This one-pot chicken dinner is an absolute game-changer! It’s got everything you need – protein, carbs, and fresh veggies – all cooked up in one badass skillet. And let me tell you, the flavors in this dish are on point! They take inspiration from shawarma, that popular Levantine dish with thinly sliced, seasoned meat that’s roasted on a rotating skewer. But forget all that hassle, because we’ve got a shortcut to those amazing shawarma flavors! Our spice mix includes some real heavy hitters like coriander, smoked paprika, red pepper flakes, and cinnamon. Each mouthwatering bite of our tender chicken is perfectly complemented by a tomato-cucumber-feta salad and some tasty, chewy orzo. This dish is the real deal, folks!
If you want to take this already heavenly one-pot shwarma up a notch, then you need to serve this chicken shawarma with some extra sauces on the side! We’re talking tzatziki, tahini sauce, or baba ghanoush – the more, the better! Now, let’s talk about the chicken. Chicken tenders are the way to go because they’re quick to cook and should be available at most grocery stores. But, if you can’t find them, thinly sliced strips of chicken breast will do the trick just fine. One thing to keep in mind is that some of those delicious spices will stick to the bottom of the pan after searing the chicken.
Don’t worry, though! As long as they don’t get too dark, those spices will stay right where they are, infusing the orzo with even more flavor. Now get in that kitchen and start cooking!
Alright, let’s break it down, people! Here are the ingredients you’ll need for this killer dish:
- 1 and a half pounds of chicken tenders or chicken breasts, cut into strips
- 1 tablespoon of ground coriander
- 1 tablespoon of smoked paprika
- Half a teaspoon of crushed red pepper flakes
- Half a teaspoon of ground cinnamon
- Kosher salt and freshly ground black pepper
- 5 tablespoons of extra-virgin olive oil, divided
- 6 cloves of garlic, minced
- 4 cups of low-sodium chicken broth
- 12 ounces of orzo (that’s about 2 cups)
- A quarter cup of finely chopped fresh dill, plus more for serving
- Half an English cucumber, halved and thinly sliced
- 2 cups of cherry or grape tomatoes, halved
- Half a cup of crumbled feta cheese (that’s about 2 ounces)
- And finally, 1 tablespoon of fresh lemon juice
How To Cook One-Pot Shawarma Chicken
- First, get a large bowl and toss in the chicken strips along with the ground coriander, smoked paprika, red pepper flakes, cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Give it a good toss to make sure everything is coated.
- Now, get a large high-sided skillet over medium heat and heat up 2 tablespoons of oil. Add half of the chicken mixture and cook, turning halfway through, until golden and just cooked through. This should take about 2 to 3 minutes per side. Once the chicken is cooked and juicy, transfer it to a plate. Repeat this step with 1 more tablespoon of oil and the remaining chicken mixture.
- If there are any dark bits left in the pan, use a clean paper towel to wipe them away. Return the skillet to medium heat and cook the minced garlic and 1 tablespoon of oil, stirring, until the garlic becomes fragrant. This should only take about 30 seconds. Now, stir in the low-sodium chicken broth, orzo, and 1/2 teaspoon salt and bring it to a boil. Once it starts boiling, reduce the heat to medium-low and let it gently simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender. This should take about 12 to 14 minutes.
- Take the skillet off the heat and stir in the finely chopped fresh dill. Then, top it all off with the cooked chicken mixture.
- Next, grab a medium bowl and toss in the sliced cucumber, halved cherry or grape tomatoes, crumbled feta, fresh lemon juice, remaining 1 tablespoon oil, and a pinch of salt. Give it a good mix so that everything is evenly coated.
- Finally, spoon the cucumber salad over the chicken mixture in the skillet. To finish it off, sprinkle some more fresh dill on top. And voila! Your one-pot chicken shawarma with orzo and cucumber salad is ready to be served.
Let us know in the comments if you tried this and if you are planning to put that skillet in your dishwasher after dinner, you might wanna give this dishwasher guide a read before doing that.