Save
These Sheet Pan Chicken Pitas with Herby Ranch combine juicy spice-roasted chicken, a creamy and fresh herb-packed slaw, and buttery avocado wrapped in warm pitas. This recipe is designed for easy weeknight dinners with minimal prep and cleanup while bringing vibrant, fresh flavors that satisfy both the family and guests.
I first made this when trying to get dinner on the table fast after a long day. My family loved the combination of spices and freshness so much that it quickly became a regular.
Gather Your Ingredients
- Chicken breasts: cut into bite-size pieces for quick roasting and even cooking
- Brown sugar: adds a subtle caramelized sweetness to balance the spices
- Smoked paprika: for that smoky depth, try to get Spanish smoked paprika if you can for the best aroma
- Garlic powder and onion powder: form the savory foundation of the spice mix
- Cayenne pepper: for a gentle kick of heat, adjust to taste
- Kosher salt: to season properly without overpowering
- Olive oil: helps the chicken brown and keeps it juicy
- Lemon slices: add a bright, citrusy aroma while roasting
- Plain yogurt or a non-dairy alternative: creates a creamy base for the herby ranch slaw
- Fresh dill, parsley, and chives: bring vibrant herbaceous notes; fresh herbs really make a difference here, so try to avoid dried if possible
- Juice of fresh lemon: to brighten everything up
- Green cabbage: shredded finely for crunch and freshness in the slaw
- Pitas: that warm easily and complement the filling’s texture
- Ripe avocado: cubed for creamy richness and balance
How to Make It
- Prep the Oven and Chicken:
- Preheat your oven to 425 degrees Fahrenheit. In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add lemon slices and toss everything until the chicken is well coated and the lemon fragrance begins to emerge.
- Roast the Chicken:
- Spread the chicken and lemon slices out evenly on a sheet pan in a single layer to allow even roasting and browning. Roast in the oven for 15 minutes, then give the pan a gentle toss to help caramelization. Return to oven for another 4 to 7 minutes until the chicken is beautifully caramelized, cooked through, and the edges are slightly crisp.
- Make the Herby Ranch Slaw:
- While the chicken roasts, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt in a mixing bowl. Fold in the shredded cabbage gently so it stays crisp. Let the slaw sit for 10 to 15 minutes to allow the flavors to blend and the cabbage to soften just a little.
- Warm and Assemble the Pitas:
- Warm the pitas by wrapping them in foil and placing them in the oven for a few minutes or heating them briefly in a pan until soft and pliable. Fill each pita with a generous scoop of slaw, piles of roasted chicken, and creamy cubed avocado. Serve immediately while everything is warm and fresh.
My favorite part is the herby ranch slaw—fresh herbs elevate simple cabbage into something bright and refreshing that keeps this dish feeling light despite the creamy avocado and juicy chicken. I remember the first time I served this to friends and everyone kept coming back for more of that slaw.
Flavor Boosters
Pair with a simple green salad or roasted vegetables for a full balanced meal. Add pickled red onions for a tangy punch. Serve with a side of crispy potato wedges or sweet potato fries for a heartier option.
Serving Suggestions
This recipe blends Mediterranean flavors with an American sheet pan roasting technique for a weeknight meal that feels special but is deceptively simple. The herbaceous yogurt slaw echoes flavors found in Mediterranean and Middle Eastern cuisines while the spice mix on the chicken nods to smoky southwestern influences.
Creative Twists
In warm weather swap cabbage for crunchy shredded lettuce or napa cabbage for a lighter version. Add seasonal vegetables like roasted peppers or zucchini to the sheet pan for more variety. In cooler months, add roasted root vegetables alongside the chicken for extra comfort.
This sheet pan chicken pita recipe is perfect for busy weeknights and delivers fresh, vibrant flavors with minimal effort.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken breasts are ideal for even cooking and easy slicing, but thighs can also be used for moister results.
- → How do I achieve caramelized chicken edges?
Roast the chicken at a high temperature (425ºF) and toss halfway through to promote even browning and flavorful caramelization.
- → Can I substitute the yogurt in the slaw?
Yes, non-dairy alternatives like coconut or almond yogurt work well to keep the slaw creamy with a similar tang.
- → What type of pita is best for this dish?
Soft, warm pita works best to easily hold the chicken, slaw, and avocado without cracking or tearing.
- → How do I store leftovers to maintain freshness?
Keep the chicken and slaw in separate airtight containers in the refrigerator. Consume within 3 days for best texture and flavor.