Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

This Sheet Pan Chicken Pitas recipe is a quick and flavorful meal perfect for busy weeknights. Tender, spiced chicken and roasted veggies pair beautifully with a creamy, herby ranch sauce all wrapped up in warm pita bread. It’s a delicious and satisfying dish that’s easy to customize.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste
• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tbsp milk (to thin)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh chives, chopped (or green onion)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice or vinegar
• 4 pitas (pocket or flatbread style)
• 1 cup shredded lettuce or greens
• 1 tomato, sliced
• Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) to prepare for roasting.
2. Step 2: On a large sheet pan, combine the chicken strips, sliced red and yellow peppers, and red onion. Toss them with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes if using, and salt and pepper.
3. Step 3: Spread the chicken and veggies out in a single, even layer on the sheet pan.
4. Step 4: Roast in the oven for 20 to 25 minutes, flipping everything halfway through, until the chicken is fully cooked and the vegetables are tender.
5. Step 5: While the chicken roasts, prepare the herby ranch sauce. In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper.
6. Step 6: Adjust the seasoning to your taste and add more milk if you want a thinner sauce. Chill the ranch in the refrigerator until ready to serve.
7. Step 7: Warm the pitas by wrapping them in foil and heating in the oven for about 5 minutes, or toast them lightly if preferred.
8. Step 8: Slice each pita in half to create pockets or leave whole to fold. Fill them with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings you like such as feta cheese or pickled onions.
9. Step 9: Drizzle generously with the chilled herby ranch sauce and enjoy your flavorful, easy meal!

Tips & Variations

• Use Greek yogurt instead of sour cream for a lighter ranch sauce without sacrificing creaminess.
• Add grilled zucchini or mushrooms to the sheet pan for extra veggie variety.
• For a spicier twist, include more chili flakes or drizzle with your favorite hot sauce before serving.
• Marinate the chicken in the olive oil and spices for 30 minutes before roasting to boost flavor.
• Use whole wheat or gluten-free pitas to accommodate dietary preferences.

Storage

Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separate and refrigerated for up to 4 days. Reheat the chicken and veggies gently in the oven or microwave before assembling. Assemble pitas just before eating to prevent them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe. They remain juicy and flavorful during roasting and pair well with the spices and veggies.

How do I make the ranch sauce ahead of time?

You can prepare the herby ranch a day in advance and store it in the fridge. This allows the flavors to meld beautifully. Just give it a good stir before serving and thin with a little milk if it has thickened.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

---

★★★★★

4.6 from 585 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy meal combining tender roasted chicken strips and colorful bell peppers with a creamy, fresh herby ranch sauce. Cooked on a single sheet pan and assembled into warm pita pockets with crisp lettuce and juicy tomato slices, this recipe makes for a perfectly balanced weeknight dinner that requires minimal cleanup.

---

Ingredients

Scale 1x2x3x

Chicken and Veggies

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp chili flakes (optional)
• Salt and pepper, to taste

Herby Ranch

• ½ cup mayonnaise
• ½ cup sour cream or Greek yogurt
• 2 tbsp milk (to thin)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh chives, chopped (or green onion)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice or vinegar
• Salt and pepper, to taste

Assembly

• 4 pitas (pocket or flatbread style)
• 1 cup shredded lettuce or greens
• 1 tomato, sliced
• Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

---

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and vegetables to perfection.
2. Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle the garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything until evenly coated in the oil and spices.
3. Arrange in a Single Layer: Spread the chicken and vegetables out on the sheet pan in a single layer. This helps them roast evenly and caramelize properly.
4. Roast: Place the sheet pan in the oven and roast for 20–25 minutes. About halfway through, flip the chicken and veggies to ensure even cooking. The chicken should be cooked through and the vegetables tender and slightly charred.
5. Make Herby Ranch: While the chicken is cooking, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust seasoning to taste and add milk gradually to reach your preferred consistency.
6. Chill Ranch: Place the prepared herby ranch in the refrigerator to chill until ready to serve.
7. Warm Pitas: Optionally, warm the pita breads by wrapping them in foil and heating in the oven for about 5 minutes. This makes them softer and easier to fold or fill.
8. Prepare Pitas: Slice each warmed pita in half to create pockets, or leave whole to fold like a wrap, depending on your preference.
9. Assemble Pitas: Stuff each pita with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings such as feta cheese, pickled onions, or cucumbers.
10. Drizzle Ranch: Generously drizzle the chilled herby ranch sauce over the filled pitas before serving for extra flavor and creaminess.

Notes

• Use chicken thighs for juicier meat or chicken breasts for a leaner option.
• Chili flakes are optional and can be omitted or adjusted according to your spice preference.
• You can substitute mayo and sour cream with all Greek yogurt for a lighter ranch dressing.
• Leftover chicken and veggies can be stored in the refrigerator for up to 3 days and make great salad toppings or wraps.
• To make this recipe gluten-free, substitute the pitas with gluten-free flatbread or lettuce wraps.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American Mediterranean-inspired

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, easy dinner, weeknight meal, healthy chicken recipe