Description
These Sheet Pan Chicken Pitas with Herby Ranch feature caramelized chicken seasoned with brown sugar, smoked paprika, and warm spices, paired with a fresh herb-packed yogurt slaw and creamy avocado. Everything comes together on one sheet pan for minimal cleanup and maximum flavor. Perfect for busy weeknights when you want something delicious and satisfying!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1.5 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
For the Herby Ranch Slaw:
- 1/2 cup plain yogurt (or non-dairy alternative for dairy-free)
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from 1/2 lemon
- 2 tbsp olive oil
- Kosher salt to taste
- 1/2 small head green cabbage, shredded
For Assembly:
- 2-3 pitas
- 1 ripe avocado, cubed
Instructions
Set your oven to 425°F, preferably on convection mode for even cooking and better browning of the chicken. The high heat is KEY here – it’s what creates that beautiful caramelization!
In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and olive oil. Make sure every piece is evenly coated – I like to use my hands for this! Once everything is coated, add lemon slices and toss again. Those lemon slices will roast alongside the chicken and add this subtle citrusy sweetness.
Spread the chicken mixture onto a sheet pan in a single layer, making sure not to overcrowd it. This is really important! If the chicken pieces are touching too much, they’ll steam instead of caramelize. Give them space to breathe and get crispy.
Place the sheet pan in the oven and bake for 15 minutes. Toss the chicken halfway through (around the 7-8 minute mark) and continue baking for another 4-7 minutes until the chicken is caramelized and crispy. You’re looking for those gorgeous brown edges and an internal temperature of 165°F.
While the chicken is baking, mix plain yogurt, fresh dill, fresh parsley, fresh chives, lemon juice, olive oil, and salt in a large bowl. Whisk it all together until smooth and creamy. Add the shredded cabbage and toss to combine. Let it sit for 10-15 minutes to allow the flavors to meld and the cabbage to soften. This resting time is when the magic happens!
Warm the pitas in the microwave for about 20-30 seconds, or wrap them in foil and heat in the oven for a few minutes just before serving. Warm pitas are SO much more pliable and delicious!
Stuff each warm pita with the herby ranch slaw first (this creates a nice base), add a generous amount of the caramelized chicken, and top with cubed avocado. Don’t be shy with the fillings – these pitas can handle it! Serve immediately while everything is still warm.
Notes
- Make the spice blend in bulk – double or triple the spice mixture and store it in a jar. Next time you want to make this, you can just grab and go!
- Pre-shred your cabbage the night before and store it in a sealed container in the fridge. It actually helps it crisp up!
- Use kitchen shears to cut the chicken right in the bowl. It’s faster and you only dirty one surface.
- Common mistake to avoid: Don’t use chicken thighs unless you increase the cooking time by 5-7 minutes. They need longer to get crispy.
- Smart shortcut: Buy a bag of coleslaw mix instead of shredding your own cabbage. Just make sure it’s plain cabbage, not one with carrots and dressing already added!
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American