Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a flavor-packed, all-in-one meal that brings together juicy roasted chicken, warm pita bread, and a cool, creamy slaw bursting with fresh herbs. I love how everything roasts on one pan, making cleanup a breeze, and the combo of savory chicken and tangy slaw wrapped in a soft pita is just plain irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s balanced, simple, and satisfying. The chicken cooks quickly on a sheet pan while I prep the herby slaw, and everything comes together with minimal fuss. It’s perfect for busy weeknights, lunches, or casual dinners with friends. The slaw adds crunch and freshness, and the herbed ranch dressing gives each bite a cool and creamy finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts or thighs
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Olive oil
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Garlic, minced
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Smoked paprika
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Dried oregano
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Salt and pepper
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Lemon juice
For the herb ranch slaw:
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Shredded cabbage (green, purple, or a mix)
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Carrots, shredded
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Fresh parsley, dill, and chives (chopped)
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Greek yogurt or sour cream
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Mayonnaise
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Garlic powder
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Onion powder
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Lemon juice
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Salt and pepper
For serving:
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Pita bread or flatbread, warmed
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Optional: crumbled feta, sliced cucumber, avocado, hot sauce
Directions
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I preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
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In a bowl, I toss the chicken with olive oil, garlic, paprika, oregano, lemon juice, salt, and pepper. I spread it on the sheet pan in a single layer.
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I roast the chicken for 18–22 minutes, flipping halfway, until cooked through and slightly golden.
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While the chicken bakes, I prepare the slaw. In a large bowl, I combine cabbage, carrots, and herbs.
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In a small bowl, I whisk together Greek yogurt, mayo, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
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I pour the dressing over the slaw and toss well to coat. I chill it in the fridge until ready to serve.
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Once the chicken is done, I slice or shred it.
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I warm the pita bread, then fill each with chicken and a generous scoop of herb ranch slaw. I add any extra toppings I like and serve immediately.
Servings and timing
This recipe makes about 4–6 servings and takes around 35 minutes from start to finish. It’s great for dinner or a make-ahead lunch option.
Variations
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I add crumbled feta or a drizzle of tzatziki for extra flavor.
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I use rotisserie chicken for an even faster version.
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I turn this into a bowl by serving it over rice or quinoa instead of in pitas.
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I swap the ranch dressing for a tahini-lemon dressing or garlic yogurt sauce.
storage/reheating
I store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, I warm it in a skillet or microwave. The slaw is best served cold and keeps well without getting soggy.
FAQs
Can I grill the chicken instead of roasting it?
Yes! I marinate the chicken and grill it over medium-high heat until fully cooked, then slice and serve.
Can I use store-bought ranch?
I can, but the homemade herb version adds fresher flavor and a personal touch. I just mix it up quickly with ingredients I usually have on hand.
What kind of pitas work best?
I like soft, fluffy pitas that can fold without breaking. Flatbreads or naan also work well.
Can I make this recipe ahead of time?
Yes, I cook the chicken and prep the slaw in advance, then just assemble when I’m ready to eat.
Is this recipe kid-friendly?
Definitely! I adjust the seasoning to keep it mild, and kids can build their own pitas with the toppings they like.
Conclusion
Easy Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw are a simple, flavorful way to enjoy a fresh, satisfying meal without the hassle. I love how everything comes together quickly with bold seasoning, creamy dressing, and a bit of crunch. It’s the kind of recipe I turn to when I want something easy, delicious, and full of color on the plate.
