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Shawarma chicken orzo skillet. This easy one-pan weeknight dinner is fast, satisfying and seriously delicious. Just add a crisp salad and a drizzle of garlic sauce, and you’re set.
Try my One-pot chicken and rice or this Roasted Mediterranean chicken and potatoes next.
Why you’ll love this one-pot shawarma chicken
Follow along with my step-by-step video or cook with me on YouTube!
Looking for bold flavors, minimal cleanup and easy prep? This one’s got it all. Juicy chicken fillets, fragrant Middle Eastern spices and smooth orzo come together in a simple skillet dish that’s perfect for busy weeknights.
Inspired by traditional shawarma (slow-cooked marinated meat served with rice or wraps) this version brings all the same warm, spiced flavors in a quick-fix recipe. Everything cooks in one pan, this way the orzo soaks up every drop of flavor. It’s fast, cozy and guaranteed to impress.
Ingredients
Chicken + Marinade
- Chicken fillets
- Smoked paprika, garlic powder, ground cumin, salt and black pepper
- Olive oil
- Orzo
- Bell pepper
- Garlic and onion
- Turmeric, coriander, chili flakes
- Chicken broth
FAQ
Can I use different meat instead of chicken?
Absolutely. Chicken thighs, turkey, beef or lamb are great options. Just keep in mind that cooking times may vary slightly depending on the cut and type of meat.
What can I use instead of orzo?
You can easily swap orzo for basmati or jasmine rice. Brown rice and cauliflower rice are great low-carb options too, just adjust cooking time and chicken broth as needed.
Which sides go well with shawarma chicken?
The more layers, the better! Serve with warm pita or flatbread. A fresh tomato salad or my creamy cucumber salad are great pairings. Top everything with fresh herbs like mint, dill, parsley or cilantro. And don’t skip that creamy garlic sauce!
Can I add extra vegetables to the orzo?
Definitely. Cook them along with the bell pepper: frozen peas, carrots, mushrooms, spinach or kale all work well. Taste and adjust seasoning if you’re adding more volume.
Can I make this dish ahead of time?
Yes! You can marinate the chicken up to 8 hours in advance and store it in the fridge. Or make the entire dish 1 day ahead, it reheats beautifully on the stovetop.
Storing suggestions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Warm gently in a nonstick skillet over medium heat. Add a splash of water to loosen the orzo if needed.
- Freezer: Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tools for this recipe
- Pastry brush – To evenly coat the chicken with the marinade.
- Sharp knife – For chopping vegetables quickly and cleanly.
- Tongs – Ideal for flipping and handling the chicken while searing.
- Large skillet – You’ll need a big, deep skillet to cook everything in one pan.
Shawarma Chicken Orzo Skillet
Ingredients
- 4 chicken fillets - small, or 2 large cut through
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper - divided
- 4 tbsp olive oil - divided
- 1 tbsp unsalted butter
- 1 bell pepper - deseeded and chopped
- 4 garlic cloves - minced
- 1 yellow onion - diced
- 1 ½ cups orzo
- ½ tsp turmeric
- ½ tsp ground coriander
- 2 ½ cups chicken broth
- chili flakes - for topping
Instructions
- Combine 4 tablespoons olive oil with paprika, cumin, garlic powder, salt and ½ teaspoon pepper. Brush the mixture evenly over the chicken. Set aside to marinate.
- In the meantime, dice the onion and mince the garlic cloves. Deseed and chop the bell pepper.
- Heat butter and the remaining oil in a large skillet over medium heat. Add chicken and sear 5 minutes per side or until cooked through. Remove from skillet and transfer onto a clean plate.
- Add bell pepper and sauté for 3 minutes. Add onion and garlic, sauté for 2 minutes. Stir in turmeric, coriander and the remaining black pepper.
- Add orzo and chicken broth. Simmer, uncovered, for 10 minutes or until the orzo is al dente. Add more broth if needed. Don't forget to stir occasionally to prevent the orzo from sticking to the bottom of your skillet.
- Meanwhile, cut the chicken into strips.
- Add chicken to the skillet. Top with chili flakes and simmer for 5 minutes.
- Serve immediately with a side salad, warm flatbread and garlic sauce.
Video
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