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

Crunchy broccoli, luscious orange glaze, and tender chicken all baked together—there’s something so satisfying about this Sheet Pan Orange Chicken and Broccoli Recipe. It’s a one-pan wonder that delivers big on flavor and saves you time in the kitchen.

A white speckled round plate filled with a base layer of fluffy white rice, topped with golden-brown pieces of crispy glazed chicken scattered evenly, along with charred small broccoli florets and orange slices. The chicken glistens with a sticky sauce and is sprinkled with white sesame seeds. Thin green scallion strips are scattered over the top as garnish. The plate rests on an old metal tray with wooden chopsticks featuring blue and white patterned handles placed on the left side. The background is a white marbled texture. 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 remember the first time I made this Sheet Pan Orange Chicken and Broccoli Recipe—I was blown away by how the sweet, tangy orange sauce clung perfectly to each bite of chicken, with crisp broccoli roasted right alongside. It’s fast, flavorful, and so satisfying.

All-in-one cooking: Everything cooks on a single sheet pan, minimizing cleanup and maximizing ease.
Bright, bold flavors: The fresh orange zest and juice bring a refreshing citrus punch balanced by the subtle heat of chili paste.
Customizable: You can easily swap chicken breasts for thighs or adjust the spice level to suit your taste.
Perfect for weeknights or entertaining: It’s quick enough for a busy night but elegant enough to wow guests.

A round white plate holds a bed of fluffy white rice as the base layer, topped with browned, glazed chicken pieces that have a slightly crispy texture. Bright green roasted broccoli florets are mixed among the chicken. Thin, sliced green onions are scattered on top as garnish. A pair of wooden chopsticks with blue and white patterns rests on the left side of the plate. The white marbled surface underneath adds a clean background to the dish. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together fresh, simple ingredients that marry beautifully—juicy chicken, crisp broccoli, and a lacquered orange chili sauce that’s tangy, sweet, and just spicy enough. Here's a quick rundown of why each ingredient earns its spot on the sheet pan.

Flat lay of fresh, cubed raw chicken breasts with a light dusting of flour, a small mound of bright orange zest, a few whole uncracked brown eggs nearby, vibrant green broccoli florets, slender green onions with white bulbs, a small white bowl of golden extra virgin olive oil, another white bowl with shiny black peppercorns, a small white bowl filled with bright orange fresh orange juice, a white bowl with dark tamari soy sauce, a white bowl containing pale rice vinegar, a small bowl of amber honey, finely grated fresh garlic cloves, delicate strands of fresh grated ginger, a small white bowl of deep red gochujang chili paste, a white bowl holding rich toasted sesame oil, a small bowl of white cornstarch, and a scattering of toasted sesame seeds, all perfectly arranged with balanced spacing and symmetry, 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: Using thighs keeps the meat juicy, but breasts work great too if you prefer leaner cuts.
Orange zest and juice: These add fresh citrus brightness that wakes up every bite.
Broccoli florets: Roasting gives them a tender-crisp texture that pairs perfectly with rich chicken.
Chili paste (gochujang): This fermented chili adds warmth and depth, perfectly balancing the sweetness.
Honey: A natural sweetener that helps the sauce caramelize during baking.
Garlic and ginger: Classic aromatics that add a lovely fragrant backdrop to the dish.
Tamari or soy sauce: For a salty umami boost that complements the citrus.
Rice vinegar: Adds a subtle tang to brighten the sauce further.
Flour or gluten-free flour: Helps coat the chicken in a light crust for extra crispness.
Olive oil and toasted sesame oil: They pack in flavor and help everything roast beautifully.
Cornstarch or flour: Used to thicken the sticky orange sauce to just the right 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

I love that this Sheet Pan Orange Chicken and Broccoli Recipe invites all sorts of playful tweaks. You can dial up the heat, swap veggies, or try different proteins. It’s all about making this your go-to comfort meal—your kitchen, your rules.

Spice it up: I sometimes add extra chili paste or a pinch of red pepper flakes if I want a fiery kick—it mellows slightly with the honey.
Veggie swap: Broccoli’s my fave here, but you can absolutely toss in snap peas, bell peppers, or even cauliflower chunks.
Protein swap: Give chicken thighs a try if you want more juiciness or use firm tofu for a vegetarian spin.
Gluten-free: Use gluten-free flour and tamari to keep this recipe friendly for wheat-sensitive pals.

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

Step 1: Prep and Coat the Chicken

Start by preheating your oven to 450°F. I line my sheet pan with parchment paper to avoid sticking, but a light oil rub works fine too. Toss the cubed chicken with orange zest and some freshly ground black pepper, then sprinkle on the flour and toss again so every piece gets a light coating—not too thick, just enough to crisp up nicely.

Step 2: Arrange Chicken and Broccoli on the Sheet Pan

Add 2 tablespoons of olive oil to the chicken and toss to coat evenly, then spread the chicken to one side of your sheet pan. On the other side, pile on the broccoli florets and drizzle with the remaining olive oil, seasoning with salt and pepper. I like to give the broccoli a good toss, so it gets nicely coated and roasts evenly.

Step 3: Roast Until Tender and Crisp

Pop the pan in the oven for about 15-20 minutes. The chicken should be cooked through, with a slight crisp from the flour coating, and the broccoli should be tender but still bright green and a little crispy on the edges. Keep an eye on the broccoli if you love it extra crisp—I sometimes pull it out a bit earlier.

Step 4: Whip Up the Orange Chili Sauce

While the chicken and broccoli roast, combine your orange juice, zest, tamari, rice vinegar, honey, garlic, ginger, chili paste, and toasted sesame oil in a small saucepan. Bring it to a bubble over medium heat and stir in the cornstarch or flour to thicken. After about 3-4 minutes, it should be glossy and slightly thick enough to coat a spoon.

Step 5: Toss Chicken in Sauce and Finish Baking

Remove the broccoli from the sheet pan and set aside. Pour the luscious orange sauce over the chicken and toss gently to coat every piece. Slide it back into the oven for another 5 minutes, letting the sauce bake onto the chicken for that sticky, irresistible glaze.

Step 6: Serve Hot with Garnishes

Serve immediately with the roasted broccoli on the side, topped with sliced green onions and toasted sesame seeds. I love spooning this over fluffy steamed rice for a full meal, but it also makes a fantastic appetizer if you’re entertaining.

Top Tip

I've found a few little tricks that take this Sheet Pan Orange Chicken and Broccoli Recipe from great to unforgettable. Trust me, these make the cooking smoother and the flavors pop more.

Don’t overcrowd the pan: Giving the chicken and broccoli space ensures they roast instead of steam, which keeps textures crisp.
Coat the chicken well: Tossing the chicken with just enough flour creates a subtle crunch and helps the sauce cling.
Make the sauce while roasting: It’s a great way to use your time efficiently, and the thickened sauce comes together in just minutes.
Finish cooking with sauce on: Baking the chicken a second time after tossing in sauce locks in that sticky glaze everyone loves.

How to Serve Sheet Pan Orange Chicken and Broccoli Recipe

Garnishes

I always top this dish with plenty of sliced green onions and a sprinkle of toasted sesame seeds. The green onions add a fresh, mild onion crunch, while the sesame seeds bring a subtle nuttiness that complements the citrus flavors beautifully.

Side Dishes

This orange chicken and broccoli shine served over steamed jasmine or basmati rice. For a low-carb option, cauliflower rice is a fantastic pairing. Sometimes I like to serve it alongside simple garlic noodles or a crisp Asian slaw for added texture.

Creative Ways to Present

For a dinner party, I’ve served this on a large platter garnished with extra orange zest and fresh cilantro sprigs. Adding thin slices of fresh red chili takes it up a notch visually and flavor-wise. It’s also fun to put small portions in lettuce cups for a fresh, playful appetizer twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. The sauce keeps the chicken moist, though the broccoli loses some crispness. Reheating gently helps retain as much texture as possible.

Freezing

You can freeze this dish, but I recommend freezing chicken and sauce separately from the broccoli if possible, as broccoli can become mushy. Reheat the chicken and sauce slowly, then add fresh roasted or steamed broccoli when serving.

Reheating

To reheat, I pop the chicken in a low oven (about 300°F) for 10-15 minutes to gently warm without drying out. I reheat broccoli in a skillet for a minute or two to revive a bit of its texture. Adding a splash of fresh orange juice can brighten the flavors again.

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

While fresh broccoli gives the best texture when roasted, you can use frozen broccoli if needed. Just thaw and pat dry thoroughly to avoid sogginess, then roast at a high temperature to help crisp them up.

What if I don’t have gochujang or chili paste?

You can substitute with sriracha, chili garlic sauce, or even a mix of hot sauce and a bit of miso paste for a similar umami heat. Start with less and adjust to your taste.

Can I make this Sheet Pan Orange Chicken and Broccoli Recipe gluten-free?

Absolutely! Just use gluten-free flour for coating and tamari instead of soy sauce, and you’re good to go without sacrificing flavor.

What’s the best way to get crispy chicken in this recipe?

Make sure to coat the chicken pieces evenly with flour and don’t overcrowd the pan so the chicken roasts instead of steams. A hot oven at 450°F helps create that nice crisp crust.

Final Thoughts

This Sheet Pan Orange Chicken and Broccoli Recipe is one of those dishes I keep coming back to when I want a fuss-free dinner that still feels special. It’s colorful, packed with layers of flavor, and somehow comforting and refreshing all at once. I can’t wait for you to try it—you might just find your new weeknight favorite!