Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
