Keywords: sheet pan chicken pitas, herby ranch, quick chicken dinners, weeknight chicken recipe, sheet pan dinners, chicken pita recipe, easy chicken pitas
This one-pan dinner is my go-to when I want something bright, fast, and a little bit crunchy. The sheet pan chicken pitas with herby ranch combine caramelized, spice-kissed chicken with a tangy, herb-forward yogurt dressing and crisp cabbage slaw — perfect for busy weeknights, casual weekend lunches, or a simple dinner party where everyone builds their own. The main keyword sheet pan chicken pitas appears throughout because this is an effortless, flavor-packed meal you’ll return to again and again.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: minimal cleanup, big flavor from simple pantry spices, and a fresh herby sauce that makes shredded cabbage sing. It stretches a pound of chicken across 2–3 pitas, so it’s budget-friendly and family-friendly, while the avocado and lemon keep things bright and fresh.
“Weeknight magic — the whole family asked for seconds. Loved the tangy ranch and the caramelized chicken!”
If you like economical dinners that still feel special, try pairing this with other inexpensive mains like budget-friendly chicken casseroles for a full, pantry-friendly menu.
How this recipe comes together
This is a straightforward roast-and-assemble dinner. First, you toss bite-size chicken pieces with a sweet-smoky spice blend and lemon slices, then roast everything on one sheet until caramelized. While the chicken cooks, whisk up a quick herby yogurt ranch and fold it into shredded cabbage to make a refreshing slaw that softens as it rests. Warm your pitas, pile on slaw, roast chicken, and avocado, and you’re eating in about 30 minutes.
What you’ll need
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, 2 tbsp brown sugar, 1½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne pepper, ½ tsp kosher salt, 1 tbsp olive oil, ½ lemon, sliced, ½ cup plain yogurt (or non-dairy alternative), ¼ cup fresh dill, finely chopped, ¼ cup fresh parsley, finely chopped, 2 tbsp fresh chives, minced, Juice from ½ lemon, 2 tbsp olive oil, Kosher salt to taste, ½ small head green cabbage, shredded, 2–3 pitas, 1 ripe avocado, cubed
Substitutions: Use maple syrup or honey instead of brown sugar for a different sweetness profile. Swap plain yogurt for a dairy-free yogurt to keep it vegan-friendly. If you don’t have dill, extra parsley plus a squeeze more lemon works well.
Step-by-step instructions
- Preheat oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil until evenly coated. Add the lemon slices and mix to distribute.
- Spread the chicken and lemon slices on a sheet pan in a single layer so pieces roast instead of steam.
- Roast for 15 minutes, then use a spatula to toss or flip the chicken so it browns evenly. Return to the oven and roast another 4–7 minutes, until caramelized at the edges and cooked through (internal temp 165ºF).
- While the chicken roasts, make the herby ranch: In a bowl, whisk together the plain yogurt, chopped dill, parsley, chives, juice from ½ lemon, 2 tbsp olive oil, and kosher salt to taste.
- Fold the shredded cabbage into the herby ranch until evenly coated. Let the slaw rest for 10–15 minutes so the cabbage softens and the flavors meld.
- Warm the pitas in the oven or on a skillet until soft and pliable.
- Fill each pita with a generous scoop of slaw, roasted chicken pieces, and cubed avocado. Serve warm and enjoy immediately.
Best ways to enjoy it
These pitas work great with simple sides and toppings: a bright cucumber-tomato salad, quick roasted potatoes, or a lemony grain salad. For texture contrast, add roasted chickpeas or toasted pine nuts. Serve them for casual dinners, weekend lunches, or pack the components separately for a portable meal. If you want a heartier spread, pair with other hands-off mains like easy chicken casseroles for a crowd-pleasing combo.
Storage and reheating tips
Refrigerate leftover components separately: chicken and slaw will keep 3–4 days in airtight containers; assembled pitas will get soggy. For longer storage, freeze cooked chicken in a freezer-safe bag for up to 3 months (thaw overnight in the fridge). To reheat frozen or chilled chicken, warm in a 350ºF oven until heated through or microwave in short bursts to avoid drying. Refresh the slaw with a squeeze of lemon before serving if it becomes muted in the fridge.
Helpful cooking tips
- Cut chicken into even 1-inch pieces so everything cooks uniformly.
- Don’t crowd the sheet pan; single layer roasting creates caramelization.
- Let the cabbage slaw rest — it softens and absorbs flavor, so don’t rush it.
- If you prefer extra char, broil the chicken for 1–2 minutes at the end, watching closely.
- Use a digital thermometer to avoid overcooking and ensure juicy chicken.
Flavor swaps
- Mediterranean: Swap dill/parsley for mint and oregano, use tzatziki instead of herby ranch.
- Smoky-sweet: Increase smoked paprika and add a splash of soy sauce to the marinade.
- Spicy: Add extra cayenne or a drizzle of hot sauce to the slaw.
- Veg-forward: Replace chicken with roasted cauliflower or chickpeas for a vegetarian pita.
Common questions
Q: Can I make this gluten-free?
A: Yes. Use gluten-free pita or serve the chicken and slaw over rice or in lettuce cups.
Q: How can I meal-prep this for the week?
A: Roast a double batch of chicken and store in portioned containers. Keep slaw separate and assemble pitas the day you’ll eat them. Chicken and slaw both hold up 3–4 days refrigerated.
Q: Is this recipe kid-friendly?
A: Absolutely. Adjust the cayenne to taste (or omit) and offer toppings on the side so kids can customize their pitas.
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Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A bright and crunchy one-pan dinner featuring caramelized chicken with a tangy herby ranch and crisp cabbage slaw, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
- ½ cup plain yogurt (or non-dairy alternative)
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
- Kosher salt to taste
- ½ small head green cabbage, shredded
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Preheat oven to 425ºF.
- In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and 1 tbsp olive oil until evenly coated. Add the lemon slices and mix to distribute.
- Spread the chicken and lemon slices on a sheet pan in a single layer.
- Roast for 15 minutes, then flip the chicken and return to the oven for another 4–7 minutes, until caramelized and cooked through.
- While the chicken roasts, whisk together yogurt, dill, parsley, chives, lemon juice, 2 tbsp olive oil, and kosher salt in a bowl to make herby ranch.
- Fold the shredded cabbage into the herby ranch until evenly coated, letting it rest for 10–15 minutes.
- Warm the pitas in the oven or on a skillet until soft.
- Fill each pita with slaw, roasted chicken, and cubed avocado. Serve warm.
Notes
For extra flavor, consider adding roasted chickpeas or pine nuts to your pitas. Cabbage slaw should rest for optimal flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg