I’ve got a dish that will warm you from the inside out –Â 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 healthify 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 Ben’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
BlogHer and RiceSelect recently challenged me to “rethink rice,” taking it from a ho-hum side dish to something spectacular. No problemo! I turned RiceSelect Arborio Rice into a lemon and caper infused risotto that’s creamy without being heavy, and packed with flavor. 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 Ben 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.
How to Make This Recipe
Start by making the risotto.
Saute 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.
Yassss…
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 pat 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. 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 diviiiine.
Finally, 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
- 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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Chicken Piccata Risotto
Description
Chicken Piccata Risotto tastes like luscious Chicken Piccata in risotto form. This lighter take on chicken piccata is luscious and mouthwatering!
Ingredients
- 5 cups chicken broth
- 3 Tablespoons extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- 1 large shallot, chopped
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- salt and pepper
- 1 cup arborio rice
- 2 cups baby spinach, roughly chopped
- 1 lemon, cut in half
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup capers, drained and patted dry very well
- 4 small chicken breasts, pounded to an even thickness
Directions
- Bring chicken broth to a boil in a saucepan then turn heat to low and keep at a simmer. Meanwhile, heat 1 Tablespoon each butter and extra virgin olive oil in a large skillet over medium heat. Add shallot, season with salt and pepper, then sauté until tender, 2-3 minutes. Add garlic and dried thyme then sauté for 1 minute. Add rice then stir to coat and cook for 1 minute.
- Add hot chicken broth all at once then stir slowly yet constantly until rice is tender and nearly all the broth is absorbed, 25-30 minutes, keeping broth at a simmer over medium heat. When nearly all the broth has been absorbed but rice is still creamy, add spinach then keep stirring until rice is cooked through. Remove pan from heat then stir in the juice from 1/2 lemon, parmesan cheese, and remaining 1 Tablespoon butter. Taste then add salt and pepper if necessary and then set aside.
- Meanwhile, heat remaining 2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add capers then sauté until slightly opened, golden brown, and crispy, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Season chicken breasts on both sides with salt and pepper then saute in caper-infused oil for 3-4 minutes on each side. When chicken has 1 minute left to saute, squeeze second lemon half over chicken. Plate risotto then top with chicken and sprinkle crispy capers on top.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Heather @ My Overflowing Cup 10.06.2014
I love Chicken Piccata w/ Capers, but I’ve only ever had it with pasta. I never thought to serve it over rice. Thanks for the tip and the recipe. I serve rice as often as i can because it is frugal and filling. I add it to soup, Mexican dishes, and serve it w/ milk & cinnamon for dessert. Thanks for the chance to win!
Ashley @ My Food N Fitness Diaries 10.06.2014
tweeted! https://twitter.com/FoodNFitDiaries/status/519214108822892545
Ashley @ My Food N Fitness Diaries 10.06.2014
I LOVE rice with Thai curry and veggies!
Angela 10.06.2014
Rice is the perfect platform for just about anything (fish, veggies, you name it). But I can make a mean rice pudding!
Rachel 10.06.2014
We make pumpkin rice pudding! So good! We’ve already made it this year to usher in the pumpkin season! :)
Analise 10.06.2014
i love using leftover rice to make sweet rice or a good stir fry!
Mary 10.06.2014
Was this a sponsored post?
stacey 10.06.2014
my absolute favorite way to cook rice is to make your cilantro lime rice ….. SO GOOD!!!
Kristin from MN 10.06.2014
I LOVE LOVE rice pudding. It’s like the forgotten dessert. It’s hardly ever talked about. My mom makes the best, but I have to ask her/remind her to make it for gatherings or I will have to go without. ;(
sarah k @ the pajama chef 10.06.2014
my way to rethink rice is by making rice pudding.
Amanda B. 10.06.2014
Leftover rice in warm milk and sugar with a dash of nutmeg is a great alternative to having it always be a savory dish!
Katie Hulbert 10.06.2014
I love making Thom Kha soup (Thai food) and then thickening with rice. So yummy, and I swear, the spicier you make it, it will help you beat a cold!!
Jess M. 10.06.2014
I love making cilantro lime rice to go with pulled pork.
Jessica Mumford 10.06.2014
I LOVE a simple risotto with parmesan, white wine, and chives. Oh, yummm.
Jen 10.06.2014
I don’t think I cook with rice enough! Would like to try my hand at risotto and would also like to make rice pudding this winter.
Abby 10.06.2014
I like to use rice as an accent in veggie bowls, topped with a yummy dressing instead of as a base, like a traditional stir fry!
Teri K 10.06.2014
Japanese rice ball (onigiri).
Erin 10.06.2014
My husband and I mix salsa and cumin with whole-wheat rice to make a healthier alternative to prepackaged Mexican rice. It is easy and absolutely delicious!
Christina 10.06.2014
Try an ethnic dish with rice – perhaps rice balls from Italy
Lauren 10.06.2014
Rethink Rice into a dessert – like Rice Pudding! Yum!