When it comes to quick, flavorful dinners, there’s something incredibly satisfying about a recipe that does all the work for you on a single pan. Sheet Pan Chicken Pitas with Herby Ranch have become a staple in my home—simple to prepare, packed with vibrant flavors, and offering a wholesome meal that everyone loves. Whether you’re feeding a family on a busy weeknight or hosting friends for a casual gathering, this dish delivers a satisfying punch without hours spent in the kitchen.

Why you’ll love this dish

Sheet Pan Chicken Pitas with Herby Ranch are the perfect embodiment of convenience and deliciousness. They come together in a breeze and offer a delightful explosion of flavors. The caramelized chicken pairs beautifully with a refreshing herby slaw, making this dish not just a meal but a complete experience.

"This recipe has become a weekly favorite! The chicken is so flavorful and the slaw adds a crunch I didn’t expect. We can’t get enough of it!"

Perfect for busy weeknights, this meal is quick to prepare and even easier to clean up. It’s also budget-friendly, using simple ingredients that are likely already in your pantry. If you’re looking for something that’s both kid-approved and sophisticated enough for adults, look no further!

Preparing Sheet Pan Chicken Pitas with Herby Ranch

Bringing this dish to life is remarkably straightforward. The process starts with marinating the chicken and ends with warm, pillowy pitas bursting with flavor and freshness. Here’s a concise overview of the steps you’ll take:

Preheat the oven and toss the chicken with seasonings.
Roast the chicken alongside lemon slices for optimal flavor.
Prepare a vibrant slaw that adds the perfect crunch.
Assemble your pitas and enjoy them warm.

What you’ll need

Gather these items for your Sheet Pan Chicken Pitas with Herby Ranch:

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
2–3 pitas
1 ripe avocado, cubed

Feel free to substitute non-dairy yogurt or mix and match the herbs according to your taste or availability.

Directions to follow

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add in the lemon slices and mix everything until well coated.
Roast the Chicken: Spread the marinated chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss the chicken. Continue roasting for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Make the Slaw: In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and salt. Add in the shredded cabbage and fold until well mixed. Let the slaw rest for about 10–15 minutes to allow the flavors to meld.
Warm and Fill Pitas: Warm the pitas in the oven until soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve immediately and enjoy!

Best ways to enjoy it

For serving, consider adding a sprinkle of extra herbs on top for color and flavor, and perhaps a drizzle of olive oil for richness. You could also pair these satisfying pitas with a side of roasted vegetables or a light salad for added freshness. A crisp cucumber salad can create a refreshing contrast, balancing out the rich flavors of the chicken and slaw.

How to store & freeze

If you have leftovers, it’s essential to store them properly. Allow the chicken and slaw to cool completely before transferring them to airtight containers. The chicken will stay fresh in the refrigerator for up to 3 days. For any slaw or pitas that are not eaten immediately, store them separately to maintain their texture. Unfortunately, pitas do not freeze well, but leftover chicken and slaw can be frozen for up to 2 months.

Helpful cooking tips

To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature, which should reach 165ºF for safety. For added depth in flavor, consider marinating the chicken for a few hours before cooking. If you have leftover slaw, it makes a great topping for tacos or served alongside any grilled protein.

Creative twists

Feel like experimenting? Swap out the chicken for chickpeas or tofu for a vegetarian twist! You can also change up the spices based on your taste preferences—try adding cumin or coriander for an extra layer of flavor. For a bit of sweetness, throw in some diced mango or pineapple into the slaw. There’s a world of possibilities to explore!

Your questions answered

How long does it take to make this dish?
From start to finish, you can have these pitas ready in about 30-40 minutes.

Can I use frozen chicken?
Yes, but make sure to thaw the chicken completely before marinating and cooking for even results.

What if I don’t have fresh herbs?
Dried herbs can be a good substitute in a pinch; just reduce the quantity, as dried herbs are more potent than fresh.

With this recipe, your weeknight meals just became a whole lot easier and more exciting. Embrace the flavors and make this dish your new go-to!

Sheet Pan Chicken Pitas with Herby Ranch

Author: majestyrecipes
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A quick and flavorful dinner featuring roasted chicken, vibrant slaw, and warm pitas, all made on a single pan.

Ingredients

Scale

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
2–3 pitas
1 ripe avocado, cubed

Instructions

Preheat your oven to 425ºF. In a large bowl, combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add in the lemon slices and mix everything until well coated.
Spread the marinated chicken and lemon slices evenly on a sheet pan. Roast for 15 minutes, then toss the chicken. Continue roasting for an additional 4–7 minutes until the chicken is caramelized and cooked through.
In a separate bowl, whisk together yogurt, chopped herbs, lemon juice, olive oil, and salt. Add in the shredded cabbage and fold until well mixed. Let the slaw rest for about 10–15 minutes to allow the flavors to meld.
Warm the pitas in the oven until soft. Fill each pita with the herby slaw, roasted chicken, and avocado cubes. Serve immediately and enjoy!

Notes

For added depth in flavor, consider marinating the chicken for a few hours before cooking. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165ºF.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 pita
Calories: 400
Sugar: 6g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 70mg

Keywords: chicken pitas, sheet pan dinner, easy recipes, weeknight meals