Sheet Pan Orange Chicken and Broccoli transforms the beloved takeout favorite into an easy, home-cooked meal that requires minimal cleanup and maximum flavor. This recipe features tender, juicy chicken pieces coated in a sweet and tangy orange glaze, paired with perfectly roasted broccoli that develops crispy edges and maintains a bright green color. By cooking everything on a single sheet pan, you’ll have a complete dinner ready in under an hour with barely any dishes to wash. This family-friendly meal serves 4-6 people and delivers all the satisfaction of restaurant-style orange chicken with the added bonus of nutritious vegetables cooked to perfection alongside the protein.
What You’ll Need
For the chicken:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the orange sauce:
- 3/4 cup orange juice (fresh or bottled)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
- Zest of 1 orange
For the vegetables:
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Getting Started
Preheat your oven to 425°F and line a large sheet pan with parchment paper. This high temperature ensures the chicken gets crispy while the broccoli roasts beautifully. Make sure your sheet pan is large enough to hold everything in a single layer without overcrowding.
Preparing the Chicken
Pat the chicken pieces completely dry with paper towels, then season with salt and pepper. In a shallow bowl, whisk together the cornstarch with the beaten eggs until smooth. This coating mixture will give your chicken that perfect crispy texture that holds the orange sauce so well.
Heat the vegetable oil in a large skillet over medium-high heat. Dip each piece of chicken into the cornstarch mixture, making sure it’s well coated, then place it in the hot skillet. Cook the chicken for 3-4 minutes per side until golden brown and crispy. You may need to work in batches to avoid overcrowding. Transfer the browned chicken to one side of your prepared sheet pan.
Making the Orange Sauce
While the chicken cooks, whisk together all the orange sauce ingredients in a medium bowl until the cornstarch is completely dissolved and no lumps remain. The sauce should be smooth and well combined. This sweet and tangy glaze is what makes this dish so irresistible.
Preparing the Broccoli
Toss the broccoli florets with olive oil, salt, and garlic powder in a large bowl until every piece is lightly coated. Arrange the seasoned broccoli on the empty side of your sheet pan, making sure the florets aren’t overlapping too much. This allows them to roast properly and develop those delicious crispy edges.
Bringing It All Together
Pour half of the orange sauce over the chicken pieces, tossing gently to coat each piece. Reserve the remaining sauce for serving. Make sure the chicken and broccoli are spread out in single layers on opposite sides of the pan for even cooking.
Roasting to Perfection
Place the sheet pan in the preheated oven and roast for 15-18 minutes. The chicken should reach an internal temperature of 165°F and the broccoli should be tender with slightly crispy edges. If the broccoli needs a few more minutes, you can remove the chicken and continue roasting the vegetables.
Final Touches
Remove the sheet pan from the oven and immediately drizzle the remaining orange sauce over the chicken. The hot chicken will help warm the sauce and create a beautiful glaze. Let everything rest for 2-3 minutes before serving.
Serving Suggestions
Serve this colorful dish over steamed white or brown rice, or alongside warm dinner rolls. The orange sauce pairs wonderfully with simple grains that can soak up all those delicious flavors. You can also serve it with quinoa or cauliflower rice for a lighter option.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days. To reheat, place portions on a microwave-safe plate and heat for 1-2 minutes, or warm gently in a skillet over medium heat. The flavors actually improve after sitting overnight, making this an excellent meal prep option.
Why This Recipe Works
The beauty of this sheet pan method lies in its simplicity and efficiency. By browning the chicken first, you create a crispy exterior that holds up beautifully in the oven. The high heat roasts the broccoli to perfection while finishing the chicken, and the orange sauce ties everything together with its perfect balance of sweet and savory flavors. This technique gives you restaurant-quality results with home-cooking convenience.
