Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Some nights, you just don’t have it in you to pull out six pans and play stovetop Tetris. That’s when I lean hard on recipes like these Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw. They’ve saved my sanity more times than I can count—especially during those chaotic school nights when the dog’s barking, the kids are “starving,” and I still haven’t taken off my shoes.

I first made this dish back in D.C., during my Michelin kitchen days when I craved homey meals after long shifts. All I had was a toaster oven and one rimmed baking sheet, and let me tell you—it forced me to get creative. What started as a fridge clean-out has since become a family favorite, especially once I added the creamy slaw that reminds me of the ranch dressing my mama used to make with fresh herbs from her Texas garden.

These chicken pitas check all the boxes: hearty, tangy, crisp, and wildly simple. Whether you’re cooking for five or just yourself, this is the kind of meal that makes you feel like you’ve got your life together—even if you’re winging it.

Why You’ll Love This Easy Sheet Pan Chicken Pitas Recipe

  • Fast clean-up: One pan, done.
  • Fresh + comforting: Creamy herby slaw cools down warm, juicy chicken.
  • Family-friendly: Kids can build their own pitas.
  • Weeknight gold: Ready in under 40 minutes.
  • Adaptable: Vegetarian swaps? Gluten-free pitas? Easy.

Tools You’ll Need

  • Large sheet pan
  • Mixing bowls (one for slaw, one for marinade)
  • Whisk or fork
  • Tongs or spatula
  • Cutting board + sharp knife
  • Aluminum foil or parchment (optional, for less cleanup)

Tips for Making the Best Chicken Pitas

  1. Use chicken thighs for juicier texture and flavor.
  2. Let it marinate. Even 20 minutes makes a difference.
  3. High-heat roast (425°F) for crispy edges.
  4. Toss the slaw just before serving to keep it crisp.
  5. Warm the pitas before assembling. Game changer.

Ingredients

For the Chicken

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Juice of ½ lemon

For the Fresh Herb Ranch Slaw

  • 2 cups shredded green cabbage
  • ½ cup grated carrot
  • ¼ cup finely chopped parsley
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • ½ cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp white vinegar or lemon juice
  • 1 tsp garlic powder
  • Salt and pepper, to taste

To Serve

  • 6 soft pita breads
  • Optional: crumbled feta, pickled onions, hot sauce

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, toss chicken with olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lemon juice. Let it sit for at least 20 minutes (or up to overnight).

2. Roast on a Sheet Pan

Preheat oven to 425°F (220°C). Spread marinated chicken on a sheet pan. Roast for 25–30 minutes, flipping halfway, until cooked through and edges are caramelized.

3. Make the Herb Ranch Slaw

In a mixing bowl, whisk together Greek yogurt, mayo, vinegar, garlic powder, salt, and pepper. Stir in cabbage, carrots, parsley, dill, and chives. Chill until serving.

4. Warm the Pitas

Wrap in foil and warm in the oven for the last 5 minutes of roasting time, or toast lightly on a dry skillet.

5. Assemble and Serve

Slice chicken. Load up warm pitas with slaw, chicken, and any extras you like—feta, pickled onions, a splash of hot sauce.

Top Tips for Perfecting Your Sheet Pan Chicken Pitas

  • Double the slaw and use leftovers in lunch wraps or grain bowls.
  • Don’t skip the fresh herbs—dried just doesn’t hit the same.
  • Add crunch with thin cucumber slices or radishes.
  • If using chicken breast, reduce cook time to avoid dryness.
  • Marinate in a zip-top bag for even coating and less cleanup.

Storing and Reheating Tips

  • Chicken: Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
  • Slaw: Best fresh, but you can keep it 1–2 days refrigerated.
  • Pitas: Keep at room temp in a sealed bag for 2 days or freeze.

FAQs

Can I make this dairy-free?
Yes—use a dairy-free yogurt and mayo alternative for the slaw.

What other herbs can I use?
Tarragon, mint, or cilantro work great—just keep it fresh.

Can I grill the chicken instead?
Absolutely. Grill over medium-high heat for 5–6 minutes per side.

Is this freezer-friendly?
You can freeze the cooked chicken, but not the slaw. Assemble fresh when ready.

Conclusion

This Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw recipe isn’t just a weeknight dinner—it’s a lifeline when you need something reliable, bright, and satisfying. It’s got roots in street food, a nod to ranch-loving American kitchens, and a flavor punch that makes everyone at the table pause for a second bite. No drama. Just real good food.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw


  • Author: Kelly Merritt
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

These Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a weeknight lifesaver—juicy roasted chicken meets creamy, herby slaw for a satisfying, family-friendly meal that’s ready in under 40 minutes.


Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • Juice of ½ lemon
  • 2 cups shredded green cabbage
  • ½ cup grated carrot
  • ¼ cup finely chopped parsley
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • ½ cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp white vinegar or lemon juice
  • 1 tsp garlic powder
  • 6 soft pita breads
  • Optional: crumbled feta, pickled onions, hot sauce

Instructions

  1. In a bowl, toss chicken with olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lemon juice. Let marinate for at least 20 minutes.
  2. Preheat oven to 425°F (220°C). Spread chicken on a sheet pan and roast for 25–30 minutes, flipping halfway through.
  3. In a mixing bowl, whisk together Greek yogurt, mayo, vinegar, garlic powder, salt, and pepper. Stir in cabbage, carrots, parsley, dill, and chives. Chill until serving.
  4. Wrap pitas in foil and warm in the oven during the last 5 minutes of roasting, or toast lightly on a dry skillet.
  5. Slice the chicken. Load warm pitas with slaw, chicken, and optional toppings like feta, pickled onions, or hot sauce.

Notes

Double the slaw for wraps and grain bowls. Use fresh herbs for best flavor. Add cucumber or radish for crunch. Chicken breast can work—just reduce cook time. Store chicken for up to 4 days; slaw for 1–2 days.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American

Nutrition

  • Serving Size: 1 pita
  • Calories: 450
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 22g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 110mg

Keywords: sheet pan, chicken, pitas, ranch slaw, easy dinner

Leave a Comment

Recipe rating