Sheet Pan Orange Chicken

Name: Sheet Pan Orange Chicken
Prep time: 5 min
Cook time: 25 min
Ingredients: 22-24 ounce chicken bites (package frozen, I used Kroger brand ); 2.5 cups bell peppers (any color, cut into bite-sized pieces); 4 cups broccoli florets; 1.5 cups red onion (cut into bite-sized pieces); 1 bottle orange chicken sauce (I used Panda Express, (not included in nutrition facts)); 6-8 slices orange (fresh, sliced thinly); 1/3 cup green onions (sliced)

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By Katie

March 26, 2026

Ingredient Notes

Frozen chicken bites – These crisp up nicely in the oven and hold the sauce well. A 22–24 ounce bag works perfectly for a full sheet pan.
Broccoli florets – Adds texture and a little char from roasting. Cut into bite-sized pieces so they cook evenly.
Bell peppers – Any color works. Red and yellow bring extra sweetness and great color.
Red onion – Roasts beautifully and adds a mellow bite.
Orange chicken sauce – A bottled sauce keeps this recipe fast and flavorful. Panda Express brand is a great option.
Fresh orange slices – These warm slightly in the oven and boost the citrus flavor.
Green onions – Bright, fresh finish right before serving.

A flat lay of orange slices, broccoli florets, sliced bell peppers, chopped green onions, chicken bites, and a bottle of orange chicken sauce—perfect ingredients for a delicious sheet pan orange chicken—each item clearly labeled.

How to Make Sheet Pan Orange Chicken

This easy orange chicken recipe comes together in under 30 minutes and most of that time is hands-off while the oven does its thing. Toss the chicken with sauce, scatter everything onto a sheet pan, and roast until hot and slightly caramelized. For full recipe details, including ingredients and measurements, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Pan

Preheat oven to 375° F. Line a full-size sheet pan with parchment paper or foil.

Step 2: Coat the Chicken

Add frozen chicken bites to a large mixing bowl. Pour in half the orange chicken sauce and toss to coat.

Bowl of breaded chicken pieces with sauce, surrounded by fresh broccoli florets, sliced orange, snap peas, and chopped green onions on a white surface.

A bowl of sauced chicken pieces with a green spatula, surrounded by fresh broccoli, sliced bell peppers, scallions, and half an orange on a white countertop.

Step 3: Arrange on Sheet Pan

Spread the chicken onto the prepared sheet pan. Add broccoli, bell peppers, and red onion around the chicken in a single layer.

Bite-sized pieces of breaded chicken coated in orange sauce are spread on a baking tray lined with a silicone mat.

A sheet pan filled with pieces of cooked chicken, broccoli florets, sliced red and green bell peppers, and chopped green onions.

Step 4: Bake Until Hot + Roasted

Bake for about 20 minutes, until the chicken is heated through and the vegetables start to soften and roast.

A baking pan filled with cooked broccoli, red bell peppers, green bell peppers, and breaded chicken pieces, all coated in sauce.

Step 5: Finish with Sauce + Citrus

Drizzle the remaining sauce over everything. Add fresh orange slices and bake another 5 minutes.

A baking pan filled with cooked broccoli, red bell pepper strips, and breaded chicken pieces in a brown sauce.

A baking tray filled with cooked broccoli, red and green bell peppers, battered chicken pieces, and eight orange slices arranged on top.

Step 6: Garnish + Serve

Top with sliced green onions and serve warm.

A sheet pan filled with baked chicken, broccoli, bell peppers, and celery, topped with sliced oranges and chopped green onions.

Close-up of a spoon holding a piece of sauced fried chicken, broccoli, and chopped green onions, surrounded by orange slices and mixed vegetables.

A plate of white rice topped with stir-fried chicken, broccoli, bell peppers, and green onions, garnished with orange slices. Nearby are rice, a sliced orange, and chopsticks.

Tips for Success

Spread everything in a single layer so the chicken and veggies roast instead of steam.
Cut vegetables into similar sized pieces so they cook evenly.
Add the remaining sauce near the end so it thickens slightly without burning.
Fresh orange slices add extra citrus flavor and make the pan look gorgeous.

A bowl of crispy tofu with broccoli, bell peppers, green onions, and orange slices, topped with sauce. Other dishes and condiments are visible in the background.

What to Serve with Sheet Pan Orange Chicken

This easy orange chicken pairs well with simple sides that soak up the sauce.

Steamed White Rice Recipe – Classic pairing that catches every bit of that citrus sauce.
Best Fried Rice Recipe – Adds extra flavor and texture to the meal.
Cucumber Salad – Cool, crisp, and refreshing next to the warm chicken.
Homemade Spring Rolls – Crunchy and perfect for a takeout-style dinner.
Egg Noodles Recipe – Rich noodles balance the bright orange sauce nicely.

This sheet pan orange chicken checks all the boxes. Bright citrus flavor, tender chicken, roasted vegetables, and just one pan to wash, hard to beat that. The recipe card is below. Have a great day, friends!

Sheet Pan Orange Chicken

Katie Cooksey

Sheet Pan Orange Chicken is a quick and easy weeknight dinner made with crispy chicken bites, fresh veggies, and a sweet, tangy orange sauce, all roasted together on one pan. Ready in just 30 minutes, this family-friendly recipe delivers bold takeout-style flavor with minimal prep and cleanup. Perfect served over rice or enjoyed on its own for a simple, satisfying meal.

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Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings

Calories 180 kcal

Equipment

sheet pan
aluminum foil or parchment paper
large mixing bowl

Ingredients

22-24 ounce chicken bites package frozen, I used Kroger brand
2.5 cups bell peppers any color, cut into bite-sized pieces
4 cups broccoli florets
1.5 cups red onion cut into bite-sized pieces
1 bottle orange chicken sauce I used Panda Express, (not included in nutrition facts)
6-8 slices orange fresh, sliced thinly
1/3 cup green onions sliced

Instructions

Making Sheet Pan Orange Chicken

Preheat oven to 375 degrees F. Prepare a sheet pan with parchment paper or foil.
Add popcorn chicken to a large mixing bowl and add ½ bottle of orange chicken sauce, then toss to coat.
Add the sauce-coated chicken to the prepared pan.
Add broccoli, peppers and green onions to sheet pan in a single layer.
Bake oven for 20 minutes or until chicken is heated through.
Drizzle remaining sauce over top, then top with orange slices and bake for 5 minutes.
Top with green onion slices, then serve.

Notes

Storage Instructions

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the oven at 350° F or in the microwave until warmed through.

Freeze cooled portions in airtight containers up to 2 months. Thaw overnight in the refrigerator before reheating.

For make-ahead prep, chop the vegetables and store them in the refrigerator up to 24 hours before cooking.

Nutrition

Calories: 180kcalCarbohydrates: 14gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 67mgSodium: 146mgPotassium: 807mgFiber: 4gSugar: 7gVitamin A: 2441IUVitamin C: 146mgCalcium: 57mgIron: 1mg

Keyword easy orange chicken, orange chicken, sheet pan orange chicken

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Variations

Swap broccoli with snap peas or green beans.
Add sliced carrots for extra color and crunch.
Use cauliflower florets for a different veggie mix.
Sprinkle sesame seeds on top before serving for extra texture.

More Recipes to Try

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Sheet Pan Orange Chicken

Ingredient Notes