I discovered this recipe and I couldn’t wait to try it. Marinated chicken is stacked in a loaf pan and baked until tender and juicy, then thinly sliced and perfect for wraps, salads, bowls, or sandwiches.
Why You’ll Love This Recipe
I enjoy how this method simplifies what often feels like a more elaborate dish. By stacking the chicken in a loaf pan, it cooks in its own juices which makes the meat incredibly moist and easy to slice. It’s also versatile—I’ve used it in gyros, sandwiches, on top of salads or in bowls. And because the marinade comes together quickly, it’s great for weeknight meals or prepping ahead.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs (about 900 g) chicken breasts, pounded to an even ¼ inch thickness
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons plain Greek yogurt
6–8 cloves garlic, minced
1 stick (½ cup / ~115 g) butter, partially melted
⅓ cup grated Parmesan cheese
¼ cup freshly minced parsley
Directions
Preheat the oven to 450 °F (232 °C).
In a large bowl, add the pounded chicken breasts plus the yogurt, minced garlic, paprika, garlic powder, onion powder, salt, pepper, Parmesan cheese, butter, and parsley. Toss well until the chicken is evenly coated on both sides.
Spray a loaf pan with non-stick spray. Pile the coated chicken evenly into the loaf pan.
Bake uncovered at 450 °F (232 °C) for about 45 minutes or until the thickest part of the chicken reaches an internal temperature of 165 °F (74 °C).
Remove from the oven. There will be excess pan juices: pour them into a bowl, then pour back some of those juices over the chicken in the pan, and set the rest aside.
Let the chicken rest for 10 minutes. Then turn out the pan onto a cutting board and thinly slice the chicken with a sharp knife.
Servings and Timing
Servings: about 6 servings
Prep time: ~15 minutes
Cook time: ~45 minutes
Resting time: ~10 minutes
Total time: ~1 hour 10 minutes
Variations
For richer flavor and more juiciness, I sometimes use chicken thighs instead of breasts.
I can add fresh cilantro or mint instead of parsley for a different herb note.
To spice it up, I’ll add chili flakes or drizzle with harissa.
For a more traditional shawarma flavor, I’ll swap the yogurt-butter-Parmesan version for a marinade with ground coriander, ground cumin, ground cardamom, smoked paprika, cayenne pepper, lemon juice and olive oil.
I can serve the sliced chicken in warmed pita or flatbread with pickled onions, tomatoes and garlic-yogurt sauce for a wrap version.
Storage/Reheating
I store any leftover sliced chicken in an airtight container along with a little of the reserved pan juices (this helps keep it moist). It keeps in the refrigerator for up to 4 days. To reheat, I place slices in a skillet over medium heat with a splash of water or broth so they don’t dry out. Alternatively, I microwave with a damp paper towel covering the slices for 30–60 seconds until warmed through.
FAQs
How thin should I pound the chicken breasts?
I aim for about ¼-inch thickness so the pieces cook evenly and stack well in the loaf pan.
Can I use chicken thighs instead of chicken breasts?
Yes — chicken thighs will give a slightly richer flavor and remain very juicy, and the method works essentially the same.
Do I need to marinate the chicken for a long time?
No — this recipe uses yogurt, garlic and butter which start tenderizing the chicken immediately, so you don’t need to marinate overnight unless you prefer to.
What internal temperature should the chicken reach?
The chicken should reach at least 165 °F (74 °C) at its thickest point to ensure it’s fully cooked.
Can this recipe be made gluten-free?
Yes — all the core ingredients are naturally gluten-free. Just make sure to check that any additional sides, breads or sauces used are also gluten-free.
Conclusion
I find that this loaf-pan method for chicken shawarma transforms what might feel like a complicated dish into something simple yet flavorful. It’s efficient, produces consistently juicy chicken, and gives me the freedom to serve it in many ways—whether in wraps, bowls or salads. I’ll definitely keep this one in my regular cooking rotation.
This Chicken Shawarma in a Loaf Pan is a simple, oven-baked take on the classic Middle Eastern dish. Marinated chicken breasts are stacked and roasted in a loaf pan until juicy, then thinly sliced for wraps, bowls, or salads.
Ingredients
2 lbs (about 900 g) chicken breasts, pounded to ¼ inch thickness
3 tsp paprika
2 tsp garlic powder
2 tsp onion powder
¾ tsp salt
½ tsp black pepper
3 tbsp plain Greek yogurt
6–8 cloves garlic, minced
1 stick (½ cup / ~115 g) butter, partially melted
⅓ cup grated Parmesan cheese
¼ cup fresh parsley, minced
Instructions
Preheat oven to 450°F (232°C).
In a large bowl, mix the chicken with yogurt, garlic, paprika, garlic powder, onion powder, salt, pepper, Parmesan, butter, and parsley until well coated.
Spray a loaf pan with non-stick spray. Stack the coated chicken evenly in the pan.
Bake uncovered for 45 minutes, or until the thickest piece reaches 165°F (74°C).
Pour out the pan juices into a bowl, then spoon some back over the chicken. Reserve the rest for later.
Let the chicken rest for 10 minutes. Turn out onto a cutting board and slice thinly with a sharp knife.
Notes
Use chicken thighs for extra flavor and juiciness.
Don’t skip the resting time—it helps keep the chicken juicy.
Serve with pita, rice, or on salads for variety.
Keep reserved juices for reheating or drizzling over finished servings.
Can be made gluten-free—just ensure sides and sauces are GF.
