One-Pan Chicken Philly Pitas

This beautiful One-Pan Chicken supper from was too good to pass up. Lately we’ve been getting our chicken from the butcher rather than those in the meat section of the grocery store. What a difference! The breasts are HUGE! One Chicken breast will easily feed the three of us. Add some fries, and bamb – it’s dinner time! I love Philly sandwiches; so Chicken Philly on Pita Bread made perfect sense. Kiddo would drink Sriracha Sauce if we let him.  I knew Hubby would forego the gooie-goodness of melted Provolone Cheese, but that’s okay – more cheese for Kiddo and I.

Who can  pass up a one-pan dish? Okay, so it bakes at 450 degrees – BUT only for a short time, so it’s not like the kitchen is sweltering hot. Although you might be with a spicy Sriracha Mayo. Doesn’t everything look delicious?

Next time, just to mix things up a bit, I’m going to season chicken with Mesquite Seasoning and use sliced Pepper Jack Cheese. Maybe roast a jalapeno pepper for some additional heat.

One-Pan Chicken Philly Pitas with Sriracha Mayo
1 Pound Boneless Skinless Chicken Breasts, sliced thin
2 Bell Peppers, seeded, cored and sliced thin
1 Large White Onion, sliced thin
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1 Teaspoon Kosher Salt
Cracked Black Pepper
1/3 Cup Mayonnaise
1/2-1 Tablespoon Sriracha
Sea Salt, to taste
Sliced Provolone Cheese
1 Package Pita Bread

Heat oven to 450 degrees.  Place the chicken, peppers and onion on the baking sheet, drizzle with olive oil, sprinkle with Italian seasoning and salt and season with cracked black pepper; toss well to coat.  Spread mixture into an even layer. Bake in hot oven for 15-18 minutes or until chicken is cooked through. About half-way, remove pan from oven and give it a good shake for more even cooking.

While chicken mixture is cooking make Sriracha Mayo:  whisk mayonnaise, sriracha and sea salt, to taste, in a small bowl.

Place sliced cheese on pitas, place in the oven just until cheese is melted, about 1 minute.  Pile on the chicken, peppers and onion, top with Sriracha mayo and serve.

Check out the original recipe and all the awesome photos at Nourished Peach.


Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.