Chicken Piccata Risotto

 Here’s a delicious recipe for Chicken Piccata Risotto, combining the creamy, comforting texture of risotto with the bright, tangy flavors of chicken piccata. It’s the perfect dish for a special dinner or a cozy weeknight meal.

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Ingredients

For the Chicken Piccata

2 boneless, skinless chicken breasts

Salt and pepper, to taste

1/4 cup all-purpose flour (or gluten-free flour if needed)

2 tbsp olive oil

2 tbsp unsalted butter

1/2 cup dry white wine (or chicken broth for a non-alcoholic version)

1/2 cup chicken broth (low-sodium)

1/4 cup fresh lemon juice (about 1 lemon)

1/4 cup capers, drained

1 tbsp fresh parsley, chopped (for garnish)

For the Risotto

1 1/2 cups Arborio rice

4 cups chicken broth (low-sodium)

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1/2 cup heavy cream (optional for extra creaminess)

1 tbsp olive oil or butter

1 small onion, chopped

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Chicken Piccata

Season both sides of the chicken breasts with salt and pepper.

Dredge the chicken breasts in flour, shaking off the excess.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.

Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the white wine, chicken broth, lemon juice, and capers. Stir, scraping up any browned bits from the bottom of the pan.

Let the sauce simmer for 2-3 minutes, then return the chicken to the skillet. Cook for an additional 2-3 minutes, spooning the sauce over the chicken.

Remove from heat, garnish with fresh parsley, and set aside.

2. Make the Risotto

In a separate large pan or Dutch oven, heat the olive oil or butter over medium heat.

Add the chopped onion and cook for 4-5 minutes, until softened.

Add the minced garlic and cook for another minute, until fragrant.

Stir in the Arborio rice and cook for 1-2 minutes, to toast the rice slightly.

Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.

Gradually add the chicken broth, about 1/2 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is cooked and creamy, about 18-20 minutes.

Stir in the grated Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste.

3. Assemble the Dish

To serve, spoon a portion of the risotto onto each plate.

Top with the chicken piccata and spoon some of the sauce over the chicken and risotto.

Garnish with fresh parsley and serve immediately.

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Tips

If you don’t have white wine, you can use more chicken broth or a splash of lemon juice for acidity.

For a lighter version, use less butter in both the risotto and the chicken piccata sauce.

You can make the chicken piccata sauce in advance and reheat it when ready to serve. Just prepare the risotto fresh for the best texture.

Enjoy this Chicken Piccata Risotto, a creamy, flavorful dish that combines two classic favorites into one satisfying meal!