Sheet Pan Chili Orange Chicken and Broccoli Recipe

If you’re like me and love a dinner that’s bursting with vibrant flavor but doesn’t leave you stuck at the stove, this Sheet Pan Chili Orange Chicken and Broccoli Recipe is exactly what you need. The combo of spicy chili, zesty orange, and tender chicken roasted alongside fresh broccoli makes for a delicious meal that feels bright and comforting all at once. Plus, it comes together on just one pan, so cleanup is a breeze!

What I really adore about this recipe is how versatile it is. Whether you’re cooking for a weeknight family dinner or a casual get-together with friends, it always hits the spot. You’ll find that the chili orange sauce perfectly balances sweet, spicy, and tangy notes, and roasting everything together lets those flavors meld beautifully while keeping the chicken juicy and the broccoli crisp-tender. Your kitchen (and your taste buds) will thank you.

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Ingredients You’ll Need

These ingredients combine to create a dish that’s flavorful, balanced, and satisfying without complicated prep. Plus, most are pantry staples or simple fresh produce, so shopping is easy even on short notice.

• Chicken breasts or thighs: I personally like thighs for extra juiciness, but breasts work great if you prefer leaner meat.
• Orange zest: Adds a fresh citrus punch; make sure to zest only the orange part to avoid bitterness.
• Black pepper: Freshly ground gives the best depth of flavor here.
• Flour or gluten-free flour: Helps the sauce cling to the chicken and creates a slight crisp; feel free to choose based on your diet.
• Extra virgin olive oil: For roasting and coating ingredients—it brings subtle fruitiness and helps everything crisp.
• Broccoli florets: Fresh and bright—the perfect vegetable to soak up those gorgeous sauce flavors.
• Green onions and sesame seeds: These garnishes add crunch and a nice pop of color at serving time.
• Fresh orange juice and zest: The star of the sauce—fresh juice makes a huge flavor difference over bottled.
• Tamari or soy sauce: Provides umami depth; tamari is a great gluten-free option.
• Rice vinegar: Adds a subtle tang that balances the sweetness of honey.
• Honey: Sweetens the sauce naturally and balances the chili heat.
• Garlic: Grated fresh garlic packs more punch than minced; it blends right into the sauce.
• Fresh ginger: Offers a warming, slightly spicy aroma to brighten up the sauce.
• Chili paste (gochujang): This Korean chili paste brings mellow heat and depth—adjust the quantity to your taste.
• Toasted sesame oil: A little drizzle adds a nutty finish that really pulls the sauce together.
• Cornstarch or flour: For thickening the sauce so it clings beautifully to your chicken.

Variations

I love how forgiving this recipe is—you can easily tweak it to suit what you have on hand or your flavor preferences. Making it your own is half the fun!

• Protein swap: I’ve tried it with shrimp and firm tofu; both soak up the sauce wonderfully and cook quickly on the sheet pan.
• Veggie mix-up: You can swap broccoli for green beans, snap peas, or even cauliflower—feel free to get creative with what’s fresh and in season.
• Spice level adjustment: If you like things milder, reduce the chili paste; if you’re brave, add an extra tablespoon or some red pepper flakes.
• Gluten-free: Use gluten-free flour and tamari to keep this safe for gluten-sensitive eaters without losing any flavor.

How to Make Sheet Pan Chili Orange Chicken and Broccoli Recipe

Step 1: Prep and Season the Chicken and Broccoli

Start by preheating your oven to a hot 450°F—this high heat is key for getting that nice roasted texture without drying out the chicken. Line your baking sheet with parchment paper or rub it with oil to prevent sticking; I usually opt for parchment for an easy cleanup. Then toss the cubed chicken pieces with orange zest and freshly ground pepper. Sprinkle the flour over the chicken and toss again to coat evenly—this helps the sauce cling later on and adds a slight crispiness.

Step 2: Arrange Everything on the Sheet Pan and Roast

Drizzle about 2 tablespoons olive oil over the chicken, giving it a good toss to coat every piece. Spread the chicken onto one side of your sheet pan in a single layer. On the other side, add the broccoli florets and toss them with olive oil, salt, and pepper. The key here is to give everything enough space so the chicken can roast properly and broccoli can crisp without steaming. Slide that pan into the oven and roast for 15-20 minutes until the chicken is cooked through and the broccoli is tender-crisp.

Step 3: Whip Up the Chili Ginger Orange Sauce

While your sheet pan roast is working its magic, combine all your sauce ingredients in a saucepan over medium heat: fresh orange juice, zest, tamari or soy sauce, rice vinegar, honey, grated garlic and ginger, chili paste, toasted sesame oil, and a bit of cornstarch to thicken. Bring the sauce to a gentle boil and let it simmer for 3-4 minutes until it bubbles and starts to thicken—this concentrated flavor blend is what really makes this dish sing.

Step 4: Finish the Chicken with the Sauce

Once the chicken and broccoli are roasted, scoop the broccoli off the sheet pan to keep it crisp and set aside. Pour the luscious chili orange sauce over the chicken and toss to coat thoroughly so every piece gets that sticky, flavorful glaze. Return the sauced-up chicken to the oven for another 5 minutes. This last crisp roast step bakes the sauce onto the chicken, creating that irresistible caramelized coating.

Step 5: Serve and Garnish

To serve, arrange the saucy chicken and roasted broccoli on a platter or individual plates. I love sprinkling chopped green onions and toasted sesame seeds on top for crunch and a fresh pop of flavor. It’s fantastic served over a fluffy bed of steamed rice but also works beautifully as a finger-food appetizer if you’re entertaining.

How to Serve Sheet Pan Chili Orange Chicken and Broccoli Recipe

Garnishes

I never skip the green onions and toasted sesame seeds—they give just the right crunch and a fresh burst of color. Sometimes, I like to add a sprinkle of finely chopped cilantro or a quick squeeze of lime just before serving for an extra zing that wakes up all the flavors.

Side Dishes

This chicken and broccoli combo shines alongside fluffy jasmine or basmati rice to soak up every bit of sauce. I also like pairing it with simple steamed rice noodles or even cauliflower rice for a low-carb take that keeps things light and fresh.

Creative Ways to Present

For a dinner party, serve the chicken and broccoli family-style on a large platter surrounded by small bowls of extra chili paste, sliced jalapeños, and lime wedges so guests can customize their heat level. You can also layer it over a bed of steamed greens for a colorful and elegant presentation.

Make Ahead and Storage

Storing Leftovers

I always cool leftovers completely before popping them into an airtight container to keep the chicken juicy and the broccoli from getting soggy. Stored in the fridge, it keeps well for 3-4 days and tastes great reheated.

Freezing

This recipe freezes nicely. Just portion it out into freezer-safe containers and freeze for up to 2 months. When thawed, the texture remains surprisingly good—even the broccoli holds up well thanks to roasting.

Reheating

I recommend reheating leftovers in a hot skillet over medium heat with a splash of water or olive oil to revive the crisp on the chicken and broccoli. Microwaving works in a pinch but can make the broccoli a bit softer than fresh.

FAQs

Final Thoughts

This Sheet Pan Chili Orange Chicken and Broccoli Recipe has become a go-to in my kitchen because it’s both flavorful and fuss-free—just the kind of recipe I love after a busy day. The combination of sweet, spicy, and tangy is addictive, and cooking everything on one pan means less stress for you and more time to enjoy the meal. I hope you give it a try soon and find it as satisfying and easy as I do. Trust me, it’s a winner every time!

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