Name: Easy Sheet Pan Chicken Pitas: A Wonderfully Quick Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 6 pita breads; For the slaw: 1/2 cup mayonnaise; 1/4 cup buttermilk; 1/4 cup chopped fresh herbs (dill, parsley, chives); 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 4 cups shredded cabbage; 1/2 cup shredded carrots

Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Jump to Recipe

Okay, so, weeknights, right? They’re *crazy*. Between work, the kids, and trying to remember if I paid that bill, sometimes dinner feels impossible. That’s where this Easy Sheet Pan Chicken Pitas recipe comes in – seriously, it’s a lifesaver. Sheet pan cooking means minimal cleanup, and the fresh herb ranch slaw? Wow! It just *makes* the dish.

These Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are seriously quick, super flavorful, and honestly, pretty darn healthy. Plus, it’s all made on one pan – who doesn’t love that?! I’m telling you, this has become a staple in our house. Even my picky eater loves it! It’s just…good, you know?

Why You’ll Love These Easy Sheet Pan Chicken Pitas

Seriously, what’s not to love? This recipe is a winner, and here’s why:

Quick and Easy Weeknight Dinner

Sheet pan cooking? Genius! Just toss everything on a pan and bake. Way easier than juggling a bunch of pots and pans, trust me.

Fresh and Flavorful Herb Ranch Slaw

That slaw, though! All those fresh herbs make it so bright and flavorful. It’s the perfect counterpoint to the savory chicken. So good!

Customizable to Your Taste

Don’t like dill? No problem! Swap it out. This recipe is super flexible, so make it your own!

Ingredients for Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw

Alright, let’s gather our goodies! Here’s what you’ll need for these awesome pitas:

Grab 1.5 lbs boneless, skinless chicken breasts, and make sure you chop ’em into 1-inch pieces.
You’ll want 1 tbsp of olive oil – the good stuff!
Spices! 1 tsp of garlic powder, 1 tsp of smoked paprika (trust me, it’s worth it!), ½ tsp of salt, and ¼ tsp of black pepper.
Don’t forget 6 pita breads!
Now, for that amazing slaw: ½ cup of mayonnaise, ¼ cup of buttermilk (don’t skip it!), ¼ cup of chopped fresh herbs (dill, parsley, chives – my fave!), 1 tbsp of lemon juice, ¼ tsp of salt, ¼ tsp of black pepper, 4 cups of shredded cabbage, and ½ cup of shredded carrots.

Got it all? Great! Let’s get cooking!

Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw - detail 1

How to Make Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw: Step-by-Step Instructions

Okay, ready to make some magic? Here’s the lowdown on how to put these Easy Sheet Pan Chicken Pitas together. Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll be chowing down in no time.

Preparing the Sheet Pan Chicken

First things first, grab a big bowl. Toss your chicken pieces with that olive oil, garlic powder, smoked paprika, salt, and pepper. Get it all nice and coated! Then, spread the chicken out in a single layer on your sheet pan. Don’t overcrowd it – we want it to cook evenly, you know?

Baking the Chicken to Perfection

Alright, pop that sheet pan into a preheated 400°F (200°C) oven. Bake for about 15-20 minutes, or until the chicken is cooked through. How do you know it’s done? The juices should run clear when you poke it with a fork. We don’t want any dry chicken here!

Whipping Up the Fresh Herb Ranch Slaw

While that chicken’s baking, let’s make the slaw! In another big bowl, whisk together the mayonnaise, buttermilk, fresh herbs, lemon juice, salt, and pepper. Make sure it’s all smooth and creamy. Then, toss in the shredded cabbage and carrots. Mix it all up until everything’s coated in that yummy dressing. Taste it and adjust the seasonings if you need to!

Assembling Your Easy Sheet Pan Chicken Pitas

Now for the fun part! Warm up your pita breads – you can do this in a toaster, microwave, or even on a skillet. Then, stuff each pita with that delicious sheet pan chicken and top it with a generous scoop of the fresh herb ranch slaw. And that’s it! Serve ’em up right away and get ready to enjoy!

Ingredient Notes and Substitutions for Your Easy Sheet Pan Chicken Pitas

Let’s chat ingredients! That smoked paprika? It brings a *smoky* depth, but regular paprika works in a pinch. Buttermilk is key for that tangy slaw, but if you don’t have it, just add a tablespoon of lemon juice to regular milk, let it sit for a few, and bam! DIY buttermilk.

Also, if you’re not a mayo fan (I get it!), Greek yogurt can sub in for some of it. It’ll change the flavor a bit, but still be yummy! Play around and see what you like best! Trust me, these Easy Sheet Pan Chicken Pitas are forgiving.

Tips for the Best Easy Sheet Pan Chicken Pitas

Okay, want these pitas to be *amazing*? Listen up! First things first: don’t crowd that sheet pan! Seriously, give the chicken some room to breathe. If you pile it all on, it’ll steam instead of roast, and nobody wants soggy chicken, right?

Also, make sure your oven is *really* preheated. A hot oven is key for getting that nice, slightly crispy edge on the chicken. And hey, don’t be afraid to play with the herbs in the slaw! More dill? Go for it! A little mint? Why not? Experiment and find your perfect combo!

Variations on Easy Sheet Pan Chicken Pitas

Want to mix things up? Awesome! These Easy Sheet Pan Chicken Pitas are begging for variations! Try swapping out the herbs in the slaw – cilantro and lime? Yes, please! Or maybe add a pinch of red pepper flakes for a little kick.

You could also toss in some different veggies to roast along with the chicken – bell peppers, onions, zucchini… yum! Don’t be afraid to get creative! These Easy Sheet Pan Chicken Pitas are your blank canvas, so go wild!

Frequently Asked Questions About Easy Sheet Pan Chicken Pitas

Got questions? I got answers! Here are a few things folks often ask about these Easy Sheet Pan Chicken Pitas:

Can I make this ahead of time? Totally! You can cook the chicken and make the slaw ahead of time. Just store them separately in the fridge, then assemble the pitas when you’re ready to eat. I wouldn’t assemble them too far in advance, or the pitas might get soggy.

Can I use different vegetables? Absolutely! Feel free to roast other veggies along with the chicken. Bell peppers, onions, and zucchini all work great. Just chop them into similar-sized pieces so they cook evenly.

How do I store the leftovers? Store any leftover chicken and slaw separately in airtight containers in the fridge. They’ll keep for about 3 days. Reheat the chicken before assembling your pitas. Cold slaw is still amazing!

Nutritional Information for Easy Sheet Pan Chicken Pitas

Okay, so, the numbers stuff! Just a heads-up: nutrition info can vary *a lot* depending on the brands you use and how big your servings are. So, take these numbers with a grain of salt, okay?

Enjoy Your Easy Sheet Pan Chicken Pitas!

Alright, you made it! Now go devour those Easy Sheet Pan Chicken Pitas and then come back and tell me what you think! Leave a comment, rate the recipe, or share a pic on Insta – I wanna see your creations!