Name: Sheet Pan Chili Orange Chicken and Broccoli Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
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; Extra virgin olive oil; Salt and pepper, to taste; 1 cup fresh orange juice + 2 tablespoons 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

Get ready to fall in love with dinner all over again! Sheet Pan Chili Orange Chicken and Broccoli is a weeknight dream come true: mouthwatering, sticky-sweet citrus chicken, crispy roasted broccoli, and a tangy, chili-kissed sauce all cooked on one sheet pan. With minimal cleanup and vibrant, fresh flavors, it’s no wonder this recipe is quickly becoming a household favorite for anyone who loves big flavors with zero fuss. Trust me, once you taste the pop of the orange and that subtle kick of heat, you’ll be hooked!

Sheet Pan Chili Orange Chicken and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Sheet Pan Chili Orange Chicken and Broccoli, every ingredient works a little magic. From the citrus zing of fresh orange juice to the savory depth of soy and the tender crunch of perfectly roasted broccoli, each part plays a role in making this meal the total package. Here’s what you’ll need, with little tips sprinkled in!

Chicken breasts or thighs (2 pounds, cut into cubes): Go for thighs for richer flavor, but breasts work great for lean protein and speedy cooking.
Orange zest (2 tablespoons): This is the secret weapon for that explosive, aromatic citrus flavor in every bite.
Black pepper: Just a sprinkle wakes up all the other flavors and adds a gentle bite.
Flour or gluten-free flour (1/4 cup): Lightly coats the chicken, helping it caramelize and hold onto that glorious sauce.
Extra virgin olive oil (4 tablespoons): Divided for the chicken and broccoli, it encourages browning and keeps everything juicy and crisp.
Broccoli florets (3 cups): Roasting brings out their nutty sweetness while keeping that satisfying crunch.
Green onions + sesame seeds: These are your finishing touch! They add freshness and crunch for the perfect bite.
Fresh orange juice + 2 tablespoons zest (1 cup + 2 tbsp): This duo ensures the sauce tastes impossibly fresh and vibrant.
Tamari or soy sauce (1/3 cup): Adds savory umami depth, balancing the sweet and spicy elements in the sauce.
Rice vinegar (2 tablespoons): A gentle tang heightens the flavors and brightens up the dish.
Honey (3 tablespoons): Natural sweetness that creates a glossy, sticky sauce.
Garlic, grated (4 cloves): Fresh garlic makes everything better, adding warmth and complexity.
Fresh grated ginger (1 tablespoon): Adds zing and a little bit of heat for that signature orange chicken flavor.
Chili paste (gochujang) (3–4 tablespoons): This is where the chili comes in; adjust to taste for a gentle glow or a fiery finish.
Toasted sesame oil (1 tablespoon): Just a touch for deep, nutty aroma in the sauce.
Cornstarch or flour (1 tablespoon): Thickens the sauce to just the right consistency—glossy and clinging to every piece.

How to Make Sheet Pan Chili Orange Chicken and Broccoli

Step 1: Prep Your Pan and Preheat

Start by getting your oven roaring hot at 450°F. Line a large baking sheet with parchment (for easy clean-up) or give it a light rub of oil, so nothing sticks. This high heat is key for beautifully roasted chicken and broccoli with caramelized edges and juicy middles.

Step 2: Season and Coat the Chicken

In a big bowl or directly on the sheet pan, toss your chicken cubes with orange zest and black pepper to really let those flavors sink in. Sprinkle on the flour and toss again until each piece is lightly coated—this is what helps the sauce stick on later, so don’t skip it. Drizzle two tablespoons of olive oil over the chicken and mix one more time to coat every morsel.

Step 3: Add the Broccoli

Move your seasoned chicken to one side of the pan. Add your broccoli florets to the other side, drizzle with the remaining olive oil, and give them a quick toss with salt and pepper. Keeping them separate ensures everything cooks perfectly—tender chicken, crisp-tender broccoli.

Step 4: Roast!

Slide your loaded sheet pan into the oven and roast for 15 to 20 minutes. The chicken will turn golden and tender, while the broccoli picks up a gorgeous roasted flavor. You want your chicken juicy and broccoli just-tender with a hint of crispness.

Step 5: Make the Chili Orange Sauce

While the sheet pan magic happens, it’s sauce time. In a medium saucepan, combine your orange juice, extra orange zest, soy sauce (or tamari), rice vinegar, honey, garlic, ginger, chili paste, sesame oil, and a spoonful of cornstarch or flour. Set the pan over medium heat and stir gently as it comes to a boil. Let it bubble for 3–4 minutes, just until glossy and thickened enough to coat your spoon. Then, pull it off the heat and inhale that fragrant, spicy-sweet aroma!

Step 6: Saucing and Final Bake

Remove the broccoli from the sheet pan and set aside—it keeps its perfect texture this way. Pour your gorgeous, thickened chili orange sauce all over the roasted chicken, and toss to coat every piece thoroughly. Slide the chicken (still on the sheet pan) back into the oven for another 5 minutes, giving that sauce time to bake on and get irresistibly sticky and caramelized.

Step 7: Serve It Up

Now just pile everything onto plates or over a fluffy bed of rice, sprinkle with sliced green onions and toasted sesame seeds, and marvel at your own handiwork. Sheet Pan Chili Orange Chicken and Broccoli proves that flavor-packed dinners really can be this easy!

How to Serve Sheet Pan Chili Orange Chicken and Broccoli

Garnishes

Don’t skip the finishing touches—scattering plenty of thinly sliced green onions and toasted sesame seeds over the Sheet Pan Chili Orange Chicken and Broccoli brings crunch, color, and a final burst of flavor to each bite. If you’re feeling fancy, a little extra orange zest on top makes it pop even more.

Side Dishes

This dish is brilliant served over steamed jasmine rice or fluffy quinoa, which soak up all that extra sauce. For a low-carb option, try cauliflower rice, or keep it classic with simple noodles tossed in a dash of sesame oil. Sheet Pan Chili Orange Chicken and Broccoli also loves a side of extra veggies, like snap peas or carrot ribbons.

Creative Ways to Present

Turn Sheet Pan Chili Orange Chicken and Broccoli into a build-your-own rice bowl buffet and let everyone add their favorite extras—shredded carrots, cucumbers, basil, or pickled ginger. Or, serve it as a party-ready platter with lettuce cups for a fresh, hand-held twist. It’s even delicious tossed with Asian greens for a hearty, warm salad.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Chili Orange Chicken and Broccoli can be packed up in airtight containers and stashed in the refrigerator for up to 4 days. Be sure to keep the sauce with the chicken to help it stay moist and tender.

Freezing

Yes, you can freeze leftovers! Place cooled portions of chicken and broccoli (with sauce) in freezer-safe containers or bags, squeezing out as much air as possible. They’ll keep well for up to 2 months. For best results, let thaw overnight in the fridge before reheating.

Reheating

Reheat Sheet Pan Chili Orange Chicken and Broccoli gently in the microwave or in a skillet over low heat, adding a splash of water or orange juice to loosen the sauce if it’s thickened. A quick oven reheat (10 minutes at 350°F) also works wonders to revive those crispy edges without drying things out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more flavor and stay extra juicy—they’re actually many cooks’ secret ingredient for intensely tasty Sheet Pan Chili Orange Chicken and Broccoli. Just cut them into similar-sized cubes for even cooking.

What if I don’t have gochujang chili paste?

No worries—sub sriracha, sambal oelek, or another chili sauce you enjoy. Gochujang has a unique sweet-heat combo, but any chili paste will warm things up. Start with less and add to taste so your Sheet Pan Chili Orange Chicken and Broccoli isn’t too spicy for your crowd.

Can I make this dish gluten-free?

Definitely. Simply swap regular flour for your favorite gluten-free option and use tamari instead of soy sauce. The result is still every bit as delicious, so everyone can savor Sheet Pan Chili Orange Chicken and Broccoli!

Is it OK to prep anything in advance?

Yes! You can mix up the sauce and chop the chicken and broccoli a day ahead; store them separately in the fridge. When it’s time to cook, just assemble, bake, and enjoy fresh Sheet Pan Chili Orange Chicken and Broccoli in no time.

Can I add other vegetables?

Of course—feel free to toss in bell peppers, snow peas, or baby carrots alongside the broccoli for extra color and variety. Just cut all veggies to a similar size so they roast evenly with the chicken in Sheet Pan Chili Orange Chicken and Broccoli.

Final Thoughts

If you’re craving something colorful, flavorful, and extra easy, Sheet Pan Chili Orange Chicken and Broccoli is seriously the way to go. Give it a try and watch your family (and your tastebuds) light up with every spicy-sweet, saucy bite!