Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch make for a quick, flavorful weeknight meal that’s both satisfying and easy to prepare. This dish combines tender roasted chicken and veggies with a creamy, fresh herb ranch, all tucked inside warm pitas for a perfect handheld dinner.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized strips)
• 1 medium red bell pepper (sliced)
• 1 medium yellow bell pepper (sliced)
• 1 medium red onion (sliced)
• 2 tablespoons olive oil (to toss with chicken and veggies)
• 2 teaspoons garlic powder (for seasoning)
• 2 teaspoons paprika (for seasoning)
• 1 teaspoon dried oregano (for seasoning)
• 0.5 teaspoon cumin (for seasoning)
• 0.5 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• 0.5 cup mayonnaise
• 0.5 cup sour cream or Greek yogurt (for tang)
• 2 tablespoons milk (to thin the ranch)
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh dill (chopped, or 1 teaspoon dried)
• 1 tablespoon fresh chives or green onion (chopped)
• 1 teaspoon garlic powder (for seasoning the ranch)
• 1 teaspoon onion powder (for seasoning the ranch)
• 1 tablespoon lemon juice or vinegar (for acidity)
• Salt and pepper to taste (for ranch)
• 4 pieces pitas (warm before serving, if desired)
• Shredded lettuce or mixed greens (for stuffing)
• 1-2 slices tomato (for stuffing)
• Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Whisk together the mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper to make the herby ranch. Adjust seasonings to taste and chill in the fridge.
3. Step 3: 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 everything is well coated.
4. Step 4: Spread the chicken and vegetables in a single layer on the sheet pan.
5. Step 5: Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
6. Step 6: Slice each pita in half or keep whole. Fill with shredded lettuce or mixed greens, warm chicken and roasted vegetables, tomato slices, and drizzle generously with the herby ranch.
7. Step 7: Add optional toppings such as crumbled feta, pickled onions, cucumber, or hot sauce if desired. Serve immediately.

Tips & Variations

• For extra flavor, marinate the chicken in half the seasoning with olive oil for 30 minutes before roasting.
• Use Greek yogurt instead of sour cream for a lighter ranch dressing.
• Add some smoked paprika for a deeper smoky flavor.
• Swap bell peppers for zucchini or mushrooms if preferred.
• Warm the pitas directly on the oven rack for 2-3 minutes for a soft, fresh taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and vegetables in the oven or microwave until warmed through. Keep the herby ranch separate and add fresh before serving to preserve its creamy texture. Pitas are best enjoyed fresh but can be wrapped and stored for up to 2 days.

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 to ensure even cooking. If using frozen, thaw completely and pat dry before seasoning and roasting.

Can I make the herby ranch ahead of time?

Yes, the ranch can be made up to 3 days in advance and stored in the fridge. This helps the flavors meld nicely, making it even tastier when served.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

Sheet Pan Chicken Pitas with Herby Ranch is a vibrant and easy-to-make meal featuring tender roasted chicken strips and colorful bell peppers with red onions, all seasoned with a smoky, spiced blend. Served in warm pita pockets with a creamy, fresh herby ranch sauce, crisp lettuce, tomato slices, and optional toppings like feta and pickled onions, this recipe offers a perfect balance of savory flavors and fresh textures. Quick to prepare and ideal for weeknight dinners, it makes wholesome, flavorful eating effortless.

• 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: Halal

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cumin
• 0.5 teaspoon chili flakes (optional)
• Salt and pepper to taste

Herby Ranch Sauce

• 0.5 cup mayonnaise
• 0.5 cup sour cream or Greek yogurt
• 2 tablespoons milk
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill (or 1 teaspoon dried), chopped
• 1 tablespoon fresh chives or green onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice or vinegar
• Salt and pepper to taste

Assembly

• 4 pieces pita bread, warmed if desired
• Shredded lettuce or mixed greens
• 1–2 slices tomato
• Optional toppings: crumbled feta, pickled onions, cucumber slices, hot sauce

Instructions

1. Preparation: Preheat your oven to 425°F (220°C). Prepare the chicken by cutting it into bite-sized strips. Slice the red and yellow bell peppers and the red onion into similar-sized strips for even roasting.
2. Make the Herby Ranch Sauce: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper. Adjust the seasoning to taste, then chill in the refrigerator until ready to use. This sauce adds a creamy, tangy, and herbaceous flavor that complements the roasted chicken and veggies.
3. Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced 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 well to coat everything evenly with oil and spices.
4. Arrange and Roast: Spread the chicken and vegetable mixture out on the sheet pan in a single layer to ensure even cooking. Roast in the preheated oven for 20 to 25 minutes, flipping the chicken and veggies halfway through the cooking time, until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
5. Assemble the Pitas: Warm the pita breads if desired and slice each in half (or keep whole). Fill each pita with a handful of shredded lettuce or mixed greens, a portion of the warm roasted chicken and vegetables, tomato slices, and drizzle generously with the chilled herby ranch sauce. Add any optional toppings like crumbled feta, pickled onions, cucumber slices, or hot sauce according to your preference.
6. Serve and Enjoy: Serve the assembled pitas immediately while warm for the best texture and flavor balance.

Notes

• Chicken can be substituted with boneless skinless thighs for a more tender and juicy bite.
• Adjust chili flakes or hot sauce according to your heat preference.
• For a lighter ranch sauce, substitute sour cream with Greek yogurt.
• Leftovers can be stored separately and reheated; assemble pitas just before serving to keep bread from becoming soggy.
• Use gluten-free pita bread if gluten intolerance is a concern.

Keywords: sheet pan chicken pitas, herby ranch, roasted chicken, easy weeknight dinner, Mediterranean chicken, pita sandwich