Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
Bright, bold, and packed with texture, Sheet Pan Chicken Pitas with Herby Ranch Slaw are the kind of meal that wins over everyone at the table. Imagine juicy, caramelized chicken, a punchy herb-packed ranch slaw, buttery avocado, all tucked into warm, fluffy pitas—it’s the weeknight dinner that tastes like a sunny picnic. This recipe balances savory, tangy, and just the right amount of heat, creating a dish you’ll crave all year long.
Ingredients You’ll Need
The beauty of Sheet Pan Chicken Pitas with Herby Ranch Slaw is just how simple and honest the ingredients are—each one brings something special to this flavorful gathering. From aromatic spices to fresh herbs and cooling dairy, every bite is a perfect harmony of taste and texture.
- 1 lb boneless, skinless chicken breasts: These cook quickly and soak up all those smoky, sweet, and spicy flavors.
- 2 tbsp brown sugar: A touch of sweetness helps the chicken caramelize beautifully in the oven.
- 1½ tsp smoked paprika: Adds deep, smoky undertones that complement the ranch slaw perfectly.
- ½ tsp garlic powder: For a subtle, savory background note.
- ½ tsp onion powder: Layers in gentle sweetness and flavor complexity.
- ½ tsp cayenne pepper: Gives a manageable heat that wakes up your tastebuds without overpowering the dish.
- ½ tsp kosher salt: Essential for seasoning the chicken so every bite sings.
- 1 tbsp olive oil: Helps the seasoning stick and the chicken remain juicy.
- ½ lemon, sliced: Roasts alongside the chicken and adds little bursts of brightness.
- ½ cup plain yogurt (or non-dairy alternative): The creamy base for your herby ranch slaw, lending a cool and tangy note.
- ¼ cup fresh dill, finely chopped: Vibrant and grassy, dill is a must for that classic ranch flavor.
- ¼ cup fresh parsley, finely chopped: Brings freshness and color to each bite.
- 2 tbsp fresh chives, minced: A mild oniony pop that brightens the slaw.
- Juice from ½ lemon: A splash of acidity that ties the slaw together.
- 2 tbsp olive oil: Adds body and helps the slaw dressing cling to every ribbon of cabbage.
- Kosher salt to taste: Balances the tanginess and brings out the flavors in the slaw.
- ½ small head green cabbage, shredded: The satisfying crunch for your herby ranch slaw.
- 2–3 pitas: Fluffy and soft, perfect for wrapping all that goodness.
- 1 ripe avocado, cubed: Creamy, luscious, and a lovely color contrast—these finish off your pitas beautifully.
How to Make Sheet Pan Chicken Pitas with Herby Ranch Slaw
Step 1: Season and Roast the Chicken
Preheat your oven to 425ºF (convection mode works wonders here, but regular bake will do just fine). In a large bowl, toss chopped chicken breasts with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and one tablespoon of olive oil until each piece is evenly coated. Add the lemon slices to the bowl and toss again so they get coated in the delicious spices. Spread everything in a single layer on a large sheet pan—it’s important for the chicken to roast, not steam. Roast for 15 minutes, give everything a good toss, and then roast for another 4–7 minutes until the chicken is golden, caramelized, and irresistibly juicy.
Step 2: Whip Up the Herby Ranch Slaw
While the chicken roasts and your kitchen starts to smell amazing, make the herby ranch slaw. In a big bowl, whisk together plain yogurt (or your favorite non-dairy swap), dill, parsley, chives, freshly squeezed lemon juice, olive oil, and a generous pinch of salt. Once creamy and fragrant, toss in your shredded cabbage and mix until it’s fully coated. This slaw gets even better after sitting for about 10–15 minutes, letting the cabbage soften and the flavors truly meld.
Step 3: Warm and Fill the Pitas
Soft, pillowy pitas are the key to perfect Sheet Pan Chicken Pitas with Herby Ranch Slaw. Warm them in the oven for a few minutes or zap them in the microwave until just pliable. To assemble, layer a generous scoop of herby slaw into each pita pocket, top with a pile of sticky-sweet roasted chicken, and finish with cubes of creamy avocado. The contrast of cool, crunchy slaw and warm, flavorful chicken is seriously unbeatable.
How to Serve Sheet Pan Chicken Pitas with Herby Ranch Slaw
Garnishes
A little sprinkle of extra fresh dill or parsley on top of each pita not only looks gorgeous but adds a final pop of herbaceousness. For extra zing, tuck in a couple of those roasted lemon slices, or drizzle with an additional squeeze of lemon juice. A crack of black pepper is the cherry on top.
Side Dishes
These pitas are almost a meal by themselves, but if you’re in the mood for more, think light and crispy. Try serving with sweet potato fries, homemade pickles, Greek-style oven-roasted potatoes, or even a platter of sliced cucumbers and cherry tomatoes. The fresh flavors pair perfectly with the Sheet Pan Chicken Pitas with Herby Ranch Slaw experience.
Creative Ways to Present
For a crowd, cut the filled pitas into halves or quarters and arrange on a board with colorful garnishes—it’s a fun way to let everyone grab and build their own. Or, try serving everything DIY-style: platter of roasted chicken, big bowl of herby ranch slaw, warm pitas, and avocados on the side. Add a few extra dips and let everyone make their dream pita pocket!
Make Ahead and Storage
Storing Leftovers
Leftovers of Sheet Pan Chicken Pitas with Herby Ranch Slaw keep well if you store each element separately. Layer the chicken in an airtight container, pop the slaw in its own container, and wrap leftover pitas in foil or a sealed bag. Everything will stay fresh for up to 3 days in the fridge, ready to be assembled for fast lunches or dinners.
Freezing
While the slaw is best fresh, the roasted chicken can be frozen. Simply cool completely, transfer to a freezer bag, and freeze for up to 2 months. Thaw in the fridge overnight before reheating. For the pitas, if you have extras, wrap tightly and freeze; they can be revived in the oven or toaster straight from the freezer.
Reheating
To keep the chicken moist, reheat gently in a skillet over medium-low heat with a splash of water or in the microwave, covered. Warm the pitas wrapped in foil in a low oven or quick heat them in a toaster. The slaw is best chilled or at room temperature; just give it a fresh toss before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and lend extra flavor to Sheet Pan Chicken Pitas with Herby Ranch Slaw. Just adjust your roasting time by a few extra minutes if using thigh meat.
What if I don’t have fresh herbs for the slaw?
In a pinch, use dried dill, parsley, and chives (about a third the quantity of fresh). While fresh herbs give unbeatable brightness, dried herbs still deliver plenty of ranch flavor.
Can I prepare any components in advance?
You can shred the cabbage and prep the dressing a day ahead—just keep them separate until you’re close to serving time. You can also season the chicken and let it marinate in the fridge up to a day in advance for even deeper flavor.
Are these pitas gluten-free?
The filling and slaw are naturally gluten-free! Just opt for gluten-free pita or flatbread and you’re all set to enjoy Sheet Pan Chicken Pitas with Herby Ranch Slaw.
What can I substitute for avocado?
If you’re not a fan of avocado, thinly sliced cucumbers, pickled onions, or even a swirl of hummus add creaminess and crunch to the pitas.
Final Thoughts
If you’re looking for a meal that’s vibrant, effortless, and seriously delicious, you can’t go wrong with Sheet Pan Chicken Pitas with Herby Ranch Slaw. It’s the kind of dish you’ll want to share, savor, and make on repeat. Give it a try and turn any night into a flavor celebration!
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Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
These Sheet Pan Chicken Pitas with Herby Ranch Slaw are a delicious and flavorful meal that is perfect for a quick and easy dinner. Tender chicken pieces are coated in a flavorful spice blend and roasted to perfection, then paired with a refreshing herby ranch slaw, all wrapped up in a soft pita. This recipe is sure to become a family favorite!
Ingredients
For the Chicken:
- 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
For the Herby Ranch Slaw:
- 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
For Serving:
- 2–3 pitas
- 1 ripe avocado, cubed
Instructions
- Prepare the Chicken: Preheat oven to 425ºF (use convection if available). In a large bowl, toss chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil until evenly coated. Add the lemon slices to the bowl and toss to combine. Spread everything on a sheet pan in a single layer. Roast for 15 minutes. Toss the chicken, then roast an additional 4–7 minutes until the chicken is caramelized and cooked through.
- Make the Herby Ranch Slaw: In a large bowl, whisk together yogurt, dill, parsley, chives, lemon juice, olive oil, and salt. Add the shredded cabbage and mix until fully coated. Let the slaw sit for 10–15 minutes to soften and absorb flavor.
- Assemble the Pitas: Warm pitas in the microwave or oven until soft and pliable. Fill each pita with a generous scoop of herby slaw, roasted chicken, and cubed avocado. Serve warm and enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Sheet Pan Chicken Pitas, Herby Ranch Slaw, Chicken Pita Recipe, Easy Dinner Recipe
