Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful meal perfect for busy weeknights. Tender chicken and colorful veggies roast together effortlessly, paired with a creamy, fresh ranch sauce. These pitas come together fast and offer a satisfying blend of textures and tastes.

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
• Salt and pepper, to taste
• 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 the oven to 425°F (220°C).
2. Step 2: On a large sheet pan, toss the chicken strips, sliced bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper.
3. Step 3: Spread the chicken and veggies out evenly in a single layer on the sheet pan.
4. Step 4: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
5. Step 5: While the chicken and veggies roast, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl to make the herby ranch sauce.
6. Step 6: Taste the ranch and adjust seasoning as needed. Add more milk to reach your desired consistency and chill in the fridge until ready to use.
7. Step 7: Warm the pitas by wrapping them in foil and heating in the oven for 5 minutes, if desired.
8. Step 8: Slice each pita in half to create pockets or leave whole to fold.
9. Step 9: Stuff the pitas with shredded lettuce, roasted chicken and veggies, sliced tomato, and any optional toppings like feta, pickled onions, cucumber, or hot sauce.
10. Step 10: Drizzle generously with the herby ranch sauce and serve immediately.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter ranch sauce.
• Try adding smoked paprika or cayenne for a smoky, spicier flavor in the seasoning.
• Leftover chicken and veggies make great salad toppings or wraps the next day.
• If you prefer a vegetarian option, swap the chicken for firm tofu or chickpeas and roast similarly.

Storage

Store leftover chicken, veggies, and herby ranch sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and veggies in the oven or microwave until warm before assembling pitas. Keep the pitas separate and fresh for best texture.

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 well and tend to stay juicier during roasting.

How can I make the herby ranch sauce ahead of time?

You can prepare the ranch sauce a day in advance and keep it refrigerated. Just give it a good stir before serving and add a splash of milk if it thickens too much.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Sheet Pan Chicken Pitas with Herby Ranch recipe combines tender roasted chicken and vibrant bell peppers, all seasoned with a blend of spices and roasted to perfection on a single sheet pan. Served inside warm pitas with fresh lettuce, tomato, and a creamy, flavorful herby ranch dressing, this meal is a quick, healthy, and delicious option perfect for weeknight dinners or casual gatherings.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

For the Chicken + 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

For the 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

For 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 a hot environment for roasting the chicken and vegetables evenly.
2. Prepare Chicken and Veggies: In a large bowl or directly on a 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, and salt and pepper to taste until everything is evenly coated.
3. Arrange on Sheet Pan: Spread the seasoned chicken and vegetable mixture out on a large sheet pan in a single layer to promote even roasting and browning.
4. Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, flipping the chicken and veggies halfway through the cooking time. Roast until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5. Make Herby Ranch: While the chicken and vegetables roast, combine mayonnaise, sour cream or Greek yogurt, milk, chopped fresh parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar in a bowl. Mix well and season with salt and pepper to taste. Adjust the consistency by adding more milk if necessary.
6. Chill Ranch: Place the prepared herby ranch dressing in the refrigerator to chill and let the flavors meld until ready to serve.
7. Warm Pitas: Optional but recommended: wrap the pitas in foil and warm them in the oven for about 5 minutes to make them pliable and enhance flavor.
8. Assemble Pitas: Slice each pita in half if using pocket-style to create pockets or leave them whole and fold. Fill each pita with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
9. Serve: Drizzle each stuffed pita generously with the chilled herby ranch dressing and serve immediately for the best texture and taste.

Notes

• For a healthier ranch dressing alternative, use Greek yogurt instead of sour cream.
• Chicken thighs can be used instead of breasts for more juiciness and flavor.
• Adjust chili flakes to control the spiciness level.
• The sheet pan and roasting method make cleanup easy and the meal quick to prepare.
• Pitas can be warmed on a skillet or microwave if an oven is not available.
• Feel free to customize toppings to your preference, such as adding avocado or olives.

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, Mediterranean recipes, easy dinner, weeknight meal