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Sheet Pan Chicken Pitas Herby Ranch

Sheet Pan Chicken Pitas Herby Ranch

Your New Weeknight Go-To. This recipe revolutionizes weeknight cooking by combining tender, flavorful chicken, warm pita bread, and a zesty herby ranch sauce all on a single sheet pan for minimal cleanup and maximum taste.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 pitas
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt for chicken seasoning
  • 1/4 teaspoon black pepper for chicken seasoning
Pita Bread
  • 4-6 pita breads cut in half
Herby Ranch Sauce
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream or plain Greek yogurt
  • 1 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh chives finely chopped (optional)
  • 1/2 teaspoon lemon juice
  • 1 pinch garlic powder for the ranch
  • salt to taste for ranch
  • black pepper to taste for ranch
Optional Toppings
  • shredded lettuce
  • diced tomatoes
  • diced red onion
  • crumbled feta cheese

Equipment

  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, toss the chicken pieces with olive oil, paprika, garlic powder, dried oregano, salt, and black pepper. Ensure the chicken is evenly coated.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  3. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet.
    1.5 lbs boneless, skinless chicken breasts or thighs
  4. Arrange the pita bread halves on the other half of the baking sheet. You can either lightly brush them with a little olive oil or leave them plain.
    4-6 pita breads
  5. Bake for 18-22 minutes, or until the chicken is cooked through and no longer pink in the center, and the pita bread is warm and slightly golden. The cooking time may vary slightly depending on your oven and the thickness of your chicken pieces.
    1.5 lbs boneless, skinless chicken breasts or thighs, 4-6 pita breads
  6. While the chicken and pitas are baking, prepare the herby ranch sauce. In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chopped dill, chopped parsley, chopped chives (if using), lemon juice, and a pinch of garlic powder. Season with salt and black pepper to taste.
    1/4 cup mayonnaise, 2 tablespoons sour cream or plain Greek yogurt, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 teaspoon fresh chives, 1/2 teaspoon lemon juice, 1 pinch garlic powder, salt, black pepper
  7. Once the chicken is cooked, remove the baking sheet from the oven. You can either slice the chicken into smaller pieces directly on the sheet pan or leave them as is.
    1.5 lbs boneless, skinless chicken breasts or thighs
  8. To assemble, spoon the herby ranch sauce generously over the warm pita halves.
    4-6 pita breads
  9. Top the pitas with the cooked chicken pieces.
    4-6 pita breads, 1.5 lbs boneless, skinless chicken breasts or thighs
  10. Add your favorite optional toppings such as shredded lettuce, diced tomatoes, diced red onion, or crumbled feta cheese for extra flavor and texture.
    shredded lettuce, diced tomatoes, diced red onion, crumbled feta cheese, 4-6 pita breads
  11. Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas Herby Ranch!

Notes

Storing and Reheating Tips: Store cooked chicken and assembled pitas separately in airtight containers. Refrigerate for optimal freshness. The cooked chicken will last for up to 3-4 days and the herby ranch sauce for up to 5 days. Reheat chicken gently in a skillet or microwave. Warm pita in a dry skillet or oven. Avoid microwaving pita. Freezing is not recommended for assembled pitas. Cooked chicken and herby ranch sauce can be frozen separately.