Bright, bold, and packed with flavor, my Sheet Pan Orange Chicken and Broccoli Recipe is a game-changer for weeknight dinners. It’s one-pan magic combining juicy chicken, vibrant broccoli, and a zesty chili-orange glaze that’s impossible to resist. Trust me, your kitchen will smell amazing—and dinner will be ready before you know it.

A white round bowl filled with a base layer of cooked white rice with a slightly fluffy texture, topped with several pieces of golden brown glazed chicken coated in a caramelized sauce with sesame seeds sprinkled on top, alongside bright green broccoli florets and small round orange slices, garnished with thinly sliced fresh green onions arranged on top. The bowl is placed on a worn metallic tray with wooden chopsticks featuring blue and white patterns resting on the side of the bowl, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Orange Chicken and Broccoli Recipe
Top Tip
How to Serve Sheet Pan Orange Chicken and Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Orange Chicken and Broccoli Recipe

Why You'll Love This Recipe

Honestly, this recipe feels like a little celebration every time I make it. It’s such a perfect blend of sweet, spicy, and tangy, but without any fuss. I love how it’s all cooked on one sheet pan, saving you from endless dishes and giving you crispy edges on your chicken and roasted broccoli. Plus, the sauce? It nails that balance of chili heat and bright orange zing that keeps you coming back for more.

One-Pan Convenience: Everything cooks together, cutting down on cleanup and making dinnertime quick and easy.
Bold Flavor Profile: The combination of orange zest, honey, and chili paste delivers a uniquely satisfying sweet-heat combo.
Versatile & Crowd-Pleasing: Whether you’re feeding family or friends, this recipe hits the spot every time with minimal effort.
Healthy & Balanced: Lean protein and fresh broccoli roasted to perfection, with a glossy sauce that feels indulgent but isn’t heavy.

A shallow bowl shows a bed of white rice at the bottom layer, topped with caramelized golden-brown chicken pieces scattered unevenly. Charred green broccoli florets are placed among the chicken, adding color contrast. Thin strips of green onions are sprinkled over the top, adding freshness. A pair of wooden chopsticks rest on the bowl, pointing diagonally across it. The bowl itself is a light gray color and sits on an old metal tray with detailed edges, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This sheet pan recipe shines because each ingredient brings something special to the party. Chicken provides a juicy, protein-packed base, while broccoli adds that satisfying crunch and vibrant green color. The sauce, with its mix of fresh orange juice, chili paste, and honey, ties it all together with the perfect zing and depth. Here’s a quick rundown to help you shop smart and get the best flavors.

Flat lay of fresh raw chicken breast cubes arranged neatly, bright green broccoli florets, a small white bowl of grated garlic, a small white bowl of grated fresh ginger, a small white bowl of deep red chili paste, a small white bowl of golden honey, a small white bowl of dark tamari sauce, a small white bowl of orange juice with a few orange zest strips on top, a few whole uncracked brown eggs, a small white bowl of extra virgin olive oil, a small white bowl of toasted sesame oil, a small white bowl of rice vinegar, a small white bowl of white flour, a few sprigs of fresh green onions, a small white dish of black peppercorns, and a small white dish with toasted sesame seeds, all ingredients fresh and natural, perfectly symmetrical on a simple white ceramic plates and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts or thighs: I like thighs for extra juiciness and flavor, but breasts work great if you want leaner meat.
Orange zest: Adds bright citrus aroma that’s essential for that fresh orange punch.
Black pepper: Just enough heat to balance the sweetness without overpowering.
Flour or gluten-free flour: Helps give the chicken a light coating so the sauce clings beautifully.
Extra virgin olive oil: Keeps things from sticking and adds richness while roasting.
Broccoli florets: Roasts perfectly alongside chicken, soaking up flavors and turning slightly crispy.
Green onions and sesame seeds: Fresh, nutty garnishes that add a lovely finishing touch.
Fresh orange juice + zest: The heart of the sauce — sweet, tangy, and bright.
Tamari or soy sauce: For saltiness and umami depth (tamari is my go-to for gluten-free).
Rice vinegar: Adds a subtle tang and balances the sweetness.
Honey: Sweetens the sauce naturally, helping it caramelize nicely.
Garlic and fresh ginger: Classic aromatics that give the sauce warmth and complexity.
Chili paste (gochujang): Brings moderate heat plus a smoky, fermented flavor that sets this recipe apart.
Toasted sesame oil: Just a splash for nuttiness and that signature Asian-inspired finish.
Cornstarch or flour: Thickens the sauce to a glossy, clingy consistency.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this sheet pan orange chicken and broccoli recipe is how easy it is to tailor it just the way you like. I often tweak the heat level or swap veggies depending on what’s in my fridge, and it always turns out great. Feel free to make it your own with a few simple swaps or additions!

Spice it up more: When I want extra kick, I double the chili paste or add a pinch of crushed red pepper flakes—works like a charm.
Gluten-free version: Just use gluten-free flour or cornstarch, and tamari instead of soy sauce, and you’re set.
Veggie swap: I sometimes toss in snap peas, bell peppers, or carrots alongside the broccoli for extra color and crunch.
Protein alternatives: Tried this with tofu too—just press it well and coat with the flour for great texture.

Step-by-Step: How I Make Sheet Pan Orange Chicken and Broccoli Recipe

Step 1: Prep Your Oven and Sheet Pan

First things first, preheat that oven to 450° F (yes, high heat!). This temp is key for getting your chicken crispy on the outside and broccoli perfectly roasted. I line my baking sheet with parchment paper because it makes cleanup way easier, but a light oil rub works too if you don’t have parchment.

Step 2: Toss the Chicken With Zest and Coating

In a big bowl—or right on the baking sheet if you’re feeling adventurous—combine your cubed chicken, orange zest, and a good grind of black pepper. Sprinkle on the flour, and toss again so every piece gets a light dusting. This creates the perfect base for the sauce to glaze onto later. Then drizzle 2 tablespoons of olive oil over everything and give it another toss to coat nicely.

Step 3: Arrange Chicken and Broccoli on the Pan

Move the chicken to one side of the baking sheet to keep things organized. On the other side, spread your broccoli florets and toss them with the remaining olive oil, plus salt and pepper. The key here is space—don’t overcrowd the pan. This way, both chicken and broccoli roast evenly instead of steaming.

Step 4: Roast Until Juicy and Tender

Pop the sheet pan into your hot oven for 15 to 20 minutes. Check for doneness by piercing a chicken piece—it should be opaque and juices run clear. The broccoli should have those slightly browned, crispy edges we all love. If your chicken is thick, you might need a few extra minutes, but watch closely to avoid drying out.

Step 5: Whip Up That Orange-Chili Sauce

While your chicken and broccoli roast, combine fresh orange juice, remaining zest, tamari (or soy sauce), rice vinegar, honey, grated garlic and ginger, chili paste, toasted sesame oil, and cornstarch (or flour) in a small saucepan. Turn the heat to medium and bring to a boil, stirring often. You’ll see it bubble and thicken in about 3-4 minutes—this is when the magic happens, turning into a glossy, sticky sauce.

Step 6: Sauce Up and Final Bake

Carefully remove the broccoli from your sheet pan (set it aside so it won’t get too saucy and soggy). Pour the luscious orange sauce all over the chicken and toss gently to coat every piece. Slide the pan back into the oven for another 5 minutes so the sauce can bake on and caramelize just a little. That’s when everything gets that irresistible sticky glaze.

Step 7: Garnish and Serve

Transfer chicken and sauce to serving plates alongside the roasted broccoli. Sprinkle loads of thinly sliced green onions and toasted sesame seeds on top. I swear, that final sprinkle makes all the difference—it adds freshness and nutty crunch that rounds out the dish perfectly.

Top Tip

Over the years, I’ve learned that roasting at a high temperature and letting the sauce finish in the oven is key to getting that beautiful caramelized glaze without drying out the chicken. These small tricks really elevate this straightforward sheet pan meal.

High Heat Roasting: Roasting at 450°F crisps up your chicken’s coating and caramelizes broccoli edges for texture.
Sauce Finish in Oven: Pour the sauce on near the end and bake it for a few minutes – this locks in flavor and prevents sogginess.
Don’t Overcrowd: Give ingredients enough space so everything roasts instead of steams.
Fresh Zest is Secret: Fresh orange zest adds bright citrus notes that store-bought just can’t replicate.

How to Serve Sheet Pan Orange Chicken and Broccoli Recipe

orange chicken broccoli - Serving Suggestion

Garnishes

I always finish this dish with a generous sprinkle of sliced green onions and toasted sesame seeds—classic combo that adds freshness and crunch. Sometimes, I add a handful of chopped cilantro for a fresh herbal kick, or a quick squeeze of lime if I want it tangier. These little extras make the dish look and taste restaurant-quality with minimal fuss.

Side Dishes

This recipe pairs wonderfully with fluffy jasmine or basmati rice, which soaks up the sticky orange sauce beautifully. For a low-carb option, cauliflower rice or quinoa are great too. Sometimes I serve it with simple steamed noodles tossed with a dash of soy sauce for a comforting twist.

Creative Ways to Present

For casual dinners, I keep it simple on a big platter, but for something special, try serving in individual bowls layered with rice, chicken, and broccoli, then topped with the sauce and garnishes. It always impresses guests and makes every bite feel thoughtfully plated.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing broccoli separately from the chicken if you want to maintain its texture, especially if you plan to reheat later.

Freezing

This sheet pan orange chicken freezes nicely, but I’ve noticed the broccoli gets a bit soft after thawing. If freezing, I suggest portioning out chicken and sauce only, then adding fresh or lightly steamed broccoli when you reheat.

Reheating

I reheat leftovers in the oven at 350°F for about 10 minutes to restore crispness, especially if you’ve kept broccoli separate. Microwaving works too but can make veggies a bit soggy. Adding a splash of water and covering the dish helps keep the chicken moist.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually my favorite here because they stay juicy and have more flavor. Just cut them into even cubes so they cook evenly with the breasts.

What can I substitute for gochujang if I don’t have any?

If you don’t have gochujang, you can substitute with a mix of chili paste or sriracha for heat, or even a teaspoon of chili powder mixed with a little honey to mimic the sweet-spicy flavor. It won’t be exact but still delicious.

Can I make this recipe ahead of time?

While the sauce can be made ahead and stored, I recommend roasting the chicken and broccoli just before serving for the best texture. You can prep ingredients a day ahead to save time, then assemble and roast on the day you want to eat.

Is this recipe gluten-free?

Yes! Just use gluten-free flour instead of regular flour and tamari in place of soy sauce to make the whole dish gluten-free. It keeps the flavor intact without a hitch.

Final Thoughts

This Sheet Pan Orange Chicken and Broccoli Recipe holds a special place in my kitchen rotation because it’s just so satisfying—flavorful, quick, and effortless. Whether you’re feeding a busy weeknight family or looking for a crowd-pleasing dish with minimal work, this recipe checks all the boxes. I hope you’ll try it soon, and that it becomes one of your favorites to come back to again and again. Remember, a little zest, a dash of chili, and golden-roasted broccoli brings me such simple joy—and I know you’ll enjoy it just as much!