Orange chicken piccata with shallots is a one-pan feast for the senses

In addition to fundamental kitchen skills, food writer Lindsey Baruch’s grandmother Daisy taught her something that ultimately shaped her career as a cook, recipe developer, writer and photographer - the importance of using all of your senses, not only while cooking but also while enjoying food.

Baruch explains this in her new cookbook, "Something Delicious” (Ten Speed Press, 2025) where she takes a full-on sensory approach, encouraging readers to explore the smell, feel, look, sound and taste of each recipe.

This perspective resonates with me on a couple of levels. When cooking starts to feel like a chore, tapping into my senses - listening to the sizzle on the stove, tuning into the aromas wafting in the kitchen - pulls me out of my doldrums to a place of relaxed appreciation. Fully experiencing food’s sensory aspects before taking your first bite is beneficial from a nutritional point of view, too. It cues the digestive process - literally getting the juices flowing - and can ultimately enhance the satisfaction a meal provides.

This spin on chicken piccata, adapted from the book, abounds with sensory pleasure. There’s the sizzle of the chicken cutlets browning in the skillet; the transformation of the shallots as they soften, brown and turn lusciously jammy; the bright, floral aroma of the orange juice and zest - a lovely departure from the usual lemon - that form the pan sauce; and the velvety roundness from a pat of butter.

Flecked with briny capers and crushed red pepper flakes, and showered with parsley, the first bite will confirm the layers of bright flavors your eyes, ears and nose have been hinting at.

Served with rice, pasta or bread, and a green salad, this piccata anchors a meal that comes together in about 30 minutes and makes it easy to tap into your senses.

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Orange Chicken Piccata With Shallot

Orange juice and zest replace the usual lemon to infuse this chicken piccata with a fragrant, floral essence. A velvety caper-butter sauce and savory sautéed shallots make this weeknight-friendly meal feel like a special occasion. Serve with rice, or crusty bread and a green salad.

4 servings

Active time: -1 hour 59 mins; Total time: 30 mins

Storage: Refrigerate for up to 4 days.

INGREDIENTS

2 large or 4 small shallots (4 ounces total), peeled

1/3 cup all-purpose flour

1/2 teaspoon plus 1/8 teaspoon fine salt, divided, plus more as needed

1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided, plus more as needed

2 (10-to-12-ounce) boneless, skinless chicken breasts

1/4 cup olive oil

1/4 teaspoon crushed red pepper flakes, plus more as needed

1/2 cup no-salt-added chicken broth

1 teaspoon finely grated orange zest (from 1 large orange)

1/4 cup fresh orange juice (from 1 to 2 oranges)

1 1/2 tablespoons capers, drained, plus 1 teaspoon caper brine

2 tablespoons unsalted butter

3 tablespoons coarsely chopped fresh flat-leaf parsley

cooked rice, or crusty bread and a green salad, for serving

STEPS

Slice the shallots lengthwise into eighths, if they are large, and into quarters, if they are small, keeping a bit of the stem attached so each piece stays intact.

Place the flour in a shallow dish, add 1/2 teaspoon each of the salt and pepper, and stir to combine.

On a cutting board, slice each breast across the equator so the meat opens like a book, then separate the halves. Place a piece of wax paper or plastic wrap over the chicken and use a mallet to pound it to 1/4-inch thickness. Dredge each piece of chicken in the flour mixture, shaking off any excess.

In a large (12-inch) skillet over medium heat, heat the oil until shimmering. Have ready a large plate near the stove. Working in two batches, add half of the chicken pieces to the skillet and cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer the cooked cutlets to the prepared plate and repeat with the remaining chicken.

Reduce the heat to medium-low and add the shallots to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Season with the remaining 1/8 teaspoon each of salt and pepper, and the crushed red pepper flakes, and cook for another 1 minute.

Add the chicken broth, and bring the mixture to a simmer. Cook, scraping the bottom of the pan to dislodge any browned bits, until the broth reduces by half, about 2 minutes. Stir in the orange zest and juice, and the capers and caper brine to combine, and bring the mixture to a simmer, about 1 minute.

Return the chicken to the skillet. Add the butter and cook, stirring, until the butter melts and the chicken is warmed through, 2 to 3 minutes. Baste and flip the chicken pieces to coat them in the sauce. Taste, and season with more salt, pepper and red pepper flakes, if desired. Divide among plates, sprinkle with the chopped parsley and serve warm.

Substitutions: Orange >> clementines, tangerines or lemons. Dairy-free? >> Use nondairy butter. Gluten-free? >> Use all-purpose gluten-free flour mix. Capers >> chopped olives. Shallots >> red onion.

Nutrition | Per serving (1 piece of chicken, plus 1/3 cup sauce and shallots, not including the caper brine): 370 calories, 9g carbohydrates, 98mg cholesterol, 23g fat, 1g fiber, 30g protein, 6g saturated fat, 435mg sodium, 4g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from "Something Delicious: 100 recipes for Everyday Cooking” by Lindsey Baruch (Ten Speed Press, 2025).