Sheet Pan Chicken Pitas with Herby Ranch Recipe
Introduction
Sheet Pan Chicken Pitas with Herby Ranch are a simple, flavorful meal perfect for busy weeknights. Tender roasted chicken and colorful veggies come together with a creamy, fresh ranch sauce served in warm pita pockets. It’s an easy way to enjoy a wholesome, satisfying dinner with minimal cleanup.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil, to toss with chicken and veggies
- 2 teaspoons garlic powder, for seasoning
- 2 teaspoons paprika, for seasoning
- 1 teaspoon dried oregano, for seasoning
- 0.5 teaspoon cumin, for seasoning
- 0.5 teaspoon chili flakes (optional for heat)
- Salt and pepper to taste
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt, for tang
- 2 tablespoons milk, to thin the ranch
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh chives or green onion, chopped
- 1 teaspoon garlic powder, for ranch seasoning
- 1 teaspoon onion powder, for ranch seasoning
- 1 tablespoon lemon juice or vinegar, for acidity
- Salt and pepper to taste
- 4 pieces pitas, warm before serving if desired
- Shredded lettuce or mixed greens, for stuffing
- 1-2 slices tomato, for stuffing
- Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper to make the herby ranch. Adjust seasoning to taste and chill in the fridge.
- Step 3: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper.
- Step 4: Spread the chicken and vegetables out in a single layer on the sheet pan.
- Step 5: Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender.
- Step 6: Slice each pita in half or keep whole. Stuff with shredded lettuce or mixed greens, warm chicken and roasted vegetables, tomato slices, and drizzle generously with herby ranch.
- Step 7: Add optional toppings like crumbled feta, pickled onions, cucumber, or hot sauce if desired, then serve immediately.
Tips & Variations
- For extra smoky flavor, try adding smoked paprika or a dash of chipotle powder to the chicken seasoning.
- If you prefer a lighter sauce, substitute half the mayonnaise with extra Greek yogurt.
- Use whole wheat or gluten-free pitas to suit dietary preferences.
- Add sliced avocado for creaminess and extra nutrients.
- Make the herby ranch a day ahead to deepen the flavors.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separately to maintain its freshness. Reheat the chicken and vegetables gently in the oven or microwave before assembling pitas. Avoid making the pitas too far in advance to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great and stay juicy while roasting. Adjust cooking time slightly if pieces are larger.
How can I make this recipe dairy-free?
Use a dairy-free mayonnaise and substitute sour cream or yogurt with a plant-based alternative. Check that the pita bread is also dairy-free.
Print
Sheet Pan Chicken Pitas with Herby Ranch Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant and easy sheet pan chicken pita recipe featuring tender, seasoned chicken breasts or thighs roasted with colorful bell peppers and red onions. Served with warm pitas stuffed with shredded lettuce, fresh tomatoes, and a flavorful homemade herby ranch dressing. Perfect for a quick weeknight dinner or casual lunch that’s both satisfying and fresh.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil (to toss with chicken and veggies)
- 2 teaspoons garlic powder (for seasoning)
- 2 teaspoons paprika (for seasoning)
- 1 teaspoon dried oregano (for seasoning)
- 0.5 teaspoon cumin (for seasoning)
- 0.5 teaspoon chili flakes (optional for heat)
- Salt and pepper, to taste
Herby Ranch Dressing
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt (for tang)
- 2 tablespoons milk (to thin the ranch)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh chives or green onion, chopped
- 1 teaspoon garlic powder (for seasoning)
- 1 teaspoon onion powder (for seasoning)
- 1 tablespoon lemon juice or vinegar (for acidity)
- Salt and pepper, to taste
For Assembly
- 4 pieces pitas (warm before serving, if desired)
- Shredded lettuce or mixed greens (for stuffing)
- 1–2 slices tomato (for stuffing)
- Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce
Instructions
- Preparation: Preheat your oven to 425°F (220°C) to ensure it reaches the optimum temperature for roasting the chicken and vegetables evenly and quickly.
- Make the Herby Ranch: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar. Season with salt and pepper to taste. Chill in the fridge while you prepare the rest of the dish to allow flavors to meld.
- Prepare Chicken and Vegetables: On a large sheet pan, toss the bite-sized chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper until everything is evenly coated.
- Arrange for Roasting: Spread the chicken and vegetables out in a single layer on the sheet pan to promote even cooking and caramelization.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, flipping the chicken and vegetables halfway through the cooking time. Cook until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Warm Pitas: While the chicken is finishing roasting, warm the pitas in the oven for a few minutes or in a skillet until soft and pliable.
- Assemble Pitas: Slice each pita in half if desired. Fill with shredded lettuce or mixed greens, generous portions of warm roasted chicken and vegetables, tomato slices, and drizzle with the chilled herby ranch dressing. Add optional toppings such as crumbled feta, pickled onions, cucumber, or hot sauce as preferred.
- Serve: Serve immediately while the chicken is warm and the pitas are soft for a delicious, fresh meal.
Notes
- For extra heat, increase chili flakes or add hot sauce as a topping.
- Substitute Greek yogurt for sour cream in the ranch for a lighter option.
- Use thighs for juicier chicken or breasts for leaner protein.
- Feel free to add other veggies like zucchini or mushrooms to the sheet pan.
- Pitas can be toasted or grilled for added flavor and crunch.
- Leftovers can be stored separately in the fridge for up to 3 days; reheat chicken and veggies before assembling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, easy dinner, Mediterranean chicken, sheet pan meal, healthy pitas
