Dinner

One-Skillet Oven Baked Chicken Shawarma and Rice Pilaf Recipe

Bylilan Sage December 19, 2025December 19, 2025

Introduction

This One Skillet Oven Baked Chicken Shawarma and Rice Pilaf is a fragrant, flavorful meal that combines tender, spice-rubbed chicken with a savory rice pilaf. It’s a perfect one-pan dish that’s simple to prepare and impressive enough for a family dinner or casual entertaining.

The dish shows a large white bowl filled with three browned, crispy chicken thighs placed on top of a layer of cooked rice mixed with yellow chickpeas and herbs. Bright green chopped parsley is sprinkled over the chicken and rice, adding a fresh contrast. A metal spoon rests inside the bowl among the rice and chickpeas, and a cinnamon stick lies within the rice. In the background are two black plates featuring the same dish with chicken and rice, as well as a small bowl of white sauce, all set on a white marbled surface with soft lighting and candles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 is fine)
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 / 1kg total)
1/2 tbsp olive oil
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)
Plain unsweetened yoghurt (Greek yoghurt is great)
Cilantro/coriander leaves, roughly chopped
Parsley leaves, roughly chopped

Instructions

Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a small bowl, mix the minced garlic, ground coriander, ground cumin, ground cardamom, smoked paprika, cayenne pepper (if using), salt, black pepper, and lemon juice to create the spice rub. Coat the chicken thighs thoroughly on both sides with this rub.
Step 3: For best flavor, marinate the chicken for at least 1 hour or up to 24 hours in the refrigerator (optional).
Step 4: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin side down and cook for about 5 minutes per side, until they are lightly golden.
Step 5: Remove the chicken from the skillet. Scrape off and discard any burnt bits and excess oil from the pan, leaving enough oil to cook the onion.
Step 6: Add the minced garlic and diced onion to the skillet and cook for about 2 minutes, until the onion becomes translucent.
Step 7: Stir in the uncooked rice, coating the grains in oil and cooking until they turn slightly translucent, about 1-2 minutes.
Step 8: Add the chicken broth (or water), additional water, salt, black pepper, cardamom powder, cinnamon sticks, drained chickpeas, and raisins (if using). Place the chicken thighs on top of the rice so they are half submerged, with the skin side up. Pour in any juices collected on the plate from the chicken.
Step 9: Bring the mixture to a simmer on the stove. Cover the skillet with a lid or foil, then transfer it to the preheated oven.
Step 10: Bake for 35 minutes, then remove the lid and bake for an additional 10 minutes to allow the chicken skin to crisp up.
Step 11: Remove the skillet from the oven and let it rest for 5 minutes.
Step 12: Carefully remove the chicken thighs and fluff the rice with a fork to evenly distribute the flavors.
Step 13: Serve the chicken and rice garnished with chopped cilantro and parsley. A dollop of plain yoghurt on the side complements the dish beautifully.

Tips & Variations

You can marinate the chicken overnight to deepen the flavor.
Use bone-in skin-on chicken for juicier, more flavorful meat.
Add toasted pine nuts or slivered almonds for extra texture in the rice.
Swap raisins for chopped dried apricots or omit for a savory-only version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or covered skillet with a splash of water to keep the rice moist. This dish does not freeze well due to the rice texture.

How to Serve

A round black plate holds a single piece of grilled chicken with a dark, crispy, and slightly charred skin, topped with small green herb pieces. The chicken rests on a bed of cooked rice mixed with chickpeas and sprinkled with fresh green herbs. A silver fork rests on the left side of the plate, partially buried in the rice. The plate sits on a light gray cloth napkin, arranged on a white marbled surface. In the background, another similar plate with the same food is slightly out of focus, along with a small white bowl containing a creamy sauce and a silver goblet. Two cinnamon sticks lie on the marble surface near the bottom-left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs work well but may cook faster, so check for doneness earlier to avoid drying out the chicken.

Is it necessary to use chicken broth?

Chicken broth adds extra flavor to the rice pilaf, but you can substitute with water if needed. Just be sure to adjust seasonings to taste.

lilan Sage