Ever notice how the smell of sizzling spices makes your brain go straight to cozy nights and second helpings? This One Pot Shawarma Chicken is setting TikTok and Pinterest ablaze—and yes, I cracked my best wooden spoon making it. It’s bold, warm, and wildly easy. We’re talkin’ under an hour, no-fuss cleanup, big flavor.
It’s a cozy chicken and rice dish that warms the soul. Smoky paprika, punchy garlic, and tender chicken play nice with fluffy rice. Stuff you’ve got in the pantry, plus a few tweaks. Like grandma’s love in a pot—but with cumin and swagger. Full details in the blog!
My mom first called shawarma “that twirly meat thing”—we learned together, burned it together, and finally nailed it on try no. 8. I keep it real—no fancy gadgets or weird tools. Just a cast iron pan, some chutzpah, and my secret buttery twist. You’ll love it.
Why You’ll Love This Recipe
If your weeknights feel like a race against the clock, this One Pot Shawarma Chicken will be your new BFF. With just one pan and under an hour to make, you’re getting bold, cozy flavors without a sink full of dishes. The shawarma spice blend’s warm, toasty aroma will have the whole house asking, “What smells so good?”
It’s perfect for beginners or seasoned home cooks who love a hearty, no-fuss meal. Plus, the tender chicken and fluffy, spiced rice offer that nostalgic, made-with-love feeling, like a hug in a bowl.
Ingredients and Tools You’ll Need
For this dish, all you need are pantry staples and a couple of kitchen basics. We’re working with tender chicken thighs, fragrant basmati rice, and layers of shawarma spices like cumin, paprika, and cinnamon. Grab your cast iron pan or large skillet with a lid—it’s the hero of this “one pot” story.
Pro Tip: If you don’t have basmati rice, jasmine rice works too—just rinse, rinse, rinse! Want more depth? Swap regular paprika for smoked paprika—it adds a smoky note that’s incredible. Salt and pepper? Yep, the classics are here too.
How to Make One Pot Shawarma Chicken
Start by seasoning the chicken thighs with shawarma spice, a sprinkle of salt, and pepper. Heat the olive oil in your pan over medium heat and sear the chicken until golden brown—this step locks in flavor. Transfer the chicken to a plate, but don’t clean the pan! Those crispy bits? Gold.
In the same pan, sauté your sliced onion and minced garlic until soft and fragrant. Stir in the rice, cumin, paprika, and cinnamon, letting them toast for a minute. Pour in the chicken broth, stir, and carefully nestle the chicken back into the mix. Bring to a simmer, cover, and cook on low for 20–25 minutes. Simple, fail-proof, and absolutely dreamy!
Troubleshooting & Expert Tips
Worried about dry chicken or mushy rice? Pro Tip: Keep that lid snug to trap steam—it’s the secret to tender rice and juicy chicken. If your rice feels undercooked, let it sit covered off the heat for 5 more minutes—the steam works wonders.
If the seasoning feels too bold, fresh lemon wedges are your best friend. Just a squeeze balances everything out. Too timid with the spices? Sprinkle on a little extra shawarma blend or paprika before serving—it’s a forgiving recipe!
Serving Ideas & Variations
Serve this One Pot Shawarma Chicken straight from the pan, garnished with chopped fresh parsley. A dollop of yogurt or tzatziki plus some lemon wedges on the side adds brightness. For a light, crunchy pairing, toss together a simple cucumber-tomato salad.
Got leftovers? Pro Tip: Store them in an airtight container for up to 3 days. Reheat gently with a splash of broth to revive the rice. It’s just as comforting the next day—maybe even better!
Expert Insight: Mastering One Pot Shawarma Chicken
One Pot Shawarma Chicken combines aromatic spices with a simplified cooking method to lock in bold, layered flavors without overwhelming prep. By cooking everything together, the spices meld deeply, producing tender, juicy chicken infused with a signature shawarma warmth—ideal for busy home cooks seeking authentic taste with minimal cleanup.
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Behind the Recipe
One Pot Shawarma Chicken And Rice reminds me of the first time Rachel and I tried making shawarma—it was a spicy, smoky mess that set off the smoke alarm twice. Now, it’s our go-to comfort dinner, simple and flavorful, and she’s the one who perfected the timing (finally!). This recipe always brings us back to those fun kitchen learning curves.
FAQs ( One Pot Shawarma Chicken And Rice: An Incredible Ultimate Recipe )
How long does it take to make One Pot Shawarma Chicken And Rice?
This delicious One Pot Shawarma Chicken And Rice recipe typically takes about 40-50 minutes from start to finish. It includes prepping the chicken and spices, cooking the rice, and allowing everything to simmer together for maximum flavor. It’s perfect for a flavorful weeknight dinner without spending hours in the kitchen!
Can I make this recipe gluten-free?
Absolutely! One Pot Shawarma Chicken And Rice is naturally gluten-free if you use gluten-free spices and check your broth or any sauces for hidden gluten. Just make sure all your seasonings and ingredients are certified gluten-free for a safe and tasty meal.
What are the best side dishes to serve with Shawarma Chicken And Rice?
For a complete Middle Eastern feast, try serving this dish with fresh cucumber and tomato salad, roasted vegetables, or even creamy hummus. Pita bread or a tangy yogurt sauce also pair beautifully, boosting the authentic flavors and adding a refreshing contrast.
Can I use brown rice instead of white rice?
You can definitely swap white rice for brown rice, but keep in mind brown rice typically needs more liquid and a longer cooking time. Adjust your recipe accordingly by increasing the broth amount and allowing extra simmering time for perfectly tender brown rice.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist and flavorful. It’s a tasty next-day meal that’s just as good as fresh!
Wrapping Up Your One Pot Shawarma Chicken Adventure
You’ll love how this One Pot Shawarma Chicken turns out—under an hour, minimal fuss, and a cozy, flavorful hug in every bite. It’s just the kind of homemade meal that fills your kitchen with warmth and happy smells, perfect for both quiet nights and lively family dinners.
Feel free to swap basmati for jasmine rice or sneak in a handful of spinach for extra green goodness. Leftovers? Just reheat gently with a splash of broth—trust me, it’s almost better the next day. A little lemon on top brightens everything up, a trick I picked up along the way.
Give this recipe a whirl and share your kitchen wins or funny mishaps with me! Did shawarma show up at your family table growing up? Pass this comfort food love along—you’ll wanna make it again, and again. Happy cooking, friends!
A flavorful and easy one-pot shawarma chicken and rice recipe perfect for a quick dinner, combining tender chicken thighs and aromatic spices for a delicious meal.
Ingredients
Scale
1 ½ lbs chicken thighs boneless and skinless
2 cups basmati rice rinsed
1 large onion thinly sliced
4 cloves garlic minced
2 tablespoons shawarma spice blend
1 teaspoon ground cumin
½ teaspoon ground paprika
¼ teaspoon ground cinnamon
3 cups chicken broth
1 tablespoon olive oil
Salt and pepper to taste
Fresh parsley chopped for garnish
Lemon wedges for serving
Instructions
Heat olive oil in a large pot over medium heat.
Add sliced onions and garlic and sauté until soft.
Add chicken thighs and cook until browned on all sides.
Stir in shawarma spice blend, cumin, paprika, and cinnamon.
Add rinsed basmati rice and chicken broth.
Season with salt and pepper.
Bring to a boil then reduce heat to low and cover.
Cook for 20-25 minutes until rice is tender and chicken is cooked through.
Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra flavor marinate chicken with shawarma spices for an hour before cooking
Use a tight-fitting lid to ensure even cooking of rice
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
