Sheet Pan Orange Chicken & Brussel Sprouts
This homemade sheet pan orange chicken & brussels sprouts recipe is a healthier, no-fuss take on the beloved takeout classic—baked instead of fried but still bursting with the signature sweet, tangy flavors you crave. As a recipe developer focused on nutritious, flavor-packed meals, I’ve crafted this dish to be both weeknight-friendly and deeply satisfying, using fresh, high-quality ingredients. In just about an hour, you’ll have a wholesome, restaurant-worthy meal on the table—without the excess oil, mystery ingredients, or long delivery wait times.
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Better-Than-Takeout Sheet Pan Orange Chicken & Brussels Sprouts
Sheet pan recipes like sheet pan sausage and vegetables and my Greek chicken sheet pan dinner are my go-to on particularly busy nights. They’re a lifesaver during the week! However, this orange chicken recipe might be my favorite option of all time.
A better-for-you spin on my favorite takeout dish, it's simple to prepare, and the chicken always turns out crisp on the outside and juicy in the center. Then, I combine it with roasted Brussels sprouts for a boost of veggies you don’t typically get with restaurant options. Tossed with a sweet, umami orange sauce and served over brown rice, this dish is a family-friendly meal so good you’ll never go back to takeout options again!
Sheet Pan Orange Chicken Ingredients and Notes
- Orange juice - This forms the base of the orange sauce. Use freshly squeezed orange juice for the best taste!
- Honey - Adds a sweet taste that balances some of the savory flavors. If preferred, maple syrup will also work.
- Soy sauce - Infuses the sauce with a salty, umami taste. Feel free to substitute coconut aminos or tamari if preferred.
- Rice vinegar - Adds a sweet, slightly tangy taste.
- Garlic and ginger - Fresh garlic and ginger add a tangy, pungent taste.
- Chicken thighs - You’ll need 1 ½ pounds of chicken thighs, either bone-in or boneless. I prefer skin-on for a crispy exterior.
- Brussels sprouts - Use one pound of Brussels sprouts, and remove the stems and loose leaves before you begin.
How to Make Sheet Pan Orange Chicken & Brussels Sprouts
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
Step 1: Prepare the sauce. Mix the orange juice, olive oil, honey, soy sauce, rice vinegar, ginger, garlic, and sea salt in a bowl until well combined.
Step 2: Season the chicken and Brussels sprouts. In a bowl or tupperware container, drizzle about ¼ cup of the orange sauce over the chicken, and toss to coat. Place a lid on top, and set aside. Then, in a separate bowl, pour 2 tablespoons of the sauce over the Brussels sprouts, and toss well to coat.
Step 3: Bake. Preheat the oven to 400 F. While the oven heats, place the chicken thighs upside down on one side of a baking sheet, leaving space between each piece. Place the Brussels sprouts on the other side cut side down. Bake for 30 minutes, flipping the chicken over halfway through. For a crispy exterior, broil for another 2 minutes at the end of cooking!
Step 4: Prepare the rice. While the chicken is cooking, heat up leftover rice, or prepare a fresh batch.
Step 5: Heat the sauce. In the last 5 minutes of the chicken cooking, pour the rest of the sauce in a skillet over medium-low heat. Allow the sauce to simmer, stirring occasionally, for 5 minutes or until thick. Then, reduce the heat to low.
Step 6: Assemble. Place each chicken thigh upside down in the skillet with the sauce, and heat for 30-45 seconds. Then, flip, and continue to heat for another 15-30 seconds. Transfer the chicken to bowls with rice. Add all the roasted Brussels sprouts to the skillet, and give them a stir to soak up the remaining sauce. Divide the veggies between the bowls, garnish with sesame seeds, and enjoy!
Tips for Success
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 F, meaning it is fully cooked and safe to eat.
- Let the chicken rest for at least 5 minutes before serving. This allows the natural juices to redistribute, keeping the meat tender and juicy.
- Add a dash of red pepper flakes to the orange sauce if you want a bit of spice.
- Replace the Brussels sprouts with broccoli if preferred.
Frequently Asked Questions
Yes, as long as you keep the veggies and chicken separate and ensure the chicken cooks completely, it’s completely safe to put raw chicken on a baking sheet.
Allow the chicken and Brussels sprouts to cool down completely before storing. Store the chicken in a separate container with a lid in the fridge where it will keep for up to 3 days. Store the brussel sprouts in a separate container with a lid in the fridge for up to 3 days.
When ready to enjoy, heat the chicken up in the microwave in 30-second increments until warm. For the best results, toast the Brussels sprouts in a toaster oven or air fryer for a few minutes until crispy. Then, combine, and enjoy.
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Recipe
Sheet Pan Orange Chicken & Brussel Sprouts
Equipment
- 2 Large Bowls
- 1 Skillet
Ingredients
- 1 cup fresh orange juice - approx. 4 oranges
- ¼ cup olive oil - or avocado oil
- 2 tablespoon honey
- 1 tablespoon soy sauce - or coconut aminos
- ½ tablespoon rice vinegar
- 1 tablespoon ginger - grated
- 2 cloves garlic - minced
- ⅛ teaspoon sea salt
- 1 ½ lbs chicken thighs - I prefer skin on for best results
- 1 lbs brussel sprouts - stems and loose leaves removed
- 3 cups brown rice - to assemble
- Sesame seeds - to garnish
Instructions
- Prepare the sauce. In a bowl, mix together the orange juice, olive oil, honey, soy sauce, rice vinegar, ginger, garlic, and sea salt until well combined. Set aside.1 cup fresh orange juice, ¼ cup olive oil, 2 tablespoon honey, 1 tablespoon soy sauce, ½ tablespoon rice vinegar, 1 tablespoon ginger, 2 cloves garlic, ⅛ teaspoon sea salt
- Season chicken and brussel sprouts. In a bowl or tupperware container, drizzle about ¼ cup of the sauce over the chicken and toss to coat. Place a lid on top and set aside. In a separate bowl, pour 2 tablespoon of the sauce over the brussel sprouts and toss well to coat; set aside.1 ½ lbs chicken thighs, 1 lbs brussel sprouts
- Preheat oven to 400 F. On a baking sheet, place the chicken thighs on one side, upside down, leaving some room in between each. Assemble the brussel sprouts on the other side, cut side down. Bake in the oven for 30 minutes, flipping the chicken over half way through. For a crispy exterior, place the oven on broil for another 2 minutes.
- Prepare the rice. While the chicken is cooking, it is a good time to heat up the rice if it is not already made.3 cups brown rice
- Heat up the sauce. When the chicken has 5 minutes to cook , pour the rest of the sauce in a skillet over medium low heat. Allow the sauce to simmer, stirring occasionally, for 5 minutes until thick. Reduce the heat to low once you reach your desired consistency.
- Assemble. When the chicken is done, place each one upside down in the skillet with the sauce for 30 - 45 seconds before flipping over for another 15 - 30 seconds. This will add a nice layer of sauce to the chicken without overwhelming it. Transfer the chicken to individual bowls with the rice. Add all of the roasted brussel sprouts to the skillet and give them a big stir a few times to soak up the remaining sauce. Divide the brussel sprouts amongst the bowls, garnish with sesame seeds, and enjoy!Sesame seeds
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