Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful meal perfect for busy weeknights. Roasted chicken and colorful veggies come together on one pan, paired with a fresh, creamy ranch sauce that elevates every bite. Simple, satisfying, and easy to customize!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste
• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tbsp milk (to thin)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh chives, chopped (or green onion)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice or vinegar
• 4 pitas (pocket or flatbread style)
• 1 cup shredded lettuce or greens
• 1 tomato, sliced
• Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: On a large sheet pan, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything together until well coated.
3. Step 3: Spread the chicken and veggies out in a single layer on the sheet pan.
4. Step 4: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
5. Step 5: While the chicken roasts, prepare the herby ranch by whisking together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl.
6. Step 6: Taste the ranch and adjust the seasoning as needed. Add more milk if you prefer a thinner consistency. Chill the dressing in the fridge until ready to serve.
7. Step 7: Warm the pitas if desired by wrapping them in foil and heating in the oven for about 5 minutes.
8. Step 8: Slice each pita in half to create pockets or leave whole to fold.
9. Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings you like.
10. Step 10: Drizzle generously with the herby ranch before serving.

Tips & Variations

• For extra flavor, marinate the chicken strips in olive oil and spices for 30 minutes before roasting.
• Use Greek yogurt in the ranch dressing for a tangier, lighter option.
• Add fresh cucumber slices or pickled onions for extra crunch and acidity.
• Substitute chicken thighs for juicier meat or chicken breasts for leaner protein.
• If you want spicier pitas, mix a little hot sauce into the ranch dressing or add chili flakes to taste.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch dressing refrigerated separately for up to 5 days. Reheat chicken and vegetables in the oven or microwave before assembling the pitas again. It’s best to add fresh toppings and warm the pita just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, make sure to thaw it completely and pat dry before seasoning and roasting.

What can I use instead of pitas?

You can substitute flatbreads, wraps, or even serve the chicken and veggies over rice or a salad for a pita-free version.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

A vibrant and easy sheet pan recipe featuring tender roasted chicken strips paired with colorful bell peppers and onions, served in warm pitas with a creamy, herby ranch dressing. Perfect for a quick weeknight dinner or meal prep, this dish balances juicy protein with fresh veggies and flavorful herbs.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken + Veggies:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste

For the Herby Ranch:

• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tbsp milk (to thin)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh chives, chopped (or green onion)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice or vinegar
• Salt and pepper, to taste

For Assembly:

• 4 pitas (pocket or flatbread style)
• 1 cup shredded lettuce or greens
• 1 tomato, sliced
• Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken and vegetables evenly.
2. Toss Chicken and Veggies: In a large mixing bowl or directly on a sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil. Season with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything together to coat well.
3. Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single layer across the sheet pan to enable even roasting and browning.
4. Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through to ensure even cooking. The chicken should be cooked through and veggies tender when done.
5. Prepare Herby Ranch: While roasting, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust seasoning to taste and thin with more milk if needed for the desired consistency.
6. Chill Dressing: Place the herby ranch dressing in the refrigerator to chill until ready to use, allowing flavors to meld.
7. Warm Pitas: Optionally warm pitas by wrapping them in foil and heating in the oven for about 5 minutes, making them softer and easier to fill.
8. Prepare Pitas: Slice each pita in half to create pockets or leave whole to fold. This provides options for serving and eating preferences.
9. Assemble Pitas: Stuff the pitas with shredded lettuce or greens, the roasted chicken and vegetable mix, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
10. Serve with Herby Ranch: Drizzle the assembled pitas generously with herby ranch dressing to add creamy, herby flavor that complements the savory chicken and fresh vegetables.

Notes

• Chicken breasts or thighs can be used depending on preference; thighs are juicier while breasts are leaner.
• Chili flakes are optional and can be omitted or adjusted based on heat preference.
• Herby ranch dressing can be made ahead and stored in the refrigerator for up to 3 days.
• Use Greek yogurt in the dressing for a healthier, tangy alternative to sour cream.
• Additional toppings like feta cheese and pickled onions add extra flavor and texture, but are optional.
• Warming the pita makes them more pliable and enhances the eating experience, though it is optional.

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, easy dinner, Mediterranean chicken, pita sandwiches, healthy chicken recipe