Win a J.A. Henckels 15-Piece Knife Block Set! →

Sheet Pan Orange Chicken & Broccoli

This orange chicken is better than takeout and so easy to make!

I’m a sucker for takeout. It’s quick, delicious, and requires almost no work on my end. However, ordering Chinese every night certainly isn’t good for my waistline or my wallet. That’s where this Sheet Pan Orange Chicken & Broccoli recipe comes into play! It’s not quite as easy as picking up the phone, but it’s pretty close.

Sheet pan dinners are just what they sound like – everything cooks on a sheet pan at the same time, so dinner comes together in a snap. This orange chicken is no different. Not only is this a simple meal to make, but it’s much healthier than takeout and definitely cheaper.

Now, don’t let the “healthy” aspect fool you. Sometimes when I see something is a healthy or lighter version, I tend to think that equates to less flavor. Nothing could be further from the truth when it comes to this meal. The sauce is everything. With orange juice, orange zest, honey, ginger, garlic, and other delectable ingredients, trust me when I say there’s plenty of flavor.

But let’s back up a bit and talk about the chicken. Part of what makes this a healthier version is that the chicken isn’t fried. It is, however, coated in Panko crumbs, which gives it that nice crunch, especially after it’s baked to crispy perfection.

Toss in some broccoli florets with olive oil and salt and pepper, and you’ve got yourself a delicious dinner! I serve mine with rice, but if you’re going for a lighter meal, just the chicken and broccoli will be enough.

Let’s talk about the process for making this meal. Start by cutting up the broccoli and tossing with oil, salt, and pepper. Spread out the florets in an even layer on half of the sheet pan. Next, combine Panko bread crumbs, salt, and pepper in a ziplock bag and place cut up chicken pieces inside. Shake to coat everything, then spread the chicken out on the sheet pan next to the broccoli.

Bake for 10 minutes, then flip chicken over and bake for another 5-10 minutes. While the chicken and broccoli are baking, whip up the sauce. Add chicken to the saucepan when it’s done baking and stir to coat. That’s it! The whole family is sure to love this meal, and you’ll love how easy it is to make!

Makes 4 Servings

15m prep time

25m cook time

For the broccoli
  • 1 medium head broccoli, cut into florets
  • 1 1/2 tablespoons extra virgin olive oil
  • Salt & pepper to taste
For the chicken
  • 1/3 cup Panko breadcrumbs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup green onions, chopped
For the sauce
  • Zest of 1 medium orange (about 2 tablespoons)
  • 1/2 cup freshly squeezed orange juice (use the same orange)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Pinch of red pepper flakes (More if you like it spicy)
Preparation
  1. Preheat oven to 400°. Prepare a baking sheet with non-stick spray.
  2. Place broccoli florets in a large bowl, along with oil, salt, and pepper. Stir to coat everything evenly, then spread broccoli out on one half of the sheet pan.
  3. In a large ziplock bag, combine breadcrumbs, salt, and pepper. Add the chicken pieces, seal, then shake to coat the chicken evenly.
  4. Place the chicken pieces in a single layer on the open side of the baking sheet and bake for 10 minutes. Flip the chicken over, then bake for an additional 5-10 minutes, until chicken is cooked through.
  5. While the chicken cooks, prepare the sauce. Whisk together orange zest, orange juice, honey, soy sauce, ginger, and garlic in a medium saucepan.
  6. In a small bowl, stir together water and corn starch until smooth, then pour into the saucepan. Bring the mixture to a boil and cook until the sauce is thickened and reduced, about 3 to 4 minutes. Stir in the red pepper flakes.
  7. When the chicken is done, place the pieces into the saucepan and stir to coat with the sauce. Stir the green onions into the pot with the chicken. Serve hot with roasted broccoli and rice.

Recipe adapted from Well Plated.