If your summer nights are anything like mine, you want dinner fast, flavorful, and preferably without turning your kitchen into a sauna. That’s where these Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw come to the rescue. They’re zesty, fresh, and so easy, you’ll wonder why you’ve been sweating over complicated recipes all these years.
Picture this: juicy chicken, warm pillowy pitas, and a crisp ranch-kissed slaw with garden herbs. It’s the kind of dinner that makes everyone happy—and leaves you with just one pan to wash. Can I get an amen?
Table of Contents
Why You’ll Love These Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
- Minimal cleanup: One sheet pan and you’re done.
- Fresh flavor: That herby ranch slaw is summer in a bowl.
- Crowd-pleaser: Even picky eaters will be on board.
- Perfect for hot days: No stovetop marathon here.
Ingredients (with tips)
- Boneless chicken breasts or thighs – Tender, flavorful protein that cooks quickly.
- Olive oil – Helps lock in moisture and flavor.
- Garlic powder & smoked paprika – A quick seasoning blend for depth.
- Pitas – Soft and perfect for holding all that goodness.
- Cabbage – Crunch for the slaw.
- Fresh herbs (dill, parsley, chives) – The soul of the ranch dressing.
- Ranch dressing – Creamy, tangy base for the slaw.
- Lemon juice – Brightens up every bite.
- Salt & pepper – Balance and bring out the flavors.
Steps to Deliciousness
- Prep your sheet pan: Line it with parchment or foil for easy cleanup.
- Season the chicken: Toss chicken with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast: Bake at 425°F until chicken is cooked through and slightly golden.
- Mix the slaw: In a large bowl, toss shredded cabbage with ranch, lemon juice, and chopped fresh herbs.
- Warm the pitas: Wrap in foil and heat in the oven for the last few minutes of the chicken’s cooking time.
- Assemble: Slice chicken, stuff into pitas, top with that fresh herb ranch slaw, and serve immediately.
Tips for Success
- If you’re making this for a crowd, double the slaw—it disappears fast.
- Leftover chicken? Slice it up for tomorrow’s salad or wrap.
- For a lighter twist, swap the ranch for Greek yogurt mixed with herbs and lemon.
A Little Backstory
I first made this on a July evening when it was too hot to even think about turning on the stove. My husband came in from mowing the lawn, sweaty and starving, and let’s just say these pitas disappeared faster than sweet tea on a Texas porch.
FAQs
Can I substitute chicken with another protein? Yes! Try shrimp for a quick cook time or roasted chickpeas for a vegetarian option.
How do I store leftovers? Keep chicken and slaw in separate airtight containers in the fridge for up to 3 days.
Can I make the slaw ahead? Absolutely. Just keep the dressing separate until serving so it stays crisp.
Whether you’re hunting for easy summer dinner ideas for family, brainstorming cottage dinner ideas, or just want something fresh for summer dinner ideas for hot days, these Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw check all the boxes. Quick, healthy, and bursting with flavor—this is one clean dinner recipe for family you’ll come back to again and again.
Print
Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw
- Total Time: 33 minutes
- Yield: 6 pitas (4 servings)
Description
Fast, fresh, and family‑friendly sheet pan pitas loaded with juicy spiced chicken and a cool, herby ranch slaw—perfect for hot weeknights.
Ingredients
Chicken & Veg
Boneless skinless chicken thighs — 1½ lb (bite‑size strips)
Olive oil — 2 Tbsp (helps browning)
Fresh lemon juice — 2 Tbsp (brightens)
Garlic powder — 1½ tsp (quick savory flavor)
Smoked paprika — 1 tsp (smoky depth)
Dried oregano — 1 tsp (Mediterranean vibe)
Kosher salt — 1¼ tsp, divided (seasoning)
Black pepper — ½ tsp (balanced heat)
Red onion — 1 medium, sliced (sweet bite)
Red bell pepper — 1 large, sliced (color/crunch)
Pitas — 6 pocket pitas, 6–7″ (carb carrier)
Fresh Herb Ranch Slaw
Green cabbage — 4 cups, finely shredded (crunch)
Ranch dressing — ½ cup (creamy base)
Plain Greek yogurt (2% or whole) — ⅓ cup (light, tangy)
Fresh dill — 2 Tbsp, chopped (herby pop)
Fresh parsley — 2 Tbsp, chopped (freshness)
Fresh chives — 2 Tbsp, finely sliced (mild onion)
Fresh lemon juice — 1 Tbsp (zing)
Apple cider vinegar — 1 tsp (extra tang, optional)
Kosher salt — ¼ tsp (season)
Black pepper — ¼ tsp (balance)
To Serve (Optional)
English cucumber — 1 cup, small dice (cool crunch)
Crumbled feta — ½ cup (salty finish)
Instructions
1. Heat oven to 425°F and line a rimmed sheet pan with parchment or foil for easy cleanup.
2. Pat chicken dry, then toss with olive oil, lemon juice, garlic powder, smoked paprika, oregano, 1 tsp kosher salt, and black pepper.
3. Add sliced red onion and bell pepper to the pan; toss with the seasoned chicken to coat the veggies lightly.
4. Spread everything in an even layer (crowding steams—give it space).
5. Roast 15–18 minutes, stirring once, until chicken is cooked through (165°F) and edges are lightly caramelized.
6. While the pan roasts, make the slaw: in a large bowl combine ranch, Greek yogurt, dill, parsley, chives, lemon juice, and vinegar; whisk until smooth. Season with ¼ tsp salt and ¼ tsp pepper.
7. Toss shredded cabbage with the herby ranch until evenly coated and crisp.
8. Wrap pitas in foil and warm on the bottom rack for the last 3–4 minutes of roasting.
9. Transfer cooked chicken and veggies to a board; rest 3 minutes, then chop if desired for easy stuffing.
10. Build pitas: fill each warm pita with chicken and veggies, add a generous mound of herb ranch slaw, and top with cucumber and feta if using. Serve immediately.
Notes
Make‑Ahead: Slaw can be prepped 1 day ahead; keep cabbage and dressing separate until serving.
Swap It: Use boneless skinless chicken breasts (1½ lb) cut into ¾‑inch strips; check for doneness at 12–14 minutes.
Spice It: Add ½ tsp crushed red pepper to the chicken for extra kick.
Lighter Ranch: Replace ranch with ¼ cup additional Greek yogurt + 1 Tbsp mayo + ranch seasoning to taste.
Gluten‑Free: Use gluten‑free pitas or serve over chopped romaine as bowls.
Leftovers: Store chicken and slaw separately up to 3 days; rewarm chicken at 350°F for 8–10 minutes or microwave gently.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Sheet Pan; Roasting
- Cuisine: American; Mediterranean‑inspired
Nutrition
- Serving Size: 1 pita (about 1/4 of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 110 mg
Keywords: Sheet Pan Chicken Pitas with Fresh Herb Ranch Slaw, Sheet Pan Chicken Pitas With Herby Ranch Slaw, Sheet Pan Chicken Pitas, Chicken Pitas, Easy Summer Dinner Ideas For Family, Cottage Dinner Ideas, Summer Meals Dinner Healthy, Clean Dinner Recipes For Family, Summer Dinner Ideas For Hot Days, Summer Sheet Pan Dinner Ideas