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Juicy, sweet and sticky chicken with crispy broccoli make this Sheet Pan Orange Chicken dinner a simple favorite for everyone. Ready in just 30 minutes! Less mess and a healthy, hearty meal for the family! Serve it over minute rice for the quickest weeknight meal!
I wish I could tell you dinner is so much fun to cook, that I loooove thinking of new things to make each night to feed the hungry family and that dong dishes is my very favorite thing. Sorry friends, I cannot lie to you. I just can’t do it. So when in doubt, sheet pan it out!!!!!
Probably the most popular sheet pan meal on the blog is my Parmesan Crusted Steak and Potato Sheet Pan Dinner or the Parmesan Crusted Chicken Dinner but this recipe is up there as well. Try this Sheet Pan Pork Chops, Greek Chicken Sheet Pan Dinner, or Sheet Pan Lemon Chicken and Broccoli as well!
Love orange chicken? Try this Crockpot Orange Chicken and Broccoli as well!
Why We Love This Sheet Pan ORange Chicken
It’s so stinking simple–toss all the ingredients on the pan and bake is essentially all you need to do for this sheet pan dinner.
Less clean up–that’s really the big win for me. A bowl to whisk the orange, honey and seasonings together is all you really need. I toss the broccoli in this one right on the pan with the olive oil and seasoning.
Super kid friendly! As long as we keep the spice level down, this dinner recipe is a hit with the kids. The refreshing orange flavor is one the kids just love!
Ingredient Notes
- chicken: I use chicken tenderloins. They cook at just the right pace as the broccoli. If you only have chicken breasts, then cut them in half long ways to make them more tenderloin like. That should do the trick!
- orange: I typically use navel oranges for this recipe. One orange has enough juice and zest for a nice orange flavor.
- garlic: freshly minced garlic cloves for optimal flavor. However, if you don’t have any, garlic powder will work. About 1/2 teaspoon should work well.
- ginger: fresh ginger packs in so much flavor in this baked orange chicken dinner. Ginger will keep for such a long time that if you buy some for this recipe you don’t have to use it up right away. Ground ginger (about 1/2 teaspoon) is an option as well.
The bonus of this baked orange chicken is that I almost always have just about everything on hand to make it. If I don’t have fresh broccoli, I have frozen and then I toss that in the microwave and bake the chicken.
I much prefer the roasted broccoli though, so I try to plan it out better when I want to make this recipe.
How to make this Sheet Pan Orange chicken
Step 1: Whisk all the sauce ingredients. Adjust seasonings to taste.
Step 2: Toss the chicken and sauce together in a bowl or a ziplock bag and allow to marinate while prepping other ingredients. You can prep the chicken as early as a day in advance if desired.
Step 3: Rinse and cut broccoli into florets and lay evenly on a sheet pan. Drizzle olive oil over and toss to coat evenly. Season with garlic powder, salt and pepper (to taste).
Step 4: Spread the broccoli out to make an opening in the center of the pan for the chicken.
Step 5: Lay the chicken evenly in the opening and pour over any extra marinate on top of the chicken.
Step 6: Bake about 15-20 minutes or until chicken comes to an internal temperature of 165°F. Serve it with a simple minute rice and you have yourself a meal!
Recipe Tips
If you are planning ahead, you can mix the orange marinade together and toss it with the chicken in a ziplock bag and allow it to really marinate until you are ready to cook. That definitely kicks up the juicy flavor but is not necessary. These meals are supposed to be simple, so keep it that way!
Sunday meal prepper?? Make this baked orange chicken and dish it out into your Tupperware so you are set for the week!
Add more red pepper or kick up the heat with a bit of sriracha or hot sauce. The last time I made it I went all in on the spice and got a high rating from the hubby for that one. You can also add some hot honey for a nice kick!
Other Dinner Recipes
- Parmesan Crusted Steak and Potato Sheet Pan Dinner
- Sweet and Smoky Sheet Pan Chicken Fajitas
- Easy Chicken Stuffed Poblano Peppers
- 15 Minute Sheet Pan Steak and Broccoli
- Parmesan Chicken Sheet Pan Dinner
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Orange Chicken Sheet Pan Dinner
Ingredients
- 1 ½ – 2 lb chicken tenderloins
- 3 Tbsp olive oil (separated)
- ⅓ cup honey
- zest of one orange
- 2 Tbsp freshly squeezed orange juice
- 1-2 garlic cloves, minced
- 1 inch grated ginger
- 2 tsp cornstarch*
- ¼ tsp crushed red pepper
- ½ tsp sea salt, to taste
- ½ tsp pepper
- 2-3 large broccoli crowns, about 6 cups chopped
- ½ tsp Garlic powder
Instructions
- Preheat oven to 400°F.
- In a small bowl, whisk together honey, orange juice, orange zest, 1 T olive oil, ginger, garlic cloves, red pepper and sea salt and pepper. Place chicken in a medium bowl or large ziplock bag. Pour marinade over top and toss to evenly coat*.
- Cut stems from broccoli and break into florets. Toss 2 tablespoons olive oil, dash of sea salt 1/2 tsp garlic powder and cracked pepper together so that broccoli is coated. Line the broccoli evenly on a parchment lined sheet pan and push to the edges of the pan.
- Add the chicken to the center of the pan and pour remaining marinade over top. ** Short on time? Line the chicken straight onto the pan and pour the marinade right on top before popping in the oven.
- Place in oven and bake for about 15- 20 minutes or until chicken reaches 165°F internal temperature. When you pull out the pan, some extra liquid may be on it. Blot it with a paper towel or pour it gently off the side.
- Serve with rice or as desired! I like to add an extra drizzle of honey and a garnish of red pepper when serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! There used to be a Chinese restaurant that dh and I would visit that made their orange chicken sauce that we loved and it tasted just like this!! It wasn’t a sticky sauce and they would leave thin orange slices in it. Thank you for a recipe that FINALLY doesn’t need ANY altering – aside from the heat – we will hold back on the black pepper and use half next time for the kiddos.
Great flavor and would absolutely repeat
The “sauce ” was tasty but too thin for me. I thick if I had added a slurry to thicken the orange honey mixture it would have made it stick to the tenders better and added more flavor.
Oh, that is actually a great idea–been making this one for years. Need to try that out!
This is what we did, too. Kept the sauce as was for the chicken bake – but made a separate pan with a slurry to put on the rice. Worked out great!
Kids and adults both loved it. I loved how easy it was to prepare and how I only needed one pan. The kids loved the broccoli roasted as opposed to my normal steamed broccoli. Will be making again soon!