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These Sheet Pan Chicken Pitas with Herby Ranch are the speedy flavorful weeknight fix that makes everyone at my table excited for dinner. You get perfectly spiced chicken, crisp and creamy slaw brightened with fresh herbs, and creamy avocado tucked into soft pitas for a meal that delivers big on taste and convenience without any fuss.
When I first threw this together on a hectic Tuesday night, I could not believe how fast I had dinner on the table. It is now my go-to for those nights when everyone is hungry but I still want something that feels fresh and fun.
Gather Your Ingredients
- Boneless skinless chicken breasts: cut into bite-sized pieces—using fresh chicken keeps the texture juicy
- Brown sugar: provides a touch of caramelized sweetness
- Smoked paprika: gives a deep smoky flavor try to find Spanish paprika for best results
- Garlic powder and onion powder: round out the seasoning for a well-balanced savoriness
- Cayenne pepper: adds gentle heat use more or less to your taste
- Kosher salt: essential for seasoning make sure it is well mixed
- Olive oil: helps everything brown and keeps it moist chose extra virgin if possible
- Lemon slices: brighten up the chicken use fresh and juicy lemons
- Plain yogurt or your favorite non-dairy option: makes the herby ranch creamy look for thick-style whole milk yogurt
- Fresh dill, parsley, and chives: make the slaw pop with herb flavor always choose bright green and fragrant bunches
- Olive oil: smooths the slaw and gives a hint of richness
- Kosher salt: to taste
- Green cabbage: shredded for crunch pick a small firm head
- Pitas: soft enough to fold look for ones without tears or cracks
- Ripe avocado: cubed creamy and rich look for avocados that yield gently to a squeeze
How to Make It
- Prep the Oven and Chicken:
- Set oven to four hundred twenty-five degrees Fahrenheit. Combine chicken with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil in a large bowl. Add thin lemon slices and toss so every piece is coated. Marinate while the oven heats.
- Roast the Chicken:
- Arrange chicken and lemon slices on a sheet pan in one even layer. Place in the oven for fifteen minutes. Flip chicken pieces over with a spatula and roast for four to seven more minutes until pieces are burnished and caramelized at the edges and fully cooked.
- Make the Herby Slaw:
- In a large mixing bowl whisk together yogurt, chopped dill, chopped parsley, minced chives, lemon juice, olive oil, and a pinch of kosher salt. Stir until creamy. Fold the finely shredded cabbage into the dressing ensuring all strands are well-coated. Cover and let sit for ten to fifteen minutes to let flavors meld and the cabbage soften.
- Warm and Fill Pitas:
- Heat pitas by wrapping them in foil and placing in the warm oven for three to five minutes or microwave covered by a damp towel for thirty seconds. When soft, fill each pita generously with slaw, top with roasted chicken and a handful of cubed avocado. Enjoy while warm and the pita is still soft.
The smoked paprika is hands-down my favorite touch here. It makes the chicken taste grilled and a little luxurious even though it just came out of my regular oven. My kids always sneak extra spoonfuls of the slaw while I am assembling the pitas—it is that good.
Flavor Boosters
Storage Tips: Keep leftovers in separate airtight containers so nothing gets soggy. Chicken and slaw both last up to three days in the fridge. Reheat chicken either in a skillet or microwave until just warm before filling pitas. Making this ahead means my lunch is basically done for tomorrow and everything tastes just as fresh after a night in the fridge.
Serving Suggestions
Serve with extra lemon wedges for squeezing at the table. Roasted potato wedges or sweet potato fries on the side round out the meal. Add extra hot sauce if you like a spicy kick. At summer parties I set up a pita bar and let everyone build their own version with favorite add-ins like radish slices or pickled onions.
Creative Twists
Ingredient Substitutions: Swap chicken thighs for chicken breasts if you crave extra moisture. Any thick dairy-free yogurt works if you do not do dairy—coconut yogurt is especially nice. Feel free to use purple cabbage for even more color and crunch. I often change up the herbs based on what I have—basil and tarragon mix in beautifully and make it feel like a brand new dish.
Your pitas will be incredibly flavorful and satisfying thanks to this easy sheet pan method. Savor the freshness and enjoy the fun of build-your-own dinner night!
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add extra juiciness and work perfectly in this dish. Just adjust cooking time as needed.
- → How do I prevent pitas from tearing when filling?
Warm pitas before filling to soften them; this helps prevent tears and makes them easier to wrap.
- → Are there dairy-free options for the slaw?
You can substitute yogurt with a non-dairy alternative, such as coconut yogurt, for a dairy-free slaw.
- → What can I serve with these pitas for a complete meal?
Pair them with mixed greens, roasted vegetables, or a simple cucumber salad for a satisfying table.
- → Can leftovers be stored and reheated?
Store chicken and slaw separately in airtight containers for up to 3 days. Reheat chicken before serving.
- → How spicy is the chicken?
The chicken has a mild kick from cayenne pepper. Adjust the amount as preferred to control heat.