Juicy, sweet and sticky chicken paired with crisp roasted broccoli makes this Baked Orange Chicken Sheet Pan Dinner a quick family favorite. Ready in about 30 minutes, it’s an easy, low-mess, nourishing weeknight meal.
Sheet pan dinners are my go-to when I want dinner to be fast, minimal fuss and still delicious. These meals require little cleanup, little effort, and deliver plenty of flavor—exactly what busy weeknights call for.
Cooking dinner isn’t always my favorite chore, so the simplicity of a sheet pan meal is a constant lifesaver. Toss everything on one pan, bake, and dinner’s done. It really is that simple.
If you like sheet pan meals, there are lots of great options to try: Parmesan-Crusted Steak and Potatoes, Parmesan-Crusted Chicken, Sheet Pan Pork Chops, Greek Chicken, or Lemon Chicken and Broccoli are all excellent choices. And if you love orange chicken flavors, try a crockpot version with broccoli for an alternative method.
Why are sheet pan dinners the best?
- Incredibly simple: Arrange the ingredients on a single pan and bake.
- Minimal cleanup: One pan and a small bowl for the marinade is all you need.
- Versatile: Swap proteins, vegetables and seasonings to suit your preferences.
Ingredients:
- Chicken: Chicken tenderloins are ideal since they cook evenly with the broccoli. If using chicken breasts, slice them in half lengthwise so they cook at a similar rate.
- Orange: Navel oranges work well—one orange provides enough juice and zest for good flavor.
- Garlic: Fresh minced garlic is best; garlic powder can substitute (about 1/2 tsp).
- Ginger: Fresh grated ginger gives bright flavor. Ground ginger (about 1/2 tsp) can be used if needed.
- Broccoli: Fresh florets roast nicely; frozen can be used in a pinch.
- Olive oil
- Garlic powder, sea salt, cracked pepper and crushed red pepper (optional)
I usually have the pantry staples on hand for this dish. While frozen broccoli works in a hurry, I prefer planning ahead for roasted fresh broccoli when possible.
How to make this recipe:
- Preheat the oven to 400°F.
- Whisk the sauce ingredients—honey, orange juice, orange zest, 1 tablespoon olive oil, grated ginger, minced garlic, crushed red pepper, salt and pepper—in a small bowl. Place chicken in a bowl or zip-top bag and pour in the marinade, tossing to coat. Marinate briefly while you prep the broccoli, or refrigerate up to a day ahead for deeper flavor.
- Trim and break broccoli into florets. Toss with 2 tablespoons olive oil, garlic powder, sea salt and cracked pepper. Spread the broccoli around the edges of a parchment-lined sheet pan, leaving a clear center for the chicken.
- Place the marinated chicken in the center of the pan and pour any remaining marinade over the chicken.
- Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. When removing the pan, blot any excess liquid with a paper towel or carefully pour it off the edge.
- Serve over rice or your preferred side. For serving, an extra drizzle of honey and a sprinkle of red pepper flakes add a nice finishing touch.
Notes:
- Make ahead: Combine the marinade and chicken in a zip-top bag and refrigerate to deepen the flavor—great for planning ahead, though not required.
- Meal prep friendly: Portion the cooked chicken and broccoli into containers for easy lunches or dinners during the week.
- Adjust the heat: Add more crushed red pepper, sriracha or hot sauce if you like it spicier.
Try these other simple 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 1/2 – 2 lb chicken tenderloins
- 3 T olive oil (separated)
- 1/3 cup honey
- Zest of one orange
- 2 T freshly squeezed orange juice
- 1–2 garlic cloves, minced
- 1 inch grated ginger
- 1/4 tsp crushed red pepper (optional)
- 1/4 – 1/2 tsp sea salt, to taste
- 1/2 tsp cracked pepper
- 2–3 large broccoli crowns (about 6 cups chopped)
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 400°F.
- In a small bowl, whisk honey, orange juice, orange zest, 1 T olive oil, ginger, garlic, red pepper, sea salt and pepper. Place chicken in a bowl or zip-top bag and pour the marinade over it, tossing to coat.
- Trim and chop broccoli. Toss with 2 T olive oil, a dash of sea salt, 1/2 tsp garlic powder and cracked pepper. Arrange broccoli around the edges of a parchment-lined sheet pan.
- Place chicken in the center of the pan and pour any remaining marinade over it. (If short on time, place chicken on the pan and pour the marinade directly on top before baking.)
- Bake for 15–20 minutes, until the chicken reaches 165°F. Remove the pan and blot or pour off any excess liquid.
- Serve with rice or your preferred side. Add an extra drizzle of honey and a sprinkle of red pepper flakes if desired.
Notes
- Marinating the chicken ahead of time enhances the flavor, but a short marinate while you prep is enough for a tasty result.
- This recipe is great for meal prep—portion into containers for easy weekday meals.
- Increase the heat with more crushed red pepper, sriracha or hot sauce to taste.
Nutrition
Carbohydrates: 36 g,
Protein: 47 g,
Fat: 16 g
Nutrition information is an approximation.
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