Name: One Pot Shawarma Chicken and Rice Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 ½ lbs chicken thighs, boneless and skinless; 2 tablespoons shawarma spice blend; 1 teaspoon ground cumin; ½ teaspoon ground paprika; ¼ teaspoon ground cinnamon; Salt and pepper, to taste; 2 cups basmati rice, rinsed; 1 large onion, thinly sliced; 4 cloves garlic, minced; 3 cups chicken broth; 1 tablespoon olive oil; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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If you’re craving a meal that’s bursting with flavor but doesn’t demand a ton of cleanup, this One Pot Shawarma Chicken and Rice Recipe is exactly what you need. I love how everything cooks together in one pan — that means juicy, tender chicken infused with fragrant spices and fluffy basmati rice soaking up all those rich, savory juices. It’s the kind of dish that feels special yet comes together quickly, making it a perfect weeknight winner or weekend treat.

Whenever I make this recipe, I’m reminded how shawarma spices can transform simple ingredients into something spectacular. Plus, since it’s all done in one pot, you save so much time — both cooking and cleaning. If you enjoy bold Middle Eastern flavors but want simplicity, this One Pot Shawarma Chicken and Rice Recipe will become one of your staples before you know it.

Ingredients You’ll Need

All these ingredients complement each other beautifully to create that classic shawarma taste — from the warm spices to the savory broth soaking into the rice. I always recommend using fresh garlic and good-quality chicken broth to make the flavors sing.

Chicken thighs: I prefer boneless, skinless because they stay moist and cook evenly in one pot.
Basmati rice: Rinsing it well helps keep the grains fluffy, and it absorbs spices wonderfully.
Onion: Thinly slicing ensures it softens perfectly and blends into the rice.
Garlic: Fresh minced garlic adds an essential punch of flavor here.
Shawarma spice blend: This is THE star — you can buy premixed or combine your own spices like cumin, coriander, and turmeric.
Ground cumin: Adds earthiness and depth to the chicken.
Ground paprika: Gives a subtle smoky sweetness; I use sweet paprika but smoked works too.
Ground cinnamon: Just a pinch enhances the warmth without overwhelming.
Chicken broth: It’s the cooking liquid and flavor base — homemade or low sodium store-bought both work great.
Olive oil: For browning the chicken and sauteing the onion.
Salt and pepper: Essential for seasoning; always taste and adjust just before serving.
Fresh parsley: Chop it at the end for a fresh, herbal finish.
Lemon wedges: Serve on the side — the brightness really lifts the whole meal.

Variations

This One Pot Shawarma Chicken and Rice Recipe is totally flexible, and I love personalizing it depending on what’s in my fridge or my mood. Feel free to experiment with different veggies or spice levels — the basics hold up, and you can make it uniquely yours.

Add vegetables: Sometimes I toss in diced bell peppers or green peas about halfway through cooking for a pop of color and nutrition.
Make it spicier: If you like heat, add a pinch of cayenne or a dash of chili powder along with the shawarma spices.
Use chicken breasts: For a leaner option, though thighs tend to stay juicier in this dish.
Try cauliflower rice: For a low-carb twist, cooking it just briefly near the end works well.
Swap fresh herbs: Mint or cilantro can replace parsley depending on what flavors you enjoy most.

How to Make One Pot Shawarma Chicken and Rice Recipe

Step 1: Brown the Chicken and Build Flavor

Heat the olive oil in a large pot over medium-high heat and add the chicken thighs. I like to season them lightly with salt and pepper first. Brown the chicken for about 4-5 minutes on each side until golden — don’t rush this step; you want that color for flavor. Once browned, remove the chicken and set it aside. Trust me, those browned bits on the bottom will make the whole dish taste incredible.

Step 2: Sauté the Aromatics

In the same pot, toss in the thinly sliced onions and cook until they’re soft and slightly caramelized, about 5-7 minutes. Add the minced garlic and stir for another minute until fragrant — be careful not to let it burn. This builds a wonderful flavor base that gives the rice and chicken that classic shawarma warmth.

Step 3: Add Spices and Rice

Sprinkle in the shawarma spice blend, cumin, paprika, and cinnamon. Stir everything together so the onions and garlic are well-coated in spices. Then, add the rinsed basmati rice and stir gently to toast the rice and mix it with those spices for about a minute. This little step amps up flavor and keeps the rice from turning mushy.

Step 4: Combine Chicken, Broth, and Simmer

Place the browned chicken thighs on top of the rice. Pour in the chicken broth, and season with salt and pepper to taste. Give the pot a gentle shake — don’t stir — so the rice settles evenly. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20-25 minutes. Resist the urge to lift the lid too often! The steam cooks the rice perfectly and keeps the chicken tender.

Step 5: Finish and Fluff

Once the rice is cooked and the broth absorbed, remove the pot from heat and let it sit covered for 5 minutes. This resting step makes the rice fluffier. Afterward, carefully fluff the rice with a fork and mix the chicken pieces gently into the rice. Now it’s ready for serving and garnishing!

How to Serve One Pot Shawarma Chicken and Rice Recipe

One Pot Shawarma Chicken and Rice Recipe - Recipe Image

Garnishes

I always sprinkle plenty of freshly chopped parsley on top, because it adds a lovely burst of color and freshness. A squeeze of lemon juice right before digging in brightens the rich, spiced flavors perfectly. Sometimes, I even add a dollop of garlic yogurt sauce or a drizzle of tahini if I’m feeling fancy that day.

Side Dishes

This dish really stands on its own but pairs beautifully with a crisp cucumber and tomato salad or some warm pita bread for scooping. A simple yogurt-based tzatziki complements the shawarma spices wonderfully, too.

Creative Ways to Present

For a dinner party or special occasion, I like to present the chicken and rice on a large platter lined with fresh herbs and lemon wedges. You could even serve it in individual bowls garnished with pomegranate seeds or toasted pine nuts for extra texture and flair. It’s always a hit and feels a bit more festive this way.

Make Ahead and Storage

Storing Leftovers

I store leftover One Pot Shawarma Chicken and Rice Recipe in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent meal for next-day lunches. Make sure the rice has cooled before sealing the container to keep everything fresh.

Freezing

If you want to freeze portions, divide the dish into smaller airtight containers or freezer bags. It freezes well for up to 2 months. When I’ve been short on time, prepping a batch and freezing portions has saved me on busy evenings.

Reheating

To reheat, warm leftovers gently in a skillet over low heat with a splash of water or broth to prevent drying out. You can also microwave it covered for 2-3 minutes, stirring halfway through. Adding a fresh squeeze of lemon juice before serving helps revive those vibrant shawarma flavors.

FAQs

Can I use other types of rice for this One Pot Shawarma Chicken and Rice Recipe?

While basmati rice works best because it’s fragrant and stays fluffy, you can use long-grain white rice as a substitute. Just watch the cooking time and liquid amounts carefully, as different rice varieties may absorb liquid differently. Avoid short-grain rice to prevent a mushy result.
Is it possible to make this recipe with chicken breasts instead of thighs?

Yes, you can! Chicken breasts offer a leaner option, but they’re prone to drying out if overcooked. To avoid this, reduce the simmer time slightly or slice the breasts thinly before cooking to help them absorb the spices and cook evenly.
What can I do to intensify the shawarma flavor?

If you want a stronger shawarma punch, consider adding more of the shawarma spice blend or adding a bit of sumac or ground coriander for extra zest. Toasting the spices lightly before mixing with the rice also boosts the aroma and depth of flavor.
Can I make this dish in advance for a party?

Absolutely! This One Pot Shawarma Chicken and Rice Recipe holds up well when made a few hours ahead. Keep it warm in a covered dish, and garnish just before serving to keep it fresh and vibrant. It’s ideal for entertaining because it’s straightforward yet impressive.
What sides go best with this recipe?

Traditional sides like a cucumber-tomato salad, garlic sauce, or warm pita bread complement the flavors beautifully. Roasted vegetables or a simple green salad can also balance the richness of the shawarma chicken and rice.

Final Thoughts

This One Pot Shawarma Chicken and Rice Recipe holds a special place in my kitchen because it’s a perfect marriage of simplicity and bold flavor. It’s one of those dishes you come back to again and again when you want something comforting but exciting. I hope you enjoy making it as much as I do—once you do, I’m betting it’ll be your go-to recipe for busy nights or anytime you want a little taste of something deliciously exotic with minimal fuss.