Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch are an easy, flavorful meal perfect for busy weeknights. Tender roasted chicken and crisp vegetables combine with a creamy, herb-packed ranch sauce inside warm pita bread for a satisfying and delicious 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)
• 1 teaspoon onion powder (for seasoning)
• 1 tablespoon lemon juice or vinegar (for acidity)
• Salt and pepper to taste
• 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: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper to make the herby ranch. Adjust seasonings to taste, then 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, dried oregano, cumin, chili flakes if using, salt, and pepper until evenly coated.
4. Step 4: Spread the chicken and vegetables out in a single layer on the sheet pan.
5. Step 5: Roast in the preheated oven for 20 to 25 minutes, flipping the ingredients halfway through, until the chicken is cooked through and vegetables are tender.
6. Step 6: Warm the pita breads if desired. Slice each pita in half or keep whole.
7. Step 7: Stuff the pitas with shredded lettuce or mixed greens, the warm chicken and roasted vegetables, tomato slices, and drizzle generously with the herby ranch sauce. Add optional toppings like crumbled feta, pickled onions, cucumber, or hot sauce if desired.

Tips & Variations

• Use Greek yogurt instead of sour cream for a healthier ranch option.
• Swap chicken thighs for breasts for juicier meat.
• Add your favorite veggies, such as zucchini or mushrooms, to the sheet pan for extra variety.
• If you like it spicy, increase the chili flakes or add a dash of hot sauce to the ranch.
• For a dairy-free ranch, substitute mayonnaise with avocado and use coconut yogurt instead of sour cream.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce in a separate container. Reheat the chicken and veggies in the oven or microwave before assembling pitas again. The sauce is best served cold and can be stirred before use if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the chicken and vegetables in advance and store them in the refrigerator. Make the herby ranch ahead and keep it chilled. Assemble the pitas just before serving for the freshest flavor.

Can I use store-bought ranch instead of making my own?

Absolutely! Store-bought ranch can be used as a convenient alternative, though making your own allows you to customize the herbs and seasonings to your taste.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy-to-make meal featuring tender roasted chicken strips and colorful bell peppers seasoned with garlic, paprika, and oregano. Served inside warm pitas with fresh lettuce, tomatoes, and a creamy homemade herby ranch dressing, this dish offers a perfect balance of flavors and textures for a satisfying lunch or dinner.

• Author: Lena
• 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 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 (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

For the Herby Ranch Dressing

• 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 dill
• 1 tablespoon fresh chives or green onion (chopped)
• 1 teaspoon garlic powder (for seasoning)
• 1 teaspoon onion powder (for seasoning)
• 1 tablespoon lemon juice or vinegar (for acidity)
• Salt and pepper to taste

For Assembly

• 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. Preparation: Preheat your oven to 425°F (220°C). This ensures the pan is hot enough to roast the chicken and vegetables evenly.
2. Make Herby Ranch Dressing: Whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives or green onions, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust the seasonings to your preference, then chill the dressing in the fridge until ready to serve.
3. Toss Chicken and Vegetables: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything well to coat evenly.
4. Arrange on Sheet Pan: Spread the seasoned chicken and vegetables out on the sheet pan in a single, even layer. This allows for proper roasting and caramelization.
5. Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. Flip the chicken and vegetables halfway through cooking to ensure even browning. The chicken should be cooked through and vegetables tender.
6. Assemble Pitas: Warm the pita breads if desired, then slice each pita in half or keep whole. Stuff them with shredded lettuce or mixed greens, warm roasted chicken and vegetables, and tomato slices. Drizzle generous amounts of herby ranch dressing over the top.
7. Add Optional Toppings: For extra flavor and texture, add optional toppings such as crumbled feta cheese, pickled onions, sliced cucumber, or a drizzle of hot sauce before serving.

Notes

• You can substitute chicken thighs for breasts for juicier meat.
• If you prefer a spicier flavor, increase the chili flakes or add hot sauce.
• For a dairy-free ranch, substitute the sour cream and mayonnaise with plant-based alternatives.
• Ensure the chicken is cut into uniform pieces for even cooking.
• Use Greek yogurt instead of sour cream for a thicker, tangier ranch dressing.
• Leftover chicken and veggies can be stored in the refrigerator for up to 3 days.

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