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.