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Sheet Pan Chicken Pitas with Herby Ranch

Sheet pan chicken pitas with herby ranch feature juicy roasted thigh slices stuffed into warm pita bread with fresh lettuce, tomatoes, cucumber, and red onion. A vibrant herby ranch dressing adds a creamy, herb-forward drizzle right before serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 1.5 lb chicken thighs boneless
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 Salt and black pepper
  • 4 pita breads warmed
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes halved
  • 0.5 cucumber diced
  • 0.5 red onion thinly sliced
Herby ranch
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh chives chopped
  • 1 tbsp fresh parsley chopped
  • 1 garlic clove minced
  • 2 tbsp buttermilk or milk
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the chicken
  1. Preheat the oven to 425°F and line a sheet pan with foil.
  2. Toss chicken thighs with olive oil, garlic powder, paprika, salt, and pepper, then roast for 22–25 minutes until cooked and golden.
  3. Remove chicken and rest for 5 minutes, then slice into strips.
Make the herby ranch
  1. Blend mayonnaise, sour cream, fresh dill, fresh chives, fresh parsley, minced garlic, buttermilk or milk, and salt and pepper to taste in a bowl.
  2. Refrigerate herby ranch until ready to use.
Warm the pitas and assemble
  1. Warm the pitas in the oven for the last 2 minutes of chicken cooking.
  2. Load each pita with roasted chicken slices, shredded lettuce, cherry tomatoes, cucumber, and red onion.
  3. Drizzle generously with herby ranch and serve immediately, with herbs visible on top.

Notes

Pro tip: slice the roasted chicken while it’s still warm so it stays juicy for stuffing the pitas. Store leftovers in airtight containers in the fridge up to 3 days; keep the dressing separate so the pita stays from getting soggy. Freezing isn’t recommended for the assembled pitas, but you can freeze the roasted chicken for up to 2 months and reheat before stuffing. For a lighter option, use light mayonnaise or Greek yogurt in place of some mayonnaise.