Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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

Jump to Recipe

Looking for a dinner that’s as bold in flavor as it is quick to clean up? Meet your new favorite: Sheet Pan Chicken Pitas with Herby Ranch Slaw. Here, irresistible roasted chicken meets a tangy, fresh slaw loaded with bright herbs, all tucked into pillowy pitas and finished with creamy avocado. The best part? Everything comes together in a single pan, making it weeknight-friendly and guaranteed to impress anyone you invite to the table.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about layering simple, fresh ingredients for knockout flavor and textural contrast. Each component brings its own magic, from deeply spiced, caramelized chicken to a ranch-inspired cabbage slaw that keeps things zippy and light.

Chicken breasts: Boneless, skinless chunks make for fast, even roasting and super juicy bites inside your pita.
Brown sugar: Helps the chicken caramelize and brings out the best in your spices.
Smoked paprika: Offers a touch of smoky depth that pairs beautifully with the honeyed chicken.
Garlic powder: Elevates flavor without any prep—no mincing needed for awesome garlicky notes.
Onion powder: Adds a mild, sweet backbone to the spice mix and melds perfectly with the chicken.
Cayenne pepper: For heat! Adjust more or less depending on your spice preference.
Kosher salt: Essential for balancing flavors and pulling out all the savory notes in both chicken and slaw.
Olive oil: Keeps the chicken juicy while roasting and dresses the creamy ranch slaw.
Lemon slices: Roasted right alongside your chicken, they infuse the whole pan with brightness.
Plain yogurt: The creamy, tangy heart of the Herby Ranch Slaw—dairy or non-dairy both work.
Fresh dill: Brings signature ranch flavor and a refreshing, herby aroma.
Fresh parsley: Adds color and an earthy balance to the herbs.
Fresh chives: Their mild onion flavor cuts through the richness of the slaw dressing.
Lemon juice: A splash in the slaw keeps everything zesty and bright.
Green cabbage: Shredded cabbage gives the slaw plenty of crunch and soaks up all the herby dressing.
Pitas: These are the soft, edible “wrappers” that hold it all together, making every bite fun and handheld.
Ripe avocado: Cubed pieces offer mellow creaminess that beautifully balances the tangy, smoky elements.

How to Make Sheet Pan Chicken Pitas with Herby Ranch Slaw

Step 1: Prep and Season the Chicken

Start by preheating your oven to a toasty 425ºF—convection fans, if you’ve got them, use them! In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. You want every single bite to be coated and glistening with that spiced mixture. The brown sugar, in particular, ensures rich caramelization as the chicken roasts, while those lemon slices tossed in at the end infuse everything with an irresistible citrusy aroma.

Step 2: Roast to Perfection

Grab your favorite sheet pan (the roomier, the better for caramelization) and spread out the coated chicken pieces in a single layer along with the lemon slices. Into the oven they go! Let them roast for about 15 minutes. Give everything a quick toss to expose new edges to the hot pan, and then continue roasting for another 4 to 7 minutes. You’ll know they’re ready when the chicken is just cooked through and there are lots of gloriously golden, caramelized bits on the edges.

Step 3: Toss Together the Herby Ranch Slaw

While your kitchen fills with the mouthwatering aroma of roasted spices, whip up the slaw. In a large bowl, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of salt. This is where the Sheet Pan Chicken Pitas with Herby Ranch Slaw really come alive—the creamy tang, the green flecks of herbs, that hint of lemon. Add the shredded cabbage and toss until every strand is glossy and well coated. Let it sit for at least 10 to 15 minutes while the chicken finishes roasting; the cabbage softens a bit and soaks up all that herby flavor.

Step 4: Warm and Fill Those Pitas

There’s nothing like a warm, pillowy pita as the base for your creation. Warm them up just until they’re soft and flexible—either wrapped in a damp towel in the microwave or a quick stint in a low oven. Now, the fun part: spread a hearty scoop of herby slaw down the center of each pita, pile on a generous helping of caramelized chicken, and top it with creamy cubes of avocado. Fold, devour, and marvel at your kitchen wizardry.

How to Serve Sheet Pan Chicken Pitas with Herby Ranch Slaw

Garnishes

Finish your Sheet Pan Chicken Pitas with Herby Ranch Slaw with a sprinkle of extra herbs—think a little more dill or parsley for color. A squeeze of lemon over the top wakes up all the flavors right before serving. Add a little flaky salt or freshly cracked black pepper to really make those bright elements sparkle. For extra creaminess, a dollop of plain yogurt or feta would also be lovely.

Side Dishes

You can make this meal even more festive with a few simple sides! Serve with crispy oven-roasted potato wedges, a quick cucumber-tomato salad, or even some homemade hummus and olives for a Mediterranean flair. These sides keep things fresh and colorful, making your Sheet Pan Chicken Pitas with Herby Ranch Slaw the highlight of a gorgeously balanced spread.

Creative Ways to Present

Get playful! You could lay everything out buffet-style and let everyone build their own pita—family dinner meets interactive fun. Or, turn the ingredients into a stunning salad bowl: start with slaw, add warm chicken and avocado, and top with pita chips. For parties or picnics, try cutting the pitas into wedges and skewer them for bite-sized appetizers. However you serve them, Sheet Pan Chicken Pitas with Herby Ranch Slaw never disappoint!

Make Ahead and Storage

Storing Leftovers

Leftovers are a blessing with this recipe! Store the roasted chicken, slaw, and avocado in separate airtight containers in the fridge. This keeps the pita from getting soggy and ensures everything tastes as fresh as possible for up to 3 days. When you’re ready to eat, simply warm the chicken and pitas, assemble, and enjoy all over again.

Freezing

The chicken itself freezes beautifully! Spread pieces on a tray, freeze until solid, then transfer to bags or containers for up to two months. The slaw is best made fresh—the yogurt-based dressing and herbs don’t hold up well after thawing—but you can prep the cabbage beforehand and freeze the chicken for ultra-quick assembly later.

Reheating

For best results, reheat chicken in a skillet over medium heat or a quick zap in the microwave until just warmed through. Pitas come back to life wrapped in a damp towel and microwaved for 10–15 seconds, or warmed in a low oven. Assemble with fresh slaw and avocado, and your Sheet Pan Chicken Pitas with Herby Ranch Slaw will taste like brand new!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer even more juiciness and richer flavor, though you may need to add a minute or two to the roasting time. Just keep an eye on doneness and aim for that same caramelized finish.

What’s the best way to shred the cabbage for the slaw?

A sharp chef’s knife does the job beautifully, but a mandolin makes quick, even work of shredding. Aim for thin strips that will soak up the herby ranch dressing but still keep their crunch.

Can I make the Herby Ranch Slaw in advance?

Yes! The slaw (minus the dressing) can be prepped up to a day ahead. Make the dressing fresh and toss it all together 10–15 minutes before serving so the flavors meld but the cabbage doesn’t lose its crunch.

How can I make this recipe gluten-free?

Swap in your favorite gluten-free pita or use large lettuce leaves to transform these into delicious chicken slaw wraps instead. All the other components are naturally gluten-free!

What if I don’t like avocado?

No worries—feel free to leave it out or swap for something with a bit of creaminess, like a quick yogurt-tahini drizzle or some crumbled feta. Your Sheet Pan Chicken Pitas with Herby Ranch Slaw will still be fantastic.

Final Thoughts

There’s something genuinely special about a meal that’s this flavorful, fresh, and fuss-free. Whether you’re feeding family, hosting friends, or just craving something a little brighter for dinner, Sheet Pan Chicken Pitas with Herby Ranch Slaw are here to deliver—fast. Give them a try, and don’t be surprised when it lands on your regular dinner rotation!

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

★★★★★

4.8 from 21 reviews

Author: lina
Total Time: 35 minutes
Yield: 2–3 servings 1x
Diet: Gluten Free

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Description

A flavorful and easy-to-make recipe for Sheet Pan Chicken Pitas with Herby Ranch Slaw. Tender, spiced chicken paired with a refreshing slaw, all wrapped in warm pita bread. Perfect for a quick and satisfying meal!

Instructions

Prepare the Chicken: Preheat oven to 425ºF (use convection if available). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices to the bowl and toss to combine. Spread everything on a sheet pan in a single layer. Roast for 15 minutes. Toss the chicken, then roast an additional 4–7 minutes until the chicken is caramelized and cooked through.
Make the Herby Ranch Slaw: In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add the shredded cabbage and mix until fully coated. Let the slaw sit for 10–15 minutes to soften and absorb flavor.
Assemble the Pitas: Warm pitas in the microwave or oven until soft and pliable. Fill each pita with a generous scoop of herby slaw, roasted chicken, and cubed avocado.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking, Mixing
Cuisine: Mediterranean