Sheet Pan Chicken Pitas with Herby Ranch

The aroma of roasted chicken combined with vibrant herbs can turn any simple dinner into a delightful experience. One of my favorite recipes that encapsulate this joy is the Sheet Pan Chicken Pitas with Herby Ranch. It’s not just a meal; it’s a perfect solution for busy weeknights when you want something effortless yet flavorful. This dish balances tender, seasoned chicken with a fresh and creamy slaw, all wrapped up in soft pita bread—making it a hit for families or casual get-togethers.

Why You’ll Love Making It

What sets this recipe apart? For starters, it’s incredibly quick to prepare and cook, allowing you to have a delicious meal on the table in under 30 minutes. It’s a budget-friendly option, using just a pound of meat to feed a group, and can easily be scaled. The smoky flavor from the spices combined with the refreshing herby ranch slaw makes it a unique, palate-pleasing dish that everyone can enjoy.

“I made these for a weeknight dinner and my kids couldn’t get enough! It’s easily become a family favorite.”

With its fresh ingredients and vibrant flavors, this dish is perfect for weeknight dinners, casual gatherings, or meal prep for the week ahead. It’s comforting, satisfying, and stays true to the spirit of easy home cooking.

Your Easy Cooking Guide

Preparing the Sheet Pan Chicken Pitas with Herby Ranch is a breeze! Start by preheating your oven while you toss the chicken in spices. While it roasts, you can whip up a quick slaw, and before you know it, everything comes together harmoniously.

What You’ll Need

• 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

You can substitute yogurt with a non-dairy alternative to cater to dietary preferences, and feel free to experiment with different herbs for a unique flavor profile.

Step-by-Step Directions

1. Prep the Oven & Chicken: Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil; toss to coat. Add in the lemon slices and give it another mix.

2. Roast the Chicken: Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.

3. Make the Slaw: While the chicken roasts, whisk together the yogurt, herbs, lemon juice, olive oil, and salt in a bowl. Gently fold in the shredded cabbage and let it rest for 10–15 minutes to develop the flavors.

4. Warm and Fill Pitas: Warm the pitas in the oven or on a skillet until soft. Fill each pita with a generous amount of slaw, followed by the roasted chicken and avocado cubes. Serve warm and enjoy immediately!

Perfect Pairings for Sheet Pan Chicken Pitas with Herby Ranch

This dish shines on its own, but you might consider serving it with a side of crispy sweet potato fries or a fresh Mediterranean salad for a complete meal. A chilled beverage, like lemonade or a light white wine, would also complement the flavors beautifully.

Best Way to Store Sheet Pan Chicken Pitas with Herby Ranch

Leftovers can be a lifesaver for busy days! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350ºF until warmed through. Pitas are best filled fresh, so consider storing components separately.

When storing, ensure chicken has cooled before sealing to avoid moisture buildup. For longer storage, you can freeze the chicken (without slaw or pita) for up to 3 months. Just thaw in the fridge before reheating.

Pro Chef Tips

• Take care not to overcrowd the pan while roasting. Spacing the chicken pieces out allows for even cooking and better caramelization.
• To add a smoky twist, you can use chipotle powder instead of cayenne.
• For added crunch, toss in some toasted nuts or seeds to the slaw just before serving.

Creative Twists

Don’t be afraid to get creative! Here are some fun variations:

• Use different proteins like shrimp or tofu for a seafood or plant-based version.
• Swap in your favorite herbs based on the season, such as basil or cilantro.
• Experiment with spicy aioli or tzatziki for a different dressing for your slaw.

Your Questions Answered

How long does it take to prepare this recipe?

Preparation takes about 10 minutes, with a total cooking time of around 20-25 minutes, making it a quick dinner option.

Can I make it ahead of time?

Absolutely! You can prepare the chicken marinate ahead and let it sit in the fridge for a few hours or overnight. Just allow it to come to room temperature before roasting.

Is it safe to eat chicken that was frozen?

Yes, as long as it was properly thawed in the refrigerator and cooked to an internal temperature of 165ºF. Always practice safe handling when storing and reheating cooked chicken.

This Sheet Pan Chicken Pitas with Herby Ranch recipe is more than just food; it’s an experience, bringing together bright flavors and comfort in every bite. Give it a try, and you might just find a new staple in your cooking repertoire!

Sheet Pan Chicken Pitas with Herby Ranch

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• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Flexitarian

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Description

A quick and flavorful meal featuring tender roasted chicken and creamy herby slaw wrapped in soft pita bread, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat your oven to 425ºF. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil; toss to coat. Add in the lemon slices and give it another mix.
2. Spread the seasoned chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, then toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
3. While the chicken roasts, whisk together the yogurt, herbs, lemon juice, olive oil, and salt in a bowl. Gently fold in the shredded cabbage and let it rest for 10–15 minutes to develop the flavors.
4. Warm the pitas in the oven or on a skillet until soft. Fill each pita with a generous amount of slaw, followed by the roasted chicken and avocado cubes. Serve warm and enjoy immediately!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid overcrowding the pan while roasting for even cooking.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 pita
• Calories: 400
• Sugar: 8g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 75mg

Keywords: chicken, pitas, herby ranch, quick dinner, weeknight meal, roasted chicken