Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American / Mediterranean-inspired
Ingredients: 1½ lbs (680g) boneless, skinless chicken thighs or breasts; 1 red bell pepper, sliced into thin strips; 1 yellow bell pepper, sliced; 1 small red onion, thinly sliced; 1 medium zucchini, sliced into half moons (optional); 1 tbsp olive oil (for veggies); Kosher salt & black pepper, to taste; 3 tbsp olive oil; 2 cloves garlic, minced; Juice of 1 lemon (about 3 tbsp); 1½ tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; ½ tsp ground coriander; ½ tsp crushed red pepper flakes (optional, for heat); 1 tsp kosher salt; ½ tsp freshly ground black pepper; ½ cup mayonnaise; ½ cup sour cream or plain Greek yogurt; 2 tbsp buttermilk (or milk + lemon juice as a sub); 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives or green onions; 1 garlic clove, grated or minced; 1 tsp lemon juice or white vinegar; ¼ tsp onion powder; Salt and black pepper, to taste; Warm pita or naan bread (4–6 rounds); Diced cucumber; Cherry tomatoes, halved

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Introduction

Sheet Pan Chicken Pitas with Herby Ranch offer a flavorful, easy weeknight dinner that’s both satisfying and quick to prepare. With juicy marinated chicken, roasted vegetables, and a fresh homemade ranch dressing, this dish brings vibrant Mediterranean-inspired flavors to your table with minimal cleanup.

Two white pitas lie folded in a white pan, each stuffed with three to four pieces of grilled chicken that have a warm orange color and a slightly crispy texture. The chicken is topped with a thick, creamy white herby ranch sauce that is drizzled generously, showing small green herb bits. Fresh green herbs are sprinkled over the top, adding a bright contrast to the creamy sauce and the warm chicken. The pitas have small grilled marks and a soft, fluffy inside with a slightly browned exterior. The pan rests on a white marbled surface, contributing to a clean and fresh background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs (680g) boneless, skinless chicken thighs or breasts
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced
1 small red onion, thinly sliced
1 medium zucchini, sliced into half moons (optional)
1 tbsp olive oil (for veggies)
Kosher salt & black pepper, to taste
For the Chicken Marinade:

3 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon (about 3 tbsp)
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp ground coriander
½ tsp crushed red pepper flakes (optional)
1 tsp kosher salt
½ tsp freshly ground black pepper

For the Herby Ranch Dressing:

½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
2 tbsp buttermilk (or milk + lemon juice as a substitute)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives or green onions
1 garlic clove, grated or minced
1 tsp lemon juice or white vinegar
¼ tsp onion powder
Salt and black pepper, to taste

To Serve:

Warm pita or naan bread (4–6 rounds)
Diced cucumber
Cherry tomatoes, halved
Crumbled feta cheese (optional)
Extra fresh herbs for garnish

Instructions

Step 1: If needed, cut large chicken breasts into strips for quicker cooking. Place chicken in a bowl or zip-top bag.
Step 2: In a separate bowl, whisk together olive oil, minced garlic, lemon juice, cumin, smoked paprika, oregano, coriander, crushed red pepper flakes (if using), salt, and black pepper to make the marinade.
Step 3: Toss chicken with the marinade to coat evenly. Marinate in the fridge for at least 30 minutes, up to 8 hours.
Step 4: Preheat oven to 425°F (220°C). Thinly slice bell peppers, onion, and zucchini if using. In a large bowl, toss vegetables with 1 tablespoon olive oil and a pinch of salt and pepper.
Step 5: Spread vegetables on one side of a sheet pan and arrange marinated chicken on the other side. Avoid overcrowding. Roast for 20–25 minutes, flipping chicken halfway, until cooked through and veggies are tender.
Step 6: Optional: Broil for 2–3 minutes at the end for a golden charred finish, watching carefully to avoid burning.
Step 7: While roasting, whisk together mayonnaise, sour cream or yogurt, buttermilk, chopped parsley, dill, chives, garlic, lemon juice, onion powder, salt, and pepper to make the herby ranch dressing. Chill until ready to serve.
Step 8: Warm the pitas by wrapping them in foil and placing in the oven for the last 5 minutes of cooking or heat them individually in a skillet or over a flame for charred edges.
Step 9: Slice the cooked chicken if desired. To assemble, layer warm pita with roasted vegetables, chicken, diced cucumber, cherry tomatoes, crumbled feta, and drizzle with herby ranch. Garnish with fresh herbs and serve immediately.

Tips & Variations

For a vegetarian version, substitute chicken with seasoned chickpeas, cauliflower florets, or grilled halloumi.
Add a spicy kick by mixing hot sauce into the chicken marinade or ranch dressing and including sliced jalapeños.
Swap ranch for tzatziki and add kalamata olives and extra lemon for a Greek-style pita.
Use gluten-free pitas or serve the ingredients over rice or greens to accommodate dietary needs.
Make ahead by storing chicken and vegetables separately from the dressing for up to 4 days in the fridge.

Storage

Store leftover roasted chicken, vegetables, and herby ranch dressing separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and veggies gently in the oven or microwave before assembling. The dressing is best served chilled and can keep up to 5 days refrigerated.

How to Serve

The image shows two sheet pan chicken pitas resting on a white marbled surface. Each pita has a soft, slightly toasted flatbread base folded in half, with an orange-colored baked chicken layer inside. The chicken pieces are topped with a creamy white herby ranch sauce that has green flecks, and fresh green chopped herbs are sprinkled over the sauce. The flatbreads have some browned spots and a soft texture, giving a warm and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Slice them into strips or halve if large to ensure even cooking and avoid dryness.

How can I make this recipe dairy-free?

Use dairy-free yogurt and mayonnaise for the ranch dressing, and omit or replace feta cheese with a dairy-free alternative. Make sure to check all ingredients for hidden dairy.