Sheet Pan Chicken Pitas with Herby Ranch Recipe
Introduction
Sheet Pan Chicken Pitas with Herby Ranch is a simple, flavorful meal perfect for busy weeknights. Tender roasted chicken and colorful vegetables come together on a single pan, then get stuffed into warm pitas with a creamy, fresh herb ranch. It’s a delicious and vibrant dinner that’s easy to prepare and satisfying to eat.
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 (for tossing 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 ranch seasoning)
- 1 teaspoon onion powder (for ranch seasoning)
- 1 tablespoon lemon juice or vinegar (for acidity)
- Salt and pepper to taste (for ranch)
- 4 pieces pitas, warmed 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
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: In a bowl, whisk together the mayonnaise, sour cream or Greek yogurt, milk, chopped 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.
- 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.
- Step 4: Spread the chicken and vegetables out on the sheet pan in a single layer to ensure even cooking.
- Step 5: Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
- Step 6: Warm the pitas if desired. Slice each pita in half or keep whole. Stuff with shredded lettuce or mixed greens, the roasted chicken and vegetables, tomato slices, and a generous drizzle of herby ranch.
- Step 7: Add any optional toppings such as crumbled feta, pickled onions, cucumber, or a splash of hot sauce before serving.
Tips & Variations
- Use Greek yogurt instead of sour cream for a lighter ranch with more protein.
- Add a squeeze of fresh lemon juice to the chicken before roasting for extra brightness.
- Swap pitas for flatbreads or wraps if preferred.
- For a vegetarian option, replace chicken with hearty mushrooms or chickpeas.
- Adjust chili flakes to control the spiciness or leave them out completely for a milder flavor.
Storage
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch separate to maintain its freshness. Reheat the chicken and veggies gently in a skillet or oven before assembling. Pitas are best served fresh but can be stored wrapped in foil and warmed before serving.
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 breasts or thighs to ensure even cooking. If using frozen chicken, thaw completely before preparing and roasting.
How can I make the ranch dressing dairy-free?
Substitute mayonnaise with a dairy-free version and use a plant-based yogurt or omit the sour cream/Greek yogurt. Use plant-based milk to thin the ranch and fresh herbs for flavor.
Print
Sheet Pan Chicken Pitas with Herby Ranch Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful weeknight meal that combines juicy roasted chicken and vibrant vegetables with a creamy, herb-packed ranch sauce. Roasted on a single sheet pan for easy cleanup, the tender chicken strips and sweet bell peppers are seasoned with garlic, paprika, and oregano, then served in warm pita pockets filled with fresh greens and optional toppings like feta or pickled onions. Perfect for a wholesome, tasty dinner under 30 minutes.
Ingredients
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, for tossing the chicken and veggies
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili flakes (optional for heat)
- Salt and pepper to taste
Herby Ranch Sauce
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 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
- 1 teaspoon onion powder
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
To Serve
- 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
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare the Herby Ranch: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, fresh dill, fresh chives or green onion, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper. Adjust seasonings to taste. Refrigerate to chill while you prep the rest.
- Toss the Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything thoroughly to coat evenly.
- Arrange on the Pan: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to ensure even roasting.
- 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 brown evenly. The chicken should be cooked through and the vegetables tender.
- Warm the Pitas: While the chicken is roasting, warm the pita breads by placing them in a low oven or toaster briefly, if desired.
- Assemble the Pitas: Slice each pita in half or leave whole, and fill with shredded lettuce or mixed greens, warm roasted chicken and vegetables, tomato slices, and a generous drizzle of the herby ranch sauce. Add optional toppings like feta cheese, pickled onions, cucumber slices, or hot sauce if desired.
- Serve: Serve the filled pitas immediately for best flavor and texture.
Notes
- For a spicier kick, increase the chili flakes or add hot sauce to the herby ranch.
- Use Greek yogurt instead of sour cream for a tangier and lighter ranch sauce.
- Chicken thighs offer more juicy, flavorful meat, but chicken breasts work well too.
- You can prepare the herby ranch up to a day in advance for deeper flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; rewarm chicken and veggies separately to keep them moist.
- Try adding other vegetables like zucchini or mushrooms if you like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American with Mediterranean influences
Keywords: Sheet pan chicken, chicken pita, herby ranch sauce, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe
