Name: Sheet Pan Orange Chili Chicken and Broccoli Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 2 pounds chicken breasts or thighs cut into cubes; 3 cups broccoli florets; green onions, for serving; sesame seeds, for serving; 2 tablespoons orange zest; black pepper, to taste; 1/4 cup flour or gluten-free flour; 4 tablespoons extra virgin olive oil; 1 cup fresh orange juice; 2 tablespoons orange zest; 1/3 cup tamari or soy sauce; 2 tablespoons rice vinegar; 3 tablespoons honey; 4 cloves garlic, grated; 1 tablespoon fresh grated ginger; 3-4 tablespoons chili paste (gochujang); 1 tablespoon toasted sesame oil; 1 tablespoon cornstarch or flour

There’s something magical about how bright citrus and spicy chili come together in the **Sheet Pan Orange Chili Chicken and Broccoli Recipe** — it’s a one-pan wonder that fills your kitchen with irresistible aromas and delivers bold flavors with minimal fuss. Trust me, you’ll want this on your weeknight dinner rotation.

The image shows a bowl with a base layer of white rice topped with pieces of dark golden brown glazed chicken and bright green broccoli florets, accented by thin strips of fresh green onion scattered on top. The chicken pieces are caramelized with a sticky, textured sauce and sprinkled lightly with white sesame seeds. The bowl sits on a rustic metal tray, with a pair of wooden chopsticks, mostly natural wood color with blue and white patterned ends, placed to the left side of the bowl. The background features a white marbled texture and parts of other dishes and orange slices are slightly visible at the edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Orange Chili Chicken and Broccoli Recipe
Top Tip
How to Serve Sheet Pan Orange Chili Chicken and Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Orange Chili Chicken and Broccoli Recipe

Why You'll Love This Recipe

I remember the first time I made this Sheet Pan Orange Chili Chicken and Broccoli Recipe — the combination of sweet, tangy, and spicy flavors just blew me away. Plus, it’s a complete meal on one pan. Seriously, who doesn’t love less cleanup?

Effortless Cleanup: Cooking everything on one sheet pan saves you loads of time and keeps the kitchen tidy.
Bright & Bold Flavors: The orange zest and juice bring a fresh citrus punch balanced perfectly by chili heat.
Customizable Ingredients: Use chicken breasts or thighs, and adjust the chili paste level to your spice preference.
Healthy and Balanced: Protein, veggies, and flavor-packed sauce all come together in this well-rounded dish.

A white speckled bowl filled with a base layer of fluffy white rice, on top are several pieces of golden brown glazed chicken, some charred dark spots giving a crispy texture, mixed with vibrant green broccoli florets. Thin green onion strips are sprinkled over the chicken for garnish, and a pair of wooden chopsticks with patterned blue handles rests on the edge of the bowl. The bowl is placed on a rustic dark metal tray over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple, fresh ingredients that complement each other beautifully — the citrus zest wakes up the savory chicken while the chili paste adds a warming kick. Here’s a breakdown of the key players and what makes them shine.

Flat lay of fresh raw chicken breast cubes, vibrant green broccoli florets, bright fresh orange with zest, whole uncracked brown eggs, small white ceramic bowls containing golden extra virgin olive oil, dark tamari soy sauce, clear rice vinegar, amber honey, freshly grated garlic cloves, fresh grated ginger root, deep red chili paste (gochujang), light toasted sesame oil, white cornstarch powder, finely ground black pepper, sprinkled sesame seeds, crisp green onion stalks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts or thighs: Thighs are juicier and forgiving, but breasts work well if you prefer lean meat; cut into bite-sized pieces for quick roasting.
Orange zest and fresh orange juice: The zest brings bright citrus oils for aroma, while fresh juice delivers a natural sweetness and tang to the sauce.
Chili paste (gochujang): This Korean chili paste adds heat, depth, and a subtle fermented umami that elevates the dish.
Broccoli florets: They roast beautifully alongside the chicken and soak up the sauce without getting soggy.
Tamari or soy sauce: Adds savory saltiness; tamari is a great gluten-free option.
Honey: Balances the heat and acidity with a touch of natural sweetness.
Garlic and ginger: Fresh aromatics that add warmth and complexity to the sauce.
Rice vinegar: Boosts the tang and brightens the flavors in the sauce.
Olive oil: Helps get that gorgeous roasted crispness on both chicken and broccoli.
Flour or cornstarch: Lightly coats the chicken for a slight crisp and thickens the sauce to cling perfectly.
Sesame oil, green onions, and sesame seeds: Used for finishing touches that layer in nutty aroma and fresh bites.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Sheet Pan Orange Chili Chicken and Broccoli Recipe depending on my mood or what’s in my pantry. It’s surprisingly flexible, so feel free to make it your own.

Variation: Swap chicken thighs for tofu cubes and bake just as you would for a vegan-friendly version that’s still packed with flavor.
Less heat: Reduce the chili paste to 1-2 tablespoons if you’re not a fan of spicy food or want to serve kids.
Seasonal veggies: Swap broccoli for asparagus, snap peas, or cauliflower for a fresh twist depending on what’s in season.
Extra zest: Adding a sprinkle of fresh orange zest on top before serving amps up the citrus aroma wonderfully.

Step-by-Step: How I Make Sheet Pan Orange Chili Chicken and Broccoli Recipe

Step 1: Prep Your Sheet Pan Like a Pro

Start by heating your oven to 450°F and lining your baking sheet with parchment or lightly oiling it. This trick helps prevent sticking and makes cleanup a breeze. Toss the cubed chicken with the orange zest, black pepper, and flour — this little dusting helps the chicken get that light, crispy coating when roasted.

Step 2: Arrange Chicken and Broccoli on the Sheet

Add olive oil to the chicken pieces and toss until they’re nicely coated. Spread them out on one side of the pan, then pile on your broccoli florets on the other side, drizzled with olive oil and a little salt and pepper. This setup lets both roast evenly without steaming each other.

Step 3: Bake Until Golden and Juicy

Pop the pan in the oven and roast for about 15-20 minutes. Keep an eye on the chicken—the edges should turn golden, and the broccoli will be tender crisp. Using chicken thighs helps prevent dry meat here, but breasts also do fine if you don’t overcook.

Step 4: Whip Up That Zesty Orange Chili Sauce

While the chicken roasts, mix all your sauce ingredients in a small saucepan — fresh orange juice, zest, tamari, honey, garlic, ginger, chili paste, rice vinegar, toasted sesame oil, and a bit of cornstarch or flour to thicken. Heat it on medium, stirring often until it bubbles and thickens beautifully — usually just 3-4 minutes.

Step 5: Combine and Finish Baking

Remove the broccoli from the sheet pan first (it’s done), then pour the orange chili sauce over the chicken. Toss everything to coat evenly, then return the pan to the oven for another 5 minutes. This lets the sauce caramelize slightly and cling to the chicken for maximum flavor.

Step 6: Garnish and Serve

Sprinkle chopped green onions and toasted sesame seeds over the top for color, texture, and nuttiness. I love serving this over steamed jasmine rice to soak up every last drop of sauce — it’s pure comfort food!

Top Tip

Lets talk about the magic behind great texture and balanced heat — when I perfected this recipe, these little tweaks made all the difference.

Light Flour Coating: Dusting the chicken with flour before roasting gives a slightly crispy and golden crust which holds the sauce better.
Broccoli Timing: Taking the broccoli out after the first bake prevents it from becoming mushy and keeps its vibrant color.
Sauce Thickening: Don’t skip the cornstarch — it transforms the sauce from watery to perfectly sticky in minutes.
Adjust Chili to Taste: Start with less chili paste if you’re unsure and add more after tasting the sauce to find your perfect spice level.

How to Serve Sheet Pan Orange Chili Chicken and Broccoli Recipe

orange chili chicken - Serving Suggestion

Garnishes

Green onions and toasted sesame seeds are non-negotiable in my book — they bring freshness and crunch. Sometimes I squeeze a little fresh lime over the top for an extra zesty punch that livens up every bite.

Side Dishes

I love pairing this with steamed jasmine or basmati rice to soak up the delightful sauce. For a low-carb option, cauliflower rice or quinoa works just as well. A simple cucumber salad or pickled radish adds a crisp, refreshing counterpoint.

Creative Ways to Present

For special dinners, I like to serve the chicken and broccoli on a large platter garnished with extra orange zest curls and sprinkle with chopped fresh cilantro to brighten the dish. It makes the meal feel a little festive and extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. The chicken actually tastes even better the next day as the sauce continues to soak in. Just make sure to separate the broccoli if you prefer it less soft later.

Freezing

This recipe freezes quite well. Pack cooled chicken and sauce together, but keep broccoli separate if possible. When thawing, reheat gently in the oven or stovetop to keep textures intact.

Reheating

I recommend reheating leftovers in the oven at 350°F for 10-15 minutes to avoid sogginess and keep the chicken juicy. If you’re in a hurry, a quick microwave heat works but watch the broccoli—it can get soft quickly.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and are more forgiving to cook at high heat. I personally prefer them for this recipe but breasts work fine—just watch the cooking time to avoid dryness.

How spicy is this Sheet Pan Orange Chili Chicken and Broccoli Recipe?

The heat depends on how much chili paste you add. I usually start with 3 tablespoons of gochujang, which brings a nice kick without overpowering the citrus. You can adjust the amount to suit your taste.

Can I make this recipe gluten-free?

Yes! Use gluten-free flour or cornstarch to coat the chicken and opt for tamari instead of soy sauce to keep this recipe completely gluten-free.

What can I serve with this recipe?

This dish is fantastic over steamed rice or with cauliflower rice if you want a low-carb option. A fresh cucumber salad or pickled veggies add a nice crunch and complement the bright flavors perfectly.

Final Thoughts

This Sheet Pan Orange Chili Chicken and Broccoli Recipe has been a game changer in my kitchen — quick, flavorful, and healthy all at once. I hope you give it a try and find it as satisfying and fuss-free as I do. Once you do, this one-pan wonder might just become your new weeknight favorite too.