Description
This easy and flavorful Sheet Pan Chicken Pitas recipe combines tender roasted chicken tossed in a smoky, sweet-spicy rub with a fresh and tangy herby yogurt sauce. Perfect for a quick weeknight dinner, the chicken cooks on a single sheet pan for minimal cleanup, while the vibrant yogurt sauce made with dill, parsley, and chives adds a refreshing finish. Served warm in soft pita breads, this dish offers a perfect balance of smoky, savory, and fresh flavors in every bite.
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper or aluminum foil for easy cleanup.
- Season the Chicken: In a large bowl, combine the chicken pieces with olive oil, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, and kosher salt. Toss well to evenly coat all chicken pieces with the seasoning mixture.
- Roast the Chicken: Spread the seasoned chicken and lemon slices in a single layer on the lined sheet pan. Place in the oven and roast for 20 minutes. Stir the chicken to ensure even cooking, then roast for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is lightly browned. Remove from oven and let rest for 5 minutes.
- Prepare Herby Yogurt Sauce: While the chicken is roasting, mix the plain yogurt with chopped dill, parsley, chives, lemon juice, and olive oil in a medium bowl. Whisk until all ingredients are well combined, and season to taste. Chill the sauce until ready to serve to keep it fresh and flavorful.
- Assemble and Serve: Warm the pita breads according to package instructions or by lightly toasting. Fill each pita with the roasted chicken pieces and drizzle generously with the herby yogurt sauce. Serve immediately for a delicious, fresh meal.
Notes
- Chicken can be substituted with boneless, skinless thighs for a juicier result.
- Adjust cayenne pepper amount for desired spiciness or omit for a milder flavor.
- The herby yogurt sauce can be made ahead and refrigerated up to 2 days.
- Serve with a side salad or roasted vegetables for a complete meal.
- Use gluten-free pita to make this recipe gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
