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.
Erin Ellis 10.06.2014
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Thank you!
Erin
fairyfractal at gmail dot com
Kelly D 10.06.2014
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Erin Ellis 10.06.2014
My new way to rethink rice is by making rice pudding….An old recipe but new to me :) Thank you for the wonderful giveaway.
Erin
fairyfractal at gmail dot com
Kelly D 10.06.2014
I like to use rice along with black beans to make delicious meat-free burgers.
Ellen 10.06.2014
My favorite way to rethink rice is by flavoring it with different vinegars. The acid really brightens it up, and you can change the vinegar to suit the flavor profile of the rest of the dish (balsamic or red wine for Italian dishes, rice vinegar for Asian dishes, etc.).
Michelle 10.06.2014
I add rice to my sloppy joe recipe.
Stephanie 10.06.2014
Rice in soup is one I manage to forget about but absolutely love!
Kayla 10.06.2014
My favorite way to rethink rice was passed down to me by my mom, who learned it from her mom: Take leftover white rice (brown rice works, too) and cover it in milk; add sugar to sweeten to taste and a bit of cinnamon and microwave until hot. It’s a great — filling! — breakfast. It might not be the healthiest thing in the world, but it’s warm and comforting. And it will always remind me of my childhood.
Katie 10.06.2014
I’d love to rethink rice with some eggs! Not fried rice, but breakfast rice instead of hashbrowns!
Anne 10.06.2014
I love using leftover cooked rice with breakfast – frying it up next to some scrambled eggs to give some crunch.
Cara 10.06.2014
My favorite way to rethink rice is in a lightened up version of stir fry, but I am going to have to try this recipe, looks amazing!!
Eva @ Eva Bakes 10.06.2014
I am a huge fan of Chinese “lau bok gau” (turnip cakes, usually served during dim sum). They are made with rice flour, so my mom taught me how to make it using plain rice. I love this recipe, and it’s definitely not a standard way to use/eat rice!
Michelle S 10.06.2014
I love cooking up rice (or another grain!) and then topping it with roasted broccoli and sweet potatoes. Then topping it all with a poached egg or two, some salt and pepper. YUM!
Dani 10.06.2014
Brown rice with coconut milk and mango! Divine!
Amy 10.06.2014
Last year I made an amazing butternut squash risotto for thanksgiving! It’s almost time again!
Beth Risdon 10.06.2014
I’ve been using rice (white or brown) as a crust for an egg tart/quiche. I just mix cooked rice with an egg and put into the bottom of pie plate. Makes a great crust option!
ariana 10.06.2014
I like to rethink how to make rice without using actual rice! Cauliflower, Quinoa, etc.
Anna 10.06.2014
I love making coconut rice with my leftover rice. Makes me feel like I’m on a tropical island (especially needed during these Midwest winters). Who said rice has to be boring?!
Abby 10.06.2014
Love using rice in burrito bowls!
Cindy 10.06.2014
As my way to rethink rice, we seldom eat it fresh from the pot. I cook it, and refrigerate overnight with the intention of making fried rice the next night.