Name: Sheet Pan Orange Chicken and Broccoli Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 2 pounds chicken breasts or thighs cut into cubes; 2 tablespoons orange zest; Black pepper to taste; 1/4 cup flour or gluten-free flour; 4 tablespoons extra virgin olive oil; 3 cups broccoli florets; 1 cup fresh orange juice; 2 tablespoons orange zest; 1/3 cup tamari or soy sauce; 2 tablespoons rice vinegar; 3 tablespoons honey; 4 cloves garlic, grated; 1 tablespoon fresh grated ginger; 3-4 tablespoons chili paste (gochujang); 1 tablespoon toasted sesame oil; 1 tablespoon cornstarch or flour; Green onions, sliced; Sesame seeds, toasted

There’s something so satisfying about dinner that comes together on just one pan, especially when it brings together bright, fresh flavors like orange and chili. This Sheet Pan Orange Chicken and Broccoli Recipe is exactly that kind of meal — quick, flavorful, and totally fuss-free. You've got tender chicken, crisp-tender broccoli, and an irresistible sticky, spicy orange glaze all baked to perfection in under 40 minutes.

A white bowl filled with three main layers: the bottom layer is soft white rice spread evenly, the middle layer features golden-brown glazed chicken pieces with a sticky texture, and the top layer has bright green broccoli florets and thin green onion strips scattered across. White sesame seeds are sprinkled over the chicken, adding small white specks. The bowl is placed on a dark rustic tray with wooden chopsticks with blue patterns resting beside it, all on 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

I’m genuinely excited to share this Sheet Pan Orange Chicken and Broccoli Recipe with you because it’s one of those dishes that always feels a little bit special, yet is so simple to make on a busy weeknight. The layers of flavor from the orange, chili spice, garlic, and ginger work beautifully together, and roasting everything on a single pan keeps clean-up to a minimum. Plus, it’s a guaranteed crowd-pleaser!

One-Pan Simplicity: No extra pots or pans means less time scrubbing and more time enjoying dinner.
Vibrant Flavor Combo: The balance of sweet orange, spicy chili paste, and savory tamari makes every bite exciting.
Perfectly Roasted Veggies & Chicken: The broccoli crisps up just right while the chicken stays juicy and tender.
Versatile Meal: Serve it over rice, noodles, or even on its own as an appetizer — works every way!

A bowl with three layers is shown: the first layer is white rice with soft texture, the second layer is bright green broccoli florets scattered among the rice, and the top layer has many small pieces of golden brown grilled chicken with a slightly caramelized surface. Thin slices of fresh green onion are spread over the dish, adding a fresh green accent. Two wooden chopsticks with blue patterned handles rest on the bowl’s edge. The bowl is white with a speckled texture, placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Sheet Pan Orange Chicken and Broccoli Recipe were picked not just for flavor but for how well they nestle together in the oven. The fresh orange zest and juice brighten the dish, while the chili paste adds a nice kick without overpowering. Here’s why each component is key to making this meal a hit:

Flat lay of fresh raw chicken breast cubes, a small mound of bright orange zest, several whole uncracked brown eggs, a small white bowl of pale all-purpose flour, a small white bowl of golden extra virgin olive oil, fresh green broccoli florets, a bunch of vibrant green onions with long stalks, a small white bowl of fresh orange juice, a small white bowl of dark tamari soy sauce, a small white bowl of clear rice vinegar, a small white bowl of golden honey, four cloves of fresh whole garlic, a piece of fresh ginger root with skin, a small white bowl of bright red chili paste (gochujang), a small white bowl of dark toasted sesame oil, a small white bowl of white cornstarch, and a small white bowl of black peppercorns 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: Thighs bring extra juiciness, but breasts work great if you trim them well and don’t overcook.
Orange zest and fresh orange juice: These add a bright, citrusy punch that’s fresh and lively — don’t skip the zest!
Black pepper: Easy spice that seasons perfectly without hiding the other flavors.
Flour or gluten-free flour: Helps create a slight crust on the chicken and thickens the sauce for a great texture.
Extra virgin olive oil: Coats the chicken and broccoli to help them roast evenly and get that golden color.
Broccoli florets: They crisp up just right at high heat and add a healthy green crunch.
Green onions and sesame seeds: Fun garnishes that add color and extra flavor bursts on top.
Tamari or soy sauce: Brings salty umami notes — pick tamari for gluten-free option.
Rice vinegar: Adds a gentle tang that balances the sweetness in the sauce.
Honey: Sweetens the sauce naturally and helps it caramelize beautifully.
Fresh grated garlic and ginger: These aromatics are flavor powerhouses that make the sauce fragrant and punchy.
Chili paste (gochujang): This Korean chili paste has a great balance of heat and a touch of sweetness — adjust based on your spice love.
Toasted sesame oil: Adds a nutty depth that’s unmistakably delicious.
Cornstarch or flour: Used to thicken the sauce so it clings beautifully to the chicken.

📝

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

I love getting creative with this Sheet Pan Orange Chicken and Broccoli Recipe—sometimes I swap the broccoli for snap peas or add red bell peppers for extra sweetness and color. Feel free to adjust the spice level by tweaking the chili paste amount, or swap honey for maple syrup for a different type of sweetness.

Variation: When I want a bit more zing, I add a pinch of crushed red pepper flakes to the sauce for extra heat—it’s a game-changer!
Gluten-Free: Use tamari and gluten-free flour for a completely gluten-free dish that’s just as tasty.
Low-Sugar: Substitute honey with a sugar-free syrup or reduce the honey slightly if you prefer less sweetness.

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

Step 1: Prepare Your Oven and Sheet Pan

First things first — preheat your oven to a high 450°F. This high heat is crucial because it helps the chicken develop a nicely roasted exterior while keeping it juicy inside. Line your baking sheet with parchment paper or give it a light rub with oil to prevent sticking and make cleanup a breeze.

Step 2: Toss Chicken with Seasonings and Coat

On your prepared sheet pan, combine the cubed chicken with fresh orange zest and a good grind of black pepper. Sprinkle the flour over the chicken and toss everything gently — this helps create a nice crust and thickens the sauce later. Drizzle 2 tablespoons of olive oil over the chicken and toss until every piece is coated evenly.

Step 3: Add and Season the Broccoli

Arrange the seasoned chicken to one side of the pan. On the other side, spread out your broccoli florets. Toss them with the remaining olive oil, plus a sprinkle of salt and pepper. This balance on one pan means everything roasts perfectly without overcrowding.

Step 4: Roast Until Tender and Juicy

Pop the pan into the oven for 15 to 20 minutes. You want the chicken cooked through and the broccoli just tender with a little crispness left. Keep an eye toward the end — chicken should reach an internal temperature of 165°F, and broccoli will become vibrant green and lightly caramelized.

Step 5: Whip Up That Flavorful Orange Sauce

While the chicken and broccoli roast, combine the fresh orange juice, zest, tamari, rice vinegar, honey, garlic, ginger, chili paste, toasted sesame oil, and cornstarch in a small saucepan. Bring it to a gentle boil over medium heat and cook for 3-4 minutes until it bubbles and thickens to a luscious glaze. Stir often to prevent burning.

Step 6: Finish It Off in the Oven

When the initial roasting is done, remove the broccoli from the pan (so it stays crisp). Pour the orange sauce over the chicken and toss gently to coat evenly. Return the pan to the oven for another 5 minutes so the sauce bakes onto the chicken, creating a sticky, irresistible glaze.

Step 7: Serve with Your Favorite Garnishes

Once out of the oven, sprinkle chopped green onions and toasted sesame seeds over the top for color, texture, and a burst of fresh flavor. Serve immediately for the best taste and texture.

Top Tip

Having made this recipe more times than I can count, a few little tweaks ensure it turns out perfectly every time. These tips come from moments when I learned the hard way (like soggy broccoli or dry chicken), so I’m passing them on to help you nail it.

High Heat Roasting: Don’t skip roasting at 450°F — it’s what makes the broccoli crisp and chicken golden without drying it out.
Even Chicken Pieces: Cut chicken into uniform cubes so they cook evenly and finish at the same time as the broccoli.
Remove Broccoli Before Final Bake: Taking out the broccoli before adding the sauce preserves its texture — nobody wants mushy broccoli!
Watch the Sauce Thickness: Stir the sauce constantly once it begins to bubble to prevent sticking and burning; it thickens quickly but beautifully.

How to Serve Sheet Pan Orange Chicken and Broccoli Recipe

Garnishes

I love topping this dish with chopped green onions for that fresh pop of color and crunch, plus a sprinkle of toasted sesame seeds—not only do they look pretty, but they add a wonderful nutty flavor. Sometimes, I’ll even add a few thin slices of fresh chili for extra heat if we’re feeling adventurous!

Side Dishes

This recipe is amazing served over steamed jasmine rice or sticky rice noodles to soak up every bit of the luscious orange sauce. If you want to keep it low-carb, cauliflower rice is a fantastic option. A simple cucumber salad on the side also balances the richness nicely.

Creative Ways to Present

For a fun dinner party, I like to lay the chicken and broccoli over a bed of greens and drizzle the sauce artfully on top. You could also serve this in lettuce wraps with extra sauce on the side for a hands-on experience — great for casual gatherings where everyone can assemble their own bites.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the fridge for up to 3 days. Because the sauce clings to the chicken, the flavors actually deepen after a day, making for an even tastier lunch or dinner the next day.

Freezing

I’ve frozen leftover cooked chicken and broccoli with the sauce before, and it reheats surprisingly well. Just separate into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stovetop or in the oven.

Reheating

Reheat leftovers over low-medium heat in a skillet or oven, covered, to avoid drying out the chicken. I like to add a splash of water or extra orange juice to loosen the sauce if it has thickened too much in the fridge.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually my favorite here because they stay extra juicy during roasting and have more flavor. Just make sure to cut them into uniform pieces to cook evenly.

How spicy is this recipe with the chili paste?

The chili paste (gochujang) adds a mild to moderate spicy kick, along with a hint of sweetness. If you prefer less heat, start with 2 tablespoons and adjust to taste, or omit it entirely for a milder version.

Can I make the sauce ahead of time?

Yes! You can prepare the sauce a day ahead and store it in the refrigerator. When ready to use, gently reheat it on the stove before pouring over the chicken for that lovely baked glaze.

What can I serve instead of broccoli?

Broccoli is great here because it roasts well, but you can swap it for other vegetables like snap peas, green beans, or bell peppers. Just keep in mind the roasting time might vary slightly for different veggies.

Final Thoughts

This Sheet Pan Orange Chicken and Broccoli Recipe has become one of my go-to meals when I want something quick but impressive. The flavors come together in a way that feels both comforting and exciting—plus, that one-pan simplicity means you'll spend less time in the kitchen and more time at the table with your people. I can’t wait for you to try it and enjoy the blend of zesty, spicy goodness as much as I do!