I’ve got an elegant yet easy dish that will warm you from the inside out – Chicken Piccata Risotto with Crispy Capers! I’m not usually one to shy away from cooking with full-fat olive oil and butter, but if there’s an easy way to lighten up an indulgent classic, I’ll always take on the challenge. So, when I saw an opportunity to slash some calories and fat from one of my husband’s and my favorite dishes — Chicken Piccata — I jumped at the chance, and this light yet luscious Chicken Piccata Risotto was born!
What’s Inside
Short grain arborio rice is stirred with hot chicken stock, garlic, and dried thyme until rich and creamy then flavored with fresh lemon juice and parmesan cheese. Sauted chicken is placed on top of each bowl of risotto before a final flourish of crispy, pan-fried capers (which are delightful as they sound!) are sprinkled on top. This dish is cozy and comforting yet light and springy, plus it calls for a fraction of the butter and oil that Chicken Piccata is normally made with. Not only is this Chicken Piccata Risotto completely mouthwatering, but it will impress. It reminds me of the Chicken Piccata my husband made for me on our first date when I thought he was going to burn his parent’s house down, but miraculously pulled through at the last minute. Now that was impressive. All that to say, this is an excellent dish to make for a stay at home date night, or if you’re entertaining.
How to Make This Recipe
Start by sauting chopped shallot in extra virgin olive oil and butter, seasoning with salt and pepper, in a large skillet over medium heat. Add chopped garlic and dried thyme then sauté for 1 more minute.
Next add arborio rice then stir to coat each kernel in butter and olive oil, and continue to cook for 1 more minute.
Next add 5 cups simmering chicken broth. Normally with risotto you add one ladleful of hot broth to the rice at a time, stirring until it’s nearly absorbed before adding another, but guess what? You don’t have to! Just pour it all in there then stir continuously until the broth is nearly absorbed and the rice is tender, 25-30 minutes.
Keep the heat between medium and medium-low to maintain a gentle simmer. If the heat is too high, the chicken broth will cook off before the rice has a chance to fully soften.
When nearly all the broth has been absorbed by the rice add chopped baby spinach then continue stirring until the rice is cooked through and the spinach is tender.
Last step is to remove the pan from the heat then stir in fresh lemon juice, freshly grated parmesan cheese, and a wee bit more butter. Season with salt and pepper if needed then set the risotto aside while you get to work on the crispy caper portion of the program.
I first learned crispy capers were a thing after watching Giada de Laurentiis top a pasta dish with them on one of her shows. They’re just jarred capers that have been pated dry then fried in a couple tablespoons of olive oil. They become audibly crispy and the flavor mellows out some too. They are unbelievable!
Heat extra virgin olive oil in a large skillet over medium-high heat then add jarred capers that have been patted dry very well with paper towels. Fry the capers for 2-3 minutes in the oil or until they’re golden brown and have opened up like a flower. Remove with a slotted spoon to a paper towel-lined plate to drain.
To the caper-infused oil in the skillet, add chicken breasts that have been pounded to an even thickness and seasoned with salt and pepper. Sauté for 3-4 minutes on each side or until cooked through then finish with a squeeze of fresh lemon juice. FYI: I have made this with shrimp and it is divine.
Scoop the risotto into bowls then add the sautéed chicken and finish with a sprinkle of crispy capers. I can’t pick out what I love best about this creamy risotto. The crispy capers on top are a fabulous addition as pan frying them mellows out the flavor a bit, plus they give this dish an even more delicious twist. The light lemon flavor in the lusciously creamy risotto is a tongue tingler, too. Such a treat – I hope you enjoy!
More Creamy Risotto Recipes
Easy Mushroom Risotto Shrimp and Asparagus Risotto Sweet Corn Risotto Bacon, Leek and Mushroom Risotto Shortcut Butternut Squash and Sage Risotto Tomato Basil Risotto
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