Sheet Pan Chicken Pitas with Herby Ranch

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If there was ever a dinner that checks all the boxes — quick, satisfying, colorful, and family-friendly — it’s these Sheet Pan Chicken Pitas with Herby Ranch. Roasted chicken and veggies get packed into warm, fluffy pitas, then drizzled generously with homemade herby ranch that ties everything together. It’s weeknight magic in a meal.

What makes this even better is that it all happens on one sheet pan. There’s minimal mess, maximum flavor, and total customization based on whatever you have in your fridge. Kids love the hands-on nature of stuffing their own pitas, and grown-ups appreciate the big flavor payoff.

Why You’ll Love This Sheet Pan Chicken Pitas with Herby Ranch

You’ll adore how effortlessly this meal comes together, with ingredients that roast beautifully side-by-side. The chicken turns out juicy and golden, while the veggies caramelize into sweet-savory perfection. Plus, the herby ranch is the zesty, creamy finish that takes it over the top.

It’s a flexible dinner idea, too. You can swap out the vegetables, use store-bought pita or make your own, and the herby ranch keeps well for leftovers or salads.

Can I Use Store-Bought Ranch Instead of Homemade?

You can, but it won’t be quite the same. Homemade herby ranch has a vibrant, fresh taste thanks to the mix of herbs, garlic, and tangy buttermilk or Greek yogurt. Store-bought ranch will do in a pinch, but if you have five minutes to spare, making your own will elevate the dish.

Ingredients for the Sheet Pan Chicken Pitas with Herby Ranch

To pull off this satisfying dinner, you need a mix of colorful veggies, protein-rich chicken, and a flavorful sauce that ties it all together. Here’s what you’ll need:

  • Boneless skinless chicken thighs
  • Bell peppers
  • Red onion
  • Olive oil
  • Garlic powder
  • Smoked paprika
  • Salt and black pepper
  • Pita bread
  • Fresh parsley and dill
  • Greek yogurt or buttermilk
  • Mayonnaise
  • Garlic cloves
  • Lemon juice

Each ingredient contributes to a layer of flavor. The chicken thighs stay juicy during roasting, bell peppers and red onions caramelize to a sweet bite, and the ranch brings creamy herbaceousness to balance the savory.

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How To Make the Sheet Pan Chicken Pitas with Herby Ranch

Step 1: Prep the Chicken and Veggies

Preheat your oven and line a sheet pan with parchment or foil. Slice the chicken thighs into strips and toss them with olive oil, garlic powder, smoked paprika, salt, and pepper. Do the same with the sliced peppers and red onion.

Step 2: Roast to Perfection

Spread everything evenly on the sheet pan. Roast for about 20-25 minutes until the chicken is fully cooked and the veggies are tender and lightly charred.

Step 3: Make the Herby Ranch

In a bowl, whisk together Greek yogurt (or buttermilk), mayonnaise, minced garlic, lemon juice, and chopped fresh parsley and dill. Adjust seasoning with salt and pepper.

Step 4: Assemble Your Pitas

Warm your pita breads slightly, then stuff them with the roasted chicken and veggies. Drizzle generously with the herby ranch and top with more herbs or a squeeze of lemon if you like.

How to Serve and Store Your Sheet Pan Chicken Pitas

This recipe makes enough to serve 4 people generously. Serve the filled pitas hot off the pan with extra herby ranch on the side for dipping. If you have leftovers, store the components separately in the fridge for up to 3 days. Reheat the chicken and veggies before assembling fresh pitas.

You can also enjoy the leftovers in a salad bowl format for a lighter option the next day.

What to Serve With Sheet Pan Chicken Pitas with Herby Ranch?

Hummus and Veggie Platter

A side of hummus with sliced cucumbers, carrots, and cherry tomatoes adds a cool, crunchy contrast.

Tabbouleh Salad

Fresh herbs, bulgur, tomatoes, and lemon juice offer a zesty and refreshing side.

Garlic Roasted Potatoes

For a heartier meal, serve with crispy roasted potatoes seasoned with garlic and rosemary.

Cucumber Yogurt Salad

Cool and creamy, this side salad balances the warm spices in the pitas.

Sweet Potato Fries

The natural sweetness of sweet potatoes pairs beautifully with the savory chicken.

Pickled Red Onions

Bright and tangy, these cut through the richness of the ranch and chicken.

Lemon Orzo Pasta Salad

Light, lemony, and full of herbs, this pasta salad makes a great accompaniment.

Want More Chicken Dinner Ideas?

If you love these sheet pan chicken pitas, you’ll definitely want to try these other weeknight-friendly favorites:

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with classic ranch or go bold with extra garlic? Did you wrap them tight or go open-faced?

I love seeing how you all make these recipes your own. Don’t be shy to ask questions either — we’re in this together.

Explore beautifully curated dinner ideas and healthful twists on Zoe Recipes on Pinterest and find your next obsession.

Conclusion

Sheet Pan Chicken Pitas with Herby Ranch bring together the convenience of one-pan cooking and the joy of assembling your own hearty pita pockets. The roasted flavors, fresh herbs, and creamy ranch hit every satisfying note for a dinner that feels special, even on a weeknight.

Sheet Pan Chicken Pitas with Herby Ranch (2)
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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch


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  • Author: Zoe Adelson
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Sheet Pan Chicken Pitas with Herby Ranch recipe is a delicious, one-pan dinner idea featuring juicy chicken, roasted vegetables, and a fresh, homemade ranch dressing. Perfect for busy weeknights and packed with flavor, it’s a healthy, easy chicken dinner your family will love.


Ingredients

1 ½ pounds boneless skinless chicken thighs

2 bell peppers, sliced

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

4 pita breads

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

½ cup Greek yogurt or buttermilk

¼ cup mayonnaise

2 garlic cloves, minced

1 tablespoon lemon juice


Instructions

1. Preheat your oven to 425°F and line a sheet pan with parchment paper or foil.

2. Slice the chicken thighs and mix them in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.

3. Slice bell peppers and red onion, and toss them in olive oil, salt, and pepper as well.

4. Spread chicken and veggies on the sheet pan in an even layer. Roast for 20-25 minutes, until the chicken is cooked through and veggies are tender and slightly charred.

5. While it roasts, whisk together Greek yogurt or buttermilk, mayonnaise, garlic, lemon juice, parsley, and dill in a bowl to make the herby ranch.

6. Warm pita breads slightly before assembling.

7. Fill pitas with roasted chicken and vegetables.

8. Drizzle with herby ranch dressing and garnish with more fresh herbs or lemon if desired.

Notes

This recipe makes 4 servings.

The homemade ranch can be stored in the fridge for up to 5 days.

Feel free to customize veggies based on seasonality or what you have on hand.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American-Mediterranean

Nutrition

  • Serving Size: 1 stuffed pita
  • Calories: 430
  • Sugar: 6g
  • Sodium: 580mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg
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