Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken and vegetables.
- 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.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to allow even roasting.
- 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.
- 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.
- 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.
- Prepare Pitas: Slice each pita in half to create pockets or leave whole to fold later.
- 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.
- 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
