Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch offer a quick and flavorful weeknight meal. Juicy, spiced chicken pairs perfectly with a fresh, creamy herb slaw all wrapped in warm pita bread. This hands-off recipe is as easy as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 1 tbsp olive oil
• ½ lemon, sliced
• ½ cup plain yogurt (or non-dairy alternative)
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh chives, minced
• Juice from ½ lemon
• 2 tbsp olive oil
• Kosher salt to taste
• ½ small head green cabbage, shredded

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt. Add the chicken pieces and olive oil, then toss to coat evenly.
2. Step 2: Spread the seasoned chicken on a sheet pan in a single layer. Arrange lemon slices on top. Roast in the oven for 15-20 minutes, or until the chicken is cooked through and slightly caramelized.
3. Step 3: While the chicken cooks, prepare the herby ranch slaw. In a medium bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste.
4. Step 4: Add the shredded cabbage to the dressing and toss well until the cabbage is evenly coated.
5. Step 5: Warm pita breads briefly in the oven or on a skillet. To serve, fill each pita with roasted chicken and top generously with the herby ranch slaw.

Tips & Variations

• For extra heat, increase the cayenne pepper or add a drizzle of hot sauce before serving.
• Substitute chicken thighs for a juicier, richer flavor.
• Use Greek yogurt for a thicker, creamier dressing or a dairy-free yogurt to keep it vegan-friendly.
• Add sliced cucumbers or tomatoes to the pita for extra crunch and freshness.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the oven or microwave before assembling fresh pitas. Keep the slaw chilled to maintain its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for this recipe?

Yes, chicken thighs or turkey breast can be used instead of chicken breasts. Adjust cooking time accordingly to ensure the meat is fully cooked.

How can I make this recipe gluten-free?

Simply substitute regular pita bread with gluten-free pita or flatbread options available at most grocery stores.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

This Sheet Pan Chicken Pitas with Herby Ranch is a vibrant, easy-to-make meal featuring perfectly seasoned chicken cooked on a sheet pan alongside a fresh, creamy herby ranch slaw. The combination of smoky and spicy chicken with the cool and tangy slaw wrapped in warm pita bread makes for a delicious and balanced dish perfect for weeknight dinners or casual gatherings.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp brown sugar
• 1½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp kosher salt
• 1 tbsp olive oil
• ½ lemon, sliced

For the Herby Ranch Slaw:

• ½ cup plain yogurt (or non-dairy alternative)
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh chives, minced
• Juice from ½ lemon
• 2 tbsp olive oil
• Kosher salt to taste
• ½ small head green cabbage, shredded

Additional:

• 4–6 pita breads for serving

Instructions

1. Prepare the Chicken: In a large bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the chicken pieces and toss well to coat evenly. Let the chicken marinate briefly for about 10-15 minutes to absorb flavors.
2. Arrange on Sheet Pan: Preheat the oven to 425°F (220°C). Spread the marinated chicken pieces evenly on a sheet pan in a single layer. Scatter the lemon slices on top to add brightness during cooking.
3. Bake the Chicken: Place the sheet pan in the oven and bake the chicken for 18-20 minutes or until the chicken is cooked through and slightly caramelized, flipping halfway through for even cooking.
4. Make the Herby Ranch Slaw: While the chicken roasts, prepare the slaw by combining the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt in a large bowl. Stir well to create the herby ranch dressing. Add the shredded cabbage and toss until evenly coated.
5. Warm the Pitas: During the last few minutes of the chicken baking, warm the pita breads in the oven or on a dry skillet until soft and pliable.
6. Assemble the Pitas: Remove the chicken and lemon slices from the oven. To serve, stuff warm pita breads with a generous portion of the baked chicken and top with the herby ranch slaw.
7. Serve: Enjoy the pitas fresh and warm for a flavorful and satisfying meal.

Notes

• You can substitute plain yogurt with a dairy-free alternative to make the dish dairy-free or vegan-friendly.
• Adjust cayenne pepper quantity to suit your spice preference.
• Chicken can be swapped with turkey breast pieces for a different protein option.
• Leftover chicken and slaw make a great salad topping or sandwich filling the next day.

Keywords: Sheet pan chicken, chicken pitas, herby ranch, healthy dinner, easy weeknight meal, baked chicken, cabbage slaw, pita sandwich