Amazing 30-Minute Sheet Pan Orange Chicken

If you’re tired of endless dishes and takeout menus, then you absolutely need this Sheet Pan Orange Chicken recipe in your life! Seriously, ditch the messy wok and the delivery fees. This version gives you that addictively crispy, tangy flavor we all crave, but it’s baked to perfection on just one pan, and it’s on the table in about 30 minutes flat.

Hi everyone, I’m Anna, and I’m that passionate food lover who’s always looking for ways to make dinner easier and way more joyful. I specialize in simple, flavorful chicken recipes that busy cooks like us can rely on every week. This sheet pan orange chicken recipe is my go-to when I need something healthy that tastes like a weekend treat. Get ready to fall in love with sheet pan cooking!

Gathering Everything for Sheet Pan Orange Chicken

Okay, the beauty of this recipe is that almost everything cooks on one pan, but we still need to organize our ingredients so we can move fast when we get cooking. Since we are moving quickly, get your chicken cut and your sauce components measured out before the oven even starts preheating. It keeps the process smooth, trust me!

We’re feeding about four hungry folks with this batch, so make sure you have enough space on your pan. Everything is measured out for maximum flavor payoff!

Ingredients for the Crispy Chicken and Broccoli

For the main event, we need 1 and a half pounds of boneless, skinless chicken breasts, cut into nice, even 1-inch pieces. Make sure you grab about 2 cups of broccoli florets. To prep them for roasting, you’ll need 1 tablespoon of olive oil, plus a half teaspoon of salt and a quarter teaspoon of black pepper to keep things simple.

Components of the Tangy Orange Sauce

This is where the magic happens! For the sauce, grab a half cup of orange juice—and I really mean fresh if you can squeeze it, it makes a huge difference! Add 1 tablespoon of orange zest, 2 tablespoons of low-sodium soy sauce, 2 tablespoons of honey, and 2 teaspoons of rice vinegar. Don’t forget your aromatics: 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger. Finally, for thickening, you need a slurry made from 1 teaspoon of cornstarch mixed with 2 teaspoons of water.

Essential Equipment for Perfect Sheet Pan Orange Chicken

You don’t need a ton of fancy gadgets for this easy weeknight meal, but having the right tools makes it go even faster. You absolutely need one large sheet pan—the bigger the better so we don’t overcrowd things! Make sure you have parchment paper or aluminum foil ready to line it. You’ll also need a couple of mixing bowls, a small saucepan for the sauce, and please, please have a meat thermometer handy. Checking that chicken temperature is key to safety and texture!

Preparing Your Sheet Pan Orange Chicken Step-by-Step

This is the fun part where everything comes together so quickly! Because this sheet pan orange chicken is designed for speed, I suggest you get your sauce ingredients measured out before you even touch the oven. Remember, we are aiming for crispy chicken and tender broccoli, so timing is everything here!

First Steps: Oven Prep and Vegetable Coating

First things first: crank that oven up to 425\u00b0F. Seriously, we want it hot! Line a large sheet pan with parchment paper or foil—foil is great if you’re worried about sticking, but parchment makes cleanup a breeze. Now, take those broccoli florets and toss them in a bowl with 1 tablespoon of olive oil, a pinch of salt, and some pepper. Spread that broccoli out evenly on exactly one half of your prepared pan. That empty side is reserved for the chicken!

Coating the Chicken for Maximum Crisp

Take your cubed chicken pieces and put them in a separate bowl. Drizzle them with the remaining 1 tablespoon of olive oil and toss them around so they are lightly coated. Don’t skip this oil step; it helps the coating stick! In another bowl—or maybe just a sturdy plastic bag if you’re feeling lazy like me sometimes—combine your \u00be cup of Panko bread crumbs with a little extra salt and pepper. Add the oiled chicken to the Panko and toss, toss, toss! You want every single surface covered with those crumbs. Shake off any excess and spread the crusted chicken out on the empty half of the sheet pan. Try not to let them touch too much—we want crisp edges, not steamed lumps!

Roasting and Timing the Sheet Pan Orange Chicken

Slide that loaded pan into the hot oven for 10 minutes exactly. When the timer goes off, pull the pan out carefully—it’s going to be hot! Give the broccoli a good stir to make sure it browns evenly. Then, flip every single chicken piece over. Pop it back in for another 8 to 10 minutes. This is where you must use that meat thermometer! We are looking for 165\u00b0F in the thickest part of the chicken. If it’s not there yet, give it another minute or two, but no longer, or it’ll dry out!

Creating the Quick Orange Sauce While Baking

While the chicken is finishing its second roast, let’s whip up that incredible sauce. In a small saucepan, combine the orange juice, zest, soy sauce, honey, rice vinegar, minced garlic, and ginger. Bring that mixture to a gentle simmer over medium heat. Once it’s bubbling lightly, stir in your cornstarch slurry (that cornstarch mixed with water). Keep stirring constantly for just 1 to 2 minutes until you see the sauce visibly thicken up and coat the back of a spoon. It should look glossy, not gloopy!

Finishing and Tossing the Sheet Pan Orange Chicken

Once the chicken is perfectly cooked to 165\u00b0F, immediately transfer all those hot, crispy chicken pieces into a clean bowl. Don’t worry about the broccoli yet—it stays on the pan for now. Pour that gorgeous, thickened orange sauce right over the chicken and toss everything together quickly until every piece is shiny and coated. Then, you can scoop the saucy chicken right alongside the roasted broccoli and serve it up hot!

Expert Tips for Flavorful Sheet Pan Orange Chicken

This recipe is fantastic right out of the gate, but if you want to bump up that authentic flavor, I have a few tricks I always use. First, please, please use fresh orange juice and zest. That bottled stuff just doesn’t have the brightness that cuts through the sweetness of the honey. Also, when you’re coating the chicken, don’t be shy with the Panko, but make sure you shake off the excess before it hits the pan. Too much loose crumb burns!

Another thing: if your sauce seems a little too thick after you add the slurry, just whisk in an extra teaspoon of water or orange juice until it loosens up; we want it saucy, not pasty. Finally, for extra flavor depth, you can swap out the rice vinegar for a splash of apple cider vinegar if you have it on hand. These little touches really elevate your sheet pan orange chicken from good to takeout-worthy! You can find more great recipe ideas on our Pinterest page.

Frequently Asked Questions About Sheet Pan Orange Chicken

I always get questions when people try this for the first time, especially regarding keeping that coating crisp! Here are the things I hear most often about making this easy chicken recipe.

Can I substitute the Panko bread crumbs in this sheet pan orange chicken recipe

You certainly can try, but Panko is really the secret weapon here for that light, airy crispness! If you absolutely must substitute, use regular fine bread crumbs, but know that the final texture won’t be quite as crunchy. You might need to add an extra minute or two to the final bake time to compensate for the difference in absorption. For the best results, stick to Panko when making this healthy takeout alternative!

What is the best way to store leftover sheet pan orange chicken

For the best texture retention, you want to store your leftovers properly! I have a whole section dedicated to this below, but the quick answer is to store the sauced chicken and the broccoli separately if possible, in an airtight container in the fridge. This stops the broccoli from steaming the chicken coating. Check out the storage section for all the details on duration and reheating!

How do I ensure my chicken stays moist while achieving crispy coating

This is the eternal struggle, right? The key to moist chicken with a crispy coating is twofold. First, make sure every piece of chicken gets a good, light toss in that tablespoon of olive oil before it hits the Panko—that oil helps the coating adhere and prevents it from drying out too fast. Second, and this is critical for any sheet pan dinner: do not overcrowd your pan! Give the chicken pieces space so the hot air can circulate around them. If they are piled up, they steam instead of crisping, and you lose all that glorious texture.

Storing and Reheating Your Sheet Pan Orange Chicken

Nobody wants to waste leftovers, especially when dinner tastes this good! Storing and reheating this orange chicken correctly is important because we worked hard to get that coating crispy in the first place. The microwave is usually the enemy of crispiness, so we’ll focus on methods that keep the texture as close to fresh as possible.

Storage Guidelines

When putting leftovers away, try to keep the sauced chicken separate from the roasted broccoli if you can manage it. If you mix them right away, the moisture from the broccoli will soften the Panko coating overnight. Store everything in a sturdy, airtight container. It should keep nicely in the refrigerator for about 3 to 4 days. Honestly, I’ve never had it last that long because we usually snack on it!

Reheating Instructions

If you want to bring back some of that original crunch, skip the microwave! For the best results, use your oven or a skillet. Spread the chicken and broccoli out on a lined sheet pan—just like you cooked it—and heat it up at 350\u00b0F for about 10 to 12 minutes. If you’re in a big rush, toss the sauced chicken in a skillet over medium heat for just a few minutes, stirring gently until it’s heated through. That little bit of direct heat helps refresh the sauce and crisp up the edges again.

Here’s a quick reference guide for keeping those leftovers perfect:

Item	Storage Method	Refrigeration Duration	Recommended Reheat Temp/Time
Sheet Pan Orange Chicken	Airtight Container	3-4 Days	350\u00b0F Oven for 10-12 minutes

How to Serve Sheet Pan Orange Chicken

The best part about this sheet pan orange chicken is that it’s a complete meal ready to go! I always serve mine piled high over a bed of fluffy white rice—it soaks up that extra orange sauce perfectly. Brown rice works great too if you prefer something heartier. Before you bring it to the table, don’t forget the garnish! A sprinkle of fresh, thinly sliced green onions adds a beautiful pop of color and freshness. A few toasted sesame seeds give it that authentic crunch, too. How do you plate yours? I’d love to see your beautiful dinner creations!

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