Ready to take your weeknight dinners from blah to WOW?
Imagine a delicious fusion of tender chicken, creamy herby ranch, and the satisfying crunch of fresh cabbage, all wrapped up in warm pitas. These Sheet Pan Chicken Pitas with Herby Ranch aren’t just easy — they’re seriously addictive. With just a quick roast in the oven, this one-pan wonder transforms ordinary chicken into a flavor-packed meal that your family will want on repeat. Trust me; your taste buds will thank you!
Why make this recipe
Why do you need to add this to your dinner rotation?
- Easy cleanup: Everything bakes in one pan, so less time scrubbing pans and more time enjoying your meal (or Netflix, no judgment here).
- Family-friendly: Kids love pitas, and there’s something about DIY wraps that makes even the pickiest eaters excited.
- Packed with flavor: The smoked paprika and fresh herbs make each bite an adventure. Plus, how can you resist that creamy ranch drizzle?
Ingredients
You don’t need fancy stuff — just 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
Let’s keep it simple with these easy steps:
- 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.
- Spread the chicken and lemon slices onto a sheet pan in a single layer. Roast for 15 minutes, toss everything, and roast for another 4-7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in the shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy!
How to make Sheet Pan Chicken Pitas with Herby Ranch (Overview)
This recipe is basically a love letter to easy dinners. You start by roasting the marinated chicken with those zesty lemon slices — they caramelize beautifully and add so much flavor. While the chicken is roasting, whip up that herby ranch slaw packed with fresh herbs and crunchy cabbage. Finally, stuff everything into warm pitas. Don’t skip the avocado; it adds creamy goodness that takes these pitas over the top. Pro tip: Assemble just before serving to keep everything fresh and crunchy.
How to serve Sheet Pan Chicken Pitas with Herby Ranch
These pitas make for a stunning dinner centerpiece. Imagine serving them with a vibrant platter full of colors: the golden roasted chicken, bright green avocado, and crunchy white cabbage, all nestled in fluffy pitas. A drizzle of that herby ranch adds a pop of freshness on every bite. Pair them with a simple side salad or some crispy sweet potato fries for a meal that ticks all the boxes. 💚
How to store Sheet Pan Chicken Pitas with Herby Ranch
Got leftovers? No problem! These sheet pan pitas keep in the fridge for about 3-4 days. If you want to go the extra mile, you can freeze the cooked chicken separately for up to three months. When reheating, just pop the chicken back in the oven or microwave until it’s warmed throughout, and freshen up those pitas in a skillet or toaster.
Tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Marinate the chicken: If you can, let it sit in the marinade for an hour or even overnight for max flavor.
- Swap out herbs: If you’re missing some fresh herbs, use dried ones — just halve the amount.
- Want a kick? Add more cayenne or some sliced jalapeños to the slaw for a spicy surprise.
- For the veg lovers: Try roasted bell peppers or zucchini alongside the chicken for added veggies.
Variation
Feeling adventurous? You can easily make this dish vegan! Substitute the chicken with chickpeas or your favorite plant-based protein, and use cashew yogurt instead of dairy. Switch up the herbs — basil and cilantro make a fab combo, too!
FAQs
1. Can I use frozen chicken?
Yes! Just thaw it in the fridge overnight before marinating.
2. What can I substitute for yogurt?
Any non-dairy yogurt works great — or even a cashew cream for a richer taste.
3. How do I make this gluten-free?
Simply swap the pitas for lettuce wraps or gluten-free tortillas; the flavor will still be amazing!
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Method
- Preheat the oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and mix well.
- Spread the chicken and lemon slices onto a sheet pan in a single layer.
- Roast for 15 minutes, toss everything, and roast for another 4-7 minutes until caramelized and cooked through.
- In a separate bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt.
- Fold in the shredded cabbage and let it rest for 10-15 minutes.
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy!