One Pot Shawarma Chicken & Rice

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One Pot Shawarma Chicken & Rice

There are some meals that make you feel like a total dinner superhero—and this One Pot Shawarma Chicken & Rice is one of them. I first made this on a chaotic Monday night when the fridge looked bare and my patience was running on empty. I had some chicken thighs, rice, and a blend of Middle Eastern spices I’d been meaning to use. What came out of that experiment wasn’t just dinner—it was a new family favorite.

The chicken is incredibly juicy, thanks to the shawarma marinade that soaks into every bite, and the rice? Fluffy, flavorful, and infused with the most amazing spices. Best of all, everything cooks in one pot, which means minimal cleanup and maximum flavor. As a mom who’s juggling homework checks, laundry loads, and snack requests all before 7 pm, this is the kind of recipe that saves me.

My husband went back for seconds before I even had my first bite, and my picky eater of a five-year-old called it “special chicken rice,” which is basically the highest compliment he gives. That’s how I knew this one was a keeper.

If your weeknights feel like a race against the clock, trust me—this dish will be your new go-to. It’s hearty, comforting, and full of bold flavor that tastes like it came from a restaurant, without any of the stress.

Questions I Often Get Asked About This Recipe

Can I use chicken breast instead of thighs?
Yes, you can, though thighs stay juicier and more flavorful. If using breasts, reduce the cooking time slightly to avoid drying them out.

Is this dish spicy?
It’s mildly spiced with warm shawarma flavors. You can always add chili flakes or hot sauce if you like a kick!

Can I make this ahead of time?
Absolutely. It reheats beautifully, making it perfect for meal prep. Store in an airtight container in the fridge for up to 4 days.

What kind of rice works best?
I recommend long grain or basmati rice. Avoid quick-cook varieties as they may become mushy.

Do I need a Dutch oven or special pot?
A large, deep skillet or pot with a lid will do just fine. Cast iron or nonstick both work great.

What You Need to Make One Pot Shawarma Chicken & Rice

Ingredients:

6 boneless, skinless chicken thighs

1 ½ cups long grain or basmati rice (uncooked)

1 large onion, thinly sliced

3 garlic cloves, minced

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon black pepper

2 ½ cups chicken broth

2 tablespoons fresh parsley, chopped (for garnish)

Juice of half a lemon (optional, for brightness)

Tools:

Large deep skillet or Dutch oven with a lid

Wooden spoon or spatula

Measuring spoons and cups

How to Make One Pot Shawarma Chicken & Rice

Season the Chicken: In a large bowl, combine the chicken thighs with cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper. Rub well to coat evenly.

Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides until golden (about 3–4 minutes per side). Remove and set aside.

Sauté the Aromatics: In the same pot, add sliced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds.

Add the Rice: Pour the uncooked rice into the pot and stir to coat with the onion and garlic mixture.

Combine and Simmer: Return the chicken to the pot, nestling it into the rice. Pour in the chicken broth and bring everything to a boil.

Cook Covered: Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is fully cooked and the liquid is absorbed.

Rest and Serve: Let the dish rest for 5 minutes off heat. Fluff the rice with a fork, sprinkle with fresh parsley, and finish with a squeeze of lemon juice if desired.

Tips for Making the Best One Pot Shawarma Chicken & Rice

Marinate Ahead: For even more flavor, marinate the chicken in the spice mix for 30 minutes or overnight in the fridge.

Don’t Lift the Lid While Cooking: This keeps the steam trapped and the rice perfectly fluffy.

Add Veggies: Toss in chopped bell peppers, peas, or spinach for extra nutrition.

Make it Creamy: Stir in a spoonful of Greek yogurt before serving for a creamy twist.

Finish with Freshness: A touch of lemon juice or a dollop of garlic sauce can brighten the whole dish.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This has become our Monday night tradition! So flavorful and SO easy to make.”

⭐️⭐️⭐️⭐️⭐️ “My kids devoured this—no leftovers at all! Thanks for such a tasty, no-fuss recipe.”

⭐️⭐️⭐️⭐️ “Loved the flavor, but I’ll double the spices next time for a stronger kick!”

⭐️⭐️⭐️⭐️⭐️ “I prepped this in the morning, popped it on the stove after soccer practice, and dinner was done in 30. Life-changing.”

⭐️⭐️⭐️⭐️ “Great for meal prep! Tastes even better the next day. Would be perfect with a side salad.”

Printable Recipe

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