Chicken Piccata Risotto with Crispy Capers uses white wine, fresh spinach, lemon, capers, and Parmesan to create a delicious risotto. Topped with seasoned seared chicken make a meal that everyone will want again.
Risotto needs a little love as you make it, and some people will say that is is not a weeknight dish. I typically disagree because it cooks in one pan and is typically ready in 30-minutes. To me that is weeknight friendly. Sure, it required a little more stirring, but keep the protein simple and it is an excellent option. However, it is equally an impressive dish to make for a dinner party- like I said versatile!
This Chicken Piccata Risotto with Crispy Capers seems upscale, but it is so easy to prepare. Like I said, risotto does not need to be intimidating! This one is slightly over 30 minutes to make due to the chicken, but it is so worth the extra 10 minutes!
This risotto is great because of the addition of the chicken it is more than a side dish, and serves as a hearty entree.
I love the flavors of the lemon in the risotto, and cooking the chicken in the caper infused oil is a fantastic method that gave a yummy salty crust on the outside of the chicken. However, one of the best parts is the delicious salty crispy capers on top of the chicken.
Ingredients
- chicken broth
- butter
- olive oil
- white onion
- fresh thyme
- garlic
- arborio rice
- dry white wine- pinot grigio is an excellent choice of wine for this recipe.
- baby spinach
- lemon
- Parmesan cheese- freshly grated or pre-grated both work for this recipe.
- capers - I use jarred capers located by the pickles and olives at the grocery store.
- chicken breasts- chicken thighs will also work for this recipe
- Italian Parsley
- Risotto Spoon
- Skillet
- Cheese grater
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Instructions
- Place chicken broth in a medium saucepan. Bring to a low simmer (do not boil). Keep warm over low-medium heat.Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and butter to pan; swirl to coat. Add onions; cook for 1-2 minutes minutes.
- Add garlic and cook for an additional minutes.
- Stir in rice, and cook for 1-2 minutes, stirring constantly.
- Increase heat to medium and add ½ cup wine and cook 2-3 minutes or until liquid is nearly absorbed, stirring constantly. Next add the stock, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
- When nearly all the broth has been absorbed add the spinach and allow it to wilt slightly.
- Remove the pan from the heat then stir in the juice from ½ lemon and Parmesan cheese. Season with salt and pepper.
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7. While risotto is cooking prepare the capers and the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and sauté 2-3 minutes- they should be slightly crispy. Transfer with a slotted spoon to a paper towel-lined plate. Set aside.
8. Season chicken with salt and pepper on both sides. Saute the chicken in the same pan the capers cooked in so they cook in the caper flavored oil, 4-5 minutes per side. When the chicken almost done cooking, squeeze the second lemon half over the chicken.
Slice chicken and serve over the risotto, and top with crispy capers and Italian parsley.
Risotto FAQs
Where can I find Arborio rice?
It is typically located by the other rice at the grocery store, but sometimes I find it in the natural foods section.
I don’t drink- what can I use in place of wine?
The wine can be subbed for extra chicken stock.
Can I use coconut oil in place of the olive oil and butter?
Yes! The flavor might be a little nuttier, but it will be delicious
My risotto is not absorbing the liquid- what do I do?
Your heat is likely not height enough. Turn it up slightly till you see a different.
Can I make risotto in advance?
I typically say no because the liquid gets absorbed, and it gets a bit thick for my liking.
Can I make Chicken Piccata Risotto with Crispy Capers without chicken?
Of course! This easy risotto recipe can be made meat free. Use vegetable broth or stock to make the dish vegetarian. Mushrooms or tempeh are a great substitute for the chicken.
Related recipes
Italian Sausage, Bell Pepper and Garlic Scape Risotto
Pumpkin Parmesan Risotto with Bacon
Creamy Asparagus Risotto with Dill
Red Curry Risotto with Grilled Shrimp
Bacon Zucchini Risotto from Kylee Cooks
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Chicken Piccata Risotto with Crispy Capers
Ingredients
- 4 cups chicken stock
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 small white onion minced
- 1 ½ teaspoon fresh thyme finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 1 ½ cups baby spinach roughly chopped
- 1 lemon cut in half and seeded
- ¼ cup freshly grated Parmesan cheese
- ¼ cup capers drained and patted dry
- 4 chicken breasts
- Italian Parsley finely chopped
Instructions
- Place chicken broth in a medium saucepan. Bring to a low simmer (do not boil). Keep warm over low-medium heat.
- Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil and butter to pan; swirl to coat. Add onions; cook for 1-2 minutes minutes.
- Add garlic, fresh thyme, and cook for an additional minutes.
- Stir in rice, and cook for 1-2 minutes, stirring constantly.
- Increase heat to medium and add ½ cup wine and cook 2-3 minutes or until liquid is nearly absorbed, stirring constantly. Next add the stock, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next.
- When nearly all the broth has been absorbed add the spinach and allow it to wilt slightly.
- Remove the pan from the heat then stir in the juice from ½ lemon and Parmesan cheese. Season with salt and pepper.
- While risotto is cooking prepare the capers and the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and sauté 2-3 minutes- they should be slightly crispy. Transfer with a slotted spoon to a paper towel-lined plate. Set aside.
- Season chicken with salt and pepper on both sides. Saute the chicken in the same pan the capers cooked in so they cook in the caper flavored oil, 4-5 minutes per side. When the chicken almost done cooking, squeeze the second lemon half over the chicken.
- Slice chicken and serve over the risotto, and top with crispy capers and Italian parsley.
Notes
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Originally published in 2014, and updated in 2020 for reader enhancement and enjoyment.
Kylee Ayotte
This looks fantastic, Ashley!
I'm definitely making this.
Dorothy at Shockingly Delicious
I like every single ingredient in here...this is getting made here next week!
Liz @ Books n' Cooks
I love the flavors you put together here! Sharing your recipe with my mom - it sounds like something she and my dad would enjoy.
Hezzi-D
Mmmmm. Great combination here. The risotto topped with the chicken piccata sounds wonderful.
Ellen
I don't make risotto near enough. This recipe combines 2 of my favorite meals! I can't wait to try it.
Amy (Savory Moments)
This whole meal looks fabulous! I don't make risotto nearly enough and should do so more because it's really good.
Colleen - Faith, Hope, Love, & Luck
I agree...this is totally a great weeknight dinner! 30 minutes is very doable...and in this case...very yummy!
Karen
Beautiful photo. Craving this.
Hilary
Your recipe ingredients include fresh thyme but it’s not used anywhere in the actual recipe? Where is it used? Thanks!
Ashley Lecker
Ah- thank you! It is added with the garlic. I updated the recipe.