I love quick dinners, and my Sheet Pan Chicken Pitas with Herby Ranch Recipe is one I turn to often when the week gets busy. It roasts in one pan, tastes fresh, and comes together in under an hour.
Dad James taught me to trust the oven for busy nights, and Sister Jennifer always asks for extra ranch.
Gathering Your 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
The Tools That Help
I use a large rimmed sheet pan, a sharp knife, a mixing bowl, and a whisk. If you like other sheet pan meals, try my sheet pan balsamic chicken for more ideas.
The Step-by-Step Process
- Preheat oven to 425°F (220°C).
- Toss chicken, peppers, and onion with olive oil and spices on a large sheet pan.
- Spread in a single layer so everything roasts evenly.
- Roast for 20–25 minutes, flipping once halfway, until chicken is cooked and veggies are tender.
- Whisk mayonnaise, sour cream, milk, herbs, spices, and lemon juice until smooth; chill.
- Warm pitas in the oven for a few minutes if you like them soft.
- Slice pitas and fill with shredded lettuce, chicken, veggies, and tomato.
- Add optional toppings like feta or pickled onions.
- Drizzle the herby ranch over the filled pitas and serve.
Lighter, Healthier Touches
Swap Greek yogurt for mayo in the ranch and use more veggies for a lighter pita. For another veggie-rich sheet pan idea, see my sheet pan chicken and sweet potatoes recipe.
Perfect Pairings
Serve these pitas with a simple cucumber salad, roasted potatoes, or a light lemony slaw. A crisp white wine or a cold iced tea works well.
Common Stumbles to Avoid
Do not crowd the pan. If pieces touch too much, they steam instead of roast. Also, slice pitas after warming so they keep shape and do not tear.
Storing Your Creation
Store chicken and veggies in an airtight container in the fridge for up to 3 days. Keep the herby ranch in a separate jar for up to 5 days. Reheat chicken gently in the oven or microwave before assembling.
A Final Warm Word
I hope this Sheet Pan Chicken Pitas with Herby Ranch Recipe becomes a family favorite at your house. I make it when I need a fast, tasty meal that feels like a hug.
Answering Your Questions
Can I make Sheet Pan Chicken Pitas with Herby Ranch Recipe ahead of time?
Yes. Roast the chicken and veggies, cool, and store them in the fridge. Mix the ranch and keep it chilled separately. Assemble just before serving for the best texture.
Can I use a different protein in the Sheet Pan Chicken Pitas with Herby Ranch Recipe?
Absolutely. Swap chicken for sliced turkey, shrimp, or firm tofu. Adjust cook time until the protein is fully cooked and nicely browned.
How spicy will the Sheet Pan Chicken Pitas with Herby Ranch Recipe be?
The recipe is mild by default. Add chili flakes or hot sauce to the chicken or top with hot sauce to reach your desired heat level.
Print
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy dinner featuring roasted chicken and veggies served in pitas with a creamy herby ranch dressing.
Ingredients
- 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
- 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
- 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 to 425°F (220°C).
- Toss chicken, peppers, and onion with olive oil and spices on a large sheet pan.
- Spread in a single layer so everything roasts evenly.
- Roast for 20–25 minutes, flipping once halfway, until chicken is cooked and veggies are tender.
- Whisk mayonnaise, sour cream, milk, herbs, spices, and lemon juice until smooth; chill.
- Warm pitas in the oven for a few minutes if you like them soft.
- Slice pitas and fill with shredded lettuce, chicken, veggies, and tomato.
- Add optional toppings like feta or pickled onions.
- Drizzle the herby ranch over the filled pitas and serve.
Notes
Do not crowd the pan to ensure even roasting. Store chicken and veggies separately from the ranch for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken, pitas, easy dinner, sheet pan meals, herby ranch