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Bring bold Middle Eastern flavor to your table with this one-pan shawarma chicken and rice skillet. Juicy chicken thighs are seasoned with paprika, cumin, turmeric, and warm spices before being seared to perfection. The golden chicken simmers gently with fluffy basmati rice in a fragrant broth, allowing the flavors in this chicken shawarma recipe to blend beautifully. The result is a rich, savory meal that fills your kitchen with mouthwatering aromas and your plate with comforting textures, all made in a single pan.
This delicious shawarma chicken and rice skillet blends spiced chicken, fluffy rice and aromatic broth in one pan for a simple, tasty and very satisfying meal.
You might also like to try beef kofta, harissa meatballs, Mediterranean chicken pasta, slow cooker chicken gyros and za’atar crusted chicken with farro.
Why You’ll Love It
One-pan convenience: Everything cooks together for minimal cleanup.
Rich flavor: Spices and aromatics infuse the chicken and rice with depth.
Family-friendly: The comforting flavors appeal to both adults and kids.
Customizable: You can tweak the spices or use different rice to suit your taste.
One Pan Shawarma Chicken and Rice Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless skinless chicken thighs: Juicy and tender protein that absorbs the spices beautifully.
Olive oil: Helps brown the chicken and carry the spice flavors.
Chicken broth: Adds savory depth and creates fluffy rice.
Tomato paste: Enriches the dish with tangy, concentrated flavor.
Basmati rice: Long-grain rice that stays fluffy and separate.
Middle Eastern spices: Ground cumin, paprika, turmeric, Aleppo pepper, cinnamon, and black pepper give the chicken and rice a warm, aromatic flavor profile.
How to Make Skillet Chicken Shawarma Rice
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the chicken: Pat dry, then coat with half of the spice mixture and salt.
Sear the chicken: Heat oil in a skillet and cook chicken on both sides over a medium heat until golden brown, then remove.
Toast spices and rice: Stir tomato paste and spice mix, then add rice and coat well.
Add broth: Pour in broth, deglaze the pan, and bring to a simmer.
Simmer with chicken: Nestle the chicken into the rice, cover tightly and cook rice and chicken until done.
Rest and fluff: Let the skillet sit covered, then fluff the rice before serving.
Substitutions and Variations
Rice options: Substitute jasmine rice, brown rice or long-grain white rice, but adjust liquid as needed. Cauliflower rice is another option for a lower carb dish.
Protein swap: Boneless skinless chicken breast or turkey thighs can replace the boneless chicken thighs. If using chicken breasts, the cooking time may be less, so don’t let them overcook as they will be dry.
Spice level: Use more red pepper or chili flakes or swap Aleppo pepper for cayenne in your chicken shawarma spices, if you like heat. Or you can keep the heat down and serve hot sauce on the side, if some like it hot and others not so much.
Add garlic: Include garlic powder or minced garlic cloves in the chicken seasoning.
Gluten-free: Use gluten-free chicken broth in this chicken shawarma and rice dish.
Add a citrusy twist: Serve it with lemon wedges, as lemon juice adds a tangy zip to the overall flavor.
No Aleppo pepper? You can substitute mild chili flakes, red pepper flakes or a small pinch of cayenne pepper for similar heat.
Serving Suggestions
With a salad: Enjoy a Greek salad or Mediterranean salad with this chicken shawarma bowl.
With bread: Serve pita bread and tzatziki on the side.
Dessert: Finish your meal with this delicious baklava crinkle.
How to Store Skillet Chicken Shawarma
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in an airtight container or freezer bag for up to 2 months.
Thaw: Thaw it overnight in the refrigerator.
Reheat: Warm gently in a covered skillet with a splash of chicken stock until heated through.
Top Tips
Use a tight lid on your pan: A good seal keeps the steam in for fluffy rice.
Toast spices for extra depth: Briefly toasting the spices with the tomato paste in the pan before adding the broth will intensify their flavor, creating a richer, more aromatic dish.
Use a Dutch oven carefully: If you opt for a Dutch oven instead of a skillet, be mindful that its smaller diameter may require you to brown the chicken in batches to avoid overcrowding.
Preheat the skillet: A hot pan ensures proper browning without sticking.
Avoid lifting the lid during cooking: Keeping the lid on ensures consistent steam levels, which is key to perfectly cooked rice.
Don’t rush the sear: Give the chicken enough time to develop a deep, caramelized crust before flipping. This not only adds flavor but also helps lock in moisture.
Rest the rice: Letting it sit covered helps moisture redistribute evenly.
Deglaze for maximum flavor: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and enhance the dish.
One Pot Shawarma Chicken and Rice FAQs
Shawarma is a Middle Eastern food that first took shape in the Levant during the Ottoman Empire. Its roots also tie into Mediterranean cuisine, thanks to shared traditions and similarities with Greek gyros. The defining method of cooking meat on a vertical rotating spit gave shawarma its name and became a hallmark of street food across the region. Variations such as the Turkish doner kebab and Greek gyro show how this style spread and influenced neighboring cultures.
You can cook it ahead and refrigerate, then reheat before serving. It tastes great the next day.
Basmati rice gives the best texture, but long-grain white rice works too with slight adjustments.
Shawarma Rice and Chicken Recipe
Shawarma Chicken and Rice Skillet
Equipment
- Skillet Large with Tight-Fitting Lid
Ingredients
- 1 ½ Pounds chicken thighs, 5 or 6 thighs, boneless and skinless
- ¾ Teaspoon sea salt
- 1 Tablespoon ground paprika
- 1 Teaspoon ground cumin
- ½ Teaspoon ground turmeric
- ½ Teaspoon Aleppo pepper flakes
- ¼ Teaspoon ground cinnamon
- ¼ Teaspoon black pepper, freshly ground
- 2 Tablespoons olive oil
- 2 ¼ Cups low-sodium chicken broth
- 1 Tablespoon tomato paste
- 1 ¼ Cups basmati rice, uncooked
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels.
- Season both sides generously with sea salt.
- In a small bowl, combine the paprika, cumin, turmeric, Aleppo pepper flakes, cinnamon, and black pepper.
- Set aside half of the spice mixture. Use the remaining half to season both sides of the chicken evenly.
- Heat a large skillet (for which you have a tight-fitting lid) over medium heat.
Brown the Chicken
- Once the pan is pre-heated, add the olive oil and swirl to coat the pan.
- Add the chicken in a single layer and cook for 3 to 4 minutes per side until browned but not fully cooked.
- Transfer the chicken to a plate and set aside.
Toast the Spices
- With the skillet still on the stove, lower the heat to medium-low.
- Stir any remaining oil and browned bits together, then add the tomato paste and the reserved spice mixture.
- Stir well until fragrant, about 30 seconds.
Add the Rice
- Add the rice and toss to coat, letting the spices bloom and the rice toast for about 60 seconds.
- Slowly pour in the chicken broth, stirring to deglaze the pan and scrape up any flavorful browned bits.
- Bring the mixture to a boil, then reduce the heat to the lowest setting.
Add the Chicken Back In
- Nestle the browned chicken thighs back into the pan, partially submerging them in the liquid.
Simmer the Dish
- Cover the skillet with a tight-fitting lid and simmer gently for 25 minutes.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes.
Serve and Enjoy
- Fluff the rice with a fork and serve hot.
Notes
Toast spices for extra depth: Briefly toasting the spices with the tomato paste in the pan before adding the broth will intensify their flavor, creating a richer, more aromatic dish.
Use a Dutch oven carefully: If you opt for a Dutch oven instead of a skillet, be mindful that its smaller diameter may require you to brown the chicken in batches to avoid overcrowding.
Preheat the skillet: A hot pan ensures proper browning without sticking.
Avoid lifting the lid during cooking: Keeping the lid on ensures consistent steam levels, which is key to perfectly cooked rice.
Don’t rush the sear: Give the chicken enough time to develop a deep, caramelized crust before flipping. This not only adds flavor but also helps lock in moisture.
Rest the rice: Letting it sit covered helps moisture redistribute evenly.
Deglaze for maximum flavor: When adding the chicken broth, be sure to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and enhance the dish.
Nutrition
This easy shawarma with rice is a hearty and aromatic Middle Eastern recipe that brings together tender chicken, spiced rice and a savory broth in one pan. It’s perfect for busy nights when you want big flavor without juggling multiple pots. The warm blend of shawarma seasoning spices creates a comforting meal that satisfies both the senses and the appetite. With its simple preparation and bold flavor, this shawarma chicken and rice skillet definitely deserves a place in your weekly dinner lineup.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
