Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Enjoy a vibrant and easy dinner with these Sheet Pan Chicken Pitas topped with a flavorful herby ranch sauce. This recipe combines roasted chicken and vegetables with fresh toppings for a delicious and wholesome meal that comes together on just one pan.

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

Tips & Variations

• Use chicken thighs for a juicier, more flavorful option.
• Swap bell peppers for zucchini or mushrooms for a different veggie mix.
• Add a squeeze of fresh lemon juice over the filling for extra brightness.
• For a dairy-free ranch, substitute the mayonnaise and sour cream with vegan alternatives.
• Make the herby ranch ahead of time to enhance flavor development.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separately to maintain freshness. Reheat the chicken and veggies in the oven or microwave until warmed through. Assemble fresh pitas just before eating to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and food safety. If using frozen chicken, thaw completely before preparing.

Can I make the herby ranch sauce without fresh herbs?

Yes, you can use dried herbs instead. Use about one-third the amount of dried herbs as fresh, and adjust to taste for best results.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a quick and delicious meal that combines tender roasted chicken strips and colorful bell peppers with a fresh, creamy homemade herby ranch sauce. Roasted on a single sheet pan for easy cleanup, these pitas are perfect for a healthy weeknight dinner or casual lunch, featuring vibrant veggies and flavorful seasonings inside soft pita bread pockets.

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

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 prepare for roasting the chicken and vegetables.
2. 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 together to coat evenly.
3. Arrange on Sheet Pan: Spread the chicken and vegetables in a single, even layer on the sheet pan to ensure even roasting.
4. Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through cooking. Roast until the chicken is cooked through and the vegetables are tender and slightly caramelized.
5. Prepare Herby Ranch: While the chicken roasts, 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. Whisk together until smooth.
6. Adjust Seasoning: Taste the herby ranch dressing and adjust salt, pepper, or milk for desired consistency. Chill in the fridge until ready to serve.
7. Warm Pitas: Optionally warm the pita breads by wrapping in foil and heating in the oven for 5 minutes to make them soft and pliable.
8. Prepare Pitas: Slice each pita in half to create pockets or leave whole to fold later.
9. Assemble Pitas: Stuff the warm pitas with shredded lettuce, roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
10. Serve: Drizzle generously with the chilled herby ranch dressing and enjoy immediately.

Notes

• Using both chicken breasts or thighs works well depending on your preference; thighs yield juicier meat.
• Adjust chili flakes based on spice tolerance or omit for a milder flavor.
• Make the herby ranch a day ahead to allow flavors to meld and save time.
• Substitute Greek yogurt for sour cream to lower calories and add protein.
• Leftovers can be stored separately and reheated; avoid assembling pitas until ready to eat to prevent sogginess.

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, easy dinner, healthy pita recipe, Mediterranean chicken