Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American / Mediterranean-Inspired
Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried oregano; Salt and pepper, to taste; 4 pita breads or flatbreads; 2 cups shredded cabbage or coleslaw mix; 1/2 cup shredded carrot (optional); 2 tablespoons chopped fresh herbs (dill, parsley, or chives); 1/3 cup ranch dressing; 1 tablespoon lemon juice; 1/4 cup crumbled feta cheese (optional); Sliced cucumber or red onion, for topping (optional)

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These sheet pan chicken pitas with herby ranch slaw are one of my favorite easy dinners when I want something fresh, flavorful, and fast. Everything roasts together on one pan, and the creamy, herby slaw adds a cool crunch that perfectly complements the juicy, spiced chicken.

Why You’ll Love This Recipe

I love how everything cooks on a single sheet pan—less mess, less fuss, and more flavor. The chicken gets perfectly roasted with a golden edge, while the ranch slaw brings in a refreshing bite with herbs and tang. It’s a full meal tucked into warm pita bread, and I can customize it however I like. Plus, it works great for meal prep or casual dinners with friends. Sheet Pan Chicken Pitas with Herby Ranch Slaw

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, sliced
Olive oil
Garlic powder
Paprika
Dried oregano
Salt and pepper
Pita bread or flatbreads
Shredded cabbage or coleslaw mix
Carrot, shredded (optional)
Fresh herbs (like dill, parsley, or chives)
Ranch dressing (store-bought or homemade)
Lemon juice
Crumbled feta cheese (optional)
Sliced cucumber or red onion for topping (optional)

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, I toss the sliced chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper until well coated.
I spread the chicken in an even layer on the sheet pan and roast for 18–22 minutes, flipping halfway through, until golden and cooked through.
While the chicken bakes, I make the herby ranch slaw by mixing shredded cabbage, a bit of shredded carrot, chopped fresh herbs, ranch dressing, and a squeeze of lemon juice in a bowl. I stir until well coated and let it chill while the chicken finishes.
Once the chicken is done, I warm the pitas in the oven for a couple of minutes or microwave them for a few seconds.
I stuff the pitas with the roasted chicken, a generous spoonful of the slaw, and any toppings I feel like—feta, cucumber, red onion, or even a drizzle more ranch.

Servings and timing

This recipe serves about 4 people. It takes me around 10–15 minutes to prep and about 20 minutes to cook, so dinner is ready in under 35 minutes from start to finish.

Variations

Sometimes I swap the chicken for roasted chickpeas or falafel to make it vegetarian. I also like to use spicy ranch or add a splash of hot sauce for extra kick. When I want a Mediterranean twist, I toss in kalamata olives and tzatziki instead of ranch. The slaw also works beautifully with Greek yogurt if I want to lighten it up.

storage/reheating

I keep the cooked chicken and slaw in separate containers in the fridge for up to 4 days. To reheat the chicken, I use the microwave or quickly warm it in a skillet. The slaw is best fresh, but it holds up well for a day or two. I store the pitas wrapped in foil or in a sealed bag to keep them soft.

FAQs

Can I use store-bought rotisserie chicken?

Yes, I sometimes use shredded rotisserie chicken to save time. I just season it a little and warm it up before adding it to the pitas.

What type of ranch dressing works best?

I usually go for a classic ranch, but I also like using buttermilk ranch or homemade ranch if I have herbs on hand. Creamy dressings with tang work best.

Can I use pre-shredded coleslaw mix?

Absolutely. I often use a bag of coleslaw mix to save time—it works perfectly and still tastes fresh once tossed with the herby ranch and lemon juice.

Can I make this gluten-free?

Yes, I just use gluten-free pita or wrap everything in lettuce leaves for a low-carb version. The rest of the ingredients are naturally gluten-free.

What’s the best way to keep the pitas from falling apart?

I warm them up slightly before filling to make them more pliable. If they’re thin, I double them up or serve everything as a pita bowl instead.

Conclusion

Sheet pan chicken pitas with herby ranch slaw are one of my favorite go-to meals for busy nights. The juicy chicken, crisp slaw, and soft pita make every bite a mix of textures and bold flavors. I love how simple it is to make and how easy it is to customize for whatever I’m craving.