Sheet Pan Chili Orange Chicken and Broccoli Recipe

I absolutely love how this Sheet Pan Chili Orange Chicken and Broccoli Recipe comes together—it’s vibrant, flavorful, and so darn convenient! When I first tried this dish, I was blown away by how the spicy, tangy chili-orange sauce perfectly complements the tender chicken and crisp broccoli, all roasted together on one pan. It’s a weeknight winner, especially when you want something that feels special without a heap of cleanup.

You’ll find that this recipe not only tastes incredible but also saves you a ton of time in the kitchen. The magic of a sheet pan meal is really in how simple it is to prep and how quickly it cooks, making it ideal for busy evenings or whenever you want a fuss-free dinner that’s packed with flavor. Trust me, once you try this Sheet Pan Chili Orange Chicken and Broccoli Recipe, it’ll be on your regular rotation!

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Ingredients You’ll Need

Choosing fresh, quality ingredients really makes this Sheet Pan Chili Orange Chicken and Broccoli Recipe shine. The bright orange zest and juice bring that fresh citrus punch, while the broccoli adds a lovely crunch and earthy balance to the spicy sauce.

• Chicken breasts or thighs: I prefer thighs for juiciness, but breasts work if you’re looking for leaner meat.
• Orange zest: This packs a bright citrus aroma and flavor—try to use organic if you can since you’re using the peel.
• Black pepper: Freshly ground if possible for a bit of spicy warmth.
• Flour or gluten-free flour: This helps the chicken get a light coating that crisps up nicely in the oven.
• Extra virgin olive oil: Adds richness and helps everything roast beautifully.
• Broccoli florets: Choose fresh, firm heads for the best texture after roasting.
• Green onions & sesame seeds: Perfect garnishes that add fresh brightness and a nutty crunch.
• Fresh orange juice and zest: The base of the chili ginger orange sauce—fresh is always better.
• Tamari or soy sauce: Look for low sodium if you want to keep salt in check.
• Rice vinegar: Brings a subtle tang that balances the sweetness.
• Honey: Adds natural sweetness and depth to the sauce.
• Garlic (grated): Freshly grated garlic really amps up the flavor.
• Fresh grated ginger: For a warm, zesty kick in the sauce.
• Chili paste (gochujang): This Korean chili paste is key for that spicy, umami-packed heat.
• Toasted sesame oil: Just a splash gives the sauce a lovely nutty aroma.
• Cornstarch or flour: Use this to thicken the sauce so it clings just right.

Variations

I love that this Sheet Pan Chili Orange Chicken and Broccoli Recipe feels like a foundation you can easily tweak to fit your mood or pantry. You can play with heat levels, swap vegetables, or even adjust proteins to make it your own.

• Protein Swap: I’ve tried this with shrimp or firm tofu for a twist; the sauce works wonders no matter the protein.
• Veggie Upgrade: Throw in some sliced bell peppers or snap peas for even more color and crunch.
• Heat Adjustment: If you’re not into spicy, reduce the chili paste and add a bit more honey for sweetness.
• Gluten-Free Version: Use gluten-free flour or cornstarch and tamari to keep it allergy-friendly.

How to Make Sheet Pan Chili Orange Chicken and Broccoli Recipe

Step 1: Get Your Oven and Sheet Pan Ready

Preheat your oven to a high 450°F. This high heat is key because it helps the chicken get a lovely roast on the outside while keeping it juicy inside. Line a baking sheet with parchment paper or lightly oil it—this prevents sticking and makes cleanup easier, which is what I always aim for.

Step 2: Prep and Toss the Chicken and Broccoli

In a large bowl, mix the cubed chicken with the orange zest and a good grind of black pepper. Sprinkle the flour over the chicken and toss everything so each piece is lightly coated. Drizzle 2 tablespoons of olive oil over it and toss again—that oil helps it crisp up nicely while roasting.

Spread the chicken pieces on one side of the sheet pan in a single layer. On the other side, toss the broccoli florets with olive oil, salt, and pepper. Keeping them separate helps both get perfectly roasted without steaming.

Step 3: Roast Until Beautifully Cooked

Pop the sheet pan in the oven and roast for about 15-20 minutes. You want the chicken to be just cooked through and starting to brown, while the broccoli should be tender but still have that satisfying bite. Keep an eye so nothing burns—thinner chicken pieces might cook faster!

Step 4: Make the Chili Ginger Orange Sauce

While the chicken and broccoli are roasting, whisk together all the sauce ingredients in a small saucepan: fresh orange juice and zest, tamari, rice vinegar, honey, grated garlic and ginger, chili paste, toasted sesame oil, and cornstarch. Set it over medium heat and bring it to a boil, stirring frequently. After about 3-4 minutes, you’ll notice the sauce bubbling and thickening—take it off the heat then to keep it glossy and rich.

Step 5: Bring It All Together with a Final Bake

Remove the broccoli from the sheet pan and set aside—this keeps it from getting soggy in the sauce. Pour the chili orange sauce over the chicken and toss to coat every piece thoroughly. Return the sauced chicken to the oven for another 5 minutes; this step bakes the sauce onto the chicken, creating an irresistible glaze.

Step 6: Garnish and Serve

Once out of the oven, plate the chicken and broccoli together, then sprinkle chopped green onions and toasted sesame seeds over the top. I always serve this over steamed rice — the grains soak up the sauce like a dream — but it’s just as delicious on its own or even as a fun party appetizer.

How to Serve Sheet Pan Chili Orange Chicken and Broccoli Recipe

Garnishes

I love topping this dish with sliced green onions and toasted sesame seeds because they add a fresh crunch and nutty flavor that complements the bold, sweet-spicy sauce. Occasionally, I throw on some thinly sliced red chili for extra heat, but that’s just my spicy-loving side coming through.

Side Dishes

This chicken and broccoli combo pairs beautifully with simple steamed jasmine or basmati rice, which is perfect for soaking up all the vibrant sauce. Sometimes we enjoy it alongside a light cucumber salad tossed with rice vinegar and sesame oil for a cooling contrast.

Creative Ways to Present

For a dinner party, I’ve plated this recipe in small bowls with jasmine rice molded into neat domes, sprinkled with extra sesame seeds and fresh cilantro. It’s colorful, elegant, and it always impresses guests with minimal effort on my part!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and they keep well for up to 3 days. When I make this recipe in larger batches, it’s nice to have quick, flavorful meals ready during my busy week.

Freezing

While I haven’t personally frozen this recipe, the chicken and broccoli separately freeze well when fully cooled, and you can freeze the sauce in ice cube trays for easy portions. Just thaw in the fridge overnight before reheating.

Reheating

Reheat your leftovers in a skillet over medium heat to keep the chicken from drying out and to refresh the roasted broccoli’s texture. Adding a splash of water or extra orange sauce while reheating can liven the flavors and keep everything moist.

FAQs

Final Thoughts

This Sheet Pan Chili Orange Chicken and Broccoli Recipe holds a special place in my weeknight routine because it strikes the perfect balance between fuss-free cooking and bold, satisfying flavors. It’s one of those recipes I always feel good about feeding my family—tasty, colorful, and filling without any stress. I really hope you give it a try, and once you taste that sauce caramelized on roasted chicken, you’ll see why it quickly became my go-to meal.

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