Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal featuring roasted chicken and colorful bell peppers seasoned with aromatic spices. It is complemented by a creamy, fresh herby ranch sauce made with mayonnaise, sour cream, and fresh herbs. Served stuffed in warm pita pockets with crisp lettuce and tomato, this recipe makes a delicious and convenient dinner perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
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 get it ready for roasting the chicken and vegetables.
- Prepare Chicken and Veggies: On a large sheet pan, toss the bite-sized 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.
- Arrange on Sheet Pan: Spread the chicken and vegetables out in a single layer on the sheet pan, ensuring even spacing for proper roasting.
- Roast: Roast in the oven for 20–25 minutes, flipping halfway through cooking, until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
- Make Herby Ranch: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl until smooth and combined. Adjust seasoning and thin with more milk if desired, then chill in the fridge until serving.
- Warm Pitas: Optionally, warm the pita bread by wrapping them in foil and heating in the oven for 5 minutes or using your preferred method.
- Assemble Pitas: Slice each warm pita in half to create pockets or leave whole to fold. Fill with shredded lettuce or greens, spoonfuls of the roasted chicken and veggies, sliced tomato, and any optional toppings such as feta cheese, pickled onions, cucumber, or hot sauce.
- Serve: Drizzle the stuffed pitas generously with the herby ranch dressing and serve immediately for a fresh, delicious meal.
Notes
- Use chicken breasts or thighs according to preference; thighs yield a juicier result.
- Chili flakes are optional – omit or adjust for desired spice level.
- For a lighter herby ranch, substitute sour cream with Greek yogurt.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat chicken and veggies before assembling.
- Try adding other veggies such as zucchini or mushrooms for variation.
- To make it gluten-free, substitute pitas with gluten-free flatbread.
Keywords: Sheet pan chicken, chicken pitas, herby ranch, roasted chicken, easy dinner, Mediterranean recipe, sheet pan meal
