Chicken with Herby Recipe

Introduction

This Sheet Pan Chicken recipe combines tender, caramelized chicken with a refreshing herby ranch slaw for a perfect, easy weeknight meal. Ready in under 30 minutes, it makes a delicious filling for warm pitas topped with creamy avocado.

Ingredients

• 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
• ½ cup plain yogurt (or non-dairy alternative)
• 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
• Kosher salt to taste
• ½ small head green cabbage, shredded
• 2–3 pitas
• 1 ripe avocado, cubed

Instructions

1. Step 1: Preheat the oven to 425ºF. In a large bowl, toss the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix gently to combine.
2. Step 2: Spread the chicken and lemon slices in a single layer on a sheet pan. Roast for 15 minutes, then toss the chicken. Continue roasting for another 4 to 7 minutes until the chicken is caramelized and cooked through.
3. Step 3: While the chicken roasts, prepare the slaw. In a bowl, whisk together the yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt. Fold in the shredded cabbage and let the slaw rest for 10 to 15 minutes to meld the flavors.
4. Step 4: Warm the pitas until soft. Fill each pita with a generous amount of the herby ranch slaw, roasted chicken, and avocado cubes. Serve warm and enjoy immediately.

Tips & Variations

• Substitute chicken thighs for juicier, more flavorful meat.
• Use coconut or other non-dairy yogurt as a dairy-free alternative in the slaw.
• For extra spice, add an extra pinch of cayenne or a drizzle of hot sauce before serving.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave before serving. Keep the slaw chilled and add fresh avocado when ready to eat, as it doesn’t store well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great in this recipe and tend to stay more tender and juicy after roasting.

Is it possible to make this recipe dairy-free?

Absolutely! Simply swap the plain yogurt for a non-dairy yogurt alternative like coconut or almond yogurt to keep it dairy-free without sacrificing creaminess.

Chicken with Herby Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

A vibrant and flavorful Sheet Pan Chicken recipe featuring tender, spiced chicken breasts roasted alongside zesty lemon slices, served with a fresh and creamy herby ranch cabbage slaw tucked into warm pitas. This easy, one-pan meal is perfect for a quick weeknight dinner with a balance of sweet, smoky, and tangy flavors.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 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

For the Herby Ranch Slaw:

• ½ cup plain yogurt (or non-dairy alternative)
• 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
• Kosher salt to taste
• ½ small head green cabbage, shredded

For Serving:

• 2–3 pitas
• 1 ripe avocado, cubed

Instructions

1. Prep the Oven & Chicken: Preheat the oven to 425ºF (220ºC). In a large bowl, combine the chicken pieces with brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and olive oil. Add the lemon slices and mix everything thoroughly to coat the chicken evenly.
2. Roast the Chicken: Arrange the chicken pieces and lemon slices in a single layer on a sheet pan. Roast in the preheated oven for 15 minutes, then toss the chicken to ensure even cooking. Continue roasting for an additional 4 to 7 minutes until the chicken is caramelized on the edges and cooked through (internal temperature should reach 165ºF).
3. Make the Slaw: In a mixing bowl, whisk together the plain yogurt, fresh dill, parsley, chives, lemon juice, olive oil, and kosher salt until well combined. Fold in the shredded cabbage thoroughly and let the slaw rest for 10 to 15 minutes to allow the flavors to meld and the cabbage to soften slightly.
4. Warm and Fill Pitas: Warm the pitas until soft and pliable, either in a dry skillet or oven. Fill each pita with a generous portion of the herby ranch slaw, followed by roasted chicken pieces and cubes of ripe avocado. Serve immediately while warm for the best flavor and texture.

Notes

• Substitute chicken thighs to achieve juicier and more flavorful meat.
• For dairy-free version, use coconut yogurt or another preferred non-dairy yogurt alternative.
• Store leftovers separately in airtight containers: the slaw and chicken will each last up to 3 days in the refrigerator.

Keywords: Sheet Pan Chicken, roasted chicken, cabbage slaw, herby ranch slaw, easy weeknight dinner, one pan chicken, healthy chicken recipe, pita sandwiches