Go Back
Sheet Pan Chicken Pitas with Herby Ranch Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Sheet Pan Chicken Pita with Herby Ranch

Mediterranean inspired sheet pan dinner featuring marinated roasted chicken stuffed in warm pita bread with fresh vegetables and creamy herby ranch sauce. This easy chicken pita recipe delivers restaurant quality flavors in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 pitas
Calories 425 kcal

Equipment

  • 1 Rimmed sheet pan For roasting chicken evenly
  • 1 Parchment paper Prevents sticking and easy cleanup
  • 1 Sharp chef's knife For slicing chicken thin
  • 1 Large mixing bowls For marinade and sauce
  • 1 Wire whisk For mixing herby ranch sauce
  • 1 Meat thermometer Ensures chicken reaches 165°F
  • 1 Cutting board For prep work
  • 1 Measuring cups and spoons For accurate measurements

Ingredients
  

Ingredients

  • 1.5 lbs Chicken breasts Boneless skinless, sliced thin
  • 4 pieces Pita bread Pocket style
  • 1 cup Greek yogurt Plain, full fat
  • 0.25 cup Fresh dill Chopped fine
  • 0.25 cup Fresh parsley Chopped
  • 4 cloves Garlic Minced, divided
  • 3 tablespoons Lemon juice Fresh squeezed
  • 3 tablespoons Olive oil For marinade
  • 1 teaspoon Paprika For color and flavor
  • 1 teaspoon Cumin Ground
  • 1 teaspoon Salt Divided
  • 0.5 teaspoon Black pepper Divided
  • 2 cups Lettuce Shredded iceberg or romaine
  • 1 medium Cucumber Sliced thin

Instructions
 

Method

  • Preheat the oven to 400°F (200°C). This sets up for a nice bake after your pressure cooker session.
  • Mix Greek yogurt, dill, parsley, 2 cloves minced garlic, lemon juice, olive oil, paprika, and cumin in a bowl to create the herby ranch dressing. Taste it and adjust if you wanna.
  • Throw the sliced chicken into a zip bag or bowl, pour half the dressing over and toss it real good for flavor that sticks. Let it soak in for at least 15 minutes so the flavors get cozy.
  • Spread the marinated chicken out on a sheet pan in a single layer to make sure they cook evenly and get that tender pull texture y’all are after.
  • Bake for about 20-25 minutes until chicken hits 165°F (75°C) internally. You’ll spot the juices running clear and that smell will be irresistible.
  • Warm the pita bread in the oven in the last 5 minutes so it’s soft and ready for stuffing.
  • Let the chicken rest a few minutes before slicing it up. Stuff the pita pockets with the sliced chicken and drizzle the remaining herby ranch on top. Serve right away and enjoy the flavors you worked for.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.