Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into strips; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon onion powder; Salt and black pepper to taste; 2 cups shredded green cabbage; 1/2 cup shredded carrots; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1/2 cup ranch dressing (or Greek yogurt mixed with ranch seasoning); Juice of 1/2 lemon; 4 pita pockets or flatbreads

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Sheet Pan Chicken Pitas with Herby Ranch Slaw is the kind of weeknight dinner that checks every box: bold flavor, colorful crunch, and minimal mess. Imagine juicy, paprika-spiced chicken tucked into pillowy pitas, topped with a slaw that’s cool, creamy, and bursting with fresh herbs. All you need is one pan and a handful of pantry staples to create a meal that feels both comforting and lively—perfect for sharing with family or impressing your friends.

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a short ingredient list delivers so much flavor, color, and texture in Sheet Pan Chicken Pitas with Herby Ranch Slaw. Each element brings something special—whether it’s the juicy chicken, the crunchy slaw, or the fragrant herbs that tie it all together.

Chicken Thighs: Juicy and flavorful, chicken thighs stay tender and soak up all the spices beautifully.
Olive Oil: Helps the spices cling to the chicken and adds a lovely richness.
Garlic Powder: Gives the chicken a savory depth without overpowering the dish.
Smoked Paprika: Adds a subtle smokiness and gorgeous color to the chicken strips.
Onion Powder: Rounds out the flavor of the marinade with a hint of sweetness.
Salt and Black Pepper: Essential for balancing and enhancing all the other flavors.
Pita Pockets or Flatbreads: Soft, chewy vessels that hold everything together—warm them for the best texture.
Shredded Green Cabbage: Adds crunch and freshness to the slaw.
Shredded Carrots: Bring sweetness and vibrant color to every bite.
Fresh Parsley: Brightens the slaw with grassy, herby notes.
Fresh Dill: Infuses the slaw with a fresh, almost citrusy flavor that pairs perfectly with ranch.
Ranch Dressing (or Greek Yogurt + Ranch Seasoning): Creamy and tangy, this ties the slaw together—use Greek yogurt for a lighter touch.
Lemon Juice: A squeeze of acidity lifts all the flavors and keeps the slaw extra lively.

How to Make Sheet Pan Chicken Pitas with Herby Ranch Slaw

Step 1: Prep the Chicken

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the chicken thigh strips with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper. Make sure every piece is well-coated—this is where all the flavor magic happens.

Step 2: Arrange and Roast

Spread the seasoned chicken strips in a single layer on the prepared sheet pan. Pop it in the oven and roast for 18 to 20 minutes, flipping halfway through. You’ll know the chicken is ready when it’s cooked through and the edges start to get beautifully golden and caramelized.

Step 3: Make the Herby Ranch Slaw

While the chicken is roasting, gather your slaw ingredients. In a big mixing bowl, toss together the shredded cabbage, carrots, fresh parsley, dill, ranch dressing (or Greek yogurt and ranch seasoning), and a generous squeeze of lemon juice. Mix until everything is evenly coated—don’t be shy! Taste and add salt or pepper if needed.

Step 4: Warm the Pitas

For the fluffiest, most inviting pitas, warm them up either in the oven for a few minutes or in a dry skillet on the stove. This makes them extra pliable and ready to cradle your chicken and slaw.

Step 5: Assemble and Serve

To build your Sheet Pan Chicken Pitas with Herby Ranch Slaw, fill each warm pita with a generous helping of roasted chicken, then pile on the herby ranch slaw. Serve immediately while the chicken is hot and the slaw is cool and crisp.

How to Serve Sheet Pan Chicken Pitas with Herby Ranch Slaw

Garnishes

For that extra pop of flavor and color, sprinkle on a bit more fresh dill or parsley right before serving. A few crumbles of feta or thin slices of cucumber can add a salty, refreshing bite that complements the creamy slaw perfectly.

Side Dishes

These pitas are hearty on their own, but a side of crispy oven fries, a simple tomato-cucumber salad, or even some roasted chickpeas would round out the meal beautifully. If you’re feeling extra, serve with a side of hummus for dipping.

Creative Ways to Present

Try slicing the finished pitas into halves or quarters for a crowd-pleasing party platter. Or, lay out all the components buffet-style and let everyone build their own—this is especially fun for families or casual get-togethers. You can even serve the chicken and slaw over a bed of greens for a lighter, fork-and-knife option.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sheet Pan Chicken Pitas with Herby Ranch Slaw, store the chicken and slaw separately in airtight containers in the fridge. The chicken will keep for up to 3 days, while the slaw is best enjoyed within 2 days for maximum crunch.

Freezing

The cooked chicken freezes beautifully—just let it cool, then seal in a freezer bag or container for up to 2 months. While the slaw doesn’t freeze well due to the fresh veggies and dressing, you can always whip up a fresh batch in minutes when you’re ready to enjoy the chicken again.

Reheating

To reheat the chicken, spread it on a baking sheet and warm in a 350°F oven for about 10 minutes, or zap it in the microwave in short bursts. Warm your pitas the same way, and assemble with fresh slaw for a meal that tastes just as good as day one.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well here—just keep an eye on it so it doesn’t dry out during roasting. Thighs offer a juicier result, but both are delicious in this recipe.

What can I use instead of ranch dressing?

If ranch isn’t your thing, try Greek yogurt mixed with lemon juice, garlic, and fresh herbs for a tangy, lighter alternative. Even a simple vinaigrette will work in a pinch.

Is there a gluten-free option for this recipe?

Yes! Swap traditional pitas for your favorite gluten-free flatbreads or wraps. The chicken and slaw themselves are naturally gluten-free, so you’re all set with a simple substitution.

Can I make the slaw ahead of time?

Definitely. The herby ranch slaw actually gets even better after a few hours in the fridge, as the flavors meld and the cabbage softens just a bit. Just give it a quick toss before serving.

What other toppings would work well?

Try adding sliced avocado, pickled onions, or a handful of baby spinach for extra flavor and nutrition. Crumbled feta and sliced olives are also fantastic additions to Sheet Pan Chicken Pitas with Herby Ranch Slaw.

Final Thoughts

If you’re craving a dinner that’s comforting, fresh, and effortlessly impressive, Sheet Pan Chicken Pitas with Herby Ranch Slaw is the answer. Gather your ingredients, give it a go, and get ready for rave reviews—this one just might become your new go-to favorite!

Sheet Pan Chicken Pitas with Herby Ranch Slaw Recipe

4.5 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Sheet Pan Chicken Pitas with Herby Ranch Slaw is a quick and flavorful weeknight dinner featuring tender roasted chicken thighs, vibrant and crunchy slaw tossed in a zesty ranch dressing, all wrapped in warm pita bread. Perfect for a satisfying meal that’s easy to prepare and packed with fresh herbs and spices.

Ingredients

Scale

Chicken and Seasoning

1 1/2 pounds boneless skinless chicken thighs, cut into strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and black pepper to taste

Herby Ranch Slaw

2 cups shredded green cabbage
1/2 cup shredded carrots
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 cup ranch dressing (or Greek yogurt mixed with ranch seasoning)
Juice of 1/2 lemon

Serving

4 pita pockets or flatbreads

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Instructions

Preheat and Prepare Chicken: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the chicken strips with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated, ensuring every piece is well seasoned.
Roast the Chicken: Spread the chicken in a single layer on the prepared sheet pan. Roast for 18–20 minutes, flipping the pieces halfway through, until the chicken is fully cooked and slightly browned on the edges, indicating a flavorful crust.
Make the Herby Ranch Slaw: While the chicken roasts, combine shredded cabbage, carrots, chopped parsley, chopped dill, ranch dressing, and lemon juice in a large bowl. Toss everything thoroughly until the vegetables are evenly coated with the dressing. Season with salt and black pepper to taste.
Warm the Pitas: Warm the pita pockets briefly in the oven or on a skillet to make them soft and pliable for easy filling.
Assemble and Serve: Fill each warmed pita with a generous portion of roasted chicken strips and a heaping scoop of herby ranch slaw. Serve immediately for the best fresh flavors and texture.

Notes

You can substitute chicken breast if preferred for a leaner option.
Add crumbled feta cheese or sliced cucumbers to the slaw for extra flavor and crunch.
The slaw can be made a few hours ahead of time to allow the flavors to deepen and meld together.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting
Cuisine: American