Imagine the sweet tang of fresh oranges mingling with a spicy kick, all roasted together in one pan with tender chicken and crisp broccoli—easy, flavorful, and comforting. That’s exactly what you get with this Sheet Pan Orange Chicken and Broccoli Recipe, a vibrant weeknight winner that fills your kitchen with irresistible aromas and saves you time on cleanup.

A white speckled bowl holds a bed of white rice as the base layer, topped with golden brown glazed chicken pieces that have a slightly crispy texture. Scattered among the chicken are small, bright green broccoli florets and slices of vibrant orange tangerine. Thin, fresh green onion strips rest on top as garnish, adding a touch of brightness. The bowl is placed on an old metal tray with a pair of wooden chopsticks next to it, which have blue and white floral patterns on their ends. 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’ve made this sheet pan orange chicken and broccoli recipe more times than I can count, mostly because it’s just that easy while still feeling special. It's perfect when you want something fresh and zesty without spending hours cooking or washing dishes.

One-Pan Convenience: Everything roasts together, so there’s minimal prep and cleanup.
Balanced Flavors: Sweet orange, spicy chili paste, and savory tamari make the sauce irresistible.
Easy to Customize: Use chicken thighs or breasts, dial up the heat, or swap veggies to your liking.
Great for Any Meal: Serve over rice for dinner or as a tasty appetizer at your next gathering.

A round bowl holds a base layer of white rice with a soft and slightly fluffy texture. On top, there is a layer of golden-brown glazed chicken pieces that are crispy on the outside, scattered with small bits of sauce and sesame seeds. Bright green broccoli florets with a tender but firm texture are mixed in evenly among the chicken. Thin slices of fresh green onions lay on top, adding a fresh pop of color. A pair of brown wooden chopsticks with blue patterned handles rest on the bowl's edge, partially placed on the rice and chicken. The bowl is placed on a white marbled surface with part of another bowl visible in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sheet Pan Orange Chicken and Broccoli Recipe plays its part in creating a perfect balance of textures and flavors. I always recommend fresh orange juice for the brightest zing, and adding zest really amp up that citrus punch. Here’s why each bit matters:

Flat lay of two pounds of raw chicken breast cubes, a small mound of bright orange zest, several whole uncracked brown eggs, a small bowl of white flour, a few fresh broccoli florets, three whole green onions with bright green tops, a small white bowl of golden extra virgin olive oil, a small white bowl of thick reddish chili paste, a small white bowl of dark tamari sauce, a small white bowl of clear rice vinegar, a small white bowl of amber honey, a few whole garlic bulbs with some cloves visible, a small piece of fresh ginger root with rough tan skin, a small white bowl of toasted sesame oil, and a small white bowl of fine white cornstarch, all neatly arranged symmetrically in a balanced composition 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 stay juicier, but breasts work fine if you keep an eye on cooking time.
Orange zest and fresh orange juice: They brighten the dish and add fresh citrus flavor that pairs wonderfully with the soy glaze.
Black pepper: Just enough to add a mild kick without overpowering the sweetness.
Flour or gluten-free flour: Helps the chicken get that light, crispy coating while roasting.
Extra virgin olive oil: A healthy fat that helps everything roast perfectly and adds rich flavor.
Broccoli florets: Roast until tender-crisp, balancing the succulent chicken with fresh crunch.
Green onions & sesame seeds: For a fresh finish and a little nutty crunch on top.
Tamari or soy sauce: Adds savory umami depth; tamari is great if you want a gluten-free option.
Rice vinegar: Lifts the sauce with a touch of acidity to balance the sweet and spicy parts.
Honey: Natural sweetness that caramelizes slightly in the oven.
Garlic and fresh grated ginger: Classic aromatics that bring warmth and zing.
Chili paste (gochujang): A bold, spicy punch with a bit of fermented complexity that I just adore.
Toasted sesame oil: Adds a fragrant, nutty depth to the sauce.
Cornstarch or flour: Thickens the sauce so it clings beautifully to the chicken.

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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

This recipe is a brilliant base that you can tailor to suit your tastes or pantry. I usually keep it straightforward, but sometimes I swap broccoli for snap peas or add bell peppers to brighten the plate even more. You can also go milder or spicy depending on how much chili paste you add.

Variation: One time, I used chicken thighs only for extra juiciness, and it was fantastic—much more forgiving if you get distracted while cooking.
Vegetarian option: Try tofu cubes instead of chicken; just be sure to press and dry it well before roasting.
Low-sodium: Reduce soy sauce and balance with a splash of water or broth to keep flavor without too much salt.

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

Step 1: Prep and Season the Chicken

Start by preheating your oven to 450°F—high heat is key for that great roast. Toss the cubed chicken with orange zest and black pepper to infuse it with citrusy brightness right from the start. Then sprinkle on the flour and give it a good toss with about 2 tablespoons of olive oil so the chicken pieces get a light, tasty crust as they bake.

Step 2: Arrange and Roast

Lay your chicken cubes on one side of a parchment-lined baking sheet. On the other side, scatter the broccoli florets, then drizzle with remaining olive oil, plus salt and pepper. This ensures everything cooks evenly without steaming. Pop it in the oven for 15-20 minutes until the chicken is cooked through and broccoli is tender-crisp.

Step 3: Whip Up the Sauce

While the chicken and broccoli roast, combine the fresh orange juice, extra zest, tamari, rice vinegar, honey, garlic, ginger, chili paste, toasted sesame oil, and cornstarch in a small saucepan over medium heat. Bring it to a bubble and let it simmer gently for 3-4 minutes until it's thick and glossy. You’ll smell that delicious blend of sweet, spicy, and savory coming together—it’s my favorite part!

Step 4: Finish Baking with the Sauce

Take the broccoli off the pan and set it aside. Pour the sauce over the roasted chicken pieces, tossing gently to coat each piece. Slide the pan back into the oven for another 5 minutes so the sauce bakes onto the chicken, becoming sticky and irresistible.

Step 5: Serve and Garnish

Serve your gorgeous sheet pan orange chicken with the broccoli, sprinkled liberally with sliced green onions and toasted sesame seeds. I love this over steamed jasmine rice—it soaks up the sauce perfectly—but it’s also fantastic straight from the pan as an appetizer.

Top Tip

From my many tries making this Sheet Pan Orange Chicken and Broccoli Recipe, I've learned a few tricks that really elevate the dish and help you nail it every time.

Pat the chicken dry: Before tossing in zest and flour, drying the chicken prevents sogginess and helps it crisp up beautifully.
Don’t crowd your pan: Give the chicken and broccoli space so they roast instead of steam, which preserves texture and flavor.
Use fresh ginger and garlic: Jarred just doesn’t hit the same, and fresh really pops and keeps the flavor bright.
Watch cooking times closely: Chicken cooks fast at high heat—overdoing it makes it dry, so start checking after 15 minutes.

How to Serve Sheet Pan Orange Chicken and Broccoli Recipe

Garnishes

I always top this dish with thinly sliced green onions—they add such a fresh crunch and color pop. The toasted sesame seeds give it a lovely nutty aroma and a bit of bite that makes every bite interesting. Sometimes I also sprinkle a few red pepper flakes if I’m feeling extra spicy.

Side Dishes

This recipe shines served over steamed jasmine or basmati rice to soak up all the sauce, but quinoa or even cauliflower rice works well for a lighter touch. For a veggie side, a quick cucumber salad or simple steamed edamame balances the meal perfectly.

Creative Ways to Present

For a dinner party, I’ve arranged the chicken and broccoli on a large platter garnished with extra orange slices and chopped cilantro for a bright, festive look. You could even serve it family-style with bowls of rice and toppings on the side so guests can customize their plates.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. I find the flavors deepen overnight, but to keep the chicken from drying out, I usually add a splash of water or extra orange juice before reheating. It’s good for up to 3 days.

Freezing

I’ve frozen this dish successfully by storing the chicken and broccoli with sauce separately in freezer-safe bags. Thaw overnight in the fridge, then reheat gently on the stove or in the oven to avoid sogginess. The texture might be a bit softer but still tasty.

Reheating

For leftovers, reheating in a skillet over medium heat works best to revive that roasted crispness on the chicken's edges. Cover loosely while warming to keep everything moist but avoid steaming it too much. Alternatively, a quick bake in a 375°F oven uncovered for 8-10 minutes is a great option.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in the Sheet Pan Orange Chicken and Broccoli Recipe?

Absolutely! Chicken thighs add more juiciness and are less likely to dry out during roasting. Just adjust cooking time if your pieces are larger.

How spicy is this Sheet Pan Orange Chicken and Broccoli Recipe?

The level of spice depends on the amount of chili paste (gochujang) you use. The recipe calls for 3-4 tablespoons, which gives it a nice balanced heat—not overly spicy but with a pleasant kick. You can reduce or increase it to suit your heat preference.

Can this recipe be made gluten-free?

Yes! Use gluten-free flour for coating the chicken and tamari instead of soy sauce to keep this Sheet Pan Orange Chicken and Broccoli Recipe completely gluten-free without sacrificing flavor.

What can I serve with this Sheet Pan Orange Chicken and Broccoli Recipe?

It pairs wonderfully with steamed jasmine or basmati rice to soak up the sauce. For a lighter option, try cauliflower rice or quinoa. A simple cucumber salad or steamed edamame also complements the flavors beautifully.

Final Thoughts

This Sheet Pan Orange Chicken and Broccoli Recipe is one of my go-to dishes when I want bright flavors without fuss. It’s friendly enough for busy weeknights, yet tasty enough to impress any crowd. I hope you enjoy making it as much as I do—it’s like a little burst of sunshine on your plate, comforting and exciting all at once. Trust me, once you try it, you’ll be coming back to this recipe again and again.