Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful dinner option perfect for busy weeknights. Tender roasted chicken and colorful veggies come together with a creamy, fresh herb ranch sauce, all wrapped in warm pita bread for an easy, satisfying meal.

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 your oven to 425°F (220°C).
2. Step 2: 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 until everything is evenly coated.
3. Step 3: Spread the chicken and vegetables out in a single layer on the sheet pan to ensure even roasting.
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 are roasting, prepare 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, salt, and pepper.
6. Step 6: Taste the ranch and adjust the seasoning if needed. Add more milk to reach your desired consistency. 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 whole for folding.
9. Step 9: Stuff the pitas with shredded lettuce or greens, the roasted chicken and veggies, tomato slices, and any optional toppings you like.
10. Step 10: Drizzle generously with the herby ranch sauce before serving.

Tips & Variations

• Use Greek yogurt in the ranch dressing for a lighter, tangier option.
• Add more chili flakes if you prefer a spicier kick.
• Swap the pitas for tortillas to make wraps instead.
• Use leftover cooked chicken and veggies for a quicker assembly.
• Top with feta cheese or pickled onions to add extra flavor and texture.

Storage

Store leftover chicken, veggies, and herby ranch separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and veggies in the oven or microwave until warmed through. Assemble the pitas fresh to keep the bread from getting soggy.

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 great and tend to stay more moist during roasting.

How do I make the ranch dressing ahead of time?

You can prepare the herby ranch dressing a day ahead and keep it refrigerated. Just give it a good stir before serving.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 638 reviews

A vibrant and flavorful sheet pan chicken pita recipe featuring tender roasted chicken and colorful bell peppers, complemented by a creamy and herby homemade ranch sauce. Perfect for a quick, healthy, and satisfying meal that combines Mediterranean-inspired flavors with ease of preparation.

• Author: Daniel
• 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

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 the 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 with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes, salt, and pepper. Toss everything together to coat evenly.
3. Arrange in Single Layer: Spread the chicken and vegetable mixture out evenly on the sheet pan in a single layer to ensure even roasting.
4. Roast the Mixture: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through the cooking time to promote even cooking. Roast until the chicken is cooked through and the vegetables are tender.
5. Prepare Herby Ranch: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste and add more milk if needed to reach desired consistency. Chill in the fridge until ready to use.
6. Warm the Pitas: Optional step: Wrap pitas in foil and warm them in the oven for about 5 minutes to make them more pliable and tasty.
7. Prep the Pitas: Slice each pita in half to create pockets or leave whole to fold later.
8. Assemble the Pitas: Stuff each pita with shredded lettuce or greens, the roasted chicken and veggies, and tomato slices. Add any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce as desired.
9. Drizzle with Herby Ranch: Generously drizzle the cooled herby ranch sauce over the stuffed pitas just before serving for a fresh and creamy finish.

Notes

• Chicken breasts or thighs can be used; thighs will be juicier, breasts leaner.
• Chili flakes are optional and can be omitted or adjusted based on heat preference.
• Mayonnaise and sour cream can be swapped for Greek yogurt for a tangier, lighter ranch.
• The herby ranch can be made a day ahead to allow flavors to meld.
• For gluten-free option, substitute pitas with gluten-free flatbreads or wraps.
• Warm pitas improve folding and flavor but can be skipped if preferred.
• Customize toppings according to your taste preferences or what you have on hand.

Keywords: sheet pan chicken, chicken pitas, herby ranch, sheet pan dinner, Mediterranean chicken, easy chicken recipe, roasted vegetables, homemade ranch dressing