Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw might just be the weeknight dinner that changes how you think about easy cooking. Smoky, juicy chicken comes out of the oven golden and fragrant, then gets tucked into warm pita bread and piled high with a creamy, cool herb ranch slaw. It is the kind of meal that feels like more effort than it actually is.

I still remember the first time I threw together a version of this recipe on a random Tuesday. I had chicken in the fridge, half a bag of cabbage mix, and everyone was already asking what was for dinner. That smoked paprika chicken roasting in the oven filled the kitchen with the most incredible savory smell, and by the time I whisked up the ranch dressing, the whole family was hovering nearby. These Sheet Pan Chicken Pitas bring fresh, satisfying flavor together on one pan with almost no cleanup. They have become one of my most-made easy sheet pan chicken dinners, and once you try them, you will see why.

Everything You Need to Build These Chicken Pitas

I always reach for smoked paprika over regular paprika here because it adds a subtle depth that really makes the chicken shine. Pro tip – a bag of pre-shredded coleslaw mix is a total time-saver and works just as well as shredding cabbage yourself. Here is the full ingredient list.

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts – cut into 1-inch pieces (chicken thighs work great here too for extra juiciness)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika – I always use smoked, not sweet, for the best flavor
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Fresh Herb Ranch Slaw:

• 4 cups shredded cabbage and carrot mix
• 1/2 cup mayonnaise – swap with plain Greek yogurt for a lighter version
• 1/4 cup milk
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 4 pita breads
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• Cherry tomatoes, halved
• Fresh herbs for garnish

How to Make Sheet Pan Chicken Pitas Step by Step

I recommend making the ranch slaw dressing first so the flavors have a few extra minutes to meld together while the chicken roasts. Read through all the steps before you start – it all comes together smoothly.

Step 1 – Preheat the Oven. Set your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper. This keeps cleanup almost effortless and prevents the chicken from sticking.

Step 2 – Season the Chicken. In a large bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until every piece is fully and evenly coated. The chicken should look a deep reddish-orange color from the paprika.

Step 3 – Arrange on the Sheet Pan. Spread the chicken in a single layer on the prepared baking sheet. Do not crowd the pieces together. If they overlap, they will steam rather than roast and you will lose those golden, slightly crispy edges. Use two sheet pans if needed.

Step 4 – Roast the Chicken. Bake for 20-25 minutes, flipping the pieces halfway through at the 10-12 minute mark. The chicken is done when it is golden brown on the outside and registers 165 degrees F on an instant-read thermometer. It should smell deeply smoky and savory.

Step 5 – Make the Fresh Herb Ranch Slaw. While the chicken roasts, whisk together the mayonnaise, milk, fresh dill, parsley, chives, minced garlic, lemon juice, salt, and pepper in a medium bowl. Taste the dressing and adjust salt or lemon juice as needed. Add the shredded cabbage and carrot mix and toss until every strand is coated. Refrigerate until assembly.

Step 6 – Warm the Pita Breads. During the last 2-3 minutes of the chicken’s cooking time, lay the pita breads directly on the oven rack or on the baking sheet to warm through. They should feel soft and pliable, not crispy.

Step 7 – Assemble and Serve. Fill each warm pita with a generous portion of roasted chicken. Add a big scoop of fresh herb ranch slaw, then layer on the cucumber slices, red onion, and halved cherry tomatoes. Garnish with extra fresh herbs and serve immediately.

The Best Sides for Sheet Pan Chicken Pitas

These pitas pair beautifully with fresh, bright flavors that complement the creamy herb ranch slaw and savory roasted chicken. Here are some favorite ways to round out the meal.

Hummus: A bowl of smooth, creamy hummus is a natural fit for Sheet Pan Chicken Pitas. Use it as a dip for extra pita pieces or fresh veggies on the side. The earthy richness balances the smokiness of the chicken perfectly.

Tzatziki Sauce: Cool, garlicky tzatziki adds a Greek-inspired touch that works beautifully alongside the ranch slaw. Spoon it inside the pita or serve it on the side for dipping.

Simple Greek Salad: A quick toss of cucumber, tomato, olives, and crumbled feta is fresh, colorful, and requires zero cooking. It fits the Mediterranean-leaning flavor profile of this meal perfectly.

Crumbled Feta on Top: Sprinkle a little salty feta directly onto the assembled pitas for an extra creamy, tangy bite that takes the whole thing up a notch.

Roasted Lemon Herb Potatoes: If you want something more filling on the side, oven-roasted potatoes with lemon and herbs are hearty, delicious, and pair naturally with the chicken and herb flavors in these pitas.

More Easy Chicken Dinners to Add to Your Weekly Rotation

If Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw hit the spot, there are plenty of other satisfying chicken dinners worth bookmarking. The Best Chicken Shawarma with Garlic Sauce shares that same warm, spiced flavor profile and pairs wonderfully with pita and fresh toppings. For another one-pan winner, the Sheet Pan Lemon Balsamic Chicken delivers bright, tangy flavor with minimal cleanup, just like this recipe.

The creamy herb ranch slaw in these pitas also makes a natural companion to lighter chicken bowls. Try it alongside the Greek Chicken Tenders for a Mediterranean-inspired spread, or serve these pitas as part of a casual dinner with the BBQ Grilled Chicken Wraps when feeding a crowd. Both recipes are quick, fresh, and built for busy weeknights.

Storing Leftovers and Reheating Your Sheet Pan Chicken Pitas

Leftovers store well when the components are kept separate. Place the roasted chicken in an airtight container and refrigerate for up to 3 days. Store the fresh herb ranch slaw in its own airtight container in the fridge for up to 3 days as well. Keep the sliced vegetables separate until serving so nothing gets soggy. The cooked chicken can also be frozen in a freezer-safe zip bag for up to 3 months.

To reheat, warm the chicken in the oven at 350 degrees F for 8-10 minutes until heated through, or microwave it in 30-second bursts. Always assemble the Sheet Pan Chicken Pitas fresh right before serving so the pita stays soft and the slaw keeps its crunch.

I recommend making a double batch of the ranch slaw dressing and storing the extra in a jar in the fridge. It doubles beautifully as a salad dressing, veggie dip, or sauce for grilled chicken throughout the week.

Questions About Sheet Pan Chicken Pitas – Answered

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