One Pot Shawarma Chicken And Rice

When dinner feels like a chore and your brain is fried after a long day of Zoom calls, carpool duty, or just life, One Pot Shawarma Chicken And Rice comes to the rescue—like a hug in a pot.

This dish isn’t just dinner—it’s dinner with flair. We’re talking juicy, spice-rubbed chicken thighs nestled into aromatic basmati rice, all simmered together in a single pot. That means fewer dishes and more flavor—a win for busy weeknights, picky eaters, and your sanity.

So if you’re craving something comforting but exciting, and don’t want to spend your whole evening in the kitchen, this is your recipe.

Why You’ll Love This One Pot Shawarma Chicken And Rice

You know those meals that make the whole kitchen smell like a cozy Middle Eastern café? Yeah, this is one of those.

• One pot wonder: Because no one dreams about washing dishes.
• Bold flavor: Thanks to a beautiful blend of shawarma spices, garlic, onion, and a little kiss of cinnamon.
• Fuss-free: Everything cooks in one pot—from marinated chicken to perfectly fluffy rice.
• Kid-friendly + adult-approved: It’s a miracle dish that somehow pleases both.

Ingredients You’ll Need

Here’s your grocery list, and don’t worry—it’s totally weeknight-friendly:

• 1 ½ lbs chicken thighs (boneless, skinless)
• 2 cups basmati rice (rinsed)
• 1 large onion (thinly sliced)
• 4 cloves garlic (minced)
• 2 tablespoons shawarma spice blend
• 1 teaspoon ground cumin
• ½ teaspoon ground paprika
• ¼ teaspoon ground cinnamon
• 3 cups chicken broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

How to Make One Pot Shawarma Chicken And Rice

This is the part where the magic happens—and yes, it’s easier than it sounds!

1. Marinate the Chicken

In a bowl, mix chicken thighs with your shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let that goodness soak in for at least 10 minutes. If you can swing 2 hours, even better.

Aneta’s Tip: I usually toss this together after lunch and forget about it in the fridge. By dinner? The flavor is chef’s kiss.

2. Sauté the Onion

Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until they’re golden and a little caramelized (about 5 minutes).

3. Add Garlic

Toss in that garlic and stir for 1 minute until it’s fragrant—don’t let it burn or it’ll throw off the flavor!

4. Brown the Chicken

Add the marinated chicken to the pot. Cook for 5-7 minutes, turning so it browns on all sides. You’re not cooking it through—just locking in that flavor.

5. Add the Rice

Stir in the rinsed basmati rice so it soaks up all that spice and oil. It should look a little toasty, a little golden, and a lot delicious.

6. Pour in the Broth

Carefully add the chicken broth. Give everything a stir to make sure the rice is evenly spread out.

7. Simmer

Bring it to a gentle boil, then lower the heat, cover, and simmer for 20-25 minutes. The rice should be tender and the chicken fully cooked.

8. Let it Rest

Turn off the heat and let the pot sit, covered, for 5 more minutes. Don’t skip this step—it’s when the rice finishes fluffing up!

9. Garnish & Serve

Sprinkle with chopped parsley and serve with lemon wedges. The lemon adds a bright, zesty finish that brings everything to life.

Cooking Tips from My Kitchen to Yours

• Use chicken thighs: Trust me, they stay juicier than breasts during the simmer.
• Don’t skimp on the spices: The shawarma blend is the heart of the dish.
• Let the rice rest: It’s the secret to fluffy, not soggy, grains.
• Serving idea: Pair with a quick cucumber yogurt sauce or a fresh tomato salad for a full-on feast.

My Go-To for Cozy Gatherings

This One Pot Shawarma Chicken And Rice made its first appearance at a cozy Sunday lunch with my sister’s family—and let’s just say, there weren’t any leftovers. Since then, it’s become one of my most-loved comfort dishes for chilly nights, meal preps, and impromptu potlucks.

It’s the kind of recipe you’ll keep in your back pocket for when guests are coming over and you need to impress without stress.

FAQs About One Pot Shawarma Chicken And Rice

Bring Magic to Your Weeknight with One Pot Shawarma Chicken And Rice

One Pot Shawarma Chicken And Rice is that rare unicorn of a dish: comforting, exotic, and effortless. It transforms a few humble ingredients into a soul-warming meal the whole family will love. Plus, it saves you from Mount Dishmore—one pot, remember?

So go ahead—grab that pot, embrace the spices, and let dinner practically cook itself tonight.

From my kitchen to yours—happy cooking! Don’t forget to share your creations and tag me @chickenmagicrecipes!

Explore More Flavorful Dishes You’ll Love

If you enjoyed this One Pot Shawarma Chicken And Rice, why not continue the flavor journey with some other comforting, spice-forward recipes from the Chicken Magic kitchen? These dishes share the same heartwarming, family-friendly vibe—and yes, they’re all just as easy to make!

• For another Mediterranean-inspired favorite, try our Oven Baked Greek Chicken Thighs—perfectly seasoned and full of zesty lemon and herb flavors.
• If you love bold spices with a low-carb twist, our Keto Chipotle Chicken delivers smoky heat without the carbs.
• Craving something hearty and comforting? This Green Chile Chicken and Rice Casserole is creamy, cheesy, and ideal for busy nights.
• And for a fusion twist, don’t miss the Buffalo Chicken Cheesesteak—spicy, cheesy, and totally irresistible in sandwich form.

Each one is packed with flavor and designed to make your weeknight dinners easier and more exciting. Let’s keep cooking the magic together!

One Pot Shawarma Chicken And Rice

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful one-pot meal featuring tender shawarma-spiced chicken thighs simmered with aromatic basmati rice, onions, garlic, and warm spices. Finished with fresh herbs and served with lemon wedges and yogurt for a comforting, no-fuss dinner.

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Ingredients

Scale 1x2x3x

• 1 ½ lbs chicken thighs, boneless and skinless

• 2 cups basmati rice, rinsed

• 1 large onion, thinly sliced

• 4 cloves garlic, minced

• 2 tablespoons shawarma spice blend

• 1 teaspoon ground cumin

• ½ teaspoon ground paprika

• ¼ teaspoon ground cinnamon

• 3 cups chicken broth

• 1 tablespoon olive oil

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (for serving)

• Optional: Greek yogurt or tzatziki for topping

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Instructions

1. Marinate the Chicken: In a bowl, combine chicken thighs with shawarma spice blend, cumin, paprika, cinnamon, salt, and pepper. Let sit for at least 10 minutes or up to 2 hours for deeper flavor.

2. Sauté Onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, about 5 minutes.

3. Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant.

4. Brown the Chicken: Add marinated chicken thighs to the pot. Cook for 5–7 minutes, turning occasionally, until browned on all sides.

5. Add Rice: Stir in rinsed basmati rice, mixing well with the chicken and spices.

6. Add Broth: Pour in chicken broth and bring to a boil. Stir to ensure rice is evenly distributed.

7. Simmer: Reduce heat to low, cover, and let simmer for 20–25 minutes, or until rice is tender and chicken is cooked through.

8. Rest: Remove from heat and let sit, covered, for 5 minutes.

9. Serve: Fluff rice with a fork. Garnish with chopped parsley and serve with lemon wedges and optional yogurt or tzatziki.

Notes

For extra richness, replace ½ cup of broth with coconut milk.
Want a spicy kick? Add a pinch of cayenne to the marinade.
This recipe works great with jasmine rice too—just adjust the cook time slightly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: One Pot / Stovetop
• Cuisine: Middle Eastern-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 465 kcal
• Sugar: 2 g
• Sodium: 710 mg
• Fat: 17 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 125 mg