Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 2 tablespoon olive oil; 2 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon dried oregano; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 lemon, zested and juiced; 1 cup plain Greek yogurt; ½ cup mayonnaise (or more Greek yogurt); 1 tablespoon Dijon mustard; 2 tablespoon apple cider vinegar; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 1 bag (14 oz) coleslaw mix; 4-6 pita breads; ½ small red onion, thinly sliced; 1 small cucumber, sliced; 1 large tomato, sliced

If you love a meal that's bursting with bold flavors, vibrant colors, and zero fuss, these Sheet Pan Chicken Pitas with Herby Ranch Slaw are about to steal your heart! Imagine juicy, golden-roasted chicken tucked into warm pita pockets, piled high with a crisp, creamy, herby slaw-every bite is a little party.

This recipe is a true weeknight hero. Everything bakes on one pan, so clean-up is a breeze and dinner is ready in under an hour. The tangy homemade ranch slaw takes things to the next level, adding a refreshing crunch and zesty punch you'll crave.

Whether you're feeding a hungry family, hosting friends, or just want something seriously satisfying and healthy, these pitas deliver. Inspired by my favorite neighborhood Mediterranean spot, this is the meal I make when I want big flavors but minimal effort.

Try it once, and it'll become your go-to for quick, crowd-pleasing dinners!

Juicy roasted chicken tucked into pitas with crunchy ranch slaw

Why You'll Love This Recipe

One-pan wonder means effortless prep and even easier clean-up.
Packed with fresh, vibrant flavors in every bite.
Customizable-swap proteins or make it vegetarian-friendly.
Perfect for meal prep or feeding a crowd.
Healthy, balanced, and totally satisfying.

Key Ingredients for Sheet Pan Chicken Pitas with Herby Ranch Slaw

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless, Skinless Chicken Thighs

Chicken thighs are the star protein here, providing juicy, tender results that won't dry out in the oven. If you prefer, use chicken breasts for a leaner option, but keep an eye on the bake time so they don't overcook. You can also swap in tofu or chickpeas for a vegetarian twist.

Greek Yogurt

Greek yogurt forms the creamy base for both the ranch slaw and the marinade, giving a tangy richness without the heaviness of mayo. Use full-fat for the creamiest texture, but low-fat or non-dairy yogurt also works well.

Fresh Herbs (Dill, Parsley, Chives)

These herbs bring the ranch flavor to life and add a pop of color to the slaw. Chop them finely for the best distribution. Don't have all three on hand? Use whatever mix you like, or substitute with dried herbs (just use about a third as much).

Pita Bread

Classic pita pockets make the perfect handheld vessel for the juicy chicken and crunchy slaw. Warm them briefly before serving for soft, pillowy results. You can also try naan or flatbread if you prefer.

Shredded Coleslaw Mix

Bagged coleslaw mix saves time and provides a crunchy contrast to the warm chicken. If you'd rather shred your own, use a mix of green and red cabbage with carrots. Kale slaw or broccoli slaw are great alternatives for extra nutrients.

Sheet Pan Chicken Pitas with Herby Ranch Slaw cooking process

Instructions for Sheet Pan Chicken Pitas with Herby Ranch Slaw

See recipe card below for full list of measurements, ingredients, and instructions.

Marinate the Chicken

In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, lemon zest, and half the lemon juice. Add the chicken thighs and toss to coat. Let them marinate for at least 15 minutes (or up to overnight for max flavor).

Roast the Chicken

Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs on a large, rimmed sheet pan. Roast for 22-25 minutes, flipping halfway, until the chicken is deeply golden and cooked through. Let rest for 5 minutes, then slice thinly.

Make the Herby Ranch Slaw

While the chicken roasts, stir together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, remaining lemon juice, dill, parsley, and chives in a large mixing bowl. Season with a pinch of salt and pepper. Add the coleslaw mix and toss until evenly coated. Chill until ready to serve-this helps the flavors meld!

Prep the Pita and Veggies

While the chicken rests, warm the pitas in the oven for 2-3 minutes or wrap them in a damp towel and microwave until pliable. Slice the red onion, cucumber, and tomato for toppings.

Assemble the Pitas

Slice each pita in half and gently open the pockets. Fill with sliced chicken and a generous scoop of herby ranch slaw. Top with extra fresh veggies as desired. Serve warm, and enjoy the delicious crunch!

Recipe Variations

Make It Spicy

Want to kick things up a notch? Add a teaspoon of chili powder or a pinch of red pepper flakes to the chicken marinade. You can also drizzle with your favorite hot sauce or serve alongside this homemade harissa paste.

Vegetarian Twist

For a meatless version, swap the chicken for roasted chickpeas or extra-firm tofu. Coat them in the same spice blend and roast until crispy. The herby ranch slaw pairs perfectly with plant-based proteins.

Gluten-Free Option

Use gluten-free pita or serve the chicken and slaw over a bed of greens or rice bowls for a satisfying, wheat-free meal. Looking for gluten-free pitas? Check out this roundup of GF flatbreads.

Extra Veggies

Bulk up your pitas by adding roasted bell peppers, zucchini, or eggplant to the sheet pan alongside the chicken. They roast beautifully and add extra nutrition and color.

Serving Suggestions

Make this meal a feast by serving your Sheet Pan Chicken Pitas alongside a Mediterranean quinoa salad or classic hummus with crunchy veggies. A sprinkle of feta cheese and a few fresh herbs make perfect garnishes. For drinks, a crisp lemonade or sparkling water with cucumber slices is super refreshing. You'll have a dinner that's sure to wow!

Storage and Reheating

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, place slices on a microwave-safe plate and warm in 30-second bursts, or heat in a skillet over medium-low until warmed through. Pitas and slaw are best enjoyed fresh, but you can assemble sandwiches just before serving for meal prep. Freezing isn't recommended for slaw, but you can freeze cooked chicken for up to 2 months-thaw overnight in the fridge before reheating.

Frequently Asked Questions About Sheet Pan Chicken Pitas with Herby Ranch Slaw (FAQ)

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Chicken breasts work well, just check for doneness a few minutes early, as they cook faster and can dry out if overbaked.

Q: How can I make this dairy-free?

A: Swap the Greek yogurt and mayo for plant-based alternatives like coconut yogurt or vegan mayo. The flavors will still be delicious!

Q: Can I prep this meal ahead of time?

A: Yes! Marinate the chicken and mix the slaw up to a day ahead. Store separately and assemble just before serving for the freshest results.

Looking for a one-pan dinner that's fresh, healthy, and packed with flavor? These Sheet Pan Chicken Pitas with Herby Ranch Slaw are an easy win for busy nights. Give them a try and let me know how you liked it-leave a comment or rating below!