I always find myself reaching for this recipe on busy days when I want something fresh, filling, and full of flavor without creating a sink full of dishes. These Sheet Pan Chicken Pitas with Herby Ranch bring together sweet-and-smoky roasted chicken, a cool and creamy herby slaw, and soft warm pitas in a way that feels both comforting and exciting. It’s the kind of meal that makes dinner feel special while still being incredibly easy to pull together.
Why You’ll Love This Recipe
I love how this recipe balances bold spices with fresh, cooling flavors. The chicken roasts up caramelized and juicy, the herby ranch slaw adds crunch and brightness, and the avocado makes everything feel extra satisfying. I also appreciate that everything is flexible, forgiving, and perfect for weeknights when I want big flavor with minimal effort and cleanup.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken
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
For the herby ranch slaw
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
For serving
2–3 pitas
1 ripe avocado, cubed
Directions
I start by preheating my oven to 425°F. In a large bowl, I toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until everything is evenly coated. I add the lemon slices and give it one more gentle toss.
I spread the chicken and lemons out on a sheet pan in a single layer and roast for about 15 minutes. I then stir everything and return the pan to the oven for another 4 to 7 minutes, until the chicken is cooked through and lightly caramelized.
While the chicken roasts, I make the slaw by mixing the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. I fold in the shredded cabbage and let it sit for 10 to 15 minutes so it softens and absorbs all that herby flavor.
To finish, I warm the pitas, then fill each one with a generous scoop of slaw, some roasted chicken, and a handful of avocado cubes. I serve them right away while everything is warm and fresh.
Servings And Timing
I usually get about 3 servings from this recipe, depending on how full I stuff the pitas. Prep time is around 15 minutes, cook time is about 22 minutes, and the total time comes in at roughly 35 to 40 minutes from start to finish.
Variations
I sometimes swap chicken breasts for chicken thighs when I want something extra juicy. If I’m short on time, I use pre-shredded cabbage. When I need a dairy-free option, coconut or almond yogurt works well in the slaw. For extra texture, I like adding sliced cucumbers or a sprinkle of toasted nuts inside the pita.
Storage/Reheating
I store leftover chicken and slaw in separate airtight containers in the refrigerator. They stay fresh for up to 3 days. I reheat the chicken gently in the oven or a skillet and assemble fresh pitas just before eating. I avoid reheating the slaw so it stays crisp and cool.
FAQs
Can I Make This Recipe Ahead Of Time?
I often prep the chicken and slaw earlier in the day and store them separately. When it’s time to eat, I just reheat the chicken and assemble the pitas.
Can I Use Another Protein Instead Of Chicken?
I’ve tried this with shrimp and even roasted chickpeas, and both work really well with the same seasoning and slaw.
Are These Pitas Spicy?
I find the heat to be mild, but I adjust the cayenne depending on my mood. I simply reduce it or leave it out when I want a gentler flavor.
What Can I Serve On The Side?
I usually keep it simple with roasted potatoes, a light salad, or even extra veggies roasted on the same sheet pan.
Can I Make This Gluten-Free?
I make it gluten-free by serving everything over rice or in lettuce wraps instead of pitas.
Conclusion
I keep coming back to these Sheet Pan Chicken Pitas with Herby Ranch because they hit that perfect balance of easy, fresh, and satisfying. Every bite has smoky chicken, creamy herbs, and bright lemony crunch, all wrapped up in a warm pita. It’s the kind of recipe that makes weeknight cooking feel fun again, and one I’m always happy to share and make again and again.
These Sheet Pan Chicken Pitas with Herby Ranch are a fresh, flavorful, and satisfying dinner option made with spiced roasted chicken, creamy herby slaw, and warm pita bread. A quick and easy weeknight recipe that brings bold flavor with minimal cleanup.
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 425°F (218°C).
In a large bowl, toss chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil. Add lemon slices and toss again.
Spread chicken and lemon slices on a sheet pan and roast for 15 minutes. Stir and roast an additional 4–7 minutes, until chicken is fully cooked and lightly caramelized.
While chicken roasts, mix yogurt, dill, parsley, chives, lemon juice, olive oil, and salt in a bowl. Fold in shredded cabbage and let it rest 10–15 minutes.
Warm the pitas and fill each with herby slaw, roasted chicken, and avocado cubes.
Serve immediately while warm and fresh.
Notes
Use chicken thighs for extra juiciness.
Pre-shredded cabbage saves time.
Swap dairy yogurt for a non-dairy version to make it dairy-free.
Leftover chicken and slaw can be used in grain bowls or wraps.
