Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and easy meal perfect for busy weeknights. Roasted chicken and veggies are paired with a creamy, fresh herb ranch sauce for a satisfying, colorful dinner 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
• 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, dried oregano, cumin, chili flakes (if using), salt, and pepper until everything is evenly coated.
3. Step 3: Spread the chicken and vegetables in a single layer on the sheet pan for even roasting.
4. Step 4: Roast in the oven for 20–25 minutes, flipping the ingredients halfway through, until the chicken is cooked through and the vegetables are tender.
5. Step 5: While the sheet pan is cooking, prepare the herby ranch sauce by whisking together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper in a bowl.
6. Step 6: Taste the sauce and adjust seasoning as needed. Add more milk to thin it to your preferred consistency, then chill in the refrigerator until ready to use.
7. Step 7: Warm the pitas if desired by wrapping them in foil and heating them in the oven for about 5 minutes.
8. Step 8: Slice each pita in half to create pockets, or leave them whole and fold when assembling.
9. Step 9: Stuff each pita with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings you like such as feta cheese or pickled onions.
10. Step 10: Drizzle generously with the chilled herby ranch sauce and serve immediately.

Tips & Variations

• Use Greek yogurt instead of sour cream in the ranch sauce for a tangier, lighter flavor.
• Add different veggies like zucchini or mushrooms to the sheet pan for variety.
• For a spicier kick, increase the chili flakes or add a dash of hot sauce to the ranch.
• To keep pitas soft, wrap them in a clean towel after warming.
• Use leftover roasted chicken and veggies for easy meal prep pita fillings throughout the week.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separately in a sealed container for up to 5 days. Reheat the chicken and veggies gently in the oven or microwave before assembling. Warm the pitas fresh or store wrapped to keep soft.

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 for this recipe and tend to stay more tender and juicy during roasting.

How do I make the herby ranch dairy-free?

Use dairy-free mayonnaise and substitute the sour cream or Greek yogurt with a plant-based alternative like coconut or cashew cream. Adjust herbs and seasonings to taste.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

This Sheet Pan Chicken Pitas with Herby Ranch is a simple, flavorful recipe perfect for a quick weeknight dinner. Tender chicken strips are roasted with vibrant bell peppers and red onion on a single sheet pan, seasoned with a blend of garlic, paprika, and herbs. Paired with a creamy, tangy herby ranch sauce made from mayonnaise, sour cream, and fresh herbs, all tucked into warm pita pockets with fresh lettuce and tomato for a deliciously satisfying meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• 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 it’s hot enough for roasting the chicken and vegetables evenly.
2. Prepare Chicken and Veggies: On a large sheet pan, combine the bite-sized chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss until all ingredients are evenly coated with the oil and seasonings.
3. Arrange on Sheet Pan: Spread the chicken and veggies out in a single layer on the sheet pan. This helps them roast properly, allowing the chicken to cook through and the vegetables to become tender.
4. Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping the ingredients halfway through the cooking time to ensure even browning and cooking. The chicken should be cooked through and the vegetables tender but still slightly crisp.
5. Make Herby Ranch: While the chicken is roasting, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust the seasoning to taste and add more milk if a thinner consistency is desired. Chill in the refrigerator until ready to serve.
6. Warm Pitas: Optionally, warm the pitas by wrapping them in foil and placing them in the oven for about 5 minutes to make them soft and pliable.
7. Assemble Pitas: Slice each pita in half to create pockets, or leave them whole and fold. Stuff with shredded lettuce or greens, the roasted chicken and vegetables, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumbers, or hot sauce.
8. Drizzle and Serve: Generously drizzle the herby ranch over the stuffed pitas. Serve immediately while warm and enjoy a delicious, wholesome meal.

Notes

• If you prefer a spicier dish, increase the chili flakes or add a splash of hot sauce in the herby ranch.
• You can substitute the chicken breasts or thighs with turkey or tofu for variation.
• The herby ranch can be made ahead and refrigerated for up to 3 days.
• Use whole wheat or gluten-free pita bread to adapt for dietary preferences.
• Roast the vegetables separately if you prefer them softer or more caramelized.

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, quick dinner, pita sandwiches, healthy chicken recipe