Introduction

Sheet Pan Chicken Pitas with Herby Ranch is a vibrant and easy meal perfect for busy weeknights. Tender, spiced chicken pairs beautifully with a fresh, creamy cabbage slaw, all tucked inside warm pita bread. This recipe is quick, flavorful, and makes cleanup a breeze.

Three pita sandwiches are filled with layers of grilled, golden-brown chicken pieces at the bottom, topped with thin slices of bright green cucumbers, shredded light green lettuce, and dollops of creamy white tzatziki sauce with green herb flecks, garnished with sprigs of fresh dill. The pitas have a soft, slightly toasted surface with a light tan color, and the sandwiches are placed closely together on crumpled parchment paper inside a wooden box. A small white bowl filled with the same creamy herb sauce and a silver spoon rests beside the pitas. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
2–3 pitas
1 ripe avocado, cubed

Instructions

Step 1: Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix to combine.
Step 2: Spread the chicken and lemon slices evenly on a sheet pan in a single layer. Roast for 15 minutes, then toss the chicken and roast for an additional 4 to 7 minutes until the chicken is caramelized and cooked through.
Step 3: Meanwhile, prepare the herby ranch slaw. In a bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to soften.
Step 4: Warm the pita breads until soft. Fill each pita with a generous amount of the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately.

Tips & Variations

For extra heat, increase the cayenne pepper or add a dash of hot sauce to the slaw.
Use Greek yogurt for a thicker slaw or a dairy-free yogurt to keep it vegan-friendly.
Try adding thinly sliced red onion or pickled vegetables for added crunch and tang.
Grill the chicken instead of roasting for a smoky flavor.

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. Keep pitas at room temperature and assemble just before eating to avoid sogginess.

How to Serve

Two grilled chicken sandwiches layered in white pita bread are placed on crinkled brown parchment paper over a white marbled surface. Each sandwich has a base layer of green spinach leaves, topped with golden-brown grilled chicken pieces with char marks, followed by sliced cucumbers. On top, there is a generous pile of finely shredded pale green lettuce mixed with thin orange carrot strips, and dollops of creamy pale green herb sauce with fresh dill sprigs scattered throughout. The background shows a bowl of shredded lettuce and another bowl of the same herb sauce with a small wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add a bit more moisture and flavor. Adjust roasting time as needed to ensure they’re cooked through.

How can I make this recipe gluten-free?

Simply substitute regular pitas with gluten-free pita bread or wraps to keep the dish gluten-free.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

A vibrant and easy-to-make sheet pan chicken pita recipe featuring perfectly roasted, spiced chicken paired with a creamy herby ranch slaw. This dish combines savory flavors with fresh herbs and creamy avocado, all served in soft warm pitas for a delicious and satisfying meal.

Author: Tara
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

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

For Serving:

2–3 pitas
1 ripe avocado, cubed

Instructions

Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the cut chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to ensure all the chicken is evenly coated. Add the lemon slices and gently mix again to distribute the flavors.
Roast the Chicken: Arrange the chicken and lemon slices in a single layer on a sheet pan. Place the pan in the oven and roast for 15 minutes. Remove from the oven, toss the chicken to ensure even cooking and caramelization, then return to roast for another 4 to 7 minutes until the chicken is fully cooked through and beautifully caramelized.
Make the Slaw: In a mixing bowl, whisk together the plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste, forming a herby ranch dressing. Fold in the shredded green cabbage until well coated. Let this slaw mixture rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
Warm and Fill Pitas: Warm the pita breads until soft and pliable, either in the oven for a few minutes or in a dry skillet. Open each pita and fill generously with the herby ranch slaw, roasted chicken pieces, and cubed avocado. Serve immediately for the best taste and texture.

Notes

To make this recipe dairy-free, use a non-dairy yogurt alternative for the slaw.
Adjust the cayenne pepper if you prefer a milder or spicier chicken.
Letting the slaw rest enhances the flavor and softens the cabbage.
Leftover chicken can be refrigerated and used within 2-3 days.
Warm pitas properly to prevent cracking when stuffing.

Keywords: sheet pan chicken, chicken pita, herby ranch slaw, roasted chicken, easy dinner, healthy chicken recipe