20-Min Lebanese Chicken & Rice
One-pan chicken and rice with warm spices, crispy edges, and a savory broth. Riz bil djaj reimagined for a weeknight—no fuss, all flavor.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 1.25 lb boneless, skinless chicken breast or thighs, diced into 1-inch pieces
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- ½ tsp allspice berries (or 0.5 tsp ground allspice)
- 1 piece cinnamon stick
- ¼ cup fresh parsley, chopped
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
- 2
Brown the diced chicken, stirring occasionally, until no pink remains, about 5 minutes.
- 3
Add rice, allspice, and cinnamon stick; stir for 1 minute until rice is lightly coated.
- 4
Pour in chicken broth, bring to a boil, then cover and reduce heat to low for 12 minutes.
- 5
Remove from heat and let rest, covered, for 2 minutes until liquid is absorbed.
- 6
Fluff with a fork, discard cinnamon stick, top with fresh parsley, and serve hot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
- fork
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