorgeous golden color and adds an earthy, slightly bitter note.
- Garlic powder : Adds savory depth to the spice rub and complements the fresh garlic later.
- Black pepper : A touch of heat and sharpness that rounds out the spice blend.
- Avocado or light olive oil : Used to sear the chicken and sauté the aromatics. Avocado oil has a high smoke point, which is perfect for getting a good char on the chicken.
- Diced onion : Softens and sweetens as it cooks, adding a base of flavor to the rice.
- Garlic, minced : Fresh garlic brings aromatic, pungent flavor that infuses the entire dish.
- Jasmine or basmati rice, uncooked : Long-grain rice that cooks up fluffy and fragrant. Soaking it first helps the grains stay separate and tender.
- Chicken stock or water : The liquid that cooks the rice and picks up all the flavors from the spices, chicken, and aromatics. Chicken stock adds extra richness, but water works fine too.
HOW TO MAKE One Pan Shawarma Chicken and Rice
Follow these simple steps to make this delicious chicken shawarma rice bowl in One Pan Shawarma Chicken and Rice .
Prep the rice and spices: Rinse the basmati rice under cold running water until the water runs clear, which removes excess starch and keeps the grains fluffy. Cover the rice with fresh water and let it soak while you get everything else ready. In a small bowl, mix together all the spices so they're easy to use later.
Marinate the chicken: Place the chicken thighs in a medium bowl and add the Greek yogurt, fresh lemon juice, and half of your spice mixture. Use your hands or a spoon to coat the chicken evenly, making sure every piece is covered with the tangy, spiced yogurt.
Sear the chicken: Heat the oil in a large, heavy-duty pan (like an enameled cast iron skillet) over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down and cook for 4 to 5 minutes per side, or until the skin is charred and golden. The chicken doesn't need to be fully cooked yet, just nicely browned. Remove the chicken from the pan and set it aside on a plate. Add the diced onion to the same pan and cook for 3 to 4 minutes, stirring occasionally, until it softens and wilts. Toss in the minced garlic and sauté for just a few seconds until it smells fragrant and toasty.
Cook the rice: Drain the soaked rice well and add it to the pan along with the remaining spice mixture. Stir everything together and let the rice toast for about 2 minutes, which brings out the aroma of the spices. Pour in the chicken stock or water, then nestle the seared chicken thighs back into the pan along with any juices that collected on the plate. Bring the mixture to a boil, then cover the pan tightly with a lid, lower the heat to the lowest setting, and cook for 20 minutes. Don't peek under the lid, the rice needs that trapped steam to cook properly.
Optional smoky step: After 20 minutes, turn off the heat but leave the pan covered. Let it sit for another 5 minutes to finish steaming. If you want a subtle smoky flavor, heat a piece of charcoal until it's glowing hot. Place a small piece of foil on top of the rice, set the hot charcoal on the foil, drizzle a little oil over it, and immediately cover the pan again. Let it sit for 5 minutes to infuse the dish with a gentle smokiness.
Serve and garnish: Remove the lid and fluff the rice gently with a fork. Garnish with freshly chopped cilantro or parsley for a pop of color and freshness. Serve with One Pan Shawarma Chicken and Rice sauce and your favorite salad on the side. Shirazi salad, Mediterranean cucumber salad, pickled turnips, or pickled red onions all pair beautifully.
Simple Swaps and Substitutions
You can easily adjust this shawarma chicken rice bake to fit what you have on hand.
Chicken: Boneless, skinless thighs work too, though you'll lose some of the crispy skin. One Pan Shawarma Chicken and Rice breasts can be used, but watch them closely since they dry out faster.
Rice: Jasmine and basmati are both great options. You can also use long-grain white rice if that's what you have, though the texture will be slightly different.
Yogurt: Plain full-fat yogurt or even a dollop of sour cream can stand in for Greek yogurt.
Spices: If you don't have 7 spice, use a pinch of allspice or just add a little extra cinnamon and a tiny bit of clove.
Stock: Water works perfectly fine if you don't have One Pan Shawarma Chicken and Rice stock. You can also use vegetable broth.
Equipment FOR One Pan Shawarma Chicken and Rice
All you really need is an enameled cast iron skillet or any large, heavy-bottomed pan with a tight-fitting lid. Cast iron holds heat beautifully and gives you those lovely charred bits on the chicken. A good lid is essential to trap the steam and cook the rice evenly.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. The rice and chicken hold up really well, though the One Pan Shawarma Chicken and Rice skin will soften a bit. To reheat, warm it gently in a covered pan on the stove with a splash of water or stock to keep the rice from drying out. You can also microwave individual portions, covered, for about 2 minutes. The flavors actually get even better the next day as everything has time to meld together.
Expert Tips
Soak the rice. Rinsing and soaking basmati rice for even just 10 minutes helps the grains cook up fluffy and separate instead of sticky.
Don't skip the sear. Those charred, caramelized bits on the chicken add so much flavor to the dish. Let the One Pan Shawarma Chicken and Rice sit undisturbed in the hot pan so it develops a nice crust.
Keep the lid on. Resist the urge to peek while the rice is cooking. The steam is what cooks the rice, and lifting the lid lets it escape.
Let it rest. After cooking, let the pan sit off the heat for a few minutes before fluffing the rice. This helps the grains firm up and makes them easier to separate.
Adjust the spice level. If you like more heat, add a pinch of cayenne or red pepper flakes to the spice mix. If you prefer it milder, reduce or skip the chili powder.
A Little Shawarma Story from My Kitchen
My best friend David came over one night while I was testing this recipe. He stood at the stove, watching me flip the chicken thighs, and said, "Wait, you're putting the rice right in there? With the chicken?" I nodded, a little smug because I knew what was coming. Twenty minutes later, when I lifted the lid, steam billowed up and filled the kitchen with that unmistakable scent of toasted spices and garlic. David leaned in, inhaled deeply, and said, "Okay, I'm never ordering One Pan Shawarma Chicken and Rice again." He grabbed a fork before I could even plate it and took a bite straight from the pan.
FAQ
Can you cook raw chicken and rice in the same pan?
Yes, you absolutely can. In this recipe, the One Pan Shawarma Chicken and Rice is seared first to develop flavor and then returned to the pan to finish cooking with the rice. The rice absorbs all the delicious juices and spices as everything cooks together. Just make sure the chicken reaches an internal temperature of 165°F for safety.
Does shawarma go with rice?
Definitely. While One Pan Shawarma Chicken and Rice is often served in pita or wraps, pairing it with rice is common in Middle Eastern home cooking. The rice soaks up all the warm spices and pan juices, making it a hearty and satisfying meal. My mom always made it this way, and it's just as traditional as serving it with flatbread.
How long should shawarma be cooked?
Shawarma chicken thighs should be seared for about 4 to 5 minutes per side to develop a nice char, then cooked with the rice for 20 minutes on low heat. The total cooking time is around 25 to 28 minutes, which keeps the chicken juicy and the rice perfectly tender.
What is the secret of shawarma?
The secret is in the spice blend and the marinade. A good One Pan Shawarma Chicken and Rice rub includes warm spices like cumin, coriander, cinnamon, and turmeric, along with a tangy yogurt marinade that tenderizes the meat. Searing the chicken until it's charred adds depth, and cooking it all together in One Pan Shawarma Chicken and Rice lets the flavors blend beautifully. The optional charcoal smoking step at the end adds a subtle smokiness that mimics the traditional rotisserie method.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with One Pan Shawarma Chicken and Rice:
Single-Skillet Shawarma Chicken with Spiced Rice
Ingredients
Equipment
Method
- Rinse the rice under cool running water until the water turns clear, then cover it with fresh water and let it soak while you prep the rest of the ingredients.
- Stir all of the dry spices together in a small bowl until evenly combined.
- Place the chicken into a mixing bowl, add the yogurt, lemon juice, and half of the spice blend, then toss until every piece is thoroughly coated.
- Heat the oil in a large skillet over medium-high heat, then lay in the chicken and cook until deeply browned on both sides, about 4-5 minutes per side, before transferring it out of the pan.
- Add the diced onion to the same skillet and cook until soft and translucent, then stir in the garlic and cook just until fragrant.
- Drain the rice and add it to the pan along with the remaining spice mixture, stirring continuously so the grains toast lightly.
- Pour in the stock, return the chicken and any collected juices to the skillet, bring everything to a boil, then cover, reduce heat to very low, and cook undisturbed for 20 minutes.
- Turn off the heat and keep the skillet covered for an additional 5 minutes to allow the rice to finish absorbing steam.
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