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Grilled Pan Chicken Pitas wraps filled with lettuce, tzatziki sauce, and herbs, arranged on a wooden board with dipping sauces in the background.

Pan Chicken Pitas

Quick, flavorful Pan Chicken Pitas made in 25 minutes with juicy lemon-garlic chicken, fresh veggies, and creamy tzatziki all wrapped in soft, warm pita bread. Perfect for busy weeknights or casual family dinners.
5 from 1 vote
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Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Keyword: Best chicken pita recipe, How to season chicken for pitas, Mediterranean chicken pita recipe, Pan chicken pitas recipe, Simple chicken pita recipe, Spicy chicken pita pocket recipes, What to serve with chicken pitas
Prep Time: 10 minutes
Cook Time: 12 minutes
Rest Time: 5 minutes
Total Time: 27 minutes
Servings: 4 servings
Calories: 420kcal
Cost: $12

Equipment

  • 1 Large skillet or grill pan (For searing the chicken)
  • 1 Meat thermometer (Ensures chicken reaches 165°F)
  • 1 Sharp knife (For slicing chicken thinly)
  • 1 Cutting board (For prepping vegetables)
  • 1 Meat mallet (To pound chicken evenly)
  • 1 Tongs (For flipping chicken)
  • 1 Mixing bowl (For seasoning chicken)

Ingredients

For the Chicken

  • 1.5 lb Boneless skinless chicken breasts - Pounded to even thickness
  • 2 tablespoon Olive oil - Divided for cooking and seasoning
  • 2 cloves Garlic - Minced
  • 2 tablespoon Lemon juice - Freshly squeezed
  • 1 teaspoon Dried oregano - Or Italian seasoning
  • ½ teaspoon Salt - Or to taste
  • ¼ teaspoon Black pepper - Freshly ground
  • ½ teaspoon Paprika - Optional for color and flavor

For the Pitas

  • 4 pieces Pita bread - Warmed before serving
  • 1 tablespoon Butter or olive oil - Optional for warming

Fresh Toppings

  • 2 cups Romaine lettuce - Shredded
  • 1 cup Tomatoes - Diced
  • 1 cup Cucumber - Sliced thin
  • ½ cup Red onion - Thinly sliced
  • ½ cup Feta cheese - Crumbled

Sauces

  • ½ cup Tzatziki sauce - Store-bought or homemade
  • ¼ cup Hummus - Optional
  • 1 tablespoon Hot sauce - Optional

Optional Add-Ons

  • ¼ cup Kalamata olives - Sliced
  • ¼ cup Pepperoncini - Sliced
  • 2 tablespoon Fresh parsley - Chopped
  • 4 wedges Lemon - For serving

Instructions

  • Pound chicken breasts to even ¾-inch thickness. Pat dry, then season with salt, pepper, oregano, lemon juice, olive oil, and minced garlic. Let sit for 10 minutes if time allows.
    Juicy, golden-brown chicken breasts sizzling in a hot skillet, seasoned and cooked to perfection, with steam rising and a warm kitchen background.
  • Heat a large skillet over medium-high heat with olive oil. Sear chicken 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Let rest 5 minutes.
  • Warm pita bread in a dry skillet 30 seconds per side or wrap in a damp towel and microwave 20 seconds until soft and pliable.
    A kitchen countertop with bowls filled with colorful ingredients including shredded lettuce, diced tomatoes, cucumber slices, red onions, crumbled feta cheese, and tzatziki sauce.
  • Chop lettuce, tomatoes, cucumber, and red onion. Crumble feta and set out tzatziki, hummus, and any other desired toppings.
    A freshly prepared chicken gyro on flatbread topped with grilled chicken slices, diced cucumber, tomato, red onion, lettuce, feta cheese, and creamy tzatziki sauce.
  • Spread tzatziki on warm pita, layer chicken and veggies, sprinkle with feta, and fold. Serve immediately with lemon wedges or hot sauce if desired.
    Grilled chicken pita wraps filled with lettuce, tzatziki sauce, and herbs, arranged on a wooden board with dipping sauces in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 320g | Calories: 420kcal (21%) | Carbohydrates: 32g (11%) | Protein: 35g (70%) | Fat: 16g (25%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg (30%) | Sodium: 640mg (28%) | Potassium: 620mg (18%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 850IU (17%) | Vitamin C: 14mg (17%) | Calcium: 140mg (14%) | Iron: 2mg (11%)
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