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This sheet pan orange chicken is an easy 30-minute dinner with juicy chicken, tender broccoli and peppers, and a sticky homemade orange sauce that’s sweet, savory, and tangy. Everything cooks together on one pan for a simple, family-friendly meal that’s perfect served over rice.

Cooked orange chicken and broccoli and bell peppers in a sheet pan.

Recipe At a Glance

  • Ready in 30 minutes – perfect for busy weeknights
  • One pan – the chicken and broccoli cook together.
  • Simple homemade sauce – made with fresh orange juice, soy sauce, honey, garlic, and ginger.
  • Easy to customize – swap the chicken, vegetables, or grain based on what you have.
  • Family-friendly – easily adapt the same meal for babies, toddlers, and adults.

Love easy dinners with minimal cleanup? Be sure to try my Sheet Pan Teriyaki Chicken or Sheet Pan Honey Sesame Chicken. Both are packed with flavor and perfect for busy weeknights!

Table of Contents

Key Ingredients

Ingredients for sheet pan orange chicken

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Chicken – Boneless, skinless chicken thighs stay juicy and tender in the high heat of the oven. Chicken breast works too. If you love easy chicken dinners, my slow cooker sesame chicken is another family favorite!
  • Broccoli and red bell peppers – Roasting it right alongside the chicken makes this an easy all-in-one sheet pan dinner.
  • Orange juice and zest – the zest adds even more concentrated citrus flavor and really makes the orange sauce pop.
  • Tomato paste – It might sound like an unusual addition, but don’t skip it! It adds richness and helps balance the sweet and tangy flavors.
  • Honey – Adds sweetness and helps create that sticky orange sauce. You can also use maple syrup. If serving to a baby under 12 months, use date syrup instead.

Substitutions

  • Add more vegetables: Snap peas, carrots, cauliflower, or zucchini would all be delicious. Cut firmer vegetables, like carrots, into smaller or thinner pieces so they cook through.
  • Make it gluten-free: Use gluten-free tamari in place of soy sauce.
  • Change up the base: Serve the orange chicken with white rice, brown rice, quinoa, noodles, or another grain your family enjoys.

How to Make Sheet Pan Orange Chicken

Chicken in a glass bowl with cornstarch.

Step 1: Toss chicken with cornstarch, garlic powder, and sesame oil. Spread on one side of a sheet pan.

Chicken pieces and cut broccoli and bell peppers placed on a sheet pan.

Step 2: Place broccoli and bell peppers on the other side and drizzle lightly with oil. Bake for 10 minutes.

All the ingredients for the orange sauce combined in a glass measuring cup.

Step 3: Whisk together all sauce ingredients.



Orange sauce being poured over the chicken and vegetables.

Step 4: Remove sheet pan from oven and pour sauce over chicken and the veggies. Toss to coat. Return to oven and bake for 8-10 more minutes, until chicken is cooked through and sauce has thickened.

Serving Suggestions

Cooked orange chicken with vegetables in a bowl over rice.

For Babies

This is one of those meals that can easily work for the entire family with a few simple adjustments.

If serving to a baby under 12 months, do NOT use honey. Replace it date syrup instead.

Because soy sauce is high in sodium, you can also set aside some of the chicken and broccoli before tossing everything with the orange sauce. This isn’t about needing to make an entirely separate meal. Simply pull out what you need for your baby, then finish the rest of the family’s meal.

Cook the broccoli until it’s soft enough to easily squish between your fingers and serve the chicken in an age-appropriate size and texture based on your baby’s feeding skills.

Not sure how to serve chicken safely to your little one? Check out my How to Serve Chicken to Babies guide for age-appropriate preparation and serving tips.

Serving to Toddlers and Kids

If your child is hesitant about mixed foods or sauces, try serving this meal deconstructed. You can offer the chicken, broccoli, and rice separately and even put a little orange sauce on the side for dipping.

And remember, your child doesn’t have to eat every component for the meal to be worthwhile. Seeing, smelling, touching, and having foods on their plate are all forms of exposure.

Sheet Pan Orange Chicken FAQs

Can I use bottled orange juice instead of fresh?

Yes! Freshly squeezed orange juice gives the sauce a bright citrus flavor, but bottled 100% orange juice works too. I recommend choosing one without added sugar. If possible, don’t skip the orange zest, as it adds so much flavor!

Why is my orange sauce watery?

The chicken and vegetables naturally release moisture as they cook, especially if the pan is overcrowded. Be sure to spread everything in a single layer and use a large enough sheet pan. If the sauce is still too thin after baking, you can transfer it to a small saucepan and simmer until it thickens to your liking.

How do I store and reheat leftovers?

Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet until heated through to 165°F.

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Cooked sheet pan orange chicken and vegetables.
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Sheet Pan Orange Chicken

By: Min Kwon | MJ and Hungryman
Easy sheet pan orange chicken with tender chicken, broccoli, and a sticky sweet and tangy orange sauce. A family-friendly 30-minute dinner!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

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Equipment

Ingredients 

Orange sauce

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon tomato paste
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch

For the sheet pan

  • 1 1/2 pounds boneless, skinless chicken thighs, diced
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 tablespoon sesame oil
  • 1 head broccoli florets, cut into florets
  • 1 red bell pepper, chopped

Instructions 

  • Preheat oven to 425°F. Toss chicken with cornstarch, garlic powder, and sesame oil. Spread on one side of a sheet pan. Place broccoli and bell peppers on the other side and drizzle lightly with oil.
  • Bake for 10 minutes. Meanwhile, whisk together all sauce ingredients.
  • Remove sheet pan from oven and pour sauce over chicken and the veggies. Toss to coat. Return to oven and bake for 8-10 more minutes, until chicken is cooked through and sauce has thickened.
  • Serve with rice, quinoa, any grain you prefer.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making this a great meal prep option for lunches.

Nutrition

Calories: 236kcal | Carbohydrates: 14g | Protein: 24g | Fat: 9g | Cholesterol: 108mg | Potassium: 448mg | Fiber: 1g | Sugar: 9g | Vitamin A: 746IU | Calcium: 23mg | Iron: 1mg
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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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2 Comments

  1. Made this with chicken for my hubby and tofu for the rest of us and it turned out great! Flavorful and great ingredients.

    Reply