Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
Easy One-Pot Chicken Shawarma Rice is your weeknight savior! After making this many times, I discovered the trick to perfectly cooked, golden rice every time. The warm, aromatic spices will make your kitchen cozy and inviting. Try it with my Easy Cranberry Balsamic Roast Beef for a complete dinner. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cranberry Balsamic Roast Beef and Creamy Spiced Pumpkin Cheesecake.
Why This Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner Is Pure Comfort
- Golden, fluffy rice
- Tender, flavorful chicken
- One-pot for easy cleanup
- Better than takeout!
What You'll Need for Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Basmati rice
- Chicken broth
- Onion
- Garlic
- Shawarma spice mix
- Shawarma spice mix
- Salt
- Black pepper
- Olive oil
- Optional: Fresh parsley
- Optional: Lemon wedges
- Optional: Greek yogurt
đź“ť Ingredient Notes
- Basmati rice: Long grain rice can be substituted.
đź›’ Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- Non-stick Dutch oven — Prevents sticking and ensures even cooking. → See on Amazon
How to Make Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
- Step 1: Sear chicken breasts in a Dutch oven until browned, then set aside.
- Step 2: Sauté onions and garlic in the same pot until softened. Add shawarma spice mix and cook for 1 minute.
- Step 3: Add rice to the pot and stir to coat with the spice mixture. Pour in chicken broth, salt, and pepper. Stir well.
- Step 4: Nestle the seared chicken breasts into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Step 5: Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and serve with optional toppings.
Cook's Tips for Perfect Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
- Common mistake and fix: Don't overcook the rice. Undercooking is better than overcooking. If the rice is still hard after 20 minutes, add a little more broth and cook for another 5 minutes.
- Pro tip: Use low-sodium chicken broth to control the salt content. Add more salt to taste if needed.
- Pro tip: For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
Storing & Reheating Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The rice can be cooked up to 2 days ahead and reheated before serving.
Freezing Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
Freeze cooked rice and chicken separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: To prevent the rice from sticking to the pot, make sure to use a non-stick Dutch oven and stir the rice occasionally while it cooks.
- Best substitution: If you can't find shawarma spice mix, use a combination of paprika, cumin, coriander, turmeric, and garlic powder.
- Make-ahead: The chicken can be cooked and sliced ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after 20 minutes, add a little more broth and cook for another 5 minutes. If the rice is too mushy, use less broth next time.
Want to level up this recipe?
High-quality shawarma spice mix — Ensures authentic flavor in every bite. → Check price on Amazon
Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Basmati rice
- Chicken broth
- Onion
- Garlic
- Shawarma spice mix
Seasonings
- Shawarma spice mix
- Salt
- Black pepper
- Olive oil
Optional Toppings
- Fresh parsley
- Lemon wedges
- Greek yogurt
Instructions
- Step 1: Sear chicken breasts in a Dutch oven until browned, then set aside.
- Step 2: Sauté onions and garlic in the same pot until softened. Add shawarma spice mix and cook for 1 minute.
- Step 3: Add rice to the pot and stir to coat with the spice mixture. Pour in chicken broth, salt, and pepper. Stir well.
- Step 4: Nestle the seared chicken breasts into the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Step 5: Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and serve with optional toppings.
Notes
- Chef tip: To prevent the rice from sticking to the pot, make sure to use a non-stick Dutch oven and stir the rice occasionally while it cooks.
- Best substitution: If you can't find shawarma spice mix, use a combination of paprika, cumin, coriander, turmeric, and garlic powder.
- Make-ahead: The chicken can be cooked and sliced ahead of time. Reheat before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the rice is still hard after 20 minutes, add a little more broth and cook for another 5 minutes. If the rice is too mushy, use less broth next time.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked rice and chicken separately for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The rice can be cooked up to 2 days ahead and reheated before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 10g
- Carbs: 55g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner FAQs
Yes, you can make the rice and chicken ahead of time and reheat before serving.
You may have used too much broth or cooked the rice for too long. Try using less broth and checking the rice earlier next time.
Yes, you can use long grain white or brown rice. Just adjust the cooking time accordingly.
Yes, you can add diced bell peppers, zucchini, or carrots to the pot when you add the onions and garlic.
Reheat in the oven at 350°F (180°C) for 15-20 minutes or in the microwave for 2-3 minutes.
A Warm Final Note
I can’t wait for you to try Easy One-Pot Chicken Shawarma Rice for Weeknight Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
