When you’re craving bold Middle Eastern flavors but only have 30 minutes for dinner, this one pot shawarma chicken dinner delivers the perfect solution. Tender chicken thighs seasoned with warm spices cook alongside fluffy basmati rice in a single pot, creating a complete meal that fills your kitchen with incredible aromas. The beauty of this dish lies in its simplicity—no need to juggle multiple pans or complicated techniques. Just layer the ingredients, let everything simmer together, and you’ve got a restaurant-quality dinner ready for your family.
This recipe brings the vibrant flavors of shawarma to your weeknight table without the fuss of traditional preparation methods. The combination of cumin, coriander, turmeric, and cinnamon creates that signature shawarma taste we all love, while the one-pot method means minimal cleanup when dinner is done.
Why You’ll Love This One Pot Shawarma Chicken Dinner
This dinner checks every box for busy weeknights. The entire meal cooks in one pot, which means you’re spending less time scrubbing dishes and more time enjoying your evening. The spice blend creates layers of flavor that taste like you spent hours in the kitchen, yet the active cooking time is just about 15 minutes.
The rice absorbs all those beautiful spices and chicken juices as it cooks, turning plain basmati into something extraordinary. Chicken thighs stay incredibly tender and juicy, even as they simmer with the rice. You can easily adjust the heat level to suit your family’s preferences, making this adaptable for picky eaters or spice lovers alike.
Leftovers actually taste better the next day once the flavors have had time to meld together. This also makes it perfect for meal prep—cook once on Sunday and enjoy quick reheated dinners throughout the week. The entire dish comes together for under $15, making it budget-friendly enough to add to your regular rotation.
Ingredients for One Pot Shawarma Chicken And Rice
I always reach for boneless, skinless chicken thighs for this recipe because they stay moist during the cooking process and have more flavor than breasts. The spice blend is what transforms this from ordinary to extraordinary, so don’t skip any of the seasonings.
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken broth
- 1/4 cup parsley, chopped, for garnish
- Lemon wedges, for serving
About the spices: Fresh ground spices make a noticeable difference in this recipe. If your spice cabinet hasn’t been updated in over a year, consider replacing the cumin and coriander for maximum flavor impact. I use smoked paprika specifically because it adds depth that regular paprika can’t match.
Chicken selection: While you can substitute chicken breasts, thighs contain more fat and connective tissue that breaks down during cooking, keeping the meat tender. Cut them into roughly 1-inch pieces for even cooking.
Rice matters: Basmati rice is key here. It has a distinct aroma and stays fluffy rather than sticky. Rinse it thoroughly until the water runs clear—this removes excess starch and prevents clumping. Other long-grain rice varieties work, but the texture and fragrance won’t be quite the same.
How to Make One Pot Shawarma Chicken Dinner
The key to getting everything perfectly cooked in one pot is building flavor in stages. You’re creating layers by browning the chicken first, then using that same pot to cook the aromatics and rice.
1. Prepare the spice blend and chicken. Heat the olive oil in a large pot or Dutch oven over medium-high heat. While it heats, combine the cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper in a bowl. Toss the chicken pieces in the spice mixture until every piece is thoroughly coated. The spices should cling to the meat, creating a flavorful crust when cooked.
2. Brown the chicken. Add the seasoned chicken to the hot pot and cook for about 5-6 minutes, stirring occasionally, until browned on multiple sides. The chicken doesn’t need to be cooked through at this point—you’re just developing color and flavor. Remove the chicken to a plate and set aside. You’ll notice some browned bits stuck to the bottom of the pot, which is exactly what you want.
3. Cook the aromatics. In the same pot with all those flavorful bits, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion turns translucent and soft. The moisture from the onions will help lift some of those browned spices from the bottom of the pot. Stir frequently to prevent the garlic from burning.
4. Toast the rice. Add the rinsed and drained rice to the pot with the onions and garlic. Stir everything together for about 2 minutes, making sure each grain of rice gets coated with the oil and spices. This toasting step helps the rice maintain its texture and adds a subtle nutty flavor.
5. Combine and simmer. Return the browned chicken along with any accumulated juices to the pot. Stir to distribute the chicken evenly throughout the rice. Pour in the chicken broth and give everything one final stir. Increase the heat and bring the mixture to a boil—you should see active bubbling across the entire surface.
6. Cover and cook. Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Set a timer for 15 minutes and resist the urge to peek. Lifting the lid releases steam that the rice needs to cook properly. After 15 minutes, check if the liquid is fully absorbed and the rice is tender. If there’s still liquid, cover and cook for another 5 minutes.
7. Rest and serve. Remove the pot from the heat but keep it covered for 10 minutes. This resting time allows the rice to finish steaming and makes it easier to fluff. After resting, remove the lid and fluff the rice gently with a fork, working from the edges toward the center. Garnish with fresh chopped parsley and serve with lemon wedges on the side. Squeezing fresh lemon juice over each serving adds brightness that balances the warm spices.
What to Serve with One Pot Shawarma Chicken Dinner
This meal is already quite complete, but a few simple sides turn it into a full Mediterranean feast.
Creamy Yogurt Sauce: Mix plain Greek yogurt with minced garlic, lemon juice, and a pinch of salt. The cool, tangy yogurt cuts through the warm spices and adds richness. I find that whole milk yogurt works best for the right consistency.
Cucumber Tomato Salad: Dice cucumbers and tomatoes, toss with red onion, fresh herbs, olive oil, and lemon juice. The crisp vegetables provide a refreshing contrast to the tender chicken and rice. This takes just 5 minutes to throw together while the rice rests.
Warm Pita or Flatbread: Heat pita bread in a dry skillet or wrap in foil and warm in the oven. Use it to scoop up the chicken and rice, or tear pieces to soak up the flavorful juices at the bottom of your bowl.
Pickled Vegetables: Quick-pickled onions, turnips, or cucumbers add tangy crunch. You can buy these prepared or make your own by submerging sliced vegetables in vinegar with a bit of sugar and salt.
Roasted Vegetables: Roasted cauliflower, carrots, or eggplant seasoned simply with olive oil and salt complement the spiced chicken without competing with its flavors. Roast these while the rice simmers.
Simple Green Salad: Crisp lettuce with a lemon vinaigrette keeps things light. The acidity helps cleanse your palate between bites of the richly spiced rice.
Pro Tips & Variations
For deeper flavor: Marinate the chicken in the spice mixture for 2-4 hours before cooking. The spices will penetrate the meat more thoroughly, creating even more intense flavor. Just refrigerate the seasoned chicken in a covered bowl.
Make it spicier: Double the cayenne pepper or add a pinch of red pepper flakes. You can also serve hot sauce on the side for those who want extra heat without overwhelming the whole dish.
Achieve perfectly fluffy rice: The 2:1 liquid-to-rice ratio is standard, but if you prefer softer rice, add an extra 1/4 cup of broth. Never stir the rice once you’ve covered the pot—this releases starch and creates a gummy texture.
Use chicken breasts: Cut them slightly smaller than you would thighs since they cook faster. Reduce the covered cooking time by 2-3 minutes and check for doneness. The internal temperature should reach 165°F.
Try a vegetarian version: Replace the chicken with two 15-ounce cans of drained chickpeas. Use vegetable broth instead of chicken broth. Add the chickpeas at the same point you would return the chicken to the pot. Everything else stays the same.
Add vegetables: Stir in diced bell peppers with the onions, or layer sliced zucchini on top of the rice before covering. Cherry tomatoes can go in during the last 5 minutes of cooking for bursts of acidity.
Swap the grain: This works with other grains like jasmine rice or even quinoa, though cooking times will vary. For quinoa, reduce the liquid to 1.75 cups and cook for 12-15 minutes.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. I find that separating the chicken and rice into individual portions makes reheating easier and more convenient for quick lunches.
For freezing, portion the cooled chicken and rice into freezer-safe containers or bags, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat on the stovetop over low heat with a splash of water or broth. Stir gently and cover the pot to trap steam, which helps restore moisture to the rice. Microwave reheating works too—add a tablespoon of water, cover with a damp paper towel, and heat in 1-minute intervals until warm throughout.
The rice can dry out slightly when stored, but adding a bit of liquid during reheating brings it back to life. Leftover chicken and rice also makes excellent filling for stuffed peppers or wraps.
Common Questions
Can I use brown rice instead of basmati? Brown rice requires significantly more liquid and cooking time. Use 2.5 cups of broth and increase the covered cooking time to 35-40 minutes. The texture will be chewier and the flavors slightly earthier.
What if I don’t have all the spices? You can substitute 2-3 tablespoons of pre-made shawarma or Middle Eastern spice blend for the individual spices. Just check the blend for salt content and adjust your added salt accordingly.
How do I prevent the rice from sticking to the bottom? Make sure to stir the rice well when you first add it to coat with oil. Use low heat once covered, and avoid lifting the lid during cooking. If sticking happens, let the pot sit off heat for 5 minutes before serving—the rice will release more easily.
Can I double this recipe for a crowd? Yes, but use a larger pot to ensure even cooking. You may need to add 2-3 minutes to the covered cooking time. Alternatively, make two separate batches for more consistent results.
Is there a dairy-free option? The dish itself is naturally dairy-free. Just make sure your chicken broth doesn’t contain any dairy ingredients, and skip the yogurt sauce or use a plant-based alternative.
This one pot shawarma chicken dinner proves that weeknight cooking doesn’t have to be boring or complicated. The warm spices, tender chicken, and fluffy rice come together with minimal effort, giving you maximum flavor in a single pot. Give this a try next time you need dinner on the table fast but still want something special.
One Pot Shawarma Chicken And Rice
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- In a bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper. Toss the chicken pieces in the spice mixture until well-coated on all sides.
- Add the seasoned chicken to the hot pot and cook for 5-6 minutes, stirring occasionally, until browned on multiple sides. The chicken doesn’t need to be fully cooked through. Remove the chicken to a plate and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions are translucent and soft, stirring frequently to prevent the garlic from burning.
- Add the rinsed and drained rice to the pot. Stir for about 2 minutes, ensuring the rice is well coated in the spices and oil.
- Return the browned chicken and any accumulated juices to the pot. Stir to distribute the chicken evenly throughout the rice.
- Pour in the chicken broth and bring the mixture to a boil over high heat, stirring once to combine.
- Once boiling, immediately cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15-20 minutes until the rice is tender and the liquid is fully absorbed. Do not lift the lid during cooking.
- Remove the pot from the heat and let it sit covered for 10 minutes to allow the rice to finish steaming.
- Remove the lid and fluff the rice gently with a fork. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
