Bring bold Middle Eastern flavors to your weeknight table with this one-pan shawarma chicken and rice skillet. Tender chicken thighs are rubbed with paprika, cumin, turmeric and warming spices, seared until golden, then simmered with basmati rice in a fragrant broth. As the dish cooks, the rice soaks up the savory liquid and spices, producing a comforting, aromatic meal with minimal cleanup.
Why You’ll Love It
This shawarma chicken and rice skillet combines spiced chicken, fluffy rice and a fragrant broth in a single pan for an easy, flavorful meal.
One-pan convenience: Everything cooks together, so cleanup is quick.
Deep, layered flavor: Toasted spices, tomato paste and browned chicken create richness.
Family-friendly: The warm, familiar spices appeal to adults and children alike.
Flexible: Adjust spices or swap rice types to suit your preferences.
You might also enjoy other spiced dishes like beef kofta, harissa meatballs or za’atar crusted chicken with farro.
One Pan Shawarma Chicken and Rice Ingredients
See the recipe card below for exact measurements.
Boneless, skinless chicken thighs: Juicy and forgiving, they hold spices well.
Olive oil: For browning and flavor transfer.
Chicken broth: Builds savory depth and cooks the rice.
Tomato paste: Adds concentrated, tangy richness.
Basmati rice: Long-grain rice that stays fluffy.
Spice blend: Paprika, cumin, turmeric, Aleppo pepper (or substitute), cinnamon and black pepper create the shawarma profile.
How to Make Skillet Chicken Shawarma Rice
For precise quantities and timings, use the printable recipe card below.
Season the chicken: Pat thighs dry, salt them, then rub with half the spice mix.
Sear: Brown the chicken in hot oil until golden on both sides, then remove to a plate.
Toast the spices: Lower the heat, stir tomato paste and the reserved spices into the pan, and cook briefly to release aroma.
Add the rice: Toss rice with the spiced base so each grain is coated and slightly toasted.
Add broth and deglaze: Pour in the chicken broth, scrape up browned bits and bring to a gentle boil, then lower to a simmer.
Simmer with chicken: Nestle the chicken into the rice, cover tightly and cook until rice is tender and chicken is cooked through.
Rest and serve: Let the skillet sit briefly, then fluff the rice and serve hot.
Substitutions and Variations
Rice swaps: Jasmine or long-grain white rice work; brown rice will need more liquid and a longer cook time. For low carb, use cauliflower rice (add near the end and cook briefly).
Protein alternatives: Boneless chicken breasts or turkey thighs can be used—watch cooking time to avoid dryness.
Adjust heat: Increase Aleppo pepper or add cayenne for more heat, or serve hot sauce on the side.
Garlic: Add minced garlic or garlic powder to the spice rub.
Gluten-free: Use a labeled gluten-free chicken broth.
Citrus finish: Serve with lemon wedges to brighten the dish.
Serving Suggestions
With salad: A crisp Greek or Mediterranean cucumber-tomato salad contrasts nicely with the warm spices.
With bread: Serve warm pita and a yogurt-based sauce or tzatziki alongside.
Dessert: Finish with a light, sweet pastry or fruit to round out the meal.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze in a sealed container for up to 2 months; thaw overnight in the fridge.
Reheat: Gently warm in a covered skillet with a splash of broth to restore moisture.
Top Tips
Use a tight lid: A good seal traps steam so the rice cooks evenly.
Toast spices: Blooming spices with tomato paste deepens the flavor.
Don’t overcrowd: If using a Dutch oven, brown the chicken in batches to get a proper sear.
Preheat the pan: A hot skillet promotes caramelization without sticking.
Avoid lifting the lid: Keeping the lid closed preserves steam and cooking temperature.
Rest before fluffing: Let the dish sit covered briefly so moisture evens out.
One Pot Shawarma Chicken and Rice FAQs
Shawarma originated in the Levant and is a hallmark of Middle Eastern street food. It shares similarities with Mediterranean preparations like gyros and doner kebab, reflecting cross-regional influences.
Yes. You can cook it ahead, refrigerate, and gently reheat before serving. Flavors often meld and improve after resting.
Basmati gives the best, separate-grain texture, but long-grain white rice is an acceptable substitute with slight liquid adjustments.
Shawarma Rice and Chicken Recipe
Shawarma Chicken and Rice Skillet
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large skillet with a tight-fitting lid (or Dutch oven)
- Whisk or spoon for mixing
- Tongs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (about 5–6 thighs)
- ¾ teaspoon sea salt
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon Aleppo pepper flakes (or substitute)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 ¼ cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 ¼ cups uncooked basmati rice
Instructions
Prepare the Chicken
- Pat the chicken dry and season both sides with sea salt.
- In a small bowl, combine paprika, cumin, turmeric, Aleppo flakes, cinnamon and black pepper. Reserve half the mix and use the rest to coat the chicken.
- Heat a large skillet over medium heat.
Brown the Chicken
- Add olive oil to the hot skillet and swirl to coat.
- Brown the chicken 3–4 minutes per side until golden but not fully cooked, then transfer to a plate.
Toast the Spices
- Lower heat to medium-low. Stir any remaining oil and browned bits, then add tomato paste and the reserved spice mixture. Cook until fragrant, about 30 seconds.
Add the Rice
- Add the rice, toss to coat, and toast for about 60 seconds.
- Slowly pour in the chicken broth, stirring to deglaze the pan and scrape up browned bits. Bring to a boil, then reduce to the lowest heat.
Finish with the Chicken
- Nestle the browned chicken into the rice, partially submerged in the liquid.
- Cover with a tight-fitting lid and simmer gently for 25 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff the rice and serve hot.
Notes
Use a tight lid: Keeps steam trapped for evenly cooked rice.
Toast the spices: Briefly toasting spices with tomato paste intensifies flavor.
Deglaze the pan: Scraping up browned bits adds depth.
Rest before fluffing: Letting the skillet sit helps redistribute moisture.
Nutrition
This easy shawarma chicken and rice skillet is a hearty, aromatic one-pan meal that delivers bright spices and comforting textures without a lot of fuss. It’s ideal for busy evenings when you want bold flavor and minimal cleanup. Try it for an approachable introduction to shawarma-inspired home cooking.
Other Recipes to Try
- Chicken Madras — a richly spiced curry you might enjoy.
- Halifax Donair — a satisfying spiced sandwich option.
- Pink Beetroot Hummus — a colorful, flavorful dip.
- Chicken Thighs in Creamy Lemon Sauce — another easy midweek dinner idea.
- Aleppo Pepper Chicken Bites — a spicy, quick appetizer or meal.
