One Pan Chicken Shawarma Rice

One Pan Chicken Shawarma Rice: A Flavorful Middle Eastern Delight

If you’re craving the bold, aromatic flavors of Middle Eastern cuisine but don’t have hours to spend in the kitchen, look no further than this One Pan Chicken Shawarma Rice recipe. This hearty, one-pan dish brings together tender marinated chicken, fragrant rice, and a medley of spices typically found in authentic shawarma, all cooked in a single skillet or pot for minimal cleanup and maximum flavor. Whether you’re feeding a family on a busy weeknight or impressing guests with an exotic yet approachable meal, this dish delivers on taste, convenience, and satisfaction.

The History of Chicken Shawarma

Shawarma is a beloved street food that originated in the Levant region of the Middle East, including countries like Lebanon, Syria, Palestine, Jordan, and Turkey. The word “shawarma” comes from the Turkish word “çevirme,” meaning “turning,” which refers to the vertical rotisserie on which thin slices of meat—traditionally lamb, beef, or chicken—are stacked and slowly roasted. As the meat cooks, it’s shaved off in thin, juicy layers and served in pita bread with vegetables, tahini, or garlic sauce.

Over time, shawarma has evolved and spread across the globe, adapting to local tastes and ingredients. In many Western kitchens, home cooks have reimagined shawarma into convenient, home-friendly formats—such as stir-fries, bowls, and one-pan meals—without sacrificing its signature flavor profile. The One Pan Chicken Shawarma Rice is a modern twist on this classic dish, combining the essence of shawarma with the comfort of rice-based meals, making it both nostalgic and innovative.

Ingredients Breakdown

The magic of this dish lies in its balance of spices, proteins, and grains. Here’s a detailed breakdown of each component:

• Chicken Breast or Thighs: Boneless, skinless chicken breasts or thighs are ideal. Thighs offer more moisture and tenderness, while breasts provide a leaner option. Cut into bite-sized strips for even cooking.
• Olive Oil: Used for sautéing, olive oil adds richness and helps carry the fat-soluble flavors of the spices.
• Onion and Garlic: These aromatics form the flavor base of the dish. Yellow onion adds sweetness when caramelized, while fresh garlic provides a pungent kick.
• Green Bell Pepper: Adds color, crunch, and a mild vegetal note that complements the spiced chicken.
• Rice: Long-grain white rice (like Basmati or Jasmine) is preferred for its fluffy texture and ability to absorb flavors without becoming mushy.
• Chicken Broth: Replaces water to infuse the rice with deeper savory notes.
• Shawarma Spice Blend: The heart of the dish. Typically includes paprika, cumin, coriander, turmeric, cinnamon, cardamom, cloves, nutmeg, and black pepper. Some blends may also include sumac or chili powder for tang and heat.
• Lemon Juice: Brightens the dish and balances the richness of the spices and oil.
• Salt and Black Pepper: Essential for seasoning and enhancing all other flavors.
• Fresh Herbs (Parsley or Cilantro): Added at the end for freshness and color contrast.
• Optional Toppings: Tahini sauce, yogurt, pickled turnips, diced tomatoes, cucumbers, or hot sauce can elevate the dish further.

Step-by-Step Recipe

1. Marinate the Chicken: In a bowl, combine 1 lb (450g) of chicken pieces with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp coriander, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1 minced garlic clove, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Prepare the Aromatics: Dice 1 medium onion and 1 green bell pepper. Mince 2–3 garlic cloves. Measure out 1 cup of long-grain rice and rinse under cold water until the water runs clear to remove excess starch.
3. Sear the Chicken: Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer and cook for 4–5 minutes per side until golden and mostly cooked through. Remove and set aside.
4. Sauté the Vegetables: In the same pan, add another tablespoon of oil if needed. Sauté the onions for 3–4 minutes until softened, then add the bell pepper and cook for another 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add Rice and Spices: Stir in the rinsed rice and toast for 1–2 minutes to coat the grains in oil and enhance nuttiness. Add any remaining spice marinade along with an additional 1/2 tsp cumin and 1/2 tsp paprika for depth. Stir to combine.
6. Pour in Liquid: Add 2 cups of chicken broth and bring to a gentle boil. Return the seared chicken (and any juices) to the pan. Stir once, then reduce heat to low.
7. Cook Until Absorbed: Cover the pan tightly with a lid and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking to prevent steam loss.
8. Rest and Fluff: Turn off the heat and let the dish sit, covered, for 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.
9. Finish and Serve: Uncover, fluff the rice with a fork, and fold in chopped parsley or cilantro. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice. Serve warm with optional toppings.

Tips for Perfect One Pan Chicken Shawarma Rice

• Use High-Quality Spices: Freshly ground spices make a noticeable difference in flavor. If possible, toast whole spices and grind them yourself.
• Don’t Skip the Marination: Even 30 minutes makes a difference in tenderness and flavor penetration.
• Rinse the Rice: Rinsing removes surface starch, preventing gummy rice.
• Seal the Lid: If your lid doesn’t fit tightly, place a piece of parchment paper under it to trap steam effectively.
• Avoid Stirring After Simmering: Once you’ve added the broth and covered the pan, resist the urge to stir—it can disrupt even cooking.
• Let It Rest: The resting step is crucial for achieving light, separate rice grains.
• Double the Batch: This dish reheats beautifully and makes excellent leftovers for lunch.

Variations and Customizations

This versatile recipe welcomes endless adaptations based on dietary needs and flavor preferences:

• Vegetarian Version: Replace chicken with chickpeas, tofu, or sautéed mushrooms. Use vegetable broth instead of chicken broth.
• Low-Carb Option: Substitute rice with cauliflower rice. Add it toward the end and sauté briefly to avoid sogginess.
• Dairy-Free: The recipe is naturally dairy-free. Just ensure any added sauces (like yogurt) are plant-based alternatives.
• Spicier Kick: Add cayenne pepper, crushed red pepper flakes, or a dash of hot sauce to the marinade.
• Different Proteins: Try lamb, turkey, or shrimp for alternate takes on shawarma flavor.
• Grain Variations: Use quinoa, bulgur, or freekeh instead of rice for different textures and nutritional profiles.
• Mediterranean Twist: Add olives, sun-dried tomatoes, or artichoke hearts for a Greek-inspired variation.
• Creamy Finish: Stir in a spoonful of tahini or Greek yogurt at the end for a richer mouthfeel.

Health Considerations and Nutritional Value

One serving (approximately 1.5 cups) of One Pan Chicken Shawarma Rice contains roughly:

• Calories: 420–480 kcal
• Protein: 28–32g (excellent source from chicken)
• Carbohydrates: 45–50g (primarily from rice)
• Fat: 15–18g (mostly healthy fats from olive oil)
• Fiber: 3–4g (from vegetables and spices)
• Sodium: Varies (can be controlled by using low-sodium broth and limiting added salt)

Health Benefits:

• Rich in Protein: Supports muscle repair and satiety.
• Antioxidant Spices: Turmeric (curcumin), cumin, and cinnamon have anti-inflammatory properties.
• Heart-Healthy Fats: Olive oil supports cardiovascular health.
• Digestive Aid: Garlic and spices like cumin can aid digestion.
• Balanced Meal: Combines lean protein, complex carbs, and vegetables for sustained energy.

Dietary Notes: Gluten-free (if using gluten-free broth), dairy-free (by default), and easily adaptable for halal or kosher diets. Monitor sodium content if on a restricted diet.

Ingredients

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into strips
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice (Basmati or Jasmine), rinsed
• 2 cups chicken broth (low-sodium preferred)
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1/4 cup fresh parsley or cilantro, chopped
• Optional: lemon wedges, tahini sauce, yogurt, pickles, or hot sauce for serving

Directions

1. In a bowl, mix chicken with 2 tbsp olive oil, lemon juice, 1 tsp paprika, 1 tsp cumin, coriander, turmeric, cinnamon, black pepper, salt, cayenne (if using), and 1 minced garlic clove. Marinate for 30 minutes to 4 hours.
2. Heat 1 tbsp olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add chicken in a single layer; cook 4–5 minutes per side until browned. Remove and set aside.
3. In the same pan, add onion and cook 3–4 minutes until soft. Add bell pepper and cook 2 minutes more. Stir in remaining garlic and cook 30 seconds.
4. Add rinsed rice and toast 1–2 minutes, stirring constantly. Mix in remaining spices (1/2 tsp cumin, 1/2 tsp paprika, turmeric, salt, pepper).
5. Pour in chicken broth, scraping up any browned bits. Bring to a boil.
6. Return chicken to the pan with any juices. Stir once, then cover tightly with a lid.
7. Reduce heat to low and simmer 18–20 minutes, or until rice is tender and liquid is absorbed.
8. Turn off heat and let stand, covered, for 10 minutes.
9. Fluff rice with a fork, stir in fresh herbs, and adjust seasoning. Serve with lemon wedges and desired toppings.

FAQ

Can I use frozen chicken?
It’s best to thaw chicken before marinating and cooking for even texture and food safety. If using frozen, ensure it’s fully defrosted and patted dry.

Can I make this ahead of time?
Yes! Prepare the dish up to a day in advance and store in the refrigerator. Reheat gently on the stovetop with a splash of broth or water to refresh moisture.

Why is my rice mushy?
Overcooking, too much liquid, or not rinsing the rice can cause mushiness. Stick to a 1:2 rice-to-liquid ratio and avoid opening the lid during cooking.

Can I cook this in the oven?
Absolutely. After bringing to a boil on the stovetop, transfer the covered pan to a preheated 375°F (190°C) oven for 20–25 minutes.

Is this dish spicy?
Not inherently. The heat level depends on cayenne or added hot sauce. Omit for a mild version suitable for kids.

How do I store leftovers?
Cool completely and store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.

Can I use pre-made shawarma spice blend?
Yes! Use 2–3 teaspoons of a quality store-bought blend and adjust salt accordingly.

Summary

One Pan Chicken Shawarma Rice is a vibrant, aromatic dish that brings the bold flavors of Middle Eastern street food into your kitchen with ease. Packed with tender chicken, fluffy spiced rice, and colorful vegetables, it’s a satisfying, family-friendly meal ready in under an hour—all cooked in a single pan for effortless cleanup.