Baked Orange Chicken Sheet Pan Dinner
Juicy, sticky orange chicken paired with perfectly roasted broccoli makes this Baked Orange Chicken Sheet Pan Dinner an easy go-to for busy nights. Packed with sweet citrus flavor and crispy edges, it’s a wholesome family meal that comes together in only 30 minutes — with minimal cleanup too!
Ingredients
- 1.5 lbs chicken tenderloins or chicken breasts sliced lengthwise
- 1 large navel orange juiced and zested
- 3 cloves garlic freshly minced
- 1 tsp fresh ginger grated; or ½ tsp ground ginger
- 2 tbsp honey
- 1 tbsp soy sauce low sodium preferred
- ¼ tsp red pepper flakes optional, adjust to taste
- 4 cups broccoli florets about 1 large head
- 2 tbsp olive oil
- ½ tsp garlic powder for the broccoli
- salt and black pepper
Instructions
- Group 1: Make the Marinade1. In a medium mixing bowl, whisk together the fresh orange juice, orange zest, minced garlic, grated ginger, honey, soy sauce, and red pepper flakes until fully combined.2. Add the chicken tenderloins to the bowl and toss well to coat. Set aside to marinate while the oven preheats. For deeper flavor, marinate in a zip-top bag in the refrigerator for up to 24 hours in advance.Group 2: Prep the Broccoli3. Preheat your oven to 400°F (200°C).4. Cut the broccoli into even-sized florets and spread them in a single layer across a large rimmed sheet pan.5. Drizzle with olive oil and toss to coat evenly. Season with garlic powder, salt, and black pepper to taste.Group 3: Assemble & Bake6. Push the broccoli toward the outer edges of the pan, creating a clear space in the center for the chicken.7. Lay the marinated chicken tenderloins in a single layer in the center of the pan. Pour any remaining marinade from the bowl directly over the chicken.8. Bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli edges are golden and slightly crispy.9. Remove from the oven and serve immediately over steamed rice.
Notes
- Marinate ahead: For the juiciest, most flavorful chicken, mix the marinade and toss it with the chicken in a zip-top bag up to 24 hours before cooking. This step is optional but highly recommended when you have the time.
- Meal prep tip: This recipe doubles easily. Divide into airtight containers with cooked rice for ready-made lunches or dinners throughout the week — it keeps well in the fridge for up to 4 days.
- Spice it up: Add a drizzle of sriracha or an extra pinch of red pepper flakes to the marinade for a spicy-citrus kick. The heat pairs beautifully with the sweet orange glaze.
- Frozen broccoli substitute: If fresh broccoli isn't available, microwave frozen florets until just thawed and pat dry before adding to the pan. This prevents steaming and helps the broccoli roast properly.
- Check your pan size: Don't overcrowd the pan — if ingredients are piled on top of each other, they will steam instead of roast. Use two pans if needed.