Sheet Pan Chicken Pitas with Herby Ranch are a flavorful, easy-to-prepare meal that perfectly blends the savory aroma of roasted chicken with fresh, herby slaw. After a long day, there’s nothing quite like the satisfaction of digging into a warm pita filled with caramelized chicken, creamy herbs, and the crunch of cabbage. This recipe quickly transforms your kitchen into a deli of fresh flavors, making it a perfect choice for weeknight dinners or casual gatherings. Whether you’re cooking for family or having friends over for a laidback brunch, these pitas are sure to impress.
Why you’ll love this dish
The beauty of Sheet Pan Chicken Pitas with Herby Ranch lies in their simplicity and versatility. If you’re someone who values quick and delicious meals, you’ll appreciate how easy this recipe comes together. In just under 30 minutes, you’ll have a warm, satisfying dish that’s packed with flavor. Plus, it’s kid-approved! The sweetness of the brown sugar and the spice of the cayenne pepper create a delightful balance, appealing to all palates. Serve this dish when entertaining or on a bustling weeknight to bring everyone to the table.
"This recipe has become a staple for my weeknights. The chicken is so flavorful, and the fresh slaw adds the perfect crunch!" – A Satisfied Home Cook
How this recipe comes together
This straightforward recipe can be broken down into a few simple steps, making it easy even for the novice cook. Start by preheating your oven and preparing the chicken with a flavorful spice rub. As the chicken roasts to perfection, whip up the creamy, herb-infused slaw. Finally, warm the pitas and assemble everything for a wholesome meal that delivers on both taste and ease.
Gather these items
To create your own Sheet Pan Chicken Pitas with Herby Ranch, you’ll need the following 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
Feel free to swap out herbs based on your preference or try a different non-dairy yogurt for a unique twist!
Step-by-step instructions
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Preheat the Oven & Prepare Chicken: Set your oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix well.
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Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
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Make the Slaw: In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Gently fold in the shredded cabbage and let it rest for 10–15 minutes to allow the flavors to meld.
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Warm and Fill Pitas: Warm the pitas until soft. Fill each with a generous scoop of slaw, followed by the roasted chicken and cubed avocado. Serve warm and enjoy!
Best ways to enjoy it
Serve your Sheet Pan Chicken Pitas with Herby Ranch alongside a light salad or some roasted vegetables for a complete meal. If you’re feeling adventurous, add a sprinkle of feta for a salty punch or some sriracha for heat. For drinks, pair these pitas with a refreshing iced tea or a glass of white wine to elevate your dining experience!
How to store
To store leftovers, allow the chicken and slaw to cool completely. Place them in airtight containers in the fridge for up to 3 days. If you prefer to freeze, pack the chicken and slaw separately, ensuring they’re well-sealed to maintain freshness. They can be frozen for up to 2 months. Reheat thoroughly before serving!
Helpful cooking tips
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Marinating Time: For even more flavor, try marinating the chicken for a few hours or overnight in the spice mix before roasting.
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Vegetable Additions: Feel free to add extra veggies, like bell peppers or zucchini, to the sheet pan for an even more vibrant meal.
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Pita Substitutes: If you can’t find pitas, try wrapping your chicken and slaw in lettuce leaves for a low-carb option!
Creative twists
Get creative with this recipe by experimenting with different herbs and spices. Try using cilantro instead of dill or adding some cumin for a southwestern flair. You can also switch up the base by using quinoa or rice instead of pitas to turn it into a hearty bowl.
Your questions answered
What is the prep time for this dish?
The prep time is approximately 10 minutes, while the cooking time is around 25 minutes, making the total time about 35 minutes.
Can I use frozen chicken breasts for this recipe?
While it’s best to use fresh chicken for optimal flavor and texture, you can use thawed frozen chicken breasts. Just make sure they are fully thawed before cutting and marinating.
How can I make this recipe vegetarian?
Substituting chicken with chickpeas or grilled vegetables can make this dish vegetarian. Use a hearty mix of spices to replicate the original flavor for a satisfying meal!
Sheet Pan Chicken Pitas with Herby Ranch not only promise a delightful culinary experience but also ensure that cooking remains enjoyable and stress-free. Give it a try, and you’ll be back for seconds!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- 0.5 lemon Juice from
- 2 tbsp olive oil
- 0.5 tsp kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pieces pitas
- 1 ripe avocado cubed
Instructions
Preparation
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add the lemon slices and mix well.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer. Roast in the oven for 15 minutes, then toss and roast for an additional 4–7 minutes until the chicken is caramelized and cooked through.
Making the Slaw
- In another bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt.
- Gently fold in the shredded cabbage and let it rest for 10–15 minutes to allow the flavors to meld.
Assembly
- Warm the pitas until soft.
- Fill each with a generous scoop of slaw, followed by the roasted chicken and cubed avocado. Serve warm and enjoy!
