There’s something truly magical about a one-pan meal that bursts with flavor and makes cleanup a breeze. This Sheet Pan Orange Chicken and Broccoli Recipe brings together tender chicken, crisp broccoli, and a zesty, sweet, chili-orange sauce all baked on one sheet pan. Honestly, it’s one of my favorite quick dinners to whip up when I want a crowd-pleasing meal without the fuss.

A bowl with a textured gray exterior holds a base layer of white cooked rice, topped with dark golden-brown glazed chicken pieces and charred green broccoli florets scattered evenly. Thinly sliced bright green scallions sit on top as a fresh garnish, while white sesame seeds are sprinkled over the chicken, adding tiny specks of contrast. Next to the bowl, a pair of wooden chopsticks with blue and white patterned handles rest on the bowl’s rim. The scene is set on a white marbled surface with part of a rustic metal tray underneath, and a plate of similar chicken pieces is partially visible on the side. 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

This recipe has become my go-to on busy weeknights when I want something fresh, flavorful, and healthy without chains of pots to scrub later. The combination of spicy chili paste and bright orange zest creates that perfect balance that keeps you coming back for bites.

One-Pan Convenience: You cook the chicken and broccoli together, cutting down on both effort and cleanup.
Zesty Flavor Boost: Fresh orange zest and juice pair beautifully with the heat of chili paste to create a vibrant sauce.
Customizable Protein: You can use either chicken breasts or thighs depending on your preference for juiciness.
Versatile Meal: Goes perfectly over rice for dinner or served as a crowd-pleasing appetizer.

A bowl with a base layer of white rice, fluffy and slightly separated, filling the bottom half of the bowl. On top, there are many pieces of golden-brown glazed chicken, showing a sticky, shiny texture, mixed evenly with bright green broccoli florets that have a slight char. Some thin, fresh green onion slices are sprinkled over the chicken and broccoli, adding a fresh touch. Two wooden chopsticks with blue and white floral patterns rest on the side of the bowl, touching the food. The bowl itself is a speckled light gray ceramic, sitting on a dark ornate surface with a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sheet Pan Orange Chicken and Broccoli Recipe plays a flavorful role that’s more than the sum of its parts. The tangy citrus, savory soy, and spicy kick meld into a balanced sauce that coats the chicken perfectly, while the broccoli adds crunch and green goodness.

Flat lay of cubed raw chicken breasts in a neat pile, a small mound of bright orange zest, a few whole black peppercorns scattered delicately, a small white ceramic bowl filled with white flour, extra virgin olive oil shimmering in a small white bowl, fresh green broccoli florets clustered together, whole uncracked brown eggs with smooth shells, thinly sliced green onions fanned out, small white bowls holding glossy honey, tamari soy sauce, rice vinegar, and vibrant red chili paste, fresh garlic cloves whole and unpeeled, a piece of fresh ginger root with light brown skin, toasted sesame seeds sprinkled in a small white bowl, and a small white bowl with golden toasted sesame oil, all arranged symmetrically 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 prefer thighs for juiciness, but breasts work well too—just don’t overcook them.
Orange zest & fresh orange juice: The zest adds vibrant citrus oils, while the juice brings sweetness and acidity.
Broccoli florets: Roasting broccoli on the same pan lets it crisp slightly while soaking up flavor from the chicken drippings.
Chili paste (gochujang): Adds spice and depth—if you like it milder, start with less and adjust to taste.
Tamari or soy sauce: For that savory umami undertone, tamari works great if you want gluten-free.
Honey: Balances the heat and acidity with gentle sweetness.
Garlic & ginger: Classic aromatics that lift every bite.
Flour or gluten-free flour: Helps the chicken get a nice, light coating that crisps up beautifully.
Olive oil & toasted sesame oil: Olive oil for roasting, sesame oil for a toasty finish in the sauce.
Rice vinegar: Adds brightness and balances the flavors.

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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 sheet pan meal depending on what I’m in the mood for or what I have on hand, and you should absolutely feel free to do the same. It’s a flexible base that really welcomes your personal touch, whether that’s dialing back the heat or adding veggies.

Variation: I sometimes swap broccoli for asparagus or snap peas when they’re in season—it changes the texture but keeps it refreshing.
Heat Level: If chili paste isn’t your thing, swap it for a milder chili sauce or omit it altogether and add some red pepper flakes after baking.
Protein Swap: Turkey or tofu cubes work well if you want to switch it up or make a vegetarian version.
Gluten-Free: Using gluten-free flour and tamari instead of soy sauce keeps this recipe safe for gluten-sensitive diets without losing flavor.

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

Step 1: Prep and Toss the Chicken

I start by cutting the chicken into bite-sized cubes, then mixing them right on the sheet pan with fresh orange zest and black pepper. Tossing the flour in at this stage helps get that slightly crisp texture after baking. Drizzle the olive oil over the chicken and give everything a good toss so each piece is coated evenly—this little step really helps them brown nicely in the oven.

Step 2: Prep and Arrange the Broccoli

Next, I add the broccoli florets on the opposite side of the pan, tossing them with olive oil, salt, and pepper. Having everything on one pan really simplifies things—you’re roasting two ingredients that cook beautifully side-by-side.

Step 3: Bake Until Golden

Slide the pan into the preheated 450°F oven for 15 to 20 minutes. Keep an eye on the chicken’s color and check broccoli for tenderness—you want the chicken cooked through but still juicy, and the broccoli tender-crisp with a little edge of roastiness.

Step 4: Make the Sauce While It Cooks

While that’s baking, I whisk together the orange juice, zest, tamari, rice vinegar, honey, grated garlic and ginger, chili paste, toasted sesame oil, and a little cornstarch in a saucepan. Bringing it to a boil and simmering for a few minutes thickens it into a glossy, flavorful glaze that’s absolutely irresistible.

Step 5: Toss and Finish Baking

Once the chicken and broccoli have roasted, I pull the broccoli off the pan (so it doesn’t mush up in the sauce), pour the orange sauce onto the chicken, and toss everything to coat. Then it goes back into the oven for about 5 minutes, allowing the sauce to bake onto the chicken, creating that sticky, punchy finish.

Step 6: Garnish and Serve

Finally, sprinkle chopped green onions and sesame seeds over the top for that fresh, nutty crunch. I love serving this over steamed jasmine or brown rice, but it’s also fantastic on its own as a finger-food appetizer.

Top Tip

From my many sheet pan adventures, I’ve learned these little tweaks make a world of difference in getting this Sheet Pan Orange Chicken and Broccoli Recipe just right—no sogginess, full flavor, and perfectly cooked chicken.

Pat Chicken Dry: Before flouring, pat your chicken pieces dry so the coating sticks better and crisps evenly.
Don’t Crowd the Pan: Give chicken and broccoli room to breathe on the sheet pan – otherwise they steam instead of roast.
Make the Sauce Thicker: Use cornstarch mixed with a splash of water to get a glossy, clingy sauce that sticks to chicken beautifully.
Watch the Broccoli: Remove the broccoli before the last sauce bake step to keep it crisp and vibrant.

How to Serve Sheet Pan Orange Chicken and Broccoli Recipe

Garnishes

I’m a huge fan of topping this dish with fresh green onions for their mild bite and toasted sesame seeds for that toasty, nutty crunch—both add wonderful pops of texture and flavor. Sometimes I throw on a few thin slices of fresh red chili if I want a bit more heat.

Side Dishes

This Sheet Pan Orange Chicken and Broccoli Recipe shines alongside simple sides like steamed jasmine rice, cauliflower rice for a low-carb option, or even a light, fresh cucumber salad to cool down the spice.

Creative Ways to Present

For special dinners, I’ve served this vibrant chicken and broccoli on a bed of coconut rice in a shallow platter, garnished with edible flowers and extra citrus zest—makes it feel festive and impressive without extra work!

Make Ahead and Storage

Storing Leftovers

Leftover chicken and broccoli store beautifully in an airtight container in the fridge for up to 3 days. I make sure to keep the sauce separate if possible to prevent the broccoli from getting too soggy overnight.

Freezing

I’ve frozen this recipe a few times by packing the chicken and sauce together—just hold off on freezing the broccoli if possible, then add freshly steamed or roasted broccoli when reheating to keep it fresh.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. The chicken stays juicy and the sauce stays glossy, but I like to add fresh broccoli after reheating to keep that perfect crunch.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are actually my favorite for this Sheet Pan Orange Chicken and Broccoli Recipe because they stay juicier and have more flavor. Just cut them into bite-sized pieces like the breasts.

What if I don’t have gochujang chili paste?

No worries if you don’t have gochujang. You can substitute with a mix of chili garlic sauce or a bit of sriracha paired with a teaspoon of miso paste if you have it. Adjust the heat to your taste to keep the sauce balanced.

Can this recipe be made gluten-free?

Yes! Use gluten-free flour or cornstarch and swap tamari for regular soy sauce to keep it gluten-free without compromising on flavor.

Is it okay to cook everything on one sheet pan?

Totally. That’s one of the best parts of this recipe. Just make sure to give the chicken and broccoli enough space and remove the broccoli before adding the sauce to prevent it from getting too soft.

Final Thoughts

This Sheet Pan Orange Chicken and Broccoli Recipe is one of those dishes that feels both comforting and exciting. It’s quick enough for hectic nights but impressive enough for company. The sticky, tangy, and slightly spicy sauce paired with roasted broccoli keeps my family asking for seconds—and I know yours will too. Give it a try, and enjoy the delicious simplicity of a sheet pan meal done right.