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 (bone off, 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 7 spice (blend of ground cinnamon, turmeric, garlic powder, black pepper); 2 Tablespoons avocado 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; Freshly chopped cilantro or parsley for garnish; Shawarma sauce; Salad such as Shirazi salad or Mediterranean cucumber salad; Pickled turnips or pickled red onions

If you love meals that bring incredible Middle Eastern flavors without a fuss, you’re going to adore this One Pan Shawarma Chicken & Rice Recipe. It’s a perfect weeknight dish that marries tender, spiced chicken thighs with fragrant, fluffy rice, all cooked together in one beautiful pan. The magic of shawarma spices combined with a smoky aroma and a quick, hands-off cooking style means you get maximum flavor with minimal cleanup. Trust me, once you try this recipe, it will quickly become a staple in your kitchen rotation for family dinners or impressing friends alike.

Ingredients You’ll Need

The image shows two main items side by side on a white marbled surface. On the left, there is a clear glass bowl filled with a thick, creamy, light orange-yellow mixture that looks smooth and rich. On the right, a black pan contains five browned and slightly crispy cooked chicken pieces with charred edges, resting on a small amount of oil with some whole spices like mustard seeds floating around. The contrast between the creamy mixture and the cooked chicken in the black pan creates a strong visual balance. photo taken with an iphone --ar 4:5 --v 7

The brilliance of this One Pan Shawarma Chicken & Rice Recipe lies in its simplicity and vibrant ingredients. Each component plays a vital role, from the creamy tang of Greek yogurt which tenderizes the chicken, to the warming spices that give this dish its authentic flair, and the fluffy jasmine or basmati rice that soaks up all those delicious aromas.

Chicken thighs: Bone-off and skin-on for juicy, flavorful results with a crisp sear.
Greek yogurt: Adds creaminess and helps tenderize the chicken for a melt-in-your-mouth texture.
Lemon juice: Brightens the marinade, balancing the spices perfectly.
Ground cumin, coriander, chili powder, salt: The foundational shawarma spices that bring warmth and depth.
7 spice blend: A fragrant mix including cinnamon and turmeric that adds complexity and color.
Avocado or light olive oil: For searing and sautéing, keeps the chicken crisp and prevents sticking.
Diced onion: Softens and sweetens as it cooks, building the flavor base.
Minced garlic: Adds an irresistible aroma and punch to the dish.
Jasmine or basmati rice: Light and fluffy, perfect for soaking up all those vibrant shawarma juices.
Chicken stock or water: The cooking liquid that infuses the rice with flavor and moisture.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make One Pan Shawarma Chicken & Rice Recipe

Step 1: Prep Your Rice and Spices

Start by washing the basmati or jasmine rice thoroughly under cold running water until the water runs clear; this removes excess starch and helps keep the grains fluffy. Then soak the rice in water while you prep everything else. In a small bowl, combine all your shawarma spices so they’re ready to go — this step lets you layer the flavors throughout the cooking process effortlessly.

Step 2: Marinate the Chicken

In a medium bowl, toss your chicken thighs with Greek yogurt, freshly squeezed lemon juice, and half of your spice mixture. The yogurt not only tenderizes but also creates the perfect coating for the spices to cling to. Letting the chicken absorb these bold flavors makes every bite juicy and packed with shawarma goodness.

Step 3: Sear the Chicken and Sauté Aromatics

Heat oil in a large, heavy-duty pan over medium-high heat. Add your chicken and sear each side for 4-5 minutes until beautifully charred and flavorful. Once cooked, remove the chicken and set it aside. Using the same pan, toss in diced onion and cook it down until soft and fragrant, then stir in the minced garlic just long enough for it to release its aroma.

Step 4: Cook the Rice with Spices and Stock

Drain the soaked rice and add it to the pan with the remaining shawarma spices; sauté for about two minutes to toast the rice and awaken those spices. Pour in your chicken stock or water, then nestle the chicken back on top along with any juices that have accumulated. Bring everything to a boil, cover, and reduce the heat to low — resist the urge to peek, as the steam is essential for perfect rice texture.

Step 5: Smoke to Infuse Extra Flavor

Once the rice has cooked for 20 minutes, turn off the heat but leave the pan covered so it can rest for an additional 5 minutes. For an extra special smoky touch, place a small piece of foil inside the pan over the rice, top it with a piece of hot coal, drizzle a little oil on the coal, and cover immediately. This traditional technique fills your dish with an authentic aroma that takes your One Pan Shawarma Chicken & Rice Recipe to another level.

Step 6: Fluff and Serve

Remove the lid carefully and fluff the rice gently with a fork. The chicken will be perfectly cooked and tender, steeped in all those beautiful shawarma spices. Garnish with freshly chopped herbs, and get ready to dig into a meal that’s warm, vibrant, and downright comforting.

How to Serve One Pan Shawarma Chicken & Rice Recipe

Two black pans are placed side by side on a white marbled surface. The pan on the left has cooked yellow rice with visible grains, and a wooden spoon held by a woman's hand is resting inside the pan. The pan on the right contains four pieces of cooked chicken with a browned, crispy skin, sitting in a rich orange-brown sauce. The background shows a subtle white patterned cloth underneath the pans. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly chopped cilantro or parsley adds brightness and a pop of color that balances the rich shawarma flavors. Adding pickled turnips or pickled red onions introduces delightful tang and crunch, cutting through the richness and keeping each bite exciting.

Side Dishes

This One Pan Shawarma Chicken & Rice Recipe pairs wonderfully with fresh salads like a Shirazi salad or a Mediterranean cucumber salad. The crispness and acidity of these sides complement the deep, aromatic spices, rounding out the meal beautifully.

Creative Ways to Present

For a fun twist, serve the chicken and rice in individual small bowls topped with dollops of shawarma sauce or garlicky yogurt sauce. Alternatively, plate it family-style on a large platter for sharing and sprinkle with toasted pine nuts for an added textural surprise.

Make Ahead and Storage

Storing Leftovers

Store any leftover One Pan Shawarma Chicken & Rice Recipe in an airtight container in the refrigerator for up to 3 days. The rice retains its texture well, and the flavors even deepen overnight, making delicious next-day meals.

Freezing

This dish freezes beautifully. Portion out leftovers into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the refrigerator before reheating to preserve the texture and flavor.

Reheating

Reheat gently on the stovetop with a splash of water or chicken stock to keep the rice moist, or microwave with a cover to trap steam. Avoid overcooking to maintain the tender chicken and fluffy rice texture that makes this One Pan Shawarma Chicken & Rice Recipe so special.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred here because they stay juicy and tender during cooking. Breasts can dry out more easily. If you use breasts, watch the cooking time closely to avoid overcooking.

Is it necessary to use yogurt in the marinade?

Greek yogurt helps tenderize the chicken and adds creaminess to the marinade; however, if you need a dairy-free option, you could substitute with a little lemon juice and olive oil but the texture may be slightly different.

Can I add vegetables to this recipe?

Absolutely! Diced bell peppers or cherry tomatoes can be added alongside the onions to cook with the rice for extra color and nutrients, just be mindful of their cooking times to keep them fresh and not mushy.

What if I don’t have a heavy-duty pan?

You can use any large, deep skillet or sauté pan with a tight-fitting lid. Just make sure it distributes heat evenly to cook the rice properly and keep the lid closed during steaming.

How spicy is the dish?

The spice level is mild-to-medium thanks to chili powder—perfect for most palates. You can always adjust the amount of chili powder to suit your personal heat preferences.

Final Thoughts

This One Pan Shawarma Chicken & Rice Recipe is one of those special dishes that feels cozy, exciting, and downright delicious all at once. It’s packed with layered spices and so simple to make, you’ll wonder how you ever lived without it. Give it a try soon and enjoy the wonderful flavors and effortless cleanup that make this recipe a true winner in the kitchen.