Sheet Pan Orange Chicken and Asparagus
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Sheet Pan Orange Chicken and Asparagus is one of those simple meals that always works on a busy night. It cooks everything on one pan and comes out full of flavor with easy cleanup. This recipe is a go-to when time is short, but you still want something warm and home-cooked.
Sheet Pan Orange Chicken and Asparagus
One serving of Sheet Pan Orange Chicken and Asparagus is approximately 350–400 calories. It includes a good balance of protein, carbs, and healthy fats. Asparagus adds fiber and vitamins, while the orange sauce gives it a sweet and savory taste without being too heavy.
Why you’ll ❤️ this recipe.
🏃🏼♀️Ready in 30 minutes.
🕜Great for meal-prep
🍳One pan
🌶️Flavorful, tender, and juicy
We like to double the sauce and save half to drizzle after cooking. It keeps the dish tasting fresh and adds a bit more moisture. You can also prep the chicken ahead of time and let it sit in the sauce in the fridge for a few hours—it makes the flavor stronger and saves time later.
Sheet Pan Orange Chicken Cooking Tips and Substitutions
Cut the chicken into even pieces to cook it faster. Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
Don’t overcrowd the pan—if the pieces are too close, they steam instead of roast.
You can use broccoli instead of asparagus if that’s what you have on hand.
For easier cleanup, line the pan with parchment paper or foil.
Frequently Asked Questions
Can I use frozen asparagus? We prefer frozen asparagus to be cooked in its frozen state for a more desirable texture. Frozen asparagus needs more cooking time to cook off the extra moisture. As well, because of the extra moisture in frozen vegetables, I cook frozen asparagus on a separate sheet pan.
Is this recipe spicy? Not unless you add red pepper flakes, which is optional.
How long does it keep? Leftovers are good in the fridge for about 3 days and reheat in the oven or microwave.
Sheet Pan Orange Chicken and Asparagus Conclusion
Sheet Pan Orange Chicken and Asparagus is simple, fast, and full of flavor. It uses basic steps and ingredients but still feels like a full meal. It’s easy enough for a weeknight and can be changed up depending on what you have in your kitchen.
As always, here are a few more recipe options that you’ll enjoy!
Turkey Sausage Asparagus Quiche
One Pot Lemon Herb Chicken & Rice
Sheet Pan Orange Chicken and Asparagus
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Ingredients
- 2 large (1.32 lb | 600 g) chicken breast skinless & boneless, or thighs
- 1 teaspoon garlic divided
- ¼ cup (2.02 fl.oz | 60 ml) orange juice
- 1 teaspoon honey
- 2 teaspoons extra virgin olive oil divided
- 1 ½ teaspoons sea salt divided
- 1 ½ teaspoons black pepper fresh cracked, divided
- 8.81 ounces (250 g) asparagus
- 1 medium orange sliced
- Sesame seeds Garnish
- Red chili flakes Garnish
Instructions
- Preheat the oven to 356 F | 180 C.
- Cut chicken in half, lengthwise. Marinade chicken breast, garlic, orange juice, honey, 1 teaspoon oil, 1 teaspoon salt and 1 teaspoon black pepper in a bowl or ziplock bag. Marinade for 15 minutes.
- Add asparagus on the sheet pan and toss with 1 teaspoon oil, ½ teaspoon salt and ½ teaspoon pepper.
- Arrange chicken on the sheet pan with the sliced oranges. Save the marinade.
- Bake in the oven for 25 minutes.
- In a saucepan, reduce the marinade by half. Pour on the chicken and asparagus when done.
- Garnish with sesame seeds and chili flakes.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.