Sheet Pan Chicken Pitas with Herby Slaw Recipe

ByLily
Jump to Recipe· 4.9 from 41 reviews

If you’re craving something that’s quick, fresh, and bursting with flavor, trust me—you’ve got to try this Sheet Pan Chicken Pitas with Herby Slaw Recipe. It’s one of those meals that feels like a treat and yet comes together in a snap. I love how the chicken caramelizes perfectly on the sheet pan while the herby ranch slaw adds a cool, refreshing crunch. Stick with me here, because this dish might just become your weeknight dinner go-to.

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Why This Recipe Works

  • Sheet pan simplicity: Cooking everything on one pan means less cleanup and more time enjoying your meal.
  • Perfect balance of flavors: Sweet-spiced chicken meets cooling, herby slaw for a satisfying bite every time.
  • Customizable and fresh: You can switch up herbs or add toppings to keep this recipe exciting week after week.
  • Quick and healthy: Lean chicken breast and cabbage slaw make it wholesome without sacrificing taste.
Sheet Pan Chicken Pitas with Herby Slaw, easy chicken pita recipes, quick weeknight dinner ideas, healthy sheet pan meals, flavorful chicken wraps - The image shows a metal baking tray filled with many pieces of golden-brown cooked chicken chunks, mixed with yellow lemon slices. The chicken pieces are shiny with a glossy sauce coating, and they vary in size and shape, creating a textured and juicy look. A silver spoon is scooping some chicken pieces in the top right part of the tray. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this Sheet Pan Chicken Pitas with Herby Slaw Recipe really starts with the ingredients. Each one is chosen to build layers of flavor and texture—plus they’re easy to find, which is something I always appreciate.

Sheet Pan Chicken Pitas with Herby Slaw, easy chicken pita recipes, quick weeknight dinner ideas, healthy sheet pan meals, flavorful chicken wraps - Flat lay of boneless skinless chicken breasts cut into bite-sized pieces, a small white bowl of brown sugar, a small white bowl of smoked paprika, a small white bowl of garlic powder, a small white bowl of onion powder, a small white bowl of cayenne pepper, kosher salt sprinkled neatly on the surface, a small white bowl of olive oil, half a fresh lemon sliced thinly, a small white bowl of plain yogurt, fresh dill sprigs finely chopped, fresh parsley sprigs finely chopped, fresh chives minced, half a fresh lemon cut with juice visible, a small white bowl of shredded green cabbage from half a small head, two whole pita breads stacked neatly, a ripe avocado cut into cubes, all ingredients fresh and natural, arranged with perfect symmetry in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Boneless, skinless chicken breasts: Lean and cooks quickly with a nice texture for pitas.
  • Brown sugar: Adds a subtle caramelized sweetness that balances the spices beautifully.
  • Smoked paprika: Brings a gentle smokiness that deepens the chicken’s flavor.
  • Garlic and onion powders: Pantry staples that give savory depth without overpowering.
  • Cayenne pepper: Just enough to build warmth and a hint of heat.
  • Kosher salt: Essential for seasoning and enhancing all the flavors.
  • Olive oil: Helps the chicken brown nicely and keeps the slaw silky.
  • Fresh lemon: Sliced with the chicken and juiced for the slaw to brighten and refresh.
  • Plain yogurt (or non-dairy alternative): Base for the creamy slaw dressing with a tangy touch.
  • Fresh dill, parsley, and chives: The herby trio that makes the slaw sing with fresh flavor.
  • Green cabbage: Crunchy, mild, and perfect for soaking up the dressing.
  • Pitas: Soft and warm, ideal for stuffing with chicken and slaw.
  • Ripe avocado: Adds creaminess and rounds out the textures.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Sheet Pan Chicken Pitas with Herby Slaw Recipe is how flexible it is. Feel free to tweak the spices or herbs based on what you’ve got in your kitchen or what flavors you’re craving that day.

  • Variation: Sometimes I swap chicken breasts for thighs—they’re juicier and work beautifully with the spices.
  • Dietary tweak: For a dairy-free option, use coconut yogurt in the slaw and skip the avocado if you want to cut fat.
  • Seasonal twist: Try adding shredded carrots or a little chopped apple to the slaw for extra crunch and sweetness.
  • Kick it up: I love a drizzle of hot sauce or a sprinkle of feta cheese when I’m in the mood for an extra punch.

Step-by-Step: How I Make Sheet Pan Chicken Pitas with Herby Slaw Recipe

Step 1: Prep and Season the Chicken

Start by cutting your chicken breasts into roughly 1-inch pieces so they cook evenly. Toss them in a big bowl with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Adding lemon slices into the mix not only brightens the flavor but keeps the chicken juicy as it roasts. Make sure everything is well coated—that’s where the flavor magic lives.

Step 2: Roast the Chicken on a Sheet Pan

Spread your chicken (and lemon slices) evenly on a rimmed sheet pan. This is key—you don’t want overcrowding or the chicken will steam instead of roast. Pop it into a 425ºF oven (convection if you have it) and roast for 15 minutes. Toss the chicken around halfway through then bake for another 4-7 minutes until it’s beautifully caramelized and crisp on the edges. You’ll notice those little charred bits that make this so good.

Step 3: Make the Herby Ranch Slaw

While the chicken roasts, mix together plain yogurt, chopped dill, parsley, chives, lemon juice, olive oil, and salt in a big bowl. Then add your shredded green cabbage and toss it well to coat everything with the herby dressing. Let it sit for 10-15 minutes—this softens the cabbage just enough while keeping its crunch.

Step 4: Warm Your Pitas and Assemble

When the chicken and slaw are ready, warm your pitas for about 15 seconds in the microwave or toasting oven. Stuff each pita generously with the slaw, the roasted chicken bites, and finish with a handful of creamy, cubed avocado. I promise, that creamy contrast is the cherry on top.

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Tips from My Kitchen

  • Don’t overcrowd the pan: Leaving space between chicken pieces helps them crisp up instead of steaming.
  • Rest the slaw: Letting the cabbage sit in the dressing softens it just enough to be pleasantly tender, but don’t skip this step.
  • Lemon slices on chicken: Adding lemon wedges right in the roasting pan gives a subtle zing and keeps things juicy.
  • Warm the pitas: Heating them briefly makes a world of difference in texture and pliability.

How to Serve Sheet Pan Chicken Pitas with Herby Slaw Recipe

Sheet Pan Chicken Pitas with Herby Slaw, easy chicken pita recipes, quick weeknight dinner ideas, healthy sheet pan meals, flavorful chicken wraps - The image shows two pita pockets filled with three main layers: at the bottom, a creamy light green cabbage slaw with visible herb pieces; in the middle, glaze-covered, shiny golden brown chicken chunks; and on top, sliced green avocado pieces with a smooth texture. The pita bread is light brown with a soft and slightly puffy texture, folded over the filling. The background is a white marbled surface, and on the side, there is a white bowl filled with extra cabbage slaw. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My go-to garnishes here are extra fresh herbs like dill or parsley, a squeeze of fresh lemon juice right before serving, and sometimes a drizzle of hot sauce if I’m feeling fancy. You could also sprinkle on some toasted sesame seeds or a handful of crunchy pepitas for texture.

Side Dishes

I usually keep sides simple: think light and fresh. A crisp cucumber salad, roasted sweet potatoes, or even simple baked fries work nicely. When I want to keep it light, some grilled veggies or a quick tabbouleh salad on the side is perfect.

Creative Ways to Present

For a fun twist, I sometimes serve the chicken and slaw family-style with a platter of warm pitas on the side—everyone builds their own. It’s great for casual dinner parties or weekend lunches where everyone can customize their pita exactly how they like it.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and slaw separately in airtight containers in the fridge. This keeps the textures fresher longer and stops the slaw from getting soggy. It’s best eaten within 2-3 days.

Freezing

Chicken pieces freeze nicely, so if I make extra, I flash freeze the chicken on a tray first, then transfer to a freezer bag. The slaw doesn’t freeze well because of the cabbage and yogurt—best to make that fresh.

Reheating

When reheating chicken leftovers, I reheat in a hot skillet for a few minutes to bring back some crispiness rather than microwaving, which can make it rubbery. For the slaw, I serve it cold right from the fridge—trust me, it tastes even better that way.

FAQs

  1. Can I use chicken thighs instead of breasts in this recipe?

    Absolutely! Chicken thighs are a juicier option and add more rich flavor. Just cut them into similar-sized pieces and adjust cooking time—check for doneness after 18-20 minutes since thighs can take a bit longer.

  2. Can I make the herby ranch slaw ahead of time?

    Yes, you can prep the slaw dressing and cabbage a few hours in advance. Just keep refrigerated and toss right before serving to keep it fresh and crisp.

  3. What can I substitute if I don’t have smoked paprika?

    If you don’t have smoked paprika, a mix of regular paprika and a small pinch of cumin adds a warm, earthy flavor that works well.

  4. Are there any vegan variations for this recipe?

    Definitely! Swap the chicken for roasted chickpeas or tofu, and use a plant-based yogurt for the slaw. You’ll still get all the bright, fresh flavors without animal products.

  5. How do I prevent the pitas from getting soggy?

    To keep pitas from getting soggy, warm them just before assembling and layer the slaw with the chicken quickly. Serving immediately helps maintain that fresh texture.

Final Thoughts

This Sheet Pan Chicken Pitas with Herby Slaw Recipe has genuinely become a family favorite in my house, especially for those nights when I want something healthy but packed with flavor and texture. The ease of using just one pan, paired with the bright, fresh herby slaw and creamy avocado, never fails to impress. I hope you give this a try soon—it’s the kind of dinner that feels special but takes hardly any effort. Trust me, your taste buds (and your schedule) will thank you!

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Sheet Pan Chicken Pitas with Herby Slaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 41 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

Sheet Pan Chicken Pitas with Herby Ranch Slaw is a flavorful and easy-to-make dish featuring tender, spiced chicken baked to perfection and paired with a creamy, herb-packed ranch slaw. This recipe combines a delicious mix of smoky, sweet, and tangy flavors served in warm pitas with fresh avocado for a satisfying and wholesome meal.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp brown sugar
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 lemon, sliced

Herby Ranch Slaw

  • 1/2 cup plain yogurt, or non-dairy alternative
  • 1/4 cup dill, finely chopped
  • 1/4 cup parsley, finely chopped
  • 2 tbsp chives, minced
  • Juice from 1/2 lemon
  • 2 tbsp olive oil
  • Kosher salt to taste
  • 1/2 small head green cabbage, shredded
  • 2-3 pitas
  • 1 ripe avocado, cubed

Instructions

  1. Preheat Oven: Preheat the oven to 425º F, preferably setting it to convection mode to ensure even cooking and a crispy finish on the chicken.
  2. Prepare Chicken: In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Add the lemon slices and toss everything together until the chicken is evenly coated with the spices and oil.
  3. Bake Chicken: Spread the coated chicken pieces evenly on a sheet pan, making sure not to overcrowd the pan to allow proper caramelization. Bake for 15 minutes, then toss the pieces to ensure even cooking. Continue baking for an additional 7 minutes or until the chicken is crisp and caramelized.
  4. Make Herby Ranch Slaw: In a large bowl, whisk together the plain yogurt (or non-dairy alternative), finely chopped dill, parsley, minced chives, lemon juice, olive oil, and kosher salt until well combined. Add the shredded green cabbage and toss to coat the cabbage thoroughly with the dressing. Let the slaw sit for 10-15 minutes to allow the flavors to meld.
  5. Warm Pitas and Assemble: Warm the pitas in the microwave or oven until soft and pliable. Stuff each pita with a generous serving of the herby ranch slaw, baked chicken pieces, and cubed ripe avocado. Serve immediately for best texture and flavor.

Notes

  • For a dairy-free option, use a non-dairy yogurt alternative in the herby ranch slaw.
  • Letting the slaw sit for a few minutes before serving helps to soften the cabbage and blend the flavors.
  • Make sure not to overcrowd the chicken on the sheet pan to ensure it crisps up nicely.
  • Adjust cayenne pepper quantities based on preferred spice level.
  • Leftover chicken and slaw can be stored separately in the refrigerator for up to 2 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 35 g
  • Cholesterol: 75 mg

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