Sheet Pan Chicken Pitas with Herby Ranch (Printable)
Crispy sheet pan chicken and roasted peppers in warm pitas with tangy herb ranch
# What You'll Need:
→ For the Chicken & Vegetables
01 - 1 1/4 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1 tsp dried oregano
08 - 1/2 tsp garlic powder
09 - Salt and black pepper, to taste
→ For the Herby Ranch Sauce
10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 2 tbsp buttermilk (or regular milk)
13 - 1 garlic clove, finely grated
14 - 2 tbsp fresh parsley, chopped
15 - 2 tbsp fresh dill, chopped
16 - 1 tbsp fresh chives, chopped
17 - 1 tbsp lemon juice
18 - Salt and black pepper, to taste
→ To Serve
19 - 4 pita breads
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 cup crumbled feta cheese (optional)
23 - Fresh herbs, for garnish
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine the chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared sheet pan. Bake for 20–25 minutes, tossing halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
04 - While the chicken cooks, prepare the herby ranch sauce: In a bowl, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Warm the pita breads in foil in the oven during the last 5 minutes of baking.
06 - To assemble, fill each pita with roasted chicken and vegetables. Top with cherry tomatoes, cucumber, a generous drizzle of herby ranch, and feta if using. Garnish with extra herbs as desired. Serve immediately.
# Expert Tips:
01 -
- Everything roasts together on one pan, meaning less cleanup and more flavor
- The homemade ranch sauce is infinitely better than anything store bought
- Warm pita bread stuffed with juicy chicken and crisp vegetables hits every satisfying texture
02 -
- Overcrowding the sheet pan will steam the vegetables instead of roasting them, so give everything room
- Let the chicken rest for a couple minutes before assembling so the juices redistribute
03 -
- Use thighs instead of breasts if you want even more juicy, flavorful chicken
- Grating the garlic clove instead of mincing it distributes the flavor more evenly throughout the sauce