Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

This Sheet Pan Chicken Pitas recipe combines juicy roasted chicken and colorful veggies with a creamy herby ranch sauce for a quick, flavorful meal. Perfect for easy weeknight dinners or casual gatherings, these pitas are both satisfying and fresh.

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
• 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. Step 1: Preheat oven to 425°F (220°C).
2. Step 2: On a large sheet pan, toss the chicken strips, sliced peppers, and onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper until evenly coated.
3. Step 3: Spread the chicken and vegetables out in a single layer on the sheet pan.
4. Step 4: Roast in the preheated 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 dressing and adjust seasoning if needed. Add more milk to reach your preferred consistency, then chill in the fridge until ready to serve.
7. Step 7: Warm the pitas by wrapping them in foil and heating in the oven for about 5 minutes, if desired.
8. Step 8: Slice each pita in half to create pockets, or leave them whole and fold open.
9. Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings you like such as feta or pickled onions.
10. Step 10: Drizzle generously with the chilled herby ranch sauce before serving.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier, lighter ranch sauce.
• Add cucumber slices or pickled jalapeños for extra crunch and zing.
• Swap chicken thighs for chicken breasts if you prefer leaner meat.
• Try adding smoked paprika or cayenne pepper for a spicier kick.
• If you don’t have fresh herbs, dried herbs will work—just use about one-third of the fresh amount.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch dressing separate in a sealed container for up to 4 days. To reheat, warm the chicken and veggies in the oven or microwave, then assemble the pitas fresh 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. If using frozen chicken, make sure it is completely thawed before roasting to ensure it cooks through properly.

What if I don’t have pitas?

You can use flatbreads, wraps, or even serve the chicken and veggies over rice or salad greens as an alternative. The herby ranch sauce pairs well with many bases.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

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★★★★★

4.8 from 678 reviews

Delicious and easy Sheet Pan Chicken Pitas with Herby Ranch sauce make a perfect weeknight meal. Tender chicken strips and colorful bell peppers are roasted together on a sheet pan for a flavorful filling wrapped in warm pita bread, topped with fresh greens, tomatoes, and a creamy, herb-packed ranch dressing. This recipe combines savory spices and fresh herbs for an irresistible Mediterranean-inspired lunch or dinner.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Lunch,Dinner
• 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 the oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
2. Prepare Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything until well coated.
3. Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single, even layer on the sheet pan to ensure even cooking.
4. Roast: Roast in the preheated oven for 20 to 25 minutes, flipping halfway through cooking, until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
5. Make Herby Ranch: While the chicken roasts, 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. Adjust seasoning to taste and add more milk if needed to reach a creamy, pourable consistency. Chill until ready to serve.
6. Warm Pitas: Optionally, wrap the pita breads in foil and warm in the oven for about 5 minutes to make them soft and pliable.
7. Assemble Pitas: Slice each pita in half to form pockets or leave whole and fold. Stuff each pita with shredded lettuce, the roasted chicken and vegetables, tomato slices, and any optional toppings like feta, pickled onions, cucumber, or hot sauce.
8. Serve: Drizzle the herby ranch dressing generously over the fillings inside the pitas and serve immediately while warm.

Notes

• You can substitute chicken thighs or breasts depending on preference; thighs stay juicier and more flavorful.
• Adjust chili flakes according to your spice tolerance or omit for a milder dish.
• The herby ranch can be made ahead and stored in the refrigerator for up to 3 days.
• For a lighter version, use Greek yogurt instead of sour cream and reduce mayonnaise quantity.
• Optional toppings like feta cheese and pickled onions add texture and tang but can be omitted for a simpler version.
• Serve with a side salad or roasted potatoes to make it a complete meal.

Keywords: Sheet pan chicken, chicken pitas, herby ranch, Mediterranean chicken, roasted vegetables, easy dinner, pita sandwich