Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 tbsp brown sugar; 1 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp cayenne; 1/2 tsp kosher salt; 1 tbsp olive oil; 1/2 lemon, sliced; 1/2 cup plain yogurt, or non-dairy alternative; 1/4 cup dill, finely chopped; 1/4 cup parsley, finely chopped; 2 tbsp chives, minced; Juice from 1/2 lemon; 2 tbsp olive oil; Kosher salt to taste; 1/2 small head green cabbage, shredded; 2-3 pitas; 1 ripe avocado, cubed

Jump to Recipe· 3.8 from 9 reviews

If you’re craving a vibrant, healthy meal that comes together without fuss, the Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe is your new go-to. This dish brings juicy, spiced chicken straight from the oven paired with a fresh, creamy slaw bursting with herbs, all tucked into soft, warm pitas. It’s as colorful and flavorful as it is effortless, making it perfect for busy weeknights or relaxed weekends when you want something nourishing and satisfying without a long prep time.

Ingredients You’ll Need

A white bowl holds thick chunks of raw chicken coated in a shiny, brown sauce with visible spices. Mixed in with the chicken are thin, round slices of bright yellow lemon, some tucked under the chicken pieces. A silver spoon rests inside the bowl, touching the chicken. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is a breeze, and each one plays its part in building layers of flavor, texture, and freshness in this dish. From the smoky spices that coat the chicken to the crisp cabbage in the slaw, these essentials keep everything balanced and delightful.

1 lb boneless, skinless chicken breasts: Cut into 1-inch pieces for quick, even cooking.
2 tbsp brown sugar: Adds a subtle sweetness that caramelizes beautifully in the oven.
1 1/2 tsp smoked paprika: Brings a warm, smoky depth that elevates the chicken.
1/2 tsp garlic powder: A simple way to infuse the chicken with savory richness.
1/2 tsp onion powder: Rounds out the flavor profile with gentle sweetness.
1/2 tsp cayenne: Injects a hint of heat for a lively bite.
1/2 tsp kosher salt: Enhances all the flavors.
1 tbsp olive oil: Helps everything crisp up perfectly in the oven.
1/2 lemon, sliced: Adds brightness and a little zing during roasting.
1/2 cup plain yogurt (or non-dairy): The creamy base for the herby ranch slaw.
1/4 cup dill, finely chopped: Infuses fresh herbal notes that make the slaw sing.
1/4 cup parsley, finely chopped: Adds vibrant color and a mild, fresh flavor.
2 tbsp chives, minced: Offers subtle oniony sharpness to the mix.
Juice from 1/2 lemon: Brings acidity to brighten the slaw’s flavors.
2 tbsp olive oil: Provides richness and silkiness in the slaw dressing.
Kosher salt to taste: Balances and enhances the slaw.
1/2 small head green cabbage, shredded: The crunchy star of the slaw.
2-3 pitas: The perfect soft vessel to hold all the delicious fillings.
1 ripe avocado, cubed: Adds a creamy, buttery texture to round out the flavors.

How to Make Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

Step 1: Prep and Season the Chicken

Start by preheating your oven to 425º F, and if you have convection mode, use it for that perfect crisp. In a large bowl, toss your chicken pieces with brown sugar, smoked paprika, garlic and onion powders, cayenne, salt, and olive oil. Don’t forget to add the lemon slices – they infuse a subtle citrusy brightness as the chicken bakes. This spice mix creates a beautiful caramelized crust once it’s in the oven.

Step 2: Bake the Chicken

Spread the chicken out on a sheet pan in a single layer, making sure the pieces aren’t crowded – this helps them crisp up nicely. Bake for 15 minutes, then give everything a good toss to ensure even cooking and caramelization. Pop the pan back in the oven for another 4 to 7 minutes until the chicken is golden and crisp around the edges. The smell alone will have you ready to dig in!

Step 3: Make the Herby Ranch Slaw

While the chicken roasts, it’s time to mix up the slaw dressing. In a large bowl, whisk together the yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and a pinch of kosher salt. This creamy, fresh dressing is what makes the slaw so irresistible. Toss in the shredded cabbage and mix well. Let it sit for 10 to 15 minutes – this resting time softens the cabbage slightly while allowing the flavors to mingle beautifully.

Step 4: Warm the Pitas and Assemble

Just before serving, warm your pitas in the microwave or oven until soft and pliable. Then stuff each pita generously with the herby ranch slaw, the juicy sheet pan chicken, and cubes of ripe avocado. The contrast of the creamy avocado and crunchy slaw against the warm chicken wrapped in tender pita is pure magic.

How to Serve Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

A pita sandwich filled with several thick pieces of glazed orange-brown chicken placed in the middle, topped with a creamy slaw made of thinly sliced white cabbage mixed with green herbs that cover most of the chicken and peek out of the pita. On one side, there are thin slices of pale green cucumber layered inside the pita. The pita itself is light brown with a soft texture, slightly open to show the filling inside. The sandwich is resting on a white marbled surface with another flatbread beneath it and a white bowl with more cabbage slaw on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To give your pitas an extra pop, try sprinkling a handful of fresh herbs like cilantro or extra chives on top. A drizzle of extra yogurt or a squirt of lemon juice can freshen up the flavors just before serving. For those who like a little heat, a dash of hot sauce or some sliced pickled jalapeños adds a delightful kick.

Side Dishes

This recipe works beautifully on its own as a vibrant meal, but if you want to round things out, consider light, complementary sides. A simple cucumber and tomato salad or some roasted sweet potatoes bring additional textures and flavors without overpowering the main event. A crisp, chilled white wine or sparkling water with lemon makes a refreshing beverage pairing.

Creative Ways to Present

Want to switch things up? Try turning the components into a deconstructed platter—arrange the chicken, slaw, avocado, and pita wedges on a large board for a beautiful, casual presentation perfect for sharing. You could even turn these into pita bowls by halving and hollowing out the pitas, filling them generously, then serving with extra slaw and chicken on the side for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the chicken and slaw separately in airtight containers in the refrigerator. The chicken will stay juicy and flavorful for up to 3 days, while the slaw maintains its crispness and brightness for about 2 days.

Freezing

This Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe works best fresh, but you can freeze the cooked chicken pieces for up to 2 months. Freeze them in a single layer on a tray first, then transfer to freezer bags. Thaw overnight in the fridge before reheating. Avoid freezing the slaw or pita as their textures don’t hold up well after thawing.

Reheating

Reheat the chicken gently in a skillet or oven to keep it tender and avoid drying out. Microwave is fine if you’re in a hurry, but do it in short bursts to keep moisture intact. Slaw is best served cold or at room temperature, so only warm your pitas before assembling leftovers.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs tend to be a bit juicier and can add more richness. Just cut them into uniform pieces and adjust cooking time by a few minutes if needed. They’ll work wonderfully in this Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe.

What can I use instead of plain yogurt for the slaw?

If you’re avoiding dairy, non-dairy yogurts like coconut, almond, or soy-based varieties make excellent substitutes. Just choose an unsweetened plain option to keep the savory dressing balance just right.

Is this recipe spicy?

There’s a gentle heat from the cayenne pepper, but it’s mild and balanced by the creamy ranch slaw. You can easily adjust the cayenne amount up or down depending on your spice tolerance, making this recipe perfect for all kinds of taste buds.

Can I prep this recipe ahead of time?

You can definitely prepare the chicken seasoning and chop cabbage ahead of time. It’s best to make the slaw dressing and combine it with cabbage shortly before serving so it stays crisp and fresh. Cooking the chicken last ensures it stays tender and juicy.

What other bread options can I use besides pitas?

Pita is fantastic, but naan, tortillas, or even crusty rolls can work great for stuffing. Just choose a bread that holds up well to the juicy chicken and creamy slaw to avoid sogginess. Toast lightly if you want an extra crunch.

Final Thoughts

I genuinely hope you enjoy making and savoring the Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe as much as I do. It’s a lively, healthy, and downright delicious meal that comes together so easily you’ll want to make it again and again. Perfect for anytime you crave something fresh, satisfying, and full of flavor wrapped up in one cozy pita. Give it a try and watch it become a favorite in your kitchen!