There’s something magical about a dinner that comes together on one pan but tastes like you spent hours in the kitchen. I discovered this Sheet Pan Chicken Pitas with Herby Ranch recipe during a particularly hectic soccer practice week when I needed something quick, healthy, and exciting enough that my kids wouldn’t complain. The combination of spice-rubbed chicken with that cool, creamy herby slaw became an instant family favorite.
Table of Contents
Ingredients for Sheet Pan Chicken Pitas with Herby Ranch
I’ve tested this recipe countless times, and the ingredient list is streamlined to give you maximum flavor without a huge grocery haul. My go-to brand for smoked paprika is McCormick, as it gives consistent smoky depth without being overpowering. For the yogurt base, I recommend using full-fat plain Greek yogurt for the creamiest texture, though regular plain yogurt works beautifully too.
For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces) – I usually cut slightly larger pieces as they stay juicier
- 2 tbsp brown sugar
- 1½ tsp smoked paprika – Pro tip: don’t skip this, it adds incredible depth
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (adjust based on heat preference)
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced – In my experience, roasting the lemon slices adds a subtle citrus brightness
For the Herby Ranch Slaw:
- ½ cup plain yogurt (or non-dairy alternative like coconut yogurt)
- ¼ cup fresh dill, finely chopped – I recommend using fresh over dried for best flavor
- 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 (about 3 cups) – My preference is using pre-shredded coleslaw mix to save time
For Serving:
- 2-3 pitas (one per person)
- 1 ripe avocado, cubed
Step-by-Step Instructions
I recommend reading through all the steps before starting, as the slaw rests while the chicken roasts, making this a truly efficient weeknight meal. In my experience, prepping the slaw first helps the flavors meld beautifully by the time the chicken is ready.
Step 1: Preheat your oven to 425°F. If you have a convection setting, use it for even crispier chicken edges. Line a sheet pan with parchment paper for easier cleanup.
Step 2: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil. Toss until every piece is well coated. Add the lemon slices and mix them in with the chicken. The sugar helps create those gorgeous caramelized edges.
Step 3: Spread the seasoned chicken and lemon slices on your prepared sheet pan in a single layer. Make sure pieces aren’t touching too much, as this allows better browning. Roast for 15 minutes without disturbing.
Step 4: Remove the pan from the oven and use a spatula to toss the chicken pieces, exposing different sides to the heat. Return to the oven and roast for another 4-7 minutes until the chicken reaches 165°F internal temperature and develops golden, slightly caramelized edges. Watch closely during these final minutes to prevent burning.
Step 5: While the chicken roasts, prepare your herby ranch slaw. In a large bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, olive oil, and salt until smooth and well combined. The herbs should be evenly distributed throughout the creamy base.
Step 6: Fold the shredded cabbage into the yogurt mixture, tossing until every strand is coated. Let this sit for 10-15 minutes to soften slightly and absorb all those herby flavors. This resting time perfectly overlaps with the chicken finishing in the oven.
Step 7: Warm your pitas by wrapping them in foil and placing them in the oven during the last 5 minutes of chicken roasting, or heat them in a dry skillet for about 30 seconds per side until soft and pliable.
Step 8: Assemble your pitas by spreading a generous layer of herby slaw in each warm pita. Add the roasted chicken pieces (squeeze some of those caramelized lemon slices over the top for extra brightness), then top with cubed avocado. Serve immediately while everything is warm and fresh.
Perfect Pairings for Sheet Pan Chicken Pitas
These pitas are satisfying on their own, but a few simple sides can round out your meal beautifully.
Crispy Gnocchi with Spinach and Feta: The crispy texture and Mediterranean flavors complement the fresh herbs in the slaw perfectly.
Hummus and Fresh Vegetables: A classic pairing that adds protein and fiber. Serve with carrot sticks, cucumber slices, and bell pepper strips for a colorful, crunchy contrast to the soft pitas.
Simple Greek Salad: Tomatoes, cucumbers, red onion, and feta with a lemon vinaigrette echo the Mediterranean flavors in the pitas without overwhelming them. The acidity cuts through the richness of the avocado beautifully.
Garlic Parmesan Chicken and Potatoes: If you want to make it a heartier meal, these roasted potatoes add comforting substance.
Roasted Sweet Potato Wedges: The natural sweetness pairs wonderfully with the smoky paprika chicken, and they roast at the same temperature. Just pop them in the oven 10 minutes before the chicken.
Mediterranean Chicken Gyros: If your family loves this recipe, try these gyros next for a similar flavor profile with different textures.
Keeping It Fresh: Storage Tips
Store your chicken and slaw separately in airtight containers in the refrigerator for up to 2-3 days. I recommend keeping the avocado separate too, as it browns quickly once cut. The chicken reheats beautifully in the microwave for 1-2 minutes or gently on the stovetop with a splash of water to prevent drying.
The herby slaw actually gets better after a day as the flavors continue to develop. Just give it a good stir before serving, as some liquid may separate. Pro tip: add a squeeze of fresh lemon juice when reheating to brighten the flavors.
These pitas are incredibly versatile beyond leftovers. Use the spiced chicken in grain bowls like our Sticky Chicken Bowls or Street Corn Chicken Rice Bowl. The herby ranch slaw works wonderfully on burgers, as a topping for Chicken Street Tacos, or even mixed into pasta salad.
FAQs
Can I make this recipe with chicken thighs instead of breasts?
Absolutely! Chicken thighs have more fat, which keeps them extra juicy. Use the same cooking time but check that they reach 175°F internal temperature for optimal texture.
What if I don’t have fresh herbs for the slaw?
While fresh herbs give the best flavor, you can use 1 tablespoon each of dried dill, parsley, and chives in a pinch. The slaw won’t be quite as vibrant, but it’ll still taste delicious.
Can this recipe be made dairy-free?
Yes! Use coconut yogurt or any plant-based yogurt alternative for the slaw. The texture and flavor remain creamy and satisfying.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
Equipment
Method
- Preheat oven to 425°F. Line a sheet pan with parchment paper for easier cleanup.
- In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and olive oil until well coated. Add lemon slices and mix well.
- Spread chicken and lemon slices on the sheet pan in a single layer, making sure pieces aren’t touching too much for better browning. Roast for 15 minutes.
- Remove from oven, toss chicken to expose different sides, then roast for another 4-7 minutes until golden, slightly caramelized, and internal temperature reaches 165°F.
- While chicken roasts, make the herby ranch slaw. In a bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt until smooth.
- Fold shredded cabbage into the yogurt mixture and let sit for 10-15 minutes to soften and absorb flavors. This can rest while the chicken finishes cooking.
- Warm pitas by wrapping them in foil and placing in the oven for 5 minutes, or heat in a dry skillet for 30 seconds per side until soft and pliable.
- Fill each pita with a generous layer of herby slaw, add roasted chicken, and top with cubed avocado. Serve immediately.
Notes
