Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 0.75 lb chicken tenders; 0.5 cup panko breadcrumbs 1 tbsp cornstarch; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper 1 tbsp olive oil 4 pita breads 1 cup corn kernels 4 slices cooked bacon 2 tbsp chopped cilantro; 0.5 cup sour cream or Greek yogurt 2 tbsp buttermilk 1 tbsp chopped parsley 1 tbsp chopped dill; 0.25 tsp garlic powder Salt and pepper to taste

Crispy, golden chicken tenders tucked into warm, fluffy pita bread and topped with a sweet corn and bacon salsa, all drizzled in a homemade herby ranch? Yes, please! These Sheet Pan Chicken Pitas with Herby Ranch are the perfect answer to any weeknight dinner struggle—quick to make, family-friendly, and full of bold, satisfying flavors.

Imagine tender strips of chicken baked until crunchy, nestled against juicy pops of sweet corn and smoky bits of bacon. The whole thing is brought to life with a vibrant, creamy ranch loaded with fresh herbs. It’s comfort food with a zesty, colorful twist that tastes like summer but works all year long.

What Kind of Chicken Should I Use?

Chicken tenders or boneless, skinless chicken breasts cut into strips work perfectly for this recipe. The thinner pieces cook quickly and get that irresistible crunch when coated and baked. If you’re in a pinch, frozen chicken strips can save time, but nothing beats fresh, seasoned strips made at home.

Ingredients for the Sheet Pan Chicken Pitas with Herby Ranch

Chicken Tenders: Juicy and fast-cooking, they’re ideal for a crispy oven-baked finish.

Pita Bread: Acts as the perfect pocket to hold all the flavor and texture. Choose soft and fluffy or slightly toasted for extra bite.

Corn Kernels: Adds bursts of sweetness that contrast beautifully with the savory chicken.

Crispy Bacon: Crumbled for a smoky, salty crunch that levels up the texture.

Fresh Herbs: Parsley and dill in the ranch sauce bring brightness and freshness.

Buttermilk Ranch Dressing Base: Creamy and tangy, made with sour cream or Greek yogurt for a healthier option.

Seasoned Breading Mix: Gives the chicken its signature crunch—think garlic powder, paprika, salt, pepper, and a little cornstarch.

Olive Oil Spray: Ensures golden crispness on the sheet pan without deep frying.

How To Make the Sheet Pan Chicken Pitas with Herby Ranch

Step 1: Prep and Bread the Chicken

Preheat your oven to 425°F (220°C). Pat dry your chicken tenders and toss them in a bowl with olive oil. In a separate bowl, mix your breading ingredients (panko breadcrumbs, cornstarch, garlic powder, paprika, salt, pepper). Coat the chicken evenly and lay them on a parchment-lined sheet pan.

Step 2: Bake Until Golden

Spray the chicken with olive oil and bake for 20-22 minutes, flipping halfway until crisp and cooked through. For extra crunch, broil for 2 minutes at the end.

Step 3: Make the Herby Ranch

In a small bowl, mix sour cream or Greek yogurt with a splash of buttermilk, garlic powder, chopped parsley, dill, salt, and pepper. Chill until ready to serve.

Step 4: Toss the Corn-Bacon Salsa

In a skillet, quickly sauté corn until lightly charred. Remove from heat and mix with crumbled cooked bacon and chopped cilantro.

Step 5: Assemble the Pitas

Warm the pita bread, then layer with baked chicken, corn-bacon salsa, and a generous drizzle of herby ranch. Garnish with more herbs if desired.

Serving and Storing Your Sheet Pan Chicken Pitas

Serve these warm and fresh right after assembling for the best texture. If you’re prepping ahead, store the components separately: chicken in an airtight container, ranch dressing in a sealed jar, and the corn salsa in a separate bowl. Assemble just before eating. Leftovers will keep well for up to 3 days in the fridge.

What to Serve With Sheet Pan Chicken Pitas?

1. Roasted Parmesan Green Beans

Crispy, cheesy green beans offer a nice veggie crunch to balance the richness of the pitas.

2. Creamy Broccoli Cheddar Soup

A warm, comforting bowl of soup that pairs beautifully with the zesty ranch and corn salsa.

3. Lemon Garlic Parmesan Chicken Tenders

Add a citrusy side protein for variety, or use leftovers creatively.

4. Air Fryer Sweet Potato Cubes

Sweet and crispy, they bring a healthy starch option with vibrant color.

5. The Best Avocado Boat Dip You’ll Ever Make

A creamy dip for scooping with pita chips or drizzling over your chicken.

6. Chipotle Chicken Bowl with Black Beans, Corn & Creamy Sauce

Meal-prep-friendly and flavor-packed, this makes a great second-day lunch.

7. Roasted Broccoli and Sweet Potatoes

Earthy, roasted vegetables that match the hearty vibes of the dish.

Want More Chicken Dinner Ideas?

If you love these Sheet Pan Chicken Pitas with Herby Ranch, check out these other comforting, flavor-packed chicken favorites:

Longhorn Parmesan Chicken for that cheesy restaurant-style indulgence.
Chicken Cordon Bleu Casserole if you’re craving creamy and crispy in one bite.
Garlic Butter Chicken with Rigatoni and Parmesan for a pasta-night favorite.
Crispy Air Fryer Chicken Tenders for a faster take on this pita recipe.
Marry Me Chicken Pasta when you want to impress.

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Let me know in the comments how you built your pita! Did you go extra herby? Add avocado or jalapeños? Maybe a pickle? I’m always curious how others personalize their meals.

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Sheet Pan Chicken Pitas with Herby Ranch

Author: Lorenzo Devereaux
Total Time: 37 minutes
Yield: 4 servings

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Description

Bite into the irresistible crunch of oven-baked chicken tenders wrapped in warm pita bread, topped with sweet corn and bacon salsa, and finished with a drizzle of creamy herby ranch. This quick and easy dinner idea is perfect for busy weeknights and brings bold, zesty flavors with every bite. Whether you’re looking for a fast lunch, a healthy snack, or new food ideas to brighten up your weekly menu, these pitas check all the boxes. Great for anyone craving a creative twist on classic chicken dinners, and ideal for meal prepping too.