Chicken Piccata Risotto Recipe


For the Risotto:

  • 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 2 cups baby spinach
  • Salt and freshly ground black pepper to taste

For the Chicken Piccata:

  • 2 boneless, skinless chicken breasts, pounded thin
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup fresh lemon juice
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley


Prep the chicken:

  • Butterfly the chicken breasts and pound them to an even thickness (about 1/4 inch).
  • Season the chicken with salt and pepper.
  • Dredge the chicken in flour, shaking off any excess.

Start the risotto:

  • In a medium saucepan, bring the chicken broth to a simmer over medium heat. Once simmering, then reduce heat to low to keep it warm.
  • In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat.
  • Add the chopped onion and cook until softened, about 3-5 minutes.
  • Add the garlic and cook for another 30 seconds, until fragrant.
  • Stir in the Arborio rice and toast it for about 1 minute, stirring continuously.

Build the risotto:

  • Add the white wine to the rice and cook until it’s mostly absorbed, stirring frequently.
  • Begin adding the warm chicken broth one ladleful at a time, stirring continuously until mostly absorbed before adding more broth. Repeat this process for 15-20 minutes, or until the rice is tender but still slightly firm (al dente).

Cook the chicken:

  • While the risotto is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the floured chicken breasts to the hot skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through.
  • Remove the chicken from the pan and set aside, keeping it warm.

Make the piccata sauce:

  • Deglaze the skillet with the lemon juice, scraping up any browned bits.
  • Add the butter and capers, and cook for about 1 minute until the butter is melted.
  • Taste the sauce and adjust seasoning with salt and pepper as needed.

Finish the risotto:

  • Stir the parmesan cheese, lemon juice, and baby spinach into the risotto. Cook until the spinach wilts (about 1 minute) and season with salt and pepper.
  • Remove the risotto from the heat.

Assemble and serve:

  • Spoon a generous portion of risotto onto plates.
  • Top with the cooked chicken breasts and spoon the piccata sauce over the top.
  • Garnish with fresh chopped parsley and enjoy immediately!


  • Don’t overcrowd your pan when cooking the chicken – you may need to do this in batches.
  • For extra crispy capers (optional): Pat the capers dry thoroughly and fry them in a bit of oil in the skillet before making the sauce.
  • If you don’t have white wine, you can substitute an extra ½ cup of chicken broth.
  • Freshly grated Parmesan cheese is best!


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