Easy Chicken Pita Pockets

5 from 34 votes

These tasty Chicken Pita Pockets are ready in 20 minutes or less! Made with flavorful Italian dressing, tangy tzatziki, and creamy feta, each bite is a real treat. Serve them with fries for a filling meal.

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: Mediterranean

Servings: people

Author: Brianna May

Equipment

Ingredients

5-6 boneless skinless chicken thighs, about 1.25 pounds*
2 bell peppers
3/4 high quality Greek or Italian dressing
3-4 pitas
1 8-ounce block feta cheese
1 12-ounce container tzatziki*

Instructions

Preheat the oven to 450°F (230°C). Slice the bell peppers and chicken thighs into small strips. You can use kitchen sheers to easily slice the chicken. Place them on a large baking sheet.
5-6 boneless skinless chicken thighs, about 1.25 pounds*, 2 bell peppers
Pour the dressing over the chicken and peppers. Add a pinch of kosher salt and pepper. Toss well to coat evenly. Spread everything into an even layer.
3/4 high quality Greek or Italian dressing
Bake for 8-10 minutes. Then, turn the broiler to high and broil for 3-4 minutes until the chicken and peppers get a little char. Keep an eye on them.
While the chicken cooks, slice the pitas in half. Cover them with a wet paper towel and microwave for 30 seconds or until warmed through. Gently open to create a pocket.
3-4 pitas
Crumble the feta cheese with a fork in a small bowl.
1 8-ounce block feta cheese
When the chicken is done, toss it again with clean tongs. Assemble the pita pockets with the chicken, peppers, crumbled feta, and tzatziki.
1 12-ounce container tzatziki*

Notes

Chicken Thighs: I recommend thighs for this recipe, as chicken breasts dry out too much.
Tzatziki: This sauce is typically found near the hummus and dips. I like the Cedars brand, but any will work when making chicken pita pockets.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Use a block of feta. I recommend using this instead of pre-crumbled feta cheese for these chicken pita pockets. It’s much creamier, so it sticks to the other ingredients more easily and creates a richer consistency.
Don’t overcook the chicken. With dishes like this simple chicken pita recipe, where you're using only a few ingredients, it's important to ensure each element is cooked properly. Overcooked chicken will be tough, dry, and hard to eat. Make sure to watch the chicken while it's in the oven, especially when it's broiling.
Be sure to warm the pitas before stuffing. When cold, pitas can crack or crumble, making it more challenging to add filling. Heating the pitas for a few seconds helps soften them, so you can stuff them without worrying about cracking the pita pockets.
Use other protein. This recipe for chicken pita pockets is also great with other types of protein, like salmon and pork. You can also swap out the chicken with falafel or chickpeas to create a vegetarian-friendly dish.
Include rotisserie chicken. Save more prep time by using rotisserie chicken instead of raw chicken. Slice the cooked rotisserie chicken meat into strips, toss it with the Italian dressing, and add it to the pita pockets along with the other ingredients. You can also use pre-cooked/grilled chicken tenderloins for this recipe.
Add more vegetables. This is the best chicken pita recipe, as you can easily swap out the vegetables for options you prefer. When assembling the pita pockets, consider including fresh veggies like lettuce, cucumbers, and tomatoes.

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