Sheet Pan Chicken Pitas with Herby Ranch Recipe
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.
- 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
