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Sheet Pan Chicken Pitas with Herby Ranch

Tender, glazed roasted chicken served in warm pitas and drenched in a fresh, creamy homemade herby ranch dressing. A perfectly easy and flavorful weeknight sheet pan meal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Chicken
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized chunks
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup mild hot sauce or BBQ sauce for glazing
  • 4-6 pita breads softened and warmed
Herby Ranch Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup plain Greek yogurt or sour cream
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 clove garlic minced
  • 1 tbsp fresh lemon juice
  • 1 pinch salt and pepper to taste

Equipment

  • Large baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the chicken chunks with olive oil, paprika, garlic powder, onion powder, salt, and pepper until well coated.
  3. Spread chicken evenly on the prepared baking sheet. Roast for 12-15 minutes until fully cooked.
  4. Remove from oven, drizzle the hot sauce or BBQ sauce over the chicken, and toss to coat. Return to the oven for 2-3 minutes until glaze is sticky.
  5. While chicken cooks, whisk together mayonnaise, Greek yogurt, parsley, dill, chives, garlic, lemon juice, salt, and pepper in a bowl to make the ranch.
  6. Warm the pita breads in the microwave or on a skillet until soft and pliable.
  7. Load warm pitas with the glazed chicken, drizzle generously with herby ranch, garnish with extra parsley, and serve immediately.

Notes

Store the chicken and the dressing separately in airtight containers in the fridge for up to 4 days. Assemble right before eating to prevent soggy pitas.