sheet pan chicken pitas with herby ranch slaw recipe

I’ll never forget the first time I threw together this sheet pan chicken pitas with herby ranch slaw recipe on a busy Tuesday evening. Lila had soccer practice, Jack needed help with his science project, and I had approximately twenty minutes to get dinner on the table. My sister Grace called right as I was pulling the chicken from the oven, and I could hear her kids screaming in the background—she needed a quick dinner idea too.

That’s when I realized this sheet pan chicken pitas with herby ranch slaw recipe wasn’t just another weeknight meal. It was a lifesaver. The beauty of this dish lies in its simplicity: seasoned chicken roasting on a single pan while you whip up a quick, tangy slaw.

Then you pile everything into warm pitas and watch your family devour them. Mark used to say the best meals happen when you’re pressed for time, and honestly, he was right. This sheet pan chicken pitas with herby ranch slaw recipe has become our go-to when life gets hectic, and I’m thrilled to share it with you today.

Why You’ll Love This Sheet Pan Chicken Pitas Recipe

First off, this sheet pan chicken pitas with herby ranch slaw recipe requires minimal cleanup. Everything roasts on one pan, which means fewer dishes and more time with your loved ones. Additionally, the flavors work beautifully together.

The savory, spiced chicken pairs perfectly with the cool, creamy ranch slaw. Furthermore, you can customize this recipe to suit your family’s preferences. My kids love extra pickles, while Grace adds jalapeños to hers.

Moreover, this sheet pan chicken pitas with herby ranch slaw recipe comes together in under forty minutes. That’s less time than ordering takeout and waiting for delivery. The herby ranch dressing adds brightness and tang, cutting through the richness of the chicken.

Consequently, every bite feels fresh and satisfying. Also, pitas are naturally fun to eat. Jack always makes a game out of stuffing his as full as possible without anything falling out.

Another reason to love this recipe? It’s budget-friendly. Chicken thighs cost less than other proteins, and the slaw uses simple vegetables you probably already have.

Therefore, you’re feeding your family delicious food without breaking the bank. The sheet pan chicken pitas with herby ranch slaw recipe also works for meal prep. You can roast the chicken ahead and assemble the pitas throughout the week.

Ingredients You’ll Need

This sheet pan chicken pitas with herby ranch slaw recipe calls for straightforward ingredients. Nothing fancy or hard to find. Let me break down what you’ll need for both the chicken and the herby ranch slaw.

Substitutions & Variations

This sheet pan chicken pitas with herby ranch slaw recipe adapts easily to what you have on hand. Instead of chicken thighs, you can use chicken breasts. However, thighs stay juicier and more flavorful during roasting. If you prefer turkey, ground turkey works well too—just form it into patties before roasting.

For the slaw, feel free to swap the cabbage for broccoli slaw or a coleslaw mix. Similarly, if you don’t have fresh dill, dried dill works in a pinch. Use about one tablespoon instead of two.

Greek yogurt can replace ranch dressing for a lighter version. Just add extra lemon juice and a pinch of garlic powder to boost the flavor.

Additionally, this sheet pan chicken pitas with herby ranch slaw recipe welcomes spice. Add cayenne pepper to the chicken seasoning or toss sliced jalapeños into the slaw. Conversely, if you’re cooking for picky eaters like my Lila, keep the spices mild and serve hot sauce on the side.

You can also use naan bread instead of pitas. Both work beautifully.

Furthermore, vegetarians can substitute chickpeas for chicken. Toss them with the same seasonings and roast until crispy. The sheet pan chicken pitas with herby ranch slaw recipe remains delicious and satisfying without meat.

Step-by-Step Instructions

Making this sheet pan chicken pitas with herby ranch slaw recipe is incredibly simple. Let me walk you through each step so you feel confident in your kitchen.

Step 1: Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup easier.

Step 2: Pat the chicken thighs dry with paper towels. Moisture prevents browning, so this step matters. Place the chicken on the prepared sheet pan. Drizzle with two tablespoons of olive oil.

Step 3: In a small bowl, combine paprika, garlic powder, cumin, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken. Rub it in gently with your hands.

Step 4: Scatter the sliced red onion around the chicken on the sheet pan. Drizzle the onion with the remaining tablespoon of olive oil. This helps the onion caramelize beautifully.

Step 5: Roast the chicken and onion for 25-30 minutes. The chicken should reach an internal temperature of 165°F. Meanwhile, prepare the herby ranch slaw.

Step 6: In a large mixing bowl, combine shredded cabbage, shredded carrots, ranch dressing, fresh dill, fresh parsley, and lemon juice. Toss everything together until the vegetables are evenly coated. Taste and adjust seasoning if needed. Set aside.

Step 7: Once the chicken finishes roasting, remove it from the oven. Let it rest for five minutes, then slice it into strips or bite-sized pieces.

Step 8: Warm the pita bread. You can do this in the oven for a few minutes, in a skillet, or even in the microwave wrapped in a damp paper towel.

Step 9: Assemble your sheet pan chicken pitas with herby ranch slaw. Place sliced chicken and roasted onions inside each pita. Top generously with the herby ranch slaw. Add cherry tomatoes and cucumber slices if desired.

Step 10: Serve immediately and enjoy every delicious bite of this sheet pan chicken pitas with herby ranch slaw recipe.

Making this sheet pan chicken pitas with herby ranch slaw recipe is incredibly simple. If you’re looking for a sweet treat to complement your meal, consider trying these Dipped Sugar Cookies for dessert.

Pro Tips for Success

After making this sheet pan chicken pitas with herby ranch slaw recipe dozens of times, I’ve learned a few tricks. First, don’t skip patting the chicken dry. Dry chicken browns better and develops more flavor.

Second, cut the red onion into thin slices. Thick chunks won’t caramelize properly in the time it takes to cook the chicken.

Additionally, let the chicken rest before slicing. This keeps the juices inside, making each bite tender and moist. Also, make the slaw while the chicken roasts. This maximizes efficiency and ensures everything finishes at the same time.

Moreover, taste your herby ranch slaw before assembling the pitas. Sometimes it needs extra lemon juice or a pinch of salt. Everyone’s ranch dressing tastes slightly different, so adjust accordingly. Furthermore, if your family loves extra crunch, add toasted sunflower seeds or slivered almonds to the slaw.

Another tip for this sheet pan chicken pitas with herby ranch slaw recipe: warm your pitas properly. Cold pitas tear easily and don’t taste as good. Warm pitas are soft, pliable, and enhance the overall experience.

Finally, set up a DIY pita bar. Let everyone assemble their own. Kids love this approach, and it reduces your workload.

Storage & Reheating Tips

This sheet pan chicken pitas with herby ranch slaw recipe stores well, making it perfect for meal prep. Keep the chicken and slaw separate in airtight containers. The chicken stays fresh in the refrigerator for up to four days.

The slaw also lasts four days, though it may release some liquid. Simply drain it before using.

To reheat the chicken, use the oven or a skillet. The oven method works best: spread the chicken on a baking sheet and warm at 350°F for about ten minutes. Alternatively, reheat it in a skillet over medium heat for five minutes. Avoid the microwave if possible, as it can make the chicken rubbery.

The herby ranch slaw tastes best cold, so no reheating necessary. Just give it a good stir before serving. Store pita bread separately in a sealed bag at room temperature. Warm individual pitas as needed.

Additionally, you can freeze the cooked chicken for up to three months. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

However, I don’t recommend freezing the slaw. Fresh vegetables lose their crisp texture when frozen.

This sheet pan chicken pitas with herby ranch slaw recipe stores well, making it perfect for meal prep. For another delicious option to add to your meal prep rotation, check out these oatmeal raisin cookies.

What to Serve With This Recipe

This sheet pan chicken pitas with herby ranch slaw recipe stands beautifully on its own. However, a few simple sides can round out your meal. First, consider serving hummus and extra veggies on the side. Carrot sticks, bell pepper strips, and cucumber slices pair wonderfully.

Additionally, roasted sweet potato wedges complement this dish perfectly. Toss sweet potato wedges with olive oil, salt, and paprika, then roast alongside the chicken. They add natural sweetness and extra nutrients.

Furthermore, a simple Mediterranean salad works well. Combine chopped tomatoes, cucumbers, red onion, feta cheese, and olives. Dress with olive oil, lemon juice, and oregano. The fresh flavors echo the brightness of the herby ranch slaw.

Also, consider serving this sheet pan chicken pitas with herby ranch slaw recipe with tzatziki sauce on the side. The cool, garlicky yogurt sauce adds another layer of flavor. My kids love dipping their pitas into it.

Finally, fresh fruit makes a great dessert. Watermelon slices or a berry salad provide a light, refreshing finish. Grace always serves her sheet pan chicken pitas with herby ranch slaw recipe with lemonade. It’s a perfect combination, especially during summer.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts in this sheet pan chicken pitas with herby ranch slaw recipe. However, breasts cook faster and can dry out more easily. Reduce the cooking time to about 20-22 minutes and check the internal temperature frequently. Chicken thighs remain juicier and more forgiving.

Can I make this recipe ahead of time?

Absolutely. This sheet pan chicken pitas with herby ranch slaw recipe works wonderfully for meal prep. Roast the chicken and prepare the slaw up to four days in advance.

Store them separately in airtight containers. Assemble the pitas right before serving for the best texture and flavor.

What can I use instead of ranch dressing?

Greek yogurt mixed with lemon juice, garlic powder, and fresh herbs makes an excellent substitute. Alternatively, tahini sauce or a simple vinaigrette works well in this sheet pan chicken pitas with herby ranch slaw recipe. Each option brings its own unique flavor profile.

How do I keep the pitas from getting soggy?

Store the chicken, slaw, and pitas separately until you’re ready to eat. Assemble the pitas just before serving. Additionally, you can lightly toast the inside of the pita bread to create a barrier that resists moisture. This trick keeps everything fresh and crispy.

Can I make this recipe dairy-free?

Yes, simply use a dairy-free ranch dressing or substitute with a vinaigrette-based slaw. Many store-bought dairy-free ranch options taste delicious. You can also make your own using cashew cream or coconut yogurt. The sheet pan chicken pitas with herby ranch slaw recipe adapts easily to dietary needs.

Sheet pan meals are a popular choice for busy families, offering a convenient way to prepare a complete dinner in one go. This method not only saves time but also enhances the flavors as the ingredients cook together, making it a favorite among home cooks. Learn more about this cooking technique in this article.

Nutrition Information (per serving)

This sheet pan chicken pitas with herby ranch slaw recipe provides a balanced meal with lean protein, healthy fats, and plenty of vegetables. The fiber from the cabbage and whole wheat pitas keeps you satisfied longer. Moreover, the fresh herbs add antioxidants without extra calories. Overall, it’s a nutritious choice for busy families seeking wholesome, delicious dinners.

sheet pan chicken pitas with herby ranch slaw recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Owner
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This sheet pan chicken pitas with herby ranch slaw recipe is a quick and easy meal that combines seasoned chicken with a tangy slaw, all served in warm pitas. Perfect for busy weeknights, it requires minimal cleanup and can be customized to suit your family's preferences.

---

Ingredients

Scale 1x2x3x

1½ pounds Boneless, skinless chicken thighs
3 tablespoons Olive oil (divided)
1 teaspoon Paprika
1 teaspoon Garlic powder
½ teaspoon Cumi
1 teaspoon Salt
½ teaspoon Black pepper
1 medium Red onion (thinly sliced)
3 cups Shredded cabbage (green or purple)
1 cup Shredded carrots
½ cup Ranch dressing
2 tablespoons Fresh dill (chopped)
2 tablespoons Fresh parsley (chopped)
1 tablespoon Lemon juice
6 rounds Pita bread (whole wheat or white)
1 cup Cherry tomatoes (optional, halved)
Cucumber slices (optional, for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Step 1: Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with cooking spray
2. Step 2: Pat the chicken thighs dry with paper towels. Place the chicken on the prepared sheet pan. Drizzle with two tablespoons of olive oil
3. Step 3: In a small bowl, combine paprika, garlic powder, cumin, salt, and black pepper. Sprinkle this seasoning mixture evenly over both sides of the chicke
4. Step 4: Scatter the sliced red onion around the chicken on the sheet pan. Drizzle the onion with the remaining tablespoon of olive oil
5. Step 5: Roast the chicken and onion for 25-30 minutes until the chicken reaches an internal temperature of 165°F
6. Step 6: In a large mixing bowl, combine shredded cabbage, shredded carrots, ranch dressing, fresh dill, fresh parsley, and lemon juice. Toss until the vegetables are evenly coated
7. Step 7: Once the chicken finishes roasting, remove it from the oven. Let it rest for five minutes, then slice it into strips or bite-sized pieces
8. Step 8: Warm the pita bread in the oven, skillet, or microwave wrapped in a damp paper towel
9. Step 9: Assemble your pitas with sliced chicken and roasted onions. Top with herby ranch slaw and add cherry tomatoes and cucumber slices if desired
10. Step 10: Serve immediately

Notes

For a lighter version, substitute ranch dressing with Greek yogurt mixed with lemon juice and garlic powder.

Store chicken and slaw separately to keep pitas from getting soggy.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pita
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 780 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 110 mg