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Home » Chicken » Chicken Piccata Risotto with Crispy Capers

Chicken Piccata Risotto with Crispy Capers

Published: Aug 17, 2020 · Modified: Feb 23, 2021 by Ashley Lecker · This post may contain affiliate links · 10 Comments

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risotto with sliced chicken

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.

chicken risotto in a bowl with lemon

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.

sliced chicken over risotto

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
  • risotto cooking in a pan
    1.
  • risotto cooking in a pan
    2.
  • risotto cooking in a pan
    3.
  • risotto cooking in a pan
    4.
  • risotto cooking in a pan
    5.
  • risotto cooking in a pan
    6.

Instructions

  1. 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.
  2. Add garlic and cook for an additional minutes.
  3. Stir in rice, and cook for 1-2 minutes, stirring constantly.
  4. 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.
  5. When nearly all the broth has been absorbed add the spinach and allow it to wilt slightly.
  6. Remove the pan from the heat then stir in the juice from ½ lemon and Parmesan cheese. Season with salt and pepper.
  • caper cooking in pan
    7.
  • chicken piccata cooking in pan
    8.

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.

sliced chicken over risotto

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Creamy Asparagus Risotto with Dill

Red Curry Risotto with Grilled Shrimp

Bacon Zucchini Risotto from Kylee Cooks

sliced chicken over risotto

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  • risotto with sliced chicken
  • risotto with sliced chicken

Chicken Piccata Risotto with Crispy Capers

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4 people

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

Adapted from Iowa Girl Eats
Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!
risotto with sliced chicken

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

Originally published in 2014, and updated in 2020 for reader enhancement and enjoyment.

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Reader Interactions

Comments

  1. Kylee Ayotte

    December 10, 2014 at 3:23 pm

    This looks fantastic, Ashley!
    I'm definitely making this.

    Reply
  2. Dorothy at Shockingly Delicious

    August 28, 2020 at 12:27 pm

    I like every single ingredient in here...this is getting made here next week!

    Reply
  3. Liz @ Books n' Cooks

    August 28, 2020 at 1:15 pm

    I love the flavors you put together here! Sharing your recipe with my mom - it sounds like something she and my dad would enjoy.

    Reply
  4. Hezzi-D

    August 28, 2020 at 6:52 pm

    Mmmmm. Great combination here. The risotto topped with the chicken piccata sounds wonderful.

    Reply
  5. Ellen

    August 29, 2020 at 4:13 am

    I don't make risotto near enough. This recipe combines 2 of my favorite meals! I can't wait to try it.

    Reply
  6. Amy (Savory Moments)

    August 29, 2020 at 5:57 am

    This whole meal looks fabulous! I don't make risotto nearly enough and should do so more because it's really good.

    Reply
  7. Colleen - Faith, Hope, Love, & Luck

    August 29, 2020 at 8:10 am

    I agree...this is totally a great weeknight dinner! 30 minutes is very doable...and in this case...very yummy!

    Reply
  8. Karen

    August 31, 2020 at 6:33 pm

    Beautiful photo. Craving this.

    Reply
  9. Hilary

    February 23, 2021 at 8:17 pm

    Your recipe ingredients include fresh thyme but it’s not used anywhere in the actual recipe? Where is it used? Thanks!

    Reply
    • Ashley Lecker

      February 23, 2021 at 8:49 pm

      Ah- thank you! It is added with the garlic. I updated the recipe.

      Reply

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