One Pot Shawarma Chicken And Rice: A Quick and Easy Dinner That Your Family Will Love!

Name: One Pot Shawarma Chicken And Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 2 tablespoons olive oil; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; Salt and black pepper to taste; 2 cups basmati rice, rinsed and drained; 3.5 cups chicken broth; 1 cup canned chickpeas, drained and rinsed; 1/4 cup fresh parsley, chopped; 1 tablespoon lemon juice; Optional garnish: lemon wedges and plain yogurt

Posted on March 5, 2026

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This One Pot Shawarma Chicken And Rice comes together in about 30 minutes and is made entirely in one pot for a quick weeknight dinner that your family will absolutely love! Switch up the veggies and proteins to suit your taste or embrace the “clean out the fridge” vibe, we all know how every home cook has that week when leftovers pile up. This dish is versatile and oh-so-delicious, making it perfect for any night of the week!

Ingredients

Let’s gather those ingredients! Here’s what you’ll need to whip up this mouthwatering meal:

1.5 pounds boneless, skinless chicken thighs
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
Salt and black pepper to taste
2 cups basmati rice, rinsed and drained
3.5 cups chicken broth
1 cup canned chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Optional garnish: lemon wedges and plain yogurt

Let’s Get Cooking!

Step 1: Marinate the Chicken

First things first, we need to marinate the chicken thighs. In a small bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, and a couple pinches of salt and pepper. Rub that glorious spice mixture all over those chicken thighs. Let them marinate for at least 30 minutes, if you have time, you can pop them in the fridge for up to 2 hours. Let me tell you, this is where the flavor really starts to intensify!

Step 2: Brown the Chicken

In a large pot or Dutch oven (I like using my trusty cast iron), heat the olive oil over medium-high heat. Once it’s shimmering, add the marinated chicken thighs. They should sizzle, oh, that sound gets me every time! Brown the chicken on both sides for about 4-5 minutes per side, until they’re beautifully golden brown. Once done, remove the chicken from the pot and set it aside. Your kitchen is smelling incredible already!

Step 3: Sauté the Onion and Garlic

Now, using the same pot (you want to keep those flavor-filled bits stuck at the bottom?), add the chopped onion and garlic. Sauté until the onion becomes soft and translucent, usually around 3-4 minutes. This is the aromatics part, when the smell of garlic hits your nose… it’s divine!

Step 4: Toast the Rice

Next up, add the rinsed and drained basmati rice to the pot. Stir everything together, ensuring the rice is well-coated in the fragrant onion and garlic mixture. You’ll want to toast the rice for about 1-2 minutes. This step, don’t skip it! It really enhances the nuttiness of the rice!

Step 5: Add the Broth and Chickpeas

Now pour in those 3.5 cups of chicken broth and bring the mixture to a boil. I like to give it a little stir to combine. Then, stir in the chickpeas. Next, lay the browned chicken thighs right on top of the rice!

Step 6: Simmer Until Done

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes. This is where the magic happens, the chicken becomes tender and the rice absorbs all that delicious flavor!

Step 7: Let It Rest

Once the time is up, remove the pot from the heat and let it sit, still covered, for an additional 5 minutes. This step allows the flavors to meld beautifully together.

Step 8: Finish and Serve!

Before you dig in, sprinkle the chopped fresh parsley and drizzle that lemon juice over the top. If you want to take it up a notch, serve with lemon wedges and a dollop of plain yogurt on the side. Honestly, the tanginess from the yogurt complements the spices so perfectly, it’s like a hug for your palate!

Why I Love This Recipe

This One Pot Shawarma Chicken And Rice is my absolute go-to recipe when I want something comforting yet easy to prepare. I’m a real sucker for dishes that take minimal time but deliver tons of flavor, that’s where this recipe shines! And the best part is… it’s endlessly customizable. You can use whatever you’ve got on hand! Maybe throw in some veggies or swap out the chickpeas for lentils. It’s like a culinary blank canvas every time!

If you loved this recipe, be sure to check out my Middle Eastern Stuffed Onions, my Creamy Palestinian Zucchini Dip, or my Easy Shish Barak!

Why This Recipe Works

Quick & Easy : This One Pot Shawarma Chicken And Rice comes together in under 30 minutes, making it perfect for hectic nights.

One Pot : With everything cooked in just one pot, you’ll have minimal cleanup to deal with afterward, can I get a hallelujah?

Crowd-Pleaser : This dish is loved by everyone! The flavors are rich and the ingredients just work so well together, ensuring that the whole family will love it!

Customizable : Feel free to play around with this recipe. Use whatever ingredients you have on hand, whether it be swapping out chicken for beef, adding in other veggies, or making it vegetarian with extra chickpeas.

Comfort Food : It’s truly loaded with tons of flavor and warmth, providing that cozy feeling with every bite.

Serving Suggestions

This One Pot Shawarma Chicken And Rice is great all on its own, but here are some ideas:

Pair it with a simple salad for a light dinner.
Serve with a side of roasted vegetables for an extra nutrient boost.
Use leftovers to make wraps or bowls for lunch the next day!

Storage and Reheating

How long it keeps: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Best method to reheat: To reheat, simply microwave until warmed through, or heat on the stove with a splash of water or broth to prevent sticking.
Freezer friendly: Yes! This dish can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.

And there you have it! A quick, easy, and incredibly delicious One Pot Shawarma Chicken And Rice that’s just waiting for you to take a bite. Enjoy the flavorful journey, and don’t forget to share it with your loved ones. Happy cooking! Follow Us in our Pinterest For more Recipes.