There’s something instantly uplifting about the zingy, sweet-tangy flavors of this Sheet Pan Orange Chicken with Broccoli Recipe. It’s a one-pan wonder that fills your kitchen with a citrus-kissed aroma and delivers a dinner that’s as vibrant and tasty as it is easy to make.

A white speckled bowl filled with a base layer of white rice, topped with golden-brown glazed chicken pieces and lightly charred broccoli florets, garnished with thin green onion strips and sprinkled with white sesame seeds. The bowl rests on a rustic metal tray with a pair of wooden chopsticks with blue patterned handles placed on the left side. The background surface 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 with Broccoli Recipe
Top Tip
How to Serve Sheet Pan Orange Chicken with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Orange Chicken with Broccoli Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I pull this off the oven. It’s bright and comforting, with that fantastic balance of chili heat and orange sweetness. Plus, it’s super straightforward—ideal for busy weeknights or when you want something impressive without the fuss.

All-in-One Sheet Pan: You cook everything together on one pan, making cleanup quick and easy.
Bold Flavors: The combination of fresh orange juice, chili paste, and toasted sesame oil makes each bite pop.
Healthy & Balanced: Fresh broccoli adds crunch and nutrients, complementing the juicy chicken perfectly.
Versatile Serving Options: Eat it over rice, enjoy as an appetizer, or pack it for lunch—the choice is yours!

This dish features a base layer of fluffy white rice filling a shallow, speckled bowl. On top of the rice, there are several pieces of golden-brown, crispy chicken with a shiny glaze that gives a slightly sticky look. Green broccoli florets are scattered among the chicken, adding a fresh and bright texture. Thin slices of green onion are sprinkled over the top, adding a touch of color and freshness. A pair of wooden chopsticks rests on the edge of the bowl. The bowl is placed on a vintage metal tray that sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this dish comes from both simple ingredients and their harmonious pairing. The chicken soaks up the bold orange-chili sauce, while the broccoli offers freshness and that satisfying snap.

Flat lay of fresh raw chicken breast cubes, bright green broccoli florets, whole uncracked brown eggs, a small mound of pale gluten-free flour, a small white bowl of golden extra virgin olive oil, a small white bowl of vibrant fresh orange juice with a few orange zest strips beside it, a small white bowl of dark tamari sauce, a small white bowl of clear rice vinegar, a small white bowl of glossy honey, fresh garlic cloves with one grated garlic root, a piece of fresh ginger root next to grated ginger, a small white bowl containing deep red chili paste (gochujang), a small white bowl of toasted sesame oil, a small white bowl of white cornstarch, a bunch of fresh green onions, scattered black peppercorns, and a small pile of toasted sesame seeds, all arranged symmetrically and proportionally in a neat layout on simple white ceramic bowls and plates, 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 often go for thighs because they stay juicier in the oven, but breasts work well too.
Orange zest and fresh orange juice: These bring brightness and authentic citrus flavor without artificial sweetness.
Broccoli florets: Fresh, crisp broccoli balances the richness of the chicken and soaks up flavor beautifully.
Chili paste (gochujang): This Korean chili paste adds depth, mild heat, and a bit of sweetness that makes the sauce irresistible.
Honey: A natural sweetener that helps balance acidity and spiciness.
Garlic & ginger: These aromatics are essential for that punch of warmth and depth.
Tamari or soy sauce: Adds saltiness and umami; tamari makes it gluten-free if you prefer.
Rice vinegar: The acid that brightens and cuts through the richness.
Olive oil & toasted sesame oil: Olive oil helps with roasting; sesame oil brings that signature nutty finish.
Flour or cornstarch: Used to coat the chicken lightly and thicken the sauce, ensuring a nice glaze.
Green onions & sesame seeds: These are the fresh, crunchy garnishes that make this dish pop visually and add extra layers of flavor.

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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 tweaking this recipe based on what’s in season or my mood. You should definitely experiment with different veggies or spice levels. It’s a flexible canvas for your taste buds!

Variation: One of my favorite tweaks is swapping broccoli for snap peas or asparagus, especially in spring—it keeps things fresh and vibrant.
Spice level: Feel free to adjust the chili paste amount; I often halve it for my kids but add extra for friends who adore heat.
Gluten-free: Using tamari and cornstarch makes this totally safe for gluten sensitivities, without sacrificing any flavor.

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

Step 1: Prep and Coat the Chicken

Start by preheating your oven to 450°F. On your sheet pan, toss the cubed chicken with fresh orange zest and a good grind of black pepper. Then sprinkle the flour over and toss again—it’s a small step but it helps the chicken develop a lovely crust and cling to the sauce later.

Step 2: Arrange Chicken and Broccoli on the Sheet Pan

Add 2 tablespoons of olive oil to the chicken and toss it well so every bite is nicely coated. Spread the chicken on one half of the pan in a single layer. On the other side, place your broccoli florets, toss them with olive oil, salt, and pepper. This ensures each piece crisps up nicely in the oven.

Step 3: Roast to Perfection

Pop it in the oven for 15-20 minutes. You’ll want the chicken to cook through and the broccoli to become tender but still crisp. Keep an eye on the broccoli tips so they don’t burn; a bit of golden color adds flavor, but too dark gets bitter.

Step 4: Whip Up the Sauce

While the chicken and broccoli cook, whisk together the sauce ingredients—fresh orange juice, zest, garlic, ginger, chili paste, tamari, honey, rice vinegar, toasted sesame oil—and cornstarch in a saucepan. Bring this to a boil over medium heat, stirring often until it bubbles and thickens, about 3-4 minutes. That smooth, glossy sauce is the magic touch.

Step 5: Combine and Finish Baking

Remove the broccoli from the pan and pour the sauce evenly over the chicken. Toss gently to coat each piece, then bake for another 5 minutes so the sauce caramelizes slightly on the chicken. It turns the dish from great to irresistible.

Step 6: Serve and Garnish

Serve everything warm, sprinkled with sliced green onions and toasted sesame seeds. It’s delightful over steamed rice, or as finger food at your next get-together—trust me, it disappears fast.

Top Tip

Over time, I realized these little tricks make the Sheet Pan Orange Chicken with Broccoli Recipe shine even more and help anyone avoid common pitfalls when roasting chicken and veggies together.

Pat Chicken Dry: Before coating with flour, pat the chicken pieces dry with paper towels. It helps them brown properly instead of steaming in the oven.
Don’t Overcrowd the Pan: Give your chicken and broccoli room to roast evenly—you want them spread out in a single layer.
Use Fresh Zest and Juice: Fresh orange zest and juice truly makes a difference. The flavor is brighter and more authentic compared to bottled juice.
Watch the Broccoli: Broccoli can go from perfectly crisp-tender to burnt quickly; start checking it a few minutes before the chicken is done.

How to Serve Sheet Pan Orange Chicken with Broccoli Recipe

Garnishes

I personally love topping this dish with chopped green onions and toasted sesame seeds—they add freshness and a lovely crunch that complements the tender chicken and broccoli. Sometimes, a few thinly sliced red chili flakes too, if we’re feeling bold.

Side Dishes

Steamed jasmine or brown rice is my go-to side. It soaks up the sticky orange-chili sauce fabulously. If you want lighter options, cauliflower rice or even simple quinoa work great too.

Creative Ways to Present

For a dinner party, I like serving the chicken and broccoli on a big platter with extra green onions, sesame seeds, and wedges of lime on the side. It looks festive and encourages everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge. This dish keeps well for up to 3 days—the chicken stays juicy and the broccoli retains some crispness if not overcooked initially.

Freezing

Freezing is possible, but I prefer to freeze just the cooked chicken and sauce separately from the broccoli to maintain texture. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I recommend using a skillet over medium heat to warm the chicken gently with a splash of water or broth to revive the sauce. The broccoli reheats best in the microwave for a short time to keep it from getting mushy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! I often use chicken thighs because they stay juicy and tender during high-heat roasting, plus they have a bit more flavor. If you use breasts, just watch the cooking time so they don’t dry out.

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

If you don’t have gochujang (Korean chili paste), you can substitute with a mix of chili garlic sauce and a bit of miso paste to replicate the sweetness and umami. Another option is a spicy sriracha with a touch of honey for balance.

Is this dish gluten-free?

It can be! Use tamari instead of soy sauce and swap the flour for a gluten-free alternative like cornstarch or rice flour. That way, you keep all the flavor without gluten concerns.

Can I make this recipe vegetarian?

You can adapt it by substituting firm tofu or tempeh for the chicken. Be sure to press and cube the tofu and keep an eye on the baking time, as it tends to cook faster than chicken. The orange-chili sauce will still shine!

Final Thoughts

This Sheet Pan Orange Chicken with Broccoli Recipe holds a special place in my weeknight rotation. It’s approachable but definitely feels like a little celebration on your plate. Give it a try—I genuinely think you’ll find yourself reaching for it again and again whenever you want something tasty, bright, and hands-off. Let me know how yours turns out; chances are it’ll be a new favorite in your kitchen too!