Irresistible Chicken Pita Recipe for Busy Weeknights
This Chicken Pita Recipe is your go-to for busy nights—a simple yet flavor-packed dish featuring juicy, spice-marinated chicken, fresh veggies, and a creamy dill yogurt sauce all tucked into warm pita bread. It’s fast, satisfying, and totally customizable for the whole family.
Equipment
- Large skillet (cast iron or nonstick)
- Mixing bowls (1 large, 1 small)
- Tongs
- Cutting board and knife
- Measuring spoons
- Serving plate or board
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp lemon juice fresh is best
- 3 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 4 large pita breads
- ½ cup plain Greek yogurt
- 1 tbsp fresh dill chopped
- 1 cup cherry tomatoes halved
- ½ cup diced cucumber
- ¼ cup thinly sliced red onion
Optional Add-Ins:
- Crumbled feta
- Shredded romaine lettuce
- Pickled peppers
Instructions
- Whisk marinade: Combine olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl.
- Marinate chicken: Add chicken thighs, toss to coat, and let rest 10–15 minutes.
- Make the sauce: Mix yogurt, dill, lemon, and a pinch of salt in a small bowl. Chill.
- Cook the chicken: Sear chicken in a hot skillet 4–5 minutes per side until golden and cooked through.
- Rest and slice: Let chicken rest a few minutes, then slice into thin strips.
- Warm the pitas: Heat in the skillet or oven until soft and warm.
- Assemble: Fill each pita with chicken, veggies, and a dollop of yogurt sauce.
- Serve: Enjoy warm with your favorite sides or as-is!
Notes
Always cook chicken to an internal temperature of 165°F. If using chicken breasts, slice them for even cooking and reduce the time slightly.