Introduction

Sheet Pan Chicken Pitas with Herby Ranch offer a simple, flavorful dinner perfect for busy weeknights. Tender roasted chicken pairs beautifully with a fresh, tangy cabbage slaw, all tucked into warm, soft pitas. This recipe is both quick to prepare and satisfying.

Two flatbread sandwiches are placed side by side on crumpled parchment paper over a white marbled surface. Each sandwich is filled with a bottom layer of dark green leafy greens, followed by bright orange grilled chicken pieces with a slightly charred texture, topped with a thick layer of thinly shredded pale green lettuce mixed with a few orange carrot strands. On top, there is a drizzle of creamy white sauce with green herbs. Near the sandwiches, two small round white bowls contain shredded lettuce and a creamy herb sauce, each with a small wooden spoon. 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 well to coat evenly.
Step 2: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast in the oven for 15 minutes, then toss the chicken and continue roasting for another 4 to 7 minutes, until the chicken is caramelized and cooked through.
Step 3: Meanwhile, prepare the slaw by whisking together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt in a bowl. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to meld the flavors.
Step 4: Warm the pitas until soft, either in the oven or on a skillet. Fill each pita with a generous amount of herby ranch slaw, roasted chicken, and cubed avocado.
Step 5: Serve the filled pitas warm, and enjoy this fresh, vibrant meal right away.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add a drizzle of hot sauce on the chicken.
You can substitute Greek yogurt for plain yogurt for a thicker, creamier slaw.
Try swapping green cabbage with red cabbage or adding shredded carrots for extra color and crunch.
If you prefer, use rotisserie chicken to save time and toss with the seasoning before heating.
Serve with a squeeze of fresh lemon juice over the finished pitas for extra brightness.

Storage

Store leftover roasted chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm gently in the oven or microwave until heated through. Slaw is best enjoyed cold or at room temperature. Avoid stuffing the pitas until ready to serve to prevent them from getting soggy.

How to Serve

Three pita sandwiches sit side by side on crumpled brown paper inside a wooden box. Each pita has a soft, light brown crust and is folded to hold layers of food: at the bottom there are chunks of dark golden grilled chicken with charred edges, above them are thin, pale green slices of shredded lettuce and cucumber, topped with a creamy white sauce speckled with green herbs, all garnished with small sprigs of fresh dill. In front of the sandwiches is a small white bowl filled with the same creamy herb sauce, with a silver spoon resting inside. The background shows a white marbled texture. 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 tend to stay juicy. Adjust cooking time slightly if needed, checking for doneness.

What can I use if I don’t have pitas?

Flatbreads, tortillas, or even sandwich rolls can be good alternatives to hold the chicken and slaw filling.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a delicious and easy weeknight meal featuring tender, spiced roasted chicken paired with a fresh and creamy herb-infused slaw. Served in warm pitas with avocado, it delivers a perfect balance of smoky, tangy, and fresh flavors in every bite.

Author: Lila
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 2 to 3 servings 1x
Category: Lunch
Method: Baking
Cuisine: American
Diet: Halal

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 (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Toss well to evenly coat the chicken with the spice mixture. Add the lemon slices and mix gently to incorporate.
Roast the Chicken: Spread the seasoned chicken and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes. Then toss the chicken to ensure even cooking and caramelization, and roast for an additional 4 to 7 minutes until the chicken is cooked through and nicely caramelized on the edges.
Make the Slaw: In a medium bowl, whisk together the plain yogurt, finely chopped dill, parsley, chives, lemon juice, olive oil, and kosher salt to taste. Fold in the shredded green cabbage and let the slaw rest for 10 to 15 minutes, allowing the flavors to meld and the cabbage to soften slightly.
Warm and Fill Pitas: Warm the pitas until soft and pliable, either in a microwave or oven. Fill each pita with a generous layer of the herby ranch slaw, top with the roasted chicken pieces, and add cubed ripe avocado. Serve immediately while warm to enjoy the fresh, vibrant flavors.

Notes

For a dairy-free option, use a non-dairy yogurt alternative in the slaw.
Adjust the cayenne pepper quantity based on your preferred spice level.
Leftover roasted chicken can be stored in the refrigerator for up to 3 days and reheated before serving.
Adding extra lemon slices while roasting can enhance the citrus aroma.
Use whole wheat or gluten-free pitas to accommodate dietary preferences.

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