This delicious Sheet Pan Chicken Pitas with Herby Ranch comes together in about 25 minutes and is made all in one pan for a quick and easy weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Seriously, this recipe is fantastic for those busy evenings when you need something satisfying, flavorful, and super fast.
Ingredient Breakdown
Let’s talk about what’s in these yummy chicken pitas! Here’s everything you’ll need:
- 1 lb Boneless, Skinless Chicken Breasts
- 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
- ¼ cup Fresh Parsley
- 2 tbsp Fresh Chives, Minced
- Juice from ½ Lemon
- Kosher Salt to Taste
- ½ Small Head Green Cabbage, Shredded
- 2–3 Pitas
- 1 Ripe Avocado, Cubed
Let’s Get Cooking!
Preheat Oven & Prep Chicken
Start by preheating your oven to 425ºF. In a large bowl, toss together your chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Give that a good mix until all the chicken is nicely coated. Then, toss in the lemon slices. It’s starting to smell good already, isn’t it?
Roast the Chicken
Spread the chicken and lemon slices on a sheet pan in a single layer. Pop it into the oven and roast for about 15 minutes. After the first round, toss everything around (gotta love the stirring occasionally vibe!) and roast for another 4–7 minutes until everything is caramelized and the chicken is cooked through.
Make the Slaw
While the chicken is roasting, you can whip up the slaw! In a separate bowl, whisk together your yogurt, herbs (dill, parsley, and chives), lemon juice, olive oil, and a pinch of salt. Fold in the shredded cabbage and let it rest for about 10-15 minutes. This little pause allows the flavors to meld beautifully.
Warm and Fill Pitas
Warm those pitas until they’re soft and cozy. Then, it’s time to fill them up! Each pita gets loaded with slaw, roasted chicken (yum, yum!), and avocado cubes. Serve them warm and you’re ready to chow down!
Why I Love This Recipe
Sheet Pan Chicken Pitas with Herby Ranch has quickly become my go-to recipe when I need something quick and flavorful! It’s comfort food at its best and a real crowd-pleaser. Plus, you can use whatever you have in your fridge actually, just the other day, I swapped the chicken for leftover turkey, and it turned out amazing! The best part is, it’s super customizable, so there’s always a fun way to shake it up.
If you loved this recipe, be sure to check out my Easy Brazilian Coconut Chicken, my Low FODMAP Tacos, or my Beef and Broccoli Stir-Fry!
The Secret to Great Sheet Pan Chicken Pitas
Quick & Easy
This whole meal comes together in under 30 minutes. Yep, you read that right! Perfect for those busy weeknights when you want a satisfying meal without spending tons of time in the kitchen.
One Pan Means Minimal Cleanup
Who doesn’t love a meal that’s made all in one pan? I definitely do! After dinner, just let the pan cool down and toss it in the dishwasher. Easy peasy!
Customizable
You can easily swap out ingredients based on what you have. Got leftover veggies? Toss ’em in! This makes it a great ‘clean the fridge’ meal. No stress here!
Crowd-Pleaser
Honestly, even my picky eater loves these pitas! It’s great for a family dinner where you want everyone to enjoy. The flavors are just loaded with deliciousness, and who doesn’t love a stuffed pita?
Comfort Food
With that savory roasted chicken, creamy ranch, and crunchy slaw, it’s pure comfort food that hits the spot. You’ll get tons of flavor in every single bite.
Serving Suggestions
So, how do you enjoy these tasty chicken pitas? I love to serve them up with a side of roasted vegetables or a delightful Greek salad. You might also pair it with some fresh fruit to balance the meal.
Storage
If you have any leftovers (which I doubt!), they’ll last about 3-4 days in the fridge. Just make sure to keep the slaw separate or it may get soggy!
Reheating Instructions
To reheat, simply pop the chicken back in the oven for about 10 minutes at 350°F. You could also microwave it, but for the best results, oven is the way to go!
Freezer Friendly
You can freeze the chicken and slaw separately if you know you’ll want this meal later. Just defrost in the fridge overnight and then follow the reheating instructions!
Food always has a way of bringing people together, doesn’t it? Each bite of these Sheet Pan Chicken Pitas with Herby Ranch is like sharing a family hug! You’re not just doing dinner; you’re creating memories.
So, what are you waiting for? Dive into this recipe tonight! You’ll love it, and I can’t wait to hear how it goes for you.
Happy cooking! Follow us on Pinterest for daily recipe inspiration!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat your oven to 425ºF. In a large bowl, toss together chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil until nicely coated.
- Add lemon slices to the chicken mixture.
- Spread the chicken and lemon slices on a sheet pan in a single layer and roast for about 15 minutes.
- Toss everything around and roast for an additional 4–7 minutes until caramelized and chicken is cooked through.
- In a separate bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and a pinch of salt.
- Fold in the shredded cabbage and let rest for 10-15 minutes to allow flavors to meld.
- Warm pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm.