What seasoning is good for sheet pan chicken?

For bold, balanced flavor, a mix of garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper works beautifully. These spices bring warmth and depth without overpowering the dish. You can also add a touch of cayenne for heat or lemon zest for brightness. Using a blend like this for your Sheet Pan Chicken Pitas with Herby Ranch Slaw ensures that every bite of chicken stands up to the creamy ranch slaw and soft pita bread.

How to bread chicken that has been marinated?

It’s best to pat the chicken slightly dry before breading so the coating sticks evenly. After marinating, lightly dredge the chicken in seasoned flour, breadcrumbs, or a panko mix. Let it rest for a few minutes before baking or frying to form a proper crust. That said, for Sheet Pan Chicken Pitas with Herby Ranch Slaw , breading isn’t required. The chicken roasts beautifully on its own, and the focus stays on natural juiciness and seasoning.

Should you season chicken before or after putting it in the pan?

Always season your chicken before it hits the pan. Ideally, let it sit in the seasoning for at least 10 minutes (or overnight) to absorb flavor. Seasoning after won’t have the same depth. In this recipe, seasoning before roasting helps create that slightly crispy, flavor-packed surface that makes your Sheet Pan Chicken Pitas with Herby Ranch Slaw unforgettable.

Should I bake chicken on aluminum or parchment paper?

Parchment paper is best. It prevents sticking, allows for even roasting, and makes cleanup fast. Aluminum foil is a close second but can sometimes cause sticking if you don’t grease it properly. For this dish, parchment paper ensures your seasoned chicken roasts cleanly and evenly — and the juices stay right where they belong.

What is the best seasoning to put on your chicken?

That depends on the flavor profile you’re aiming for. For Mediterranean or ranch-inspired dishes like Sheet Pan Chicken Pitas with Herby Ranch Slaw , go with: - Garlic powder - Smoked or sweet paprika - Dried oregano - Lemon juice - Salt and pepper This combination delivers savory, tangy, and herby flavors that pair perfectly with creamy slaw and soft pita.

How to keep chicken juicy when cooking on a pan?

Here are 3 quick tips: 1- Marinate your chicken. The olive oil and acid (like lemon juice) help tenderize and lock in moisture. 2- Don’t overcook. Use a meat thermometer and remove the chicken when it hits 165°F (74°C) . 3- Let it rest. After roasting, rest the chicken for 5 minutes so juices redistribute throughout the meat. These techniques are built right into the instructions for Sheet Pan Chicken Pitas with Herby Ranch Slaw , so you’ll naturally get great results.

Sheet Pan Chicken Pitas – 5-Minute Prep for Irresistible Dinner

Name: Sheet Pan Chicken Pitas with Herby Ranch Slaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts (about 3 medium); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon onion powder; ½ teaspoon dried oregano; 1 tablespoon lemon juice; Salt and black pepper to taste; 4–6 pita rounds (white or whole wheat); Fresh parsley (optional garnish); ½ cup mayonnaise; ¼ cup sour cream or Greek yogurt; 1 tablespoon lemon juice or white vinegar; 1 tablespoon chopped fresh dill; 1 tablespoon chopped parsley; 1 tablespoon chopped chives; ½ teaspoon garlic powder; Salt and pepper to taste; 2 cups shredded green cabbage; 1 cup shredded red cabbage (optional); 1 carrot, grated; 1 green onion, sliced thin

Sheet Pan Chicken Pitas with Herby Ranch Slaw

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Quick, juicy, and packed with flavor — these Sheet Pan Chicken Pitas with Herby Ranch Slaw make an easy and satisfying dinner that’s perfect for busy weeknights.

Author: Amelia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Sheet Pan / Oven Roasted
Cuisine: American, Mediterranean

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breasts (about 3 medium)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried oregano
1 tablespoon lemon juice
Salt and black pepper to taste
4–6 pita rounds (white or whole wheat)
Fresh parsley (optional garnish)

For the Herby Ranch Slaw Dressing:

½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tablespoon lemon juice or white vinegar
1 tablespoon chopped fresh dill
1 tablespoon chopped parsley
1 tablespoon chopped chives
½ teaspoon garlic powder
Salt and pepper to taste

For the Slaw Base:

2 cups shredded green cabbage
1 cup shredded red cabbage (optional)
1 carrot, grated
1 green onion, sliced thin

Instructions

Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
Slice chicken into thin strips.
In a bowl, whisk olive oil, garlic powder, paprika, onion powder, oregano, lemon juice, salt, and pepper.
Toss chicken in marinade and let sit for 10–15 minutes (or overnight).
Spread chicken on the sheet pan in a single layer. Roast for 20–25 minutes, flipping once.
While chicken bakes, whisk together the dressing and prepare the slaw. Toss together just before serving.
Warm pita bread in the oven during the final 3–5 minutes of roasting.
Assemble pitas with a generous layer of slaw and roasted chicken. Garnish with parsley if desired.
Serve warm.

Notes

Store leftover chicken and slaw separately for up to 4 days in the fridge.
Do not freeze slaw.
Great for meal prep; chicken can be frozen for up to 2 months.
Try variations like roasted chickpeas or falafel for a vegetarian twist.

Find it online: https://recipesbyamelia.com/sheet-pan-chicken-pitas-with-herby-ranch-slaw/