There’s something comforting about a warm, stuffed pita filled with juicy chicken and fresh veggies. I remember the first time I made these Sheet Pan Chicken Pitas with Herby Ranch. The sweet aroma of roasted peppers filled my kitchen, making my stomach growl with anticipation. This recipe brings together simple, wholesome ingredients for a meal that feels a little special without taking all day to prepare. It’s a family favorite, perfect for busy weeknights. With colorful veggies and a creamy ranch sauce, each bite is packed with flavor. What makes this dish truly special is how it unites everyone around the table, sharing good food and even better stories.
why make this recipe
Making Sheet Pan Chicken Pitas is a fantastic way to enjoy a delicious meal without much hassle. The combination of juicy chicken, roasted vegetables, and a flavorful herby ranch sauce makes for a satisfying dish. Plus, it’s easy to prepare and clean up, which gives you more time to relax. Whether you’re cooking for a busy family or just yourself, this recipe is versatile and can be adjusted to fit your taste.
how to make Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
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
Directions
- Preheat the oven to 425°F (220°C).
- On a large sheet pan, toss the chicken, peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer.
- Roast for 20–25 minutes, flipping halfway, until the chicken is cooked through and the veggies are tender.
- While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
- Taste and adjust seasoning. Add milk to reach the desired consistency.
- Chill in the fridge until ready to use.
- Warm the pitas (optional: wrap in foil and heat in the oven for 5 minutes).
- Slice each pita in half to make pockets or leave them whole and fold.
- Stuff with lettuce, chicken, veggies, tomato, and any optional toppings.
- Drizzle generously with herby ranch.
how to serve Sheet Pan Chicken Pitas
Serve these pitas warm, right out of the oven. Set up a topping station so everyone can customize their own pitas. The herby ranch makes for a delicious finishing touch. This dish is great for lunch or dinner, and it’s a fun way to enjoy a handheld meal.
how to store Sheet Pan Chicken Pitas
If you have leftovers, store the chicken and veggies separately from the pitas and toppings. Keep them in airtight containers in the fridge for up to 3 days. To enjoy later, reheat the chicken and veggies in the microwave or oven before assembling your pitas again.
tips to make Sheet Pan Chicken Pitas
- You can use any vegetables you have on hand, like zucchini or mushrooms, for more variety.
- For a bit of a spice kick, add jalapeños or a splash of hot sauce in the herby ranch.
- Make the herby ranch sauce ahead of time to save time on busy days.
variation
Try swapping the chicken for cooked chickpeas or grilled shrimp to switch up the protein. You can also use whole grain pitas for a healthier option.
FAQs
Can I make these pitas ahead of time?
Yes! You can prep the chicken, veggies, and herby ranch sauce in advance. Just assemble and heat them when you are ready to eat.
What can I use instead of mayonnaise?
You can use Greek yogurt or a vegan mayonnaise as a substitute for a lighter option.
Can I freeze the chicken and veggies?
Absolutely! Just store them in a freezer-safe container. When you’re ready to eat, thaw in the fridge overnight and reheat before serving.
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
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
- 0.5 tsp cumin
- 0.5 tsp chili flakes (optional)
- Salt and pepper, to taste
For the Herby Ranch
- 0.5 cup mayonnaise
- 0.5 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
Method
Preparation
- Preheat the oven to 425°F (220°C).
- On a large sheet pan, toss the chicken, peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer.
Cooking
- Roast for 20–25 minutes, flipping halfway, until the chicken is cooked through and the veggies are tender.
- While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
- Taste and adjust seasoning. Add milk to reach the desired consistency.
- Chill in the fridge until ready to use.
Assembly
- Warm the pitas (optional: wrap in foil and heat in the oven for 5 minutes).
- Slice each pita in half to make pockets or leave them whole and fold.
- Stuff with lettuce, chicken, veggies, tomato, and any optional toppings.
- Drizzle generously with herby ranch.