Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

This Sheet Pan Chicken Pitas recipe combines tender roasted chicken and vibrant vegetables with a creamy, herby ranch sauce for an easy, flavorful meal. Perfect for a quick weeknight dinner or casual gathering, these pitas are both satisfying and fresh.

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
• Salt and pepper, to taste
• 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, toss the chicken strips, sliced bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper until 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 the ingredients halfway through until the chicken is fully cooked and the vegetables are tender.
5. Step 5: While the chicken and veggies roast, prepare the herby ranch. In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper.
6. Step 6: Taste the ranch and adjust seasoning as needed. Add more milk if you prefer a thinner consistency. Chill the dressing in the fridge until ready to use.
7. Step 7: Warm the pita bread by wrapping them in foil and heating in the oven for about 5 minutes, or microwave briefly if preferred.
8. Step 8: Slice each pita in half to create pockets, or leave them whole and fold them open for stuffing.
9. Step 9: Fill the pitas with shredded lettuce or greens, the roasted chicken and vegetable mixture, sliced tomato, and any optional toppings like feta cheese or pickled onions.
10. Step 10: Drizzle generously with the herby ranch sauce and serve immediately.

Tips & Variations

• Use Greek yogurt instead of sour cream for a tangier herby ranch and a healthier option.
• Add cucumber slices or pickled onions for extra crunch and flavor.
• Swap out chicken for cooked lamb or beef strips for a different protein twist.
• For added heat, mix some hot sauce into the herby ranch or serve on the side.
• If you don’t have fresh herbs, dried herbs work well—just use about one-third the amount.

Storage

Store any leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch in a separate container, also refrigerated, for up to 5 days. To reheat, warm the chicken and veggies gently in the oven or microwave, and serve fresh with pita bread and chilled ranch.

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 for even cooking. If using frozen, thaw completely overnight in the fridge before prepping.

Can I make the herby ranch ahead of time?

Yes, the herby ranch can be made 1-2 days in advance. Just keep it refrigerated in a sealed container and give it a good stir before serving.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

A flavorful and easy sheet pan chicken pita recipe featuring tender roasted chicken strips and vibrant bell peppers, complemented by a creamy, herby ranch sauce. Perfect for a quick and satisfying dinner with fresh veggies and optional toppings.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

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 Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough 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. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes if using, salt, and pepper. Toss everything together to coat evenly.
3. Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to allow even roasting.
4. Roast: Place the sheet pan in the oven and roast for 20–25 minutes. Flip the chicken and veggies halfway through cooking to ensure even browning and that the chicken is cooked through and veggies are tender.
5. Prepare Herby Ranch: While the chicken is roasting, whisk together the mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl until well combined. Adjust seasoning and milk to reach your preferred consistency and chill in the refrigerator.
6. Warm Pitas: Optionally, warm the pitas by wrapping them in foil and placing them in the oven for about 5 minutes until soft and pliable.
7. Prepare Pitas: Slice each pita in half to create pockets or leave whole to fold later.
8. Assemble: Stuff each pita with shredded lettuce or greens, the roasted chicken and vegetable mixture, sliced tomato, and any optional toppings such as feta cheese, pickled onions, cucumber, or hot sauce.
9. Dress and Serve: Drizzle generously with the herby ranch sauce before serving for a creamy and flavorful finish.

Notes

• Use chicken thighs for juicier meat or chicken breasts for leaner protein.
• Adjust chili flakes based on your heat preference or omit for mild flavor.
• The herby ranch can be made ahead and stored in the fridge for up to 3 days.
• Feel free to add other veggies like zucchini or mushrooms for variety.
• For gluten-free, substitute pitas with gluten-free flatbreads or lettuce wraps.
• To make this recipe lighter, use Greek yogurt instead of sour cream and less mayonnaise.

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