RecipeOne Skillet Chicken with Tequila-Orange Glaze

Nutrition Facts
Amount per Serving
  • Calories: 460
  • Protein: 43 g
  • Total Fat: 18 g
    • Unsaturated Fat: 16 g
    • Saturated Fat: 2 g
  • Cholesterol: 125 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 4 g
  • Total Sugar: 15 g
    • Natural Sugar: 15 g
    • Added Sugar: 0 g
  • Sodium: 580 mg

Have you ever cooked with tequila before? Here’s your chance. This adventurous dish is flavorful, tender, and really lets the tequila subtly shine. I love this recipe because it sounds fancy, tastes gourmet, and yet there’s minimal prep and cleanup involved—you need only one skillet and you’re set. While you may be tempted to add more chicken to the pan to make more than two servings, don’t do it. That’s because it’s important for all the chicken and fruit slices to sear on the skillet’s surface for a yummy caramelized glaze. When it’s time to eat, I like serving it over brown rice or on its own with crusty whole grain bread. And of course, it pairs perfectly with a tequila-based cocktail ;)!​


  • Prep time
  • Total Time
This recipe makes 2 servings

• 12 ounces boneless, skinless chicken breast or thighs*
• ¼ cup almond flour (or any other preferred flour)
• ½ teaspoon kosher salt
• ¾ teaspoon ground coriander
• ¼ teaspoon ground black pepper to taste
• 2 clementine or mandarin oranges, ¼-inch cut off stem and back end of each, then sliced into 3 (½-inch) pieces
• 1 tablespoon vegetable oil
• 12 multi-colored whole grape tomatoes, larger ones cut in half
• 2 scallions, whole, root end trimmed
• 1 ounce tequila (2 tablespoons)
• ½ cup orange juice (or use juice from clementine/mandarins)
•  ¼ cup chicken broth
• 2 teaspoons arrowroot flour (or cornstarch)

*For breast, you can buy thinly sliced chicken breast or take one large breast, slice the width in half and then pound between two pieces of parchment paper until each piece is about ½ inch thick.

For thighs, 4 skinless thighs will roughly equal 12 ounces chicken.


Add almond flour to a wide shallow bowl and mix in salt, coriander and pepper. Press chicken into the seasoned flour, ensuring you fully coat both sides of each piece.

Add oil to a large skillet and warm over medium-high heat. Add the chicken to the pan and scatter the clementine slices in a single layer, trying not to let anything overlap. Let cook, undisturbed for 3 to 4 minutes, until both the chicken and fruit slices are caramelized and golden brown. Flip the chicken and fruit slices, then add the scallions and tomatoes, allowing the tomatoes to blister while the chicken finishes cooking, about 2 more minutes.

While everything cooks, make a slurry in a small bowl by mixing the orange juice (or clementine juice), broth and arrowroot flour (or cornstarch) until completely smooth. Set aside.

Remove the pan from flame (this is very important, so the booze doesn’t flame up) and pour in the tequila. Place the pan back over the flame and add the slurry mixture. Cook until the sauce becomes thick and glazy, about 1 minute, gently scraping and stirring with a rubber or wooden spatula to deglaze the pan and incorporate the flavors.  Season with additional salt and pepper, if desired.

For an optional boozy finish: Just before serving, turn off flame, add 1 to 2 additional tablespoons tequila and swirl in.

Serve over brown rice or on its own with crusty whole grain bread.

Try this Lemon Chicken Piccata!