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Easy Crispy Sheet Pan Chicken Pitas Recipe with Herby Ranch

crispy sheet pan chicken pitas - featured image
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A quick and easy sheet pan meal featuring crispy chicken in warm pita pockets with a fresh, herb-packed ranch sauce. Perfect for busy weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 large whole wheat or white pita breads
  • For the Herby Ranch Sauce:
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • Optional toppings: sliced cucumber, cherry tomatoes, shredded lettuce, crumbled feta cheese

Instructions

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. Cut chicken into 1 to 1.5 inch bite-sized pieces and pat dry with paper towels.
  3. In a large mixing bowl, toss chicken with olive oil, garlic powder, smoked paprika, dried oregano, salt, and pepper until evenly coated.
  4. Arrange chicken pieces in a single layer on the prepared sheet pan, leaving space between pieces.
  5. Roast chicken for 18-20 minutes, flipping halfway through at about 10 minutes, until golden brown and internal temperature reaches 165°F (74°C).
  6. While chicken cooks, mix mayonnaise, sour cream or Greek yogurt, parsley, dill, chives, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth.
  7. During the last 5 minutes of roasting, wrap pitas in foil and warm them in the oven.
  8. Assemble pitas by spooning chicken into each pita pocket, drizzling with herby ranch sauce, and adding optional toppings as desired.
  9. Serve immediately while warm.

Notes

Pat chicken dry before seasoning to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Flip chicken halfway through cooking for even browning. For extra crispiness, broil for 1-2 minutes at the end but watch carefully to avoid burning. Let chicken rest a few minutes after roasting to keep it moist. Fresh herbs in the ranch sauce provide best flavor, but dried herbs can be substituted. Warm pitas just before serving to keep them soft and sturdy.

Nutrition

Keywords: sheet pan chicken, crispy chicken, pita recipe, herby ranch, quick dinner, easy chicken recipe, Mediterranean chicken

Find it online: https://bouncybowl.com/easy-crispy-sheet-pan-chicken-pitas-recipe-with-herby-ranch-perfect-for-quick-dinners/