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+ servings

Chicken Piccata Risotto with Crispy Capers

Course Main Course
Cuisine American
Keyword Chicken, Risotto
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people


  • 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


  • 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.


Adapted from Iowa Girl Eats