Description
This easy Sheet Pan Chicken Pitas recipe features tender, flavorful roasted chicken tossed in a smoky, spicy seasoning and served with a fresh, herby yogurt sauce. Perfect for a quick weeknight dinner, the chicken cooks all on one pan in the oven for minimal cleanup. The herby yogurt drizzle adds a cooling contrast to the warm, spiced chicken, all tucked inside soft pita bread for a delicious, handheld meal.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp brown sugar
- 1½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp kosher salt
- 1 tbsp olive oil
- ½ lemon, sliced
Herby Yogurt Sauce
- ½ cup plain yogurt
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, minced
- Juice from ½ lemon
- 2 tbsp olive oil
To Serve
- Warm pita breads (quantity as desired)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare Chicken: In a large bowl, combine 1 lb chicken pieces with 1 tbsp olive oil, 2 tbsp brown sugar, 1½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne pepper, and ½ tsp kosher salt. Toss well to coat the chicken evenly with the seasoning mixture.
- Roast Chicken: Spread the seasoned chicken and ½ sliced lemon in a single layer on the prepared sheet pan. Roast in the preheated oven for 20 minutes, then stir the chicken to promote even cooking. Continue roasting for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is lightly browned. Remove and let the chicken rest for 5 minutes.
- Make Herby Yogurt Sauce: While the chicken roasts, mix together ½ cup plain yogurt, ¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, 2 tbsp minced fresh chives, and the juice from ½ lemon in a medium bowl. Whisk until well combined, then season to taste with salt and pepper. Chill the sauce until ready to serve.
- Assemble Pitas: Warm your pita breads according to package instructions or your preference. Fill each pita with the roasted chicken pieces, then drizzle generously with the chilled herby yogurt sauce. Serve immediately for the best flavor and texture.
Notes
- For extra heat, add more cayenne pepper or a dash of hot sauce to the seasoning or yogurt sauce.
- Use Greek yogurt for a thicker, creamier sauce if desired.
- Substitute chicken thighs for chicken breasts for juicier results.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can add fresh veggies like sliced cucumbers, tomatoes, or lettuce inside the pitas for added crunch and freshness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: sheet pan chicken, chicken pitas, herby yogurt sauce, roasted chicken recipe, easy dinner, one pan meal, smoky chicken
