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

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

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and vegetables to perfection.
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.
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.
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.
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.
Chill Ranch: Place the prepared herby ranch in the refrigerator to chill until ready to serve.
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.
Prepare Pitas: Slice each warmed pita in half to create pockets, or leave whole to fold like a wrap, depending on your preference.
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.
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