If you are craving a meal that brings the warmth of Middle Eastern flavors straight to your table without fuss, then this One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe is your new best friend. Imagine juicy, golden chicken thighs infused with a fragrant blend of spices resting atop a luscious, spiced rice pilaf studded with chickpeas and sweet raisins—all cooked together in one pan for effortless flavor harmony. This recipe turns dinner into an aromatic, colorful celebration that requires minimal cleanup and maximum taste, making it perfect for busy weeknights or when you want to impress with minimal stress.
Ingredients You’ll Need
These simple yet essential ingredients each play a crucial role in creating the dynamic and comforting layers of flavor in this dish. From the aromatic spices that bring the shawarma to life, to the hearty chickpeas and raisins that add texture and sweetness, every component is thoughtfully chosen to deliver authenticity and balance.
- Garlic cloves (minced): Provides a pungent, aromatic base that deepens the overall flavor profile.
- Ground coriander (1 1/2 tsp): Adds a citrusy, slightly nutty note essential for shawarma’s signature taste.
- Ground cumin (1 1/2 tsp): Brings earthy warmth and depth to the spice rub and rice.
- Ground cardamom (1 tsp + 1 1/2 tsp cardamom powder): Imparts a sweet, floral aroma enhancing the complexity of flavors.
- Smoked paprika (1 tsp): Offers a subtle smoky sweetness that makes the chicken irresistible.
- Cayenne pepper (optional, 1 tsp): Adds a gentle heat if you want to kick things up a notch.
- Salt and black pepper: Essential for seasoning every layer from the chicken to the rice pilaf.
- Lemon juice (3 tbsp): Brightens the dish with fresh acidity to balance the spices.
- Chicken thigh fillets (5 bone-in, skin-on): Juicy and flavorful, the star protein that bakes beautifully with the rice.
- Olive oil (1/2 tbsp): Used to brown the chicken and sauté aromatics, adding richness.
- Small onion (finely diced): Provides sweetness and texture to the pilaf base.
- Long grain rice (1 1/2 cups, uncooked): The perfect fluffy bed for the chicken and spices to meld together.
- Chicken broth (1 1/2 cups) and water (2 cups): Liquids that ensure the rice cooks tender with deep savory notes.
- Cinnamon sticks (2) or cinnamon powder (1/2 tsp): Add exotic warmth and complement the savory and sweet elements.
- Chickpeas (400g can, drained): Bring heartiness and a wonderful creamy texture to the rice pilaf.
- Raisins or sultanas (1/4 cup, optional): For a touch of natural sweetness that contrasts beautifully with the spices.
- Plain yogurt (for serving): Adds cool creaminess that balances the bold spices.
- Fresh cilantro/coriander and parsley leaves (roughly chopped): Brighten the final dish with fresh herbaceous notes and color.
How to Make One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe
Step 1: Preparing the Oven and Spice Rub
Start by preheating your oven to 180°C (350°F). This ensures it’s hot and ready when your chicken and rice are perfectly prepped. While the oven warms, combine the ground coriander, cumin, cardamom, smoked paprika, cayenne pepper, salt, black pepper, and lemon juice in a small bowl to create a fragrant and invigorating spice rub. This blend is the magic that transforms simple ingredients into a mouthwatering feast.
Step 2: Coating and Marinating the Chicken
Next, slather the spice rub all over your chicken thigh fillets, making sure each piece is generously coated on both sides. For best results, if time permits, let your chicken marinate for at least one hour—or even up to 24 hours in the fridge—to soak in those irresistible flavors. If you’re short on time, no worries; the final bake will still be fantastic.
Step 3: Searing the Chicken
Heat the olive oil in a large skillet over medium-high heat and place the chicken skin side down. Sear the chicken for about 5 minutes per side until you achieve a stunning golden brown color and some crispiness. This step locks in the juices and adds a gorgeous texture that will shine through after baking.
Step 4: Sautéing Onions and Garlic
Remove the chicken briefly and set it aside. Then, reduce the heat slightly and add minced garlic and finely diced onions to the skillet. Stir and cook for 2 minutes until they turn translucent and tender, releasing sweetness that forms the flavor backbone for the rice pilaf.
Step 5: Toasting the Rice
Add the uncooked long grain rice to the skillet and stir continuously so that each grain becomes slick with oil and slightly translucent on the edges. This toasting step enhances the nuttiness of the rice, ensuring every bite is full of character.
Step 6: Adding Broth and Final Ingredients
Pour in the chicken broth and water along with the remaining salt, pepper, cardamom powder, cinnamon sticks, drained chickpeas, and raisins if using. Nestle the seared chicken thighs back into the skillet, positioning them so the skin remains above the liquid. Don’t forget to pour any collected juices from your plate back into the pot—every bit adds extra flavor.
Step 7: Baking the Dish
Bring the mixture to a gentle simmer, cover the skillet with a lid or foil, and transfer it to your preheated oven. Bake covered for 35 minutes, allowing the rice to absorb all the aromatic liquids and the chicken to cook through tenderly. Finish uncovered for an additional 10 minutes to crisp the chicken skin to perfection.
Step 8: Resting and Serving Prep
Once out of the oven, let the dish rest for 5 minutes to settle the flavors and steam. Remove the chicken from the rice, then fluff and mix the rice quickly to evenly distribute the spices, chickpeas, and raisins. This final touch ensures every spoonful bursts with balanced flavors.
How to Serve One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe
Garnishes
Fresh herbs like roughly chopped cilantro/coriander and parsley add a vibrant, refreshing lift in both flavor and appearance. A dollop of plain, unsweetened yogurt cooled alongside the spicy chicken and savory pilaf delivers a creamy contrast that’s simply unbeatable. These finishing touches make each bite exciting and balanced.
Side Dishes
To complete your meal, consider pairing this hearty skillet dish with crisp vegetable salads like tabbouleh or fattoush for bright, crunchy contrast. Warm pita bread or flatbreads are also wonderful for scooping up the juicy chicken and pilaf, turning the feast into a shared, interactive experience.
Creative Ways to Present
Serve the chicken thighs atop the colorful rice pilaf right in the skillet for a rustic, inviting presentation that invites your guests to dig in family-style. Alternatively, plate individual portions with swirls of yogurt and sprinkled fresh herbs to wow at dinner parties with a more refined look.
Make Ahead and Storage
Storing Leftovers
You can safely store leftover chicken shawarma and rice pilaf in an airtight container in the refrigerator for up to three days. The flavors tend to meld even more beautifully overnight, making it a great next-day lunch or dinner.
Freezing
This One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe also freezes well. Portion the leftovers into freezer-safe containers and freeze for up to two months. When reheating, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave with a splash of water or broth to maintain moistness. Avoid overheating to keep the chicken tender and the rice fluffy.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are preferred for their juiciness and richer flavor. Breasts may become dry during baking, so adjust cooking time accordingly and consider marinating well.
Is it necessary to use bone-in, skin-on chicken?
Using bone-in, skin-on chicken enhances flavor and keeps the meat moist. The skin crisps during baking adding wonderful texture, while bones contribute depth to the overall taste.
Can I substitute rice with quinoa or couscous?
While possible, cooking times and liquid amounts differ. Long grain rice is ideal for this recipe’s pilaf texture, but if substituting, prepare quinoa or couscous separately and combine after cooking to avoid under- or over-cooking.
How spicy is this recipe?
The spice level is mild to medium, but adding cayenne pepper is optional and can be adjusted based on your heat tolerance. The yogurt also helps balance any spiciness with cool creaminess.
Can I make this dish vegetarian?
You can swap the chicken for hearty vegetables like roasted eggplant and cauliflower, but the shawarma spice profile shines best with meat. Alternatively, use plant-based chicken substitutes and adjust cooking times.
Final Thoughts
This One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe brings warmth, ease, and exotic flavors to your kitchen with every satisfying bite. Whether it’s weeknight dinner or a special gathering, this dish promises to dazzle without the fuss. I cannot wait for you to try it and fall in love just like I have—your taste buds will thank you!
Print
One Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This One Skillet Oven Baked Chicken Shawarma and Rice Pilaf is a flavorful and convenient dish combining marinated chicken thighs with aromatic rice pilaf, chickpeas, and warm spices. Prepared in a single skillet, it’s perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Chicken Marinade and Spice Rub
- 1 large garlic clove, minced (or 2 small cloves)
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp smoked paprika (or ordinary paprika)
- 1 tsp cayenne pepper (optional)
- 1/2 tsp salt
- Black pepper, to taste
- 3 tbsp lemon juice
- 5 chicken thigh fillets, bone in, skin on (about 2 lb / 1 kg total)
- 1/2 tbsp olive oil
Rice Pilaf
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups long grain rice, uncooked
- 1 1/2 cups chicken broth (or water)
- 2 cups water
- 3/4 – 1 tsp salt
- Black pepper, to taste
- 1 1/2 tsp cardamom powder
- 2 cinnamon sticks (or 1/2 tsp cinnamon powder)
- 400g (14oz) can chickpeas, drained
- 1/4 cup raisins or sultanas (optional)
Garnishes
- Plain unsweetened yoghurt (Greek yoghurt recommended)
- Cilantro/coriander leaves, roughly chopped
- Parsley leaves, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the dish.
- Prepare Spice Rub: In a small bowl, mix together garlic, ground coriander, cumin, cardamom, smoked paprika, cayenne pepper (if using), salt, black pepper, and lemon juice to create the shawarma spice rub.
- Marinate Chicken (Optional): Coat the chicken thighs thoroughly with the spice rub on both sides. For best flavor, marinate for at least 1 hour or up to 24 hours in the refrigerator.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and cook for about 5 minutes per side or until lightly golden brown.
- Prepare Skillet for Rice: Remove chicken from the skillet. Scrape off any excess black burnt bits and discard along with excess oil, leaving just enough to cook the onion.
- Sauté Aromatics: Add minced garlic and diced onion to the skillet and cook for 2 minutes until translucent and fragrant.
- Toast Rice: Add uncooked rice to the skillet, stirring constantly to coat the grains with oil and cook until they start becoming translucent.
- Add Liquids and Spices: Pour in chicken broth, water, salt, black pepper, cardamom powder, and add cinnamon sticks. Stir to combine evenly.
- Add Chickpeas and Raisins: Stir in the drained chickpeas and raisins (if using), then place the seared chicken thighs on top of the rice mixture. The chicken should be half submerged with skin side up. Pour any juices collected from the plate over the chicken into the skillet.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop. Cover the skillet with a lid or tightly with foil and transfer to the preheated oven.
- Bake Covered and Uncovered: Bake covered for 35 minutes, then remove the lid or foil and bake uncovered for an additional 10 minutes to crisp the chicken skin.
- Rest: Remove the skillet from the oven and let the dish rest for 5 minutes to allow flavors to settle.
- Finish and Serve: Remove chicken from the rice, fluff the rice to distribute flavors evenly. Serve garnished with chopped cilantro and parsley, alongside a dollop of plain unsweetened yoghurt.
Notes
- Note 1: Bone-in, skin-on chicken thighs provide the best flavor and moisture for this dish.
- Note 2: Long grain rice is preferable for pilaf to prevent stickiness.
- Note 3: Marinating is optional but enhances the flavor depth significantly.
- Note 4: Serving with yoghurt balances the spices and adds creaminess.
