This Sheet Pan Chili Orange Chicken and Broccoli recipe is a simple, one-pan meal that’s full of bold flavor and incredibly easy to clean up. I love the balance of sweet, spicy, and tangy in the chili orange sauce, and roasting everything on a sheet pan gives the chicken a beautiful caramelized finish while keeping the broccoli crisp-tender.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly with minimal prep and uses simple pantry ingredients. The sauce is sticky, zesty, and just spicy enough to keep things interesting. It’s perfect for busy weeknights or meal prepping for the week ahead. Plus, everything roasts together on one pan, making cleanup a breeze.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Broccoli:
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups broccoli florets
2 tablespoons olive oil
Salt and pepper, to taste
For the Chili Orange Sauce:
½ cup orange juice (freshly squeezed or store-bought)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce (adjust to taste)
1 teaspoon cornstarch
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Optional for Garnish:
Sliced green onions
Sesame seeds
directions
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on one side of the sheet pan.
In the same bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them on the other side of the sheet pan.
Roast for 20–25 minutes, or until the chicken is cooked through and slightly caramelized, and the broccoli is tender with crispy edges.
While everything is roasting, make the chili orange sauce: In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, chili garlic sauce, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry, then stir it into the sauce. Cook for 1–2 more minutes until thickened, then remove from heat.
Once the chicken and broccoli are done, pour the sauce over everything right on the pan, toss to coat, and return to the oven for 3–5 minutes.
Garnish with sliced green onions and sesame seeds if desired. Serve hot.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 25–30 minutes to cook, making it a 35–40 minute meal from start to finish.
Variations
I sometimes switch out the chicken thighs for chicken breasts if that’s what I have on hand. If I want more veggies, I add bell peppers or snap peas to the sheet pan. For more heat, I increase the chili garlic sauce or add a pinch of red pepper flakes. To make it vegetarian, I replace the chicken with tofu and adjust roasting time as needed.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave for quick lunches or pop it in the oven at 350°F (175°C) for 10–15 minutes until heated through. The sauce holds up well, and the broccoli stays flavorful even after reheating.
FAQs
What can I serve with chili orange chicken and broccoli?
I usually serve it over steamed rice, but it also pairs well with quinoa, cauliflower rice, or even noodles for a heartier meal.
Can I use frozen broccoli?
Yes, I can use frozen broccoli, but I make sure to thaw and pat it dry first to avoid sogginess when roasting.
Is this dish very spicy?
It has a mild to medium spice level, depending on how much chili garlic sauce I use. I adjust it to suit my heat preference.
Can I make the sauce ahead of time?
Yes, I often make the sauce a day in advance and store it in the fridge. It thickens a bit more, so I warm it slightly before using.
Can I freeze this meal?
I don’t recommend freezing the broccoli as it can get mushy, but the cooked chicken and sauce freeze well for up to 2 months.
Conclusion
This Sheet Pan Chili Orange Chicken and Broccoli is a flavorful, fuss-free dinner that I turn to again and again. It’s a perfect blend of sweet, spicy, and savory, all made on one pan with minimal cleanup. Whether I’m cooking for my family or prepping meals for the week, it’s a recipe that never fails to satisfy.
A simple and flavorful one-pan meal combining juicy chicken and crisp broccoli in a sweet, spicy, and tangy chili orange sauce. Perfect for busy weeknights or meal prep.
Ingredients
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups broccoli florets
2 tablespoons olive oil
Salt and pepper, to taste
½ cup orange juice (freshly squeezed or store-bought)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce (adjust to taste)
1 teaspoon cornstarch
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Optional: Sliced green onions
Optional: Sesame seeds
Instructions
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper. Spread on one side of the sheet pan.
Toss the broccoli with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread on the other side of the sheet pan.
Roast for 20–25 minutes, until the chicken is cooked and caramelized, and broccoli is tender with crispy edges.
While roasting, make the sauce: In a small saucepan, combine orange juice, soy sauce, honey, rice vinegar, chili garlic sauce, sesame oil, garlic, and ginger. Bring to a simmer.
Mix cornstarch with 1 tablespoon of water to make a slurry, then stir into the sauce. Cook for 1–2 minutes until thickened.
Pour the sauce over the roasted chicken and broccoli, toss to coat, and return to oven for 3–5 minutes.
Garnish with green onions and sesame seeds if desired. Serve hot.
Notes
Use chicken breasts instead of thighs if preferred.
Add other vegetables like bell peppers or snap peas.
Adjust chili garlic sauce for more or less heat.
To make vegetarian, substitute tofu for chicken.
Make the sauce ahead and refrigerate for convenience.
