Sheet Pan Chicken Pitas Recipe — Easy Weeknight Dinner
I fell in love with Sheet Pan Chicken Pitas on a frantic weeknight when I needed something fast, satisfying, and a little bit like a warm hug. I remember piling a sheet pan with simply seasoned chicken, popping it in the oven, and tossing together a quick herby slaw while the house filled with toasty, garlicky aromas. It felt like comfort food that didn’t demand hours of work — exactly what weeknights (and busy hearts) need. Rooted in Mediterranean flavors — think pita bread, bright herbs, and juicy roasted chicken — this dish draws on the same simple, fresh traditions that make Greek and Middle Eastern home cooking so beloved.
Who is this recipe for?
- Busy parents, meal-prep fans, and anyone who wants a healthy, flavorful weeknight dinner with minimal cleanup.
Core ingredients overview:
- This recipe combines lean chicken breasts tossed in olive oil and spices, baked to juicy perfection, and served in whole wheat pitas with a crunchy lettuce-and-tomato slaw tossed in ranch and fresh herbs. The result is a fast, balanced meal that feels fresh and satisfying.
Tools & Ingredients
Tools
- Sheet pan — for even roasting and easy cleanup
- Mixing bowl — to toss chicken and later to combine the slaw
- Measuring spoons — to ensure balanced seasoning
- Knife and cutting board — for slicing chicken and chopping herbs
- Tongs or spatula — for handling the hot chicken
- Oven — for roasting the chicken
- Serving platter or plates — to assemble and serve
Ingredients (with benefits)
- 4 boneless, skinless chicken breasts — lean protein to keep you full and satisfied
- 2 tablespoons olive oil — heart-healthy fat that helps seasonings adhere and promotes browning
- 1 teaspoon garlic powder — concentrated savory flavor that’s pantry-stable
- 1 teaspoon paprika — adds color, mild smokiness, and depth
- Salt and pepper to taste — essential for bright, balanced flavor
- 4 whole wheat pitas — fiber-rich base that’s hearty and portable
- 1 cup shredded lettuce — adds crunch and freshness with low calories
- 1 cup diced tomatoes — juicy acidity and vitamins
- 1/2 cup ranch dressing — creamy binder that brings tang and richness
- 1/4 cup chopped fresh herbs (like parsley or dill) — bright herbal notes and aroma
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chicken breasts with the olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange the chicken on a sheet pan in a single layer and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
- While the chicken is cooking, mix together the shredded lettuce, diced tomatoes, ranch dressing, and chopped herbs in a bowl to create the slaw.
- Once the chicken is done, let it rest for 5 minutes, then slice it thinly and fill each whole wheat pita with sliced chicken and a generous helping of the slaw.
- Serve immediately and enjoy!
FAQ
- Can I freeze this recipe?
- You can freeze cooked, sliced chicken for up to 3 months. Freeze it separately from the pitas and slaw; assemble fresh after thawing to keep the textures bright.
- What can I use instead of ranch dressing?
- Swap ranch for tzatziki, Greek yogurt mixed with lemon and garlic, or a simple tahini-lemon dressing for a lighter or more Mediterranean twist.
- Can I use chicken thighs instead of breasts?
- Yes — boneless, skinless thighs work well and stay extra juicy. Reduce cook time slightly if they are small, and ensure they reach 165°F (74°C).
- How can I make this spicier?
- Add a pinch of cayenne or chili flakes to the chicken rub, or mix Sriracha into the ranch for a spicy slaw.
Tips & Tricks
- Pound or even the chicken breasts: If some pieces are much thicker, gently pound them to even thickness so they cook uniformly.
- Don’t skip the rest: Let the chicken rest 5 minutes after baking to keep juices locked in when you slice.
- Toast the pitas: Warm or toast pitas briefly in the oven for extra flavor and structure so they don’t get soggy.
- Make components ahead: Roast a large batch of chicken for meal prep; store in the fridge and assemble pitas through the week for quick lunches or dinners.
Enjoy this warm, speedy meal with friends or family — and don’t forget to share a photo if you make it! Always add
tag after Directions.
Conclusion
For more inspiration and variations, check these related recipes and guides: Sheet Pan Chicken Pitas with Tzatziki Recipe – Pinch of Yum, Sheet Pan Chicken Pitas with Herby Ranch Slaw – Wandering Chickpea, Sheet Pan Chicken Pitas | Haute & Healthy Living, Sheet Pan Chicken Gyros with Feta Tzatziki – Half Baked Harvest, Easy Yogurt Marinated Sheet Pan Greek Chicken Pitas Recipe – The Savvy Spoon