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

Scale

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