Date Night Chicken Piccata with Risotto Recipe
Date night in calls for delicious comfort food made with love! Chicken piccata with pancetta asparagus risotto is just that in our house and there are never any leftovers. This recipe is perfect for two people and can be doubled to accommodate more.
How to Make the Best Date Night Chicken Piccata with Risotto
This Date Night Chicken Piccata with Risotto is the epitome of elegant yet approachable home cooking. The combination of tender, pan-fried chicken in a bright lemon-caper sauce paired with creamy pancetta and asparagus risotto creates a restaurant-quality meal that feels special without requiring hours in the kitchen. It’s the kind of dish that says “I love you” without having to spend the whole evening cooking.
What makes this recipe perfect for a date night in is the balance of flavors and textures—the crispy, golden chicken contrasts beautifully with the silky, luxurious risotto. The pancetta adds a savory depth to the rice, while the asparagus brings a touch of freshness and color to the plate. The lemon juice ties everything together, brightening both components of the dish.
Best of all, this recipe is designed for two, which means you’ll spend less time in the kitchen and more time enjoying an intimate dinner with someone special. It’s a sophisticated, satisfying meal that proves you don’t need to go out to have an unforgettable evening together.
Date Night Chicken Piccata with Risotto
Date night in calls for delicious comfort food made with love! Chicken piccata with pancetta asparagus risotto is just that in our house and there are never any leftovers. This recipe is perfect for two people and can be doubled to accommodate more.
Ingredients
Chicken Piccata
Pancetta Asparagus Risotto
Instructions
Prepare the Chicken
- Slice the chicken breast into 6 to 8 thin medallions.
- Lightly pound until about 1/2 inch thick and set aside.
Start the Risotto
- In a heavy bottom skillet, cook the pancetta over medium heat until browned and crisp, about 2 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the rice, letting it absorb the fat in the pan, and season with salt and white pepper.
- Deglaze with white wine and reduce heat to medium-low.
Build the Risotto
- Once all the wine is absorbed, add 1/2 cup of chicken stock to the rice, stir frequently until all the liquid is absorbed before adding another 1/2 cup of stock.
- This should take about 10 minutes before all the stock is absorbed.
- Repeat the process a total of 4 times, and reserve 1/2 cup of stock to finish the risotto after the chicken cooks.
Cook the Asparagus
- On the 4th addition of chicken stock, add the asparagus.
- Once the liquid is almost all the way absorbed, cover and remove from the heat. The heat and steam will cook the asparagus.
Cook the Chicken
- Dredge the chicken in flour on both sides.
- In a large heavy bottom skillet, melt 4 tablespoons of butter over medium heat.
- Cook the chicken on both sides until golden brown, about 3 to 5 minutes per side.
- Transfer the cooked chicken to a plate and reduce the heat to low.
Make the Piccata Sauce
- Melt the remaining 4 tablespoons butter in the pan.
- Once the butter is melted, whisk in the lemon, salt, and pepper.
- When the sauce starts to thicken and bubble, add the chicken back to the pan.
- Sprinkle the capers over the chicken and toss with the sauce to combine.
- Layer pieces of the chicken on a plate and cover with any extra sauce and capers.
Finish the Risotto
- Heat the risotto over high heat.
- Add in the final 1/2 cup of warm chicken stock, lemon juice, butter, and parmesan cheese.
- Stir continuously until the final ingredients are combined and the risotto is thick and creamy—this should only take 1 or 2 minutes.
- Serve the risotto alongside the chicken piccata.
Notes
- This recipe is perfectly portioned for two people and can be easily doubled to accommodate more guests.
- The chicken piccata can be held in the pan until the risotto is finished if needed.