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Sheet Pan Chicken Pitas with Herby Ranch

Juicy, spiced chicken baked on a single sheet pan, wrapped in warm pitas, and smothered in a creamy, fresh homemade herby ranch dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Chicken
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp buffalo sauce or mild hot sauce
Herby Ranch Dressing
  • 0.5 cup plain Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp buttermilk
  • 1 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
For Serving
  • 4 whole soft pita breads

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a bowl, toss the chicken chunks with olive oil, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  3. Spread chicken evenly on the baking sheet. Bake for 15-18 minutes until cooked through.
  4. Remove from oven, drizzle buffalo sauce over the chicken, and toss to coat. Return to oven for 2 minutes to set.
  5. While chicken cooks, whisk together Greek yogurt, mayonnaise, buttermilk, fresh herbs, garlic powder, and onion powder to make the ranch.
  6. Warm the pita breads slightly in the microwave or a dry skillet.
  7. Fill warm pitas with the hot, glazed chicken and drizzle generously with the herby ranch. Garnish with extra parsley.

Notes

Store leftover chicken and ranch separately in airtight containers in the fridge for up to 3 days. Warm chicken before serving.