A quick look at what this meal brings
These Sheet Pan Chicken Pitas with Herby Ranch are fast, bright, and easy. You roast seasoned chicken and lemons on one sheet pan, toss a quick herby yogurt slaw, warm pita bread, and fill with avocado. It’s a great weeknight meal with little cleanup and big flavor. If you like quick dinners with bold herbs, check this similar pan-seared option: pan-seared cod with herby butter.
Why this recipe is worth your time
- One sheet pan means less washing and fast cooking.
- Sweet-smoky chicken pairs well with cooling herby ranch-style slaw.
- It’s flexible — swap veggies, make it dairy-free, or use different breads.
- Hands-on time is short, and kids often love the pita format.
Step-by-step: How to make Sheet Pan Chicken Pitas with Herby Ranch
Follow these straightforward steps and you’ll have dinner on the table in about 30 minutes.
Ingredients you’ll need
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Easy directions
- Prep the oven and chicken: Preheat oven to 425ºF. In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and 1 tbsp olive oil. Add the lemon slices and mix again.
- Roast the chicken: Spread the chicken and lemon slices on a sheet pan in a single layer. Roast for 15 minutes, toss, then roast 4–7 more minutes until caramelized and cooked through.
- Make the slaw: In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and salt. Fold in shredded cabbage and let rest 10–15 minutes so the cabbage softens.
- Warm and fill the pitas: Warm the pitas until soft. Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy right away.
If you enjoy sheet-pan dinners, try other one-pan ideas like sheet-pan chicken and veggies for more weeknight options.
Best ways to serve these pitas
Serve them hot so the chicken stays juicy and the slaw stays cool. Top with extra herbs or a squeeze of lemon. Offer extra avocado or a drizzle of hot sauce for anyone who wants more heat. These go well with a simple green salad or roasted potatoes.
How to store leftovers and reheat safely
- Fridge: Keep chicken, slaw, and pita in separate airtight containers up to 3–4 days. Store avocado separately if possible.
- Freezer: Cooked chicken can be frozen (no more than 2 months). Thaw in fridge before reheating. Slaw does not freeze well.
- Reheat: Warm chicken in a 350ºF oven for 8–10 minutes or microwave for 1–2 minutes. Refresh slaw with a little extra yogurt or lemon if it gets watery.
Pro tips for great results
- Cut chicken into even pieces so it cooks uniformly.
- Don’t overcrowd the sheet pan; give pieces space to caramelize.
- Let the slaw sit 10–15 minutes to soften the cabbage and meld flavors.
- Use plain full-fat yogurt for the creamiest slaw, or choose non-dairy yogurt if needed.
- For more ranch flavor, add a pinch of dried dill and a little mustard powder.
- If you like ranch with bacon, try this twist for inspiration: bacon-wrapped ranch chicken.
Easy variations to try
- Swap cabbage for shredded romaine or coleslaw mix for a milder crunch.
- Use chicken thighs instead of breasts for richer flavor. Adjust roast time slightly.
- Turn it vegetarian: roast hearty mushrooms or chickpeas with the same spice mix.
- Make it spicy: add extra cayenne or a drizzle of harissa.
- Serve as a bowl over rice or quinoa instead of pitas.
Nutrition at a glance (approximate)
Per filled pita (estimate): 450–550 calories, 30–35 g protein, 18–25 g fat, 30–40 g carbs. Exact values depend on pita size, avocado amount, and whether you use full-fat yogurt.
Serving ideas the whole family will like
- For kids: serve with avocado mashed in the pita and mild slaw. Cut pitas into halves for small hands.
- For a crowd: set up a build-your-own station with extra toppings like tomatoes, cucumber, feta, and hot sauce.
- For meal prep: store components separately and assemble before eating so pitas stay fresh.
Drinks and sides that pair well
- Light sides: mixed green salad, cucumber-tomato salad, or roasted baby potatoes.
- Drinks: crisp white wine (Sauvignon Blanc), cold beer, or iced tea.
- Sauces: extra herby yogurt, tzatziki, or a lemon-tahini drizzle work nicely.
Common questions
Q: Can I use frozen chicken?
A: Yes. Thaw in the fridge first, pat dry, then toss with the spices and roast as directed. Cook times may be slightly longer.
Q: Is there a dairy-free option for the slaw?
A: Use plain unsweetened non-dairy yogurt (like almond or coconut) and adjust lemon and salt to taste.
Q: Can I make this ahead?
A: You can roast the chicken and make the slaw a few hours ahead. Keep components separate and assemble just before serving.
Q: How many pitas does this recipe serve?
A: The ingredients list suggests 2–3 pitas; plan on about 2 servings if you want larger portions or 3–4 if you use smaller pitas and add sides.
Conclusion
For the original inspiration and a full post with photos, see the original Sheet Pan Chicken Pitas with Herby Ranch Slaw. You can also find a saved version with notes at Sheet Pan Chicken Pitas With Herby Ranch Slaw – Cooked, and explore more sheet-pan ideas in the Sheet Pan Archives.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 1 tbsp olive oil
- 0.5 lemon, sliced
For the Slaw
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from 0.5 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 0.5 small head green cabbage, shredded
For Assembly
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Preparation
- Preheat oven to 425ºF.
- In a large bowl, toss the chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and 1 tbsp olive oil.
- Add the lemon slices to the chicken mixture and mix again.
Cooking
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, toss, then roast for an additional 4–7 minutes until caramelized and cooked through.
Making the Slaw
- In a bowl, whisk together the yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and salt.
- Fold in the shredded cabbage and let rest for 10–15 minutes.
Assembly
- Warm the pitas until soft.
- Fill each pita with slaw, roasted chicken, and avocado cubes. Serve warm and enjoy.
