There’s something incredibly comforting about warm pita bread filled with juicy chicken and a crunchy slaw. This sheet pan chicken pita recipe brings together bold flavors, fresh textures, and a creamy herby dressing in one easy meal. It’s quick enough for a weeknight but special enough to serve when friends or family gather around the table. With everything cooked on one sheet pan and a vibrant slaw tossed together in minutes, this dish makes dinner both stress-free and delicious.

why make this recipe

This recipe is perfect for busy evenings when you still want something nourishing and satisfying. The chicken bakes quickly on a sheet pan, which means less cleanup and more time to enjoy your meal. The slaw adds freshness and crunch, while the herby ranch drizzle ties everything together with creamy flavor. It’s versatile too serve it for a casual family dinner, summer get-together, or even pack it for a picnic. With a balance of protein, veggies, and grains, it’s a wholesome meal that doesn’t compromise on taste.

how to make sheet pan chicken pitas with herby ranch slaw

Making this recipe is as easy as seasoning chicken, baking it on a sheet pan, tossing together the slaw, and assembling the pitas. The chicken gets its flavor from a simple mix of spices like paprika, garlic, and cumin. While it bakes, you prepare the slaw with shredded cabbage, carrots, and cilantro, then coat it in a tangy herb-packed ranch dressing. Once everything is ready, it’s just a matter of layering slaw and chicken into warm pita breads and finishing with fresh herbs.

Ingredients:

For the chicken:
1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into strips
2 tbsp olive oil
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cumin
½ tsp chili powder (optional for heat)
Salt & black pepper, to taste

For the slaw:
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
½ cup fresh cilantro, chopped
½ cup ranch dressing
2 tbsp fresh dill or parsley, chopped
1 tbsp lemon juice

For serving:
6 warm pita breads or flatbreads
Extra fresh herbs for garnish

Directions:

Prep Chicken – Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss chicken strips with olive oil, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Spread evenly on the sheet pan.
Bake Chicken – Roast for 18–20 minutes, flipping halfway, until golden and fully cooked.
Make Slaw – In a large bowl, mix cabbages, carrots, and cilantro. In a small bowl, whisk ranch dressing with dill (or parsley) and lemon juice. Toss with the veggies until well-coated.
Assemble Pitas – Warm pitas, fill with slaw, and top with chicken strips. Drizzle extra herby ranch over the top.
Serve – Garnish with fresh herbs and enjoy warm.

Fish tacos topped with creamy slaw and fresh cilantro on a wooden tray

how to serve sheet pan chicken pitas with herby ranch slaw

Serve the pitas warm straight from the oven for the best flavor. Place them on a platter with extra herby ranch on the side so everyone can drizzle more if they like. Add a fresh green salad, roasted vegetables, or even sweet potato fries for a complete meal. If serving for a group, arrange all the ingredients buffet-style so guests can build their own pitas.

how to store sheet pan chicken pitas with herby ranch slaw

If you have leftovers, store the chicken and slaw separately in airtight containers. The chicken will keep in the refrigerator for up to 3 days and reheats well in the oven or microwave. The slaw tastes best when freshly mixed but can be kept for up to 24 hours in the fridge. Assemble the pitas just before serving to keep them from getting soggy.

tips to make sheet pan chicken pitas with herby ranch slaw

Cut the chicken into even-sized strips so they cook evenly. For extra flavor, marinate the chicken in the spice mixture for 30 minutes before baking. Warming the pita bread before filling makes it soft and pliable, perfect for wrapping around the filling. If you want a spicier version, add extra chili powder or a pinch of cayenne.

variation

You can easily swap the pita bread for naan or flatbreads. For a lighter option, turn this into a salad bowl by layering the slaw, chicken, and dressing over a bed of lettuce. Add sliced avocado for creaminess or pickled onions for extra tang.

FAQs

Can I make this recipe ahead of time?
Yes, you can cook the chicken and prepare the slaw a few hours in advance. Store them separately and assemble the pitas just before serving.

What kind of chicken works best?
Both chicken breasts and thighs work well. Breasts are leaner, while thighs add more juiciness and flavor.

Can I use store-bought slaw mix?
Absolutely. Pre-shredded coleslaw mix is a great shortcut and saves time without sacrificing flavor.

Sheet Pan Chicken Pitas with Herby Ranch Slaw – Fresh, Flavorful & Easy!

why make this recipe