Ever bitten into a chicken pita bursting with flavor that made your taste buds dance?

Get ready to elevate your weeknight dinners with these Sheet Pan Chicken Pitas with Herby Ranch! This recipe is not only quick to whip up but also packs a creamy, zesty punch that will leave everyone asking for seconds. Plus, it’s all cooked on one pan, making cleanup a breeze. Just imagine the aroma of roasted chicken mingling with fresh herbs and the citrusy zing of lemon wafting through your kitchen!

Why make this recipe

Why should you dive into this delightful dish? For starters, it’s ridiculously easy to prepare. Who doesn’t love a meal that comes together without much fuss? Secondly, it’s family-friendly—even the pickiest eaters will appreciate these flavorful pitas! And let’s be real: if you’re like me, you’d ideally like to minimize the number of dishes you dirty. This recipe checks all those boxes—convenience, taste, and minimal cleanup!

Ingredients

You don’t need fancy stuff—you just need these basics!

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

Directions

Prep the Oven & Chicken: Preheat 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 again until everything is coated.
Roast the Chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes. After that, toss the chicken, then roast for another 4–7 minutes until caramelized and cooked through.
Make the Slaw: In a mixing bowl, whisk together the yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10–15 minutes.
Warm and Fill Pitas: Warm the pitas until they’re soft. Stuff each pita with the slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!

How to make Sheet Pan Chicken Pitas with Herby Ranch (Overview)

It’s as simple as pie! Start by preheating your oven and marinating the chicken with some spices and brown sugar. While that roasts, whip up a creamy herby slaw that adds a refreshing crunch. Once the chicken is done, fill those warm pitas, and you’ve got yourself a dinner that’s not only tasty but also a total crowd-pleaser. Pro tip: Make sure to slice your chicken evenly for uniform cooking—it really makes a difference!

How to serve Sheet Pan Chicken Pitas with Herby Ranch

Serve these pitas with a sprinkle of extra herbs on top for color and a side of your favorite roasted veggies. The combination of warm, juicy chicken, creamy avocado, and crunchy slaw creates an appealing texture and vibrant colors that are as inviting as they smell. Trust me, the aroma alone will make your family gather around the dinner table!

How to store Sheet Pan Chicken Pitas with Herby Ranch

Got leftovers? No worries! Store the chicken and slaw separately in airtight containers in the fridge for up to 3 days. If you want to freeze it, it can last up to a month. To reheat, just warm the chicken in the oven or microwave until it’s heated through, and you’re good to go!

Tips to make Sheet Pan Chicken Pitas with Herby Ranch

Timing is key: Roast your chicken and prepare your slaw simultaneously to cut down on prep time.
Swap out the protein: If chicken’s not your thing, turkey or even tofu works wonders!
Amp up the flavor: Feel free to add your favorite spices or hot sauce to the chicken marinade for an extra kick.

Variation

Want to mix things up? Try using different herbs or even adding some sautéed bell peppers for a colorful twist! You can also make these pitas vegan by using chickpeas in place of chicken and opting for a plant-based yogurt. Easy peasy!

FAQs

Can I use frozen chicken?
Yes, but be sure to thaw it fully before marinating and roasting for the best results!

Can I make the slaw ahead of time?
Absolutely! Prepare the slaw a day in advance—just store it in the fridge until you’re ready to use it.

What can I serve with these pitas?
Try serving them with a light salad or some sweet potato fries for a cozy meal!

📌 Pin this recipe for your next cozy dinner night!