Introduction

Sheet Pan Chicken Pitas with Herby Ranch are a delicious and easy meal perfect for busy evenings. Tender roasted chicken and vibrant veggies come together with a creamy, flavorful ranch sauce, all stuffed into warm pita bread. This recipe offers a hassle-free way to enjoy a fresh, satisfying dinner with minimal cleanup.

Sheet Pan Chicken Pitas with Herby Ranch Recipe - Recipe Image

Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized strips)
1 medium red bell pepper (sliced)
1 medium yellow bell pepper (sliced)
1 medium red onion (sliced)
2 tablespoons olive oil (to toss with chicken and veggies)
2 teaspoons garlic powder (for seasoning)
2 teaspoons paprika (for seasoning)
1 teaspoon dried oregano (for seasoning)
0.5 teaspoon cumin (for seasoning)
0.5 teaspoon chili flakes (optional for heat)
Salt and pepper to taste
0.5 cup mayonnaise
0.5 cup sour cream or Greek yogurt (for tang)
2 tablespoons milk (to thin the ranch)
2 tablespoons fresh parsley (finely chopped)
1 tablespoon fresh dill (chopped, or 1 teaspoon dried)
1 tablespoon fresh chives or green onion (chopped)
1 teaspoon garlic powder (for ranch seasoning)
1 teaspoon onion powder (for ranch seasoning)
1 tablespoon lemon juice or vinegar (for acidity)
Salt and pepper to taste (for ranch)
4 pieces pitas (warm before serving, if desired)
Shredded lettuce or mixed greens (for stuffing)
1-2 slices tomato (for stuffing)
Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper to make the herby ranch. Adjust seasoning to taste and chill in the fridge while you prepare the rest.
Step 3: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper until everything is evenly coated.
Step 4: Spread the chicken and vegetables out in a single layer on the sheet pan.
Step 5: Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
Step 6: Slice each pita in half or keep whole. Fill with shredded lettuce or mixed greens, warm chicken and veggies, tomato slices, and drizzle generously with the herby ranch.
Step 7: Add any optional toppings like crumbled feta, pickled onions, cucumber, or hot sauce for extra flavor, then serve immediately.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter, tangier ranch.
Add a squeeze of fresh lemon juice to the chicken before roasting for extra brightness.
Swap the chicken for turkey or firm tofu for a different protein option.
Include other vegetables like zucchini or mushrooms for variety.
Warm pitas in the oven or on a skillet for a softer, more pliable wrap.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch separate in a sealed jar. Reheat the chicken and vegetables gently in the microwave or oven before serving to keep them moist. Avoid reheating the pita to prevent it from becoming tough; warm fresh pitas as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the chicken and vegetables ahead and keep them refrigerated. Prepare the herby ranch in advance as well. Assemble the pitas just before serving to keep the bread from getting soggy.

What if I don’t have fresh herbs for the ranch?

Use dried herbs instead, but reduce the quantity since dried herbs are more concentrated. About one-third of the fresh herb amount works well. You can also customize the ranch with other herbs you have on hand.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Print Recipe

★★★★★

4.9 from 122 reviews

Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal featuring marinated chicken strips and colorful roasted bell peppers and onions. Paired with a creamy, tangy homemade herby ranch sauce and fresh vegetables, these pitas offer a satisfying and easy-to-prepare delicious dinner perfect for busy weeknights or casual gatherings.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Courses
Method: Roasting
Cuisine: American Mediterranean
Diet: Gluten Free

Ingredients

Scale

Chicken and Vegetables

1.5 pounds boneless, skinless chicken breasts or thighs (cut into bite-sized strips)
1 medium red bell pepper (sliced)
1 medium yellow bell pepper (sliced)
1 medium red onion (sliced)
2 tablespoons olive oil (to toss with chicken and veggies)
2 teaspoons garlic powder (for seasoning)
2 teaspoons paprika (for seasoning)
1 teaspoon dried oregano (for seasoning)
0.5 teaspoon cumin (for seasoning)
0.5 teaspoon chili flakes (optional for heat)
Salt and pepper to taste

Herby Ranch Sauce

0.5 cup mayonnaise
0.5 cup sour cream or Greek yogurt (for tang)
2 tablespoons milk (to thin the ranch)
2 tablespoons fresh parsley (finely chopped)
1 tablespoon fresh dill (chopped, or 1 teaspoon dried)
1 tablespoon fresh chives or green onion (chopped)
1 teaspoon garlic powder (for seasoning)
1 teaspoon onion powder (for seasoning)
1 tablespoon lemon juice or vinegar (for acidity)
Salt and pepper to taste

To Serve

4 pieces pitas (warm before serving, if desired)
Shredded lettuce or mixed greens (for stuffing)
1–2 slices tomato (for stuffing)
Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Instructions

Preparation: Preheat your oven to 425°F (220°C). While the oven warms up, prepare your ingredients by cutting the chicken into bite-sized strips and slicing the red and yellow bell peppers along with the red onion.
Make Herby Ranch Sauce: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper to taste. Adjust seasoning as needed, then chill in the fridge until ready to serve.
Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced peppers, and onion. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper evenly. Toss well to coat everything thoroughly with the oil and spices.
Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single, even layer on the sheet pan. This ensures even roasting and caramelization.
Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, flipping the chicken and vegetables halfway through cooking. Roast until the chicken is fully cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
Prepare Pitas: While the chicken and veggies cook, warm your pita bread if desired. You can heat them in the oven wrapped in foil or in a dry skillet on the stovetop.
Assemble Pitas: Slice each pita in half or keep whole based on preference. Fill with a layer of shredded lettuce or mixed greens, add the warm roasted chicken and vegetables, place 1-2 tomato slices inside, and drizzle generously with the cold herby ranch sauce. Add any optional toppings like crumbled feta, pickled onions, cucumber slices, or a splash of hot sauce for extra flavor.
Serve: Serve the stuffed pitas immediately while the chicken and vegetables are warm, and enjoy your delicious sheet pan chicken pitas with herby ranch!

Notes

Use chicken thighs for juicier meat, or chicken breasts for leaner protein.
Adjust chili flakes to your preferred spice level or omit for mild flavor.
The herby ranch can be made ahead and stored in the fridge up to 2 days.
Feel free to substitute Greek yogurt for sour cream to lighten the ranch sauce.
For a gluten-free option, serve with gluten-free pita or wraps.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Adding fresh herbs like cilantro or basil can vary the flavor profile of the ranch sauce.

Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted bells, easy dinner, one-pan meal, quick chicken recipe, healthy chicken pita