Sheet Pan Orange Chicken is a total win when you want a healthy, homemade dinner fast and without the mess! Juicy chicken bites and crisp-tender veggies are coated in a sweet citrus glaze that is better than takeout. Serve over fluffy rice and your whole meal will be ready in under 30 minutes!
Sheet pan dinners are the best! They are my go-to meals for super busy weeknights. Everything is cooked together on one pan and the flavors meld together in the most delicious way. I haven’t found one my kids won’t eat. They’re tasty, filling and so family-friendly. Not to mention, cleanup is a snap! Some of my favorite go-to sheet pan dinners are Sheet Pan Lasagna, Sheet Pan Chicken Fajitas, Sheet Pan BBQ Chicken Bites with Buttered Corn and Sheet Pan Cheesy Sausage Tortellini.
Why I LOVE this recipe!
- Ready in under 30 minutes! – Ten minutes of prep then pop in the oven!
- One pan – Cook your protein, veggies and sauce all in one pan! So easy and minimal cleanup!
- Better than takeout – A deliciously sweet and thick glaze covers tender bite-size pieces of chicken and veggies. It will rival your favorite takeout restaurant!
- Versatile – Make it your own! Choose your family’s favorite veggies, swap for your favorite protein, add more or less of an ingredient to the sauce to make it exactly how your family will love it!
Recipe Notes
This easy Sheet Pan Orange Chicken recipe is as simple as promised! Just one pan and 10 minutes of prep for a family friendly, stress-free dinner.
In this section I am going to go through a few tips and tricks I use for how to make Sheet Pan Orange Chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breast – I always use chicken breasts, but chicken thighs work great! Cut into bite-sized, 1 inch pieces.
- Red and green bell peppers – Roughly diced- not too small
- Sweet yellow onion – Roughly chopped. You can also sub a white onion
- Orange – You’ll use the zest as well as the fresh-squeezed juice for the sauce. You can sub bottled orange juice if you don’t have an orange available.
- Spices – salt, garlic powder, paprika
- Brown sugar
- Sesame oil– Gives a great, nutty flavor. You can also sub vegetable or avocado oil.
- Rice vinegar
- Soy sauce – Tamari can be used as a gluten-free option.
- Minced ginger – Fresh ginger for the best flavor, but you can also use store-bought minced ginger from a jar or bottle.
- Cornstarch – Helps the chicken crisp up a bit on the pan. It also thickens the orange sauce.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Extra Veggie Version– Add in extra veggies or sub in some of your favorites. Frozen broccoli, mushrooms, snap peas and shredded carrots are all great options!
- Spicy Orange Chicken – Make it spicy by adding red pepper flakes, chili sauce or even sriracha to the sauce.
- Gluten Free Orange Chicken – Make this a 100% gluten free recipe by substituting tamari for the soy sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make this easy orange chicken recipe.
Cut chicken into bite size pieces. Season them with the salt, garlic powder, paprika and orange zest. Add cornstarch and sesame oil.
Work the chicken until all of the seasoning is evenly coated.
Combine brown sugar, orange juice, vinegar, soy sauce, ginger and cornstarch.
Whisk the orange sauce ingredients together.
Place the chicken bites, diced bell peppers and onions on sheet pan. Bake for 10 minutes, pour orange sauce over the top.
Use spatula to toss the chicken and veggies in the sauce. Cook an additional 7-8 minutes, or until chicken is cooked through.
Recipe Tips
- Cut the chicken evenly – Cut the chicken into same-sized pieces so they cook evenly and none of get dry and overcooked.
- Don’t crowd the pan – Spread the chicken and veggies into a single layer across the pan. If ingredients are piled, then everything will steam instead of the chicken browning and veggies getting to a nice crisp-tender.
- Coat the chicken bites well – Make sure to evenly coat each piece of chicken with oil and seasonings for maximum flavor!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep and season the chicken in advance – If you know time will be limited in the evening, go ahead and cut chicken into bite-size pieces and coat with seasonings. Then seal in an airtight container in your fridge until ready.
- Chop veggies in advance – Taking a few minuted to chop your onion and bell peppers earlier in the day will make dinner prep go that much faster!
- Make the sauce ahead – Whisk and refrigerate up to 3 days in advance.
- Buy frozen veggies – Frozen veggies such as broccoli florets, snap peas, chopped onions and peppers can be used as a shortcut. Allow them to thaw before adding to the pan, so the dish doesn’t become watery.
Freezer Meal Instructions
Making this orange chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Add the cut chicken, seasonings, orange zest, cornstarch and sesame oil to a freezer bag and seal.
- Add the chopped veggies to a second freezer bag.
- Whisk together the sauce and add it to a third airtight container.
- Allow all components to thaw in fridge overnight.
How to Freeze Sheet Pan Orange Chicken After Cooking
- Let the orange chicken cool completely.
- Add to freezer-safe container and place in freezer.
- Freeze up to 6 months and reheat in the microwave, stovetop or oven.
What to Serve with Sheet Pan Orange Chicken
Since this protein based dinner has the delicious flavors of sweet glazed chicken, it will pair well with many of your favorite Asian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Orange Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Orange Chicken Lettuce Wraps – Spoon leftover chicken and veggies into bibb lettuce.
- Orange Chicken Fried Rice – Chop leftover chicken and vegetables and fold into leftover rice.
- Orange Chicken Rice Bowl – Serve leftover chicken over rice. Whisk some extra sauce and serve it over. Sprinkle on shredded cabbage and carrots for added crunch.
Recipe FAQ’s
What is orange zest?
Orange zest is the brightly colored peel of the orange. It’s extremely fragrant and adds vibrant flavor to dishes. Use a fine grater to remove only the outer orange layer, avoiding the bitter white part underneath.
Do I need to cover the sheet pan while it cooks?
It’s not necessary to cover this pan while it cooks. Leaving it uncovered will give the chicken a crispier texture and will allow the vegetables to cook until they’re crisp-tender. If you cover, the veggies will steam a bit more and become softer.
What is a sheet pan meal?
Sheet pan meals are easy and delicious! All the ingredients are cooked together and only on one pan. This truly simplifies the cooking process and definitely makes cleanup minimal!
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Sheet Pan Orange Chicken
Ingredients
For the chicken
- 1.5 pounds boneless, skinless chicken breast , or thighs
- 1 tablespoon sesame oil
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons orange zest
- 2 bell peppers, red and green diced
- 1/2 sweet yellow onion, diced
For the sweet and sour sauce
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon minced ginger
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 400˚F.
- Cut the chicken into bite-sized pieces, about 1 inch. Season them with the salt garlic powder, paprika, and orange zest, then add the cornstarch and sesame oil and work the chicken until all of the seasoning is evenly coating it.
- Place the chicken bites evenly spread out over a half sheet pan. Add the diced bell pepper and onion and spread into a single layer.Bake for 10 minutes.
- While the chicken is baking, whisk together the brown sugar, orange juice, vinegar, soy sauce, ginger and cornstarch.
- At 10 minutes, remove the chicken and vegetables, pour the orange sauce over the top. Use a spatula to toss the chicken and veggies in the sauce and spread back out into a single layer.Return to the oven for an additional 7-8 minutes, or until chicken is cooked through (165˚F internal temp) and the sauce is thick and sticky.
- Serve warm in bowls or over rice and enjoy!
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