Name: One Pan Shawarma Chicken & Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 4-5 chicken thighs (boneless, skin on); ¼ cup Greek yogurt; Juice of 1 lemon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1 teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground turmeric; ½ teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons avocado oil or light olive oil; ½ cup diced onion; 4-5 cloves garlic, minced; 1 cup Jasmine or basmati rice (uncooked); 2 cups chicken stock or water

Jump to Recipe· 4.1 from 230 reviews

If you are craving a flavorful, effortless dinner that brings big Middle Eastern vibes without complicated clean-up, then this One Pan Shawarma Chicken & Rice Recipe is absolutely going to become your new weeknight hero. Tender, marinated chicken thighs sear beautifully alongside fragrant basmati rice, all infused with warm spices like cumin, cinnamon, and turmeric. What’s even better? You get all these amazing layers of taste and texture cooked together in one single pan. It’s convenience meets bold flavor, perfect for sharing with friends or family when you want something satisfying, colorful, and a bit exotic on your plate.

Ingredients You’ll Need

The image shows two dishes on a white marbled surface. On the left, there is a clear glass bowl filled with four pieces of raw chicken covered in a thick, creamy yellow-orange sauce with specks of black pepper, giving it a textured look. On the right, a black pan holds four cooked chicken thighs with a dark, crispy, and slightly charred crust, surrounded by sizzling oil and browned bits. The contrast between the smooth, creamy marinade in the bowl and the rough, crispy cooked chicken in the pan is clear. photo taken with an iphone --ar 4:5 --v 7

The magic of this One Pan Shawarma Chicken & Rice Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to deliver a perfect balance of flavor, texture, and color. From creamy Greek yogurt to fragrant spices and hearty chicken, everything comes together seamlessly to create that authentic shawarma taste in your own kitchen.

4-5 chicken thighs (bone off, skin on): The skin crisps beautifully while the meat stays juicy and tender underneath.
¼ cup Greek yogurt: Adds richness and tenderizes the chicken with a subtle tang.
Juice of 1 lemon: Gives a fresh, bright acidity that lifts the flavors.
1 teaspoon EACH ground cumin, ground coriander, chili powder, salt: These spices form the aromatic backbone of the shawarma seasoning.
½ teaspoon EACH 7 spice (cinnamon, turmeric, garlic powder, black pepper): Brings depth, warmth, and a perfect golden color to the dish.
2 Tablespoons avocado or light olive oil: Helps sear the chicken and sautés the aromatics with a light, healthy fat.
½ cup diced onion: Provides sweetness and a savory base for the rice.
4-5 cloves garlic (minced): Packs an irresistible punch that complements all the spices.
1 cup Jasmine or basmati rice (uncooked): Fluffy and fragrant, it soaks up all the shawarma goodness and juices.
2 cups chicken stock or water: The cooking liquid that infuses the rice while keeping it tender.

How to Make One Pan Shawarma Chicken & Rice Recipe

Step 1: Prepare and Soak the Rice

Start by washing the basmati rice under cold running water until it runs clear—this helps remove excess starch so your rice stays fluffy, not sticky. While you prepare everything else, cover the rice with water to soak. Soaking also reduces cooking time and helps the grains cook more evenly, which is super important for this one-pan wonder.

Step 2: Marinate the Chicken

In a medium bowl, toss those chicken thighs with Greek yogurt, lemon juice, and half of your custom spice mix. The yogurt works wonders by tenderizing the chicken and locking in moisture while the spices infuse layers of flavor. Give everything a good mix to make sure each piece is fully coated. Let it rest while you get your pan ready.

Step 3: Sear the Chicken and Sauté Aromatics

Heat the oil over medium-high heat in a heavy-duty pan, then add your marinated chicken. Cook each side for about 4 to 5 minutes until perfectly charred and caramelized—that golden crust is so satisfying and adds delicious texture. Remove the chicken and set it aside. In the same pan, toss in the diced onion and cook until soft and wilted, about 3 to 4 minutes. Then stir in the minced garlic for a few seconds until fragrant but not burnt. These aromatics build a flavorful base for your rice.

Step 4: Cook the Rice with Spices and Chicken

Drain the soaked rice and add it to the pan along with the rest of the spices. Give everything a quick sauté for around 2 minutes so the rice gets lightly toasted and fully enveloped in spices. Pour in the chicken stock or water, then nestle the seared chicken pieces back on top along with any juices that have collected. Bring the mixture to a boil, then cover and reduce to the lowest heat setting. Patience here is key: leave the pan closed and let it cook undisturbed for 20 minutes. This steaming method ensures the rice becomes tender and absorbs all those irresistible shawarma flavors.

Step 5: Let it Smoke and Rest

After 20 minutes, turn off the heat but don’t lift the lid yet. Let the pan sit covered for another 5 minutes so the flavors deepen and the rice finishes cooking gently in the residual steam. For an extra special touch, add a smoky infusion by heating a small piece of charcoal until glowing, place it briefly on foil above the rice, drizzle with a little oil, and cover immediately. This little trick gives your rice an authentic smoky aroma that can elevate the dish from delicious to unforgettable.

Step 6: Serve and Enjoy

Finally, lift the lid and fluff the rice delicately. Your One Pan Shawarma Chicken & Rice Recipe is ready to be dressed up with garnishes and served hot straight from the pan, making it perfect for a cozy, shareable meal.

How to Serve One Pan Shawarma Chicken & Rice Recipe

The image shows two white bowls each filled with three main layers: a base of yellow seasoned rice with a slightly oily texture, a layer of darkly grilled chicken with charred edges sitting on top of the rice, and several thin loops of bright pink pickled onions scattered over the chicken. On the side of both bowls, a dollop of creamy white sauce with green herb specks adds contrast. Next to the bowls is a small white bowl filled with a colorful salad of finely diced cucumber, red bell pepper, and red onion, and another small white bowl containing more bright pink pickled onions. The entire setup sits on a white marbled surface with some scattered green herbs around. A woman's hand gold fork rests inside the nearest bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro or parsley bring a burst of color and freshness that balances the warm, spiced flavors of the chicken and rice perfectly. A dollop of shawarma sauce on the side adds creamy, tangy richness that guests will love. Pickled turnips or red onions introduce a vinegary punch, making every bite exciting and multi-dimensional.

Side Dishes

If you want to round out the meal, consider light, crisp salads such as a Shirazi salad with cucumber, tomato, and onion or a Mediterranean cucumber salad dressed with lemon and olive oil. These sides add refreshing crunch and brighten the plate without overpowering the main flavors.

Creative Ways to Present

For a casual lunch, serve right out of the pan with plenty of napkins—comfort and ease at its best. For a dinner party, plate individual portions in shallow bowls, sprinkle extra herbs, and drizzle shawarma sauce artistically for a restaurant-style finish. You can even turn leftovers into wraps with warm pita bread and fresh veggies for a fun twist the next day.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pan Shawarma Chicken & Rice in an airtight container in the refrigerator for up to 3 days. Because the rice absorbs moisture, the texture might firm up, but the flavors become even more developed overnight.

Freezing

This dish freezes well if you want to stash some for later. Portion it into freezer-safe containers, making sure to cool completely before sealing. It can last up to 2 months in the freezer without losing much flavor.

Reheating

Reheat leftovers gently on the stove or in the microwave with a splash of water or broth to bring back moisture and fluff up the rice. Stir occasionally to warm evenly and retain that tender chicken texture. Adding a fresh sprinkle of herbs after reheating revives freshness beautifully.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While thighs provide more juiciness and flavor due to their fat content, chicken breasts can be used if you prefer leaner meat. Just keep a closer eye during cooking to prevent drying out.

Is it essential to soak the rice before cooking?

Soaking the rice helps remove excess starch and leads to fluffier grains that cook evenly. While not strictly necessary, it definitely improves the texture and overall outcome of this recipe.

What can I substitute if I don’t have 7 spice mix?

You can make a simple blend using ground cinnamon, turmeric, garlic powder, and black pepper as listed in the recipe. Adjust proportions to your taste, or try a small pinch of allspice or cardamom for a slightly different twist.

How spicy is this One Pan Shawarma Chicken & Rice Recipe?

The recipe has a mild warmth thanks to chili powder but isn’t overly spicy. You can adjust the chili amount to suit your heat preference or omit it if you want to keep things very mild.

Can I make this recipe vegetarian or vegan?

For a vegetarian or vegan version, swap the chicken with sturdy vegetables like cauliflower florets or mushrooms and use vegetable stock instead of chicken stock. Marinate the veggies in yogurt alternative and same spices; it won’t be quite traditional shawarma but will definitely be delicious.

Final Thoughts

If you’re looking for a dinner that’s bursting with flavor but demands minimal fuss, this One Pan Shawarma Chicken & Rice Recipe is a total winner. It gives you smoky, spiced chicken with tender, fragrant rice all cooked together in one pan for less clean-up and more soul-satisfying bites. Trust me, once you try it, it’ll join your regular rotation for good. So grab your spices and get ready to enjoy a home-cooked meal that feels like a warm hug from the Middle East.