Sheet Pan Chicken Pitas with Herby Ranch is a fast, simple meal. It cooks on one pan and makes juicy chicken, crunchy slaw, and creamy herb sauce. You can make it on a weeknight or for a quick lunch.
Why make this recipe
This meal is quick, low fuss, and full of flavor. You roast everything on one pan, so cleanup is easy. The herby ranch makes the chicken bright and the slaw adds crunch. If you like quick chicken dinners, try Chicken Bacon Ranch Pasta for another simple idea.
How to prepare Sheet Pan Chicken Pitas with Herby Ranch
Prep the Oven & Chicken: Preheat oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
Roast the Chicken: Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
Make the Slaw: In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
Warm and Fill Pitas: Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
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
How to serve Sheet Pan Chicken Pitas with Herby Ranch
Warm the pitas before filling. Spoon a good amount of slaw into each pita, add roasted chicken, then top with avocado. Serve right away while the chicken is warm. Add extra lemon or hot sauce if you like.
How to store Sheet Pan Chicken Pitas with Herby Ranch
- Store leftovers in separate containers: chicken, slaw, and pita.
- Chicken keeps 3–4 days in the fridge.
- Slaw keeps 2–3 days; it may get softer over time.
- Reheat chicken in the oven or on the stove for best texture. Warm pitas quickly in a toaster or oven.
Tips to make Sheet Pan Chicken Pitas with Herby Ranch perfectly
- Cut chicken into even pieces so they cook the same.
- Don’t overcrowd the sheet pan. Give pieces room to caramelize.
- Let the slaw sit 10–15 minutes so the flavors meld.
- Warm pitas just enough to make them soft, not burnt.
- Use ripe avocado for the best texture.
Variations (if possible)
- Use shredded rotisserie chicken to save time.
- Swap cabbage for shredded lettuce or carrot slaw.
- Add sliced cucumbers or cherry tomatoes for freshness.
- Make it spicy: add extra cayenne or a drizzle of hot sauce.
- Use flatbreads or wraps instead of pitas.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes. Cut thighs into 1-inch pieces and roast the same way. They may be a bit juicier.
Q: Can I make the slaw vegan?
A: Yes. Use a non-dairy yogurt and keep the olive oil and herbs the same.
Q: Can I cook this on the grill?
A: Yes. Use a grill-safe pan or skewers for the chicken. Watch the heat so the brown sugar does not burn.
Q: Can I freeze the chicken?
A: You can freeze cooked chicken for 2–3 months. Thaw in the fridge before reheating.
Q: How do I make the sauce thicker?
A: Use less lemon juice or add a tablespoon more yogurt to thicken the ranch.
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A quick and flavorful meal featuring roasted chicken, crunchy slaw, and creamy herb sauce, all served in warm pitas.
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
- Preheat oven to 425ºF. In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and mix again.
- Spread chicken and lemons on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast for 4–7 more minutes until caramelized and cooked through.
- In a bowl, whisk together yogurt, herbs, lemon juice, olive oil, and salt. Fold in shredded cabbage and let rest for 10–15 minutes.
- Warm the pitas until soft. Fill each with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately!
Notes
Cut chicken into even pieces for uniform cooking. Don’t overcrowd the sheet pan to allow caramelization. Let the slaw rest for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American