The bright lemon and caper sauce are not just for the chicken, but together with the creamy risotto are comforting combinations! Plus, no constant stirring on the stove top like you would normally do with risotto.

We Provide
  • 2 5oz. Chicken breast
  • ¼ C. flour
  • 2 Tablespoons butter
  • 1 Lemon
  • 1 Tablespoon capers
  • ½ Oz. Parsley
  • ½ Teaspoon chicken base
  • ½ c. Arborio rice
  • ½ Onion
You Provide
  • 1 ½ c. water for risotto
  • ½ c. water for broth
  • Salt and Pepper
  • Olive Oil
  • Saute Pan
  • Small Sauce pan
  • Chefs Knife
  • Cutting Board
Mobile QR Code
Scan the QR Code
Step 1

Chicken Piccata 1

Preheat oven to 425 degrees. In ovenproof sauce pan, heat 1 tablespoon olive oil over medium heat. While your pan heats, dice ½ onion and add to pan and sauté until translucent ~ 2minutes.  Add ½ c. Arborio rice and season with salt and pepper and stir to coat rice in oil. Add water and bring to a boil. Once at a rolling boil, cover with a lid and place in hot oven for 15 minutes, or until the water has been absorbed.

Step 2

Chicken Piccata 2

While your risotto cooks, prep and cook your chicken. Using a heavy flat object (bottom of a mug, sauté pan, etc.) pound out your chicken breast until they are about ½  – ¼ inch thick. Season with salt and pepper. Place flour on plate, and place seasoned chicken in flour.

Step 3

Chicken Piccata 3

Heat sauté pan over high heat with 2 tablespoons olive oil. Once oil starts to smoke, turn down to medium and add chicken. Cook for 4 minutes on both sides. Once cooked, let rest on a plate while you finish your risotto and sauce.

Step 4

Chicken Piccata 4

At this point remove your risotto from the oven and give it a stir and check for doneness. Place back in oven to continue cooking if it is still crunchy or there is still water in the pan. If it is wet but not sitting in water, let it sit covered to allow the rice to finish absorbing the moisture.

Step 5

Chicken Piccata 5

Turn sauté pan down to low and add 2 tablespoons butter. While the butter melts, mix ½ teaspoon chicken base with ½ c. warm water and stir until dissolved to make broth. Add capers, juice of 1 lemon and broth to pan using a spoon to scrape up the browned bits stuck to the bottom of the pan. Turn heat up to high and add your chicken back to the pan and cook until sauce thickens ~ 5 minutes. While your sauce reduces, roughly chop your parsley. Add half to your risotto and half to your sauce once thickened.

Step 6


Make salad. Serve chicken next to risotto with sauce on top of both.


  1. Cindy 5 years ago

    Oh my goodness, this looks wonderful! I can’t wait to try the recipe.

  2. Bonnie 5 years ago

    This was wonderful and delicious! My family loved it!

Leave a reply

©2019 The Pantry SB

Log in with your credentials

Forgot your details?