Forget takeout. This budget-friendly chicken dinner is pure gold.

Craving takeout but trying to stretch your grocery budget? This Sheet Pan Orange Chicken hits that perfect sweet spot: big flavor, minimal mess, and no need to leave the house—or spend $50 on delivery. It’s sweet, savory, just a little sticky, and totally family-approved.

Plus, it all comes together on one pan, which means fewer dishes. Add some rice on the side, and dinner’s done.

Why Moms Love This Recipe

This one’s a favorite in our house for a reason. It’s simple, flexible, and tastes like something way fancier than it is. You use what you’ve got—fresh or frozen veggies, thighs or breasts—and the homemade orange sauce is made with pantry staples. It’s quick to pull together and bakes while you handle the evening chaos.

Bonus: kids usually go for it because it’s sweet and not too spicy (unless you want it to be).

Ingredients Breakdown

Let’s take a look at what you’ll need to make this sheet pan magic:

• 1.5 lbs boneless, skinless chicken thighs – budget-friendly and stay juicy in the oven
• 1 red bell pepper, sliced – or use a frozen veggie mix to save time
• 1 cup broccoli florets – fresh or frozen both work
• 2 tbsp olive oil – helps everything roast up nicely
• Salt and pepper to taste

For the Orange Sauce:

• 1/2 cup orange juice – from a carton is fine, or fresh if you have it
• 1/4 cup soy sauce – adds that deep, savory flavor
• 2 tbsp honey or brown sugar – for that sweet takeout taste
• 1 tbsp rice vinegar or apple cider vinegar – balances the sweetness
• 1 tbsp cornstarch + 2 tbsp water – thickens the sauce
• 1/2 tsp garlic powder – easy flavor boost
• Optional: red pepper flakes – if your family likes a little heat

Step-by-Step Instructions

1. Preheat the oven to 400°F and line a sheet pan with parchment or foil.
2. Toss the chicken and veggies with olive oil, salt, and pepper. Spread everything out in a single layer on the sheet pan.
3. Bake for 20–25 minutes, flipping halfway, until the chicken is cooked through and the veggies have a bit of roast on them.
4. While it bakes, make the sauce. In a small saucepan, whisk together all the sauce ingredients (except cornstarch and water). Bring to a simmer, then stir in the cornstarch slurry and cook until thickened—just a few minutes.
5. Toss the baked chicken and veggies in the sauce until everything is coated and glossy.
6. Serve hot over rice or noodles.

Ways to Serve It

• Over steamed rice for a classic fakeout takeout feel
• With noodles or quinoa if you want to mix it up
• In lettuce wraps for a fun, low-carb twist
• Cold the next day in lunchboxes or tucked into a wrap

Storage + Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 4 days
• Reheat: Microwave gently or warm on the stovetop with a splash of water
• Sauce tip: You can double the sauce and save extra for stir-fries later in the week!

A Fakeout Takeout Favorite

This sheet pan orange chicken is everything we want in a weeknight dinner—easy, flavorful, affordable, and a hit with the whole crew. It’s the kind of meal that makes you feel like you totally have your act together, even if you’re reheating your coffee for the third time today.

Let me know if your family loved it—or if you added your own twist!

Sheet Pan Orange Chicken (Budget-Friendly Version)

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, chopped
• 1 red bell pepper, sliced (or use frozen stir-fry veggies)
• 1 cup broccoli florets (fresh or frozen)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Orange Sauce:

• 1/2 cup orange juice (from a carton is fine!)
• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tbsp cornstarch + 2 tbsp water (for thickening)
• 1/2 tsp garlic powder
• Optional: red pepper flakes for heat

Instructions:

1. Preheat oven to 400°F – Line a sheet pan with parchment or foil for easy cleanup.
2. Toss chicken and veggies with olive oil – Season with salt and pepper, spread on the pan in a single layer.
3. Bake for 20–25 minutes – Flip halfway until chicken is cooked through and veggies are roasted.
4. While it bakes, make the sauce – Whisk all ingredients in a small saucepan over medium heat until it bubbles and thickens.
5. Toss cooked chicken and veggies in the sauce – Serve over rice for a full meal.

Tips:

• Double the sauce if your family loves it extra saucy.
• Use pre-cut frozen veggies to save time and money.

Approximate Cost:
About $10 total (serves 4–5, around $2–$2.50 per serving)

Estimated Prep and Cook Time:
Prep: 10 minutes
Cook: 25 minutes