I love a sheet pan supper. One pan and you are good to go — it makes both cooking and cleaning so much easier. I wanted to quickly post this and share this recipe for Creole Buttermilk Chicken featured this morning on Good Day Atlanta. The way they had the segment posted online was with the entire show, so I just thought I’d quickly pop the video and chicken recipe into a post. This recipe is PERFECT for a busy week.
And, the way this Monday is going, I know I need something easy tonight! Phew.
Thanks so much to those of you who have recently signed up for this blog and newsletter! I promise it is a real anomaly for me to send 2 posts in one week. It’s all I can do to normally manage one. 😉 By the way, you can substitute boneless skinless chicken thighs for the breasts, if you like, but remember, everything needs to cook in about 20 minutes for the sheet pan concept to work.
Have a good one — stay safe and well.
Bon Appétit, Y’all!
Creole Buttermilk Chicken with Green Beans and Tomatoes
- 4 boneless skinless chicken breasts
- 1 pound thin green beans
- 1/2 pint grape tomatoes
- ¼ cup buttermilk
- ¼ cup Creole Ranch Dressing
- ½ cup panko breadcrumbs
- 1 teaspoon Creole seasoning or to taste
- Nonstick cooking spray
- Heat the oven to 350°F. Line a rimmed baking sheet with a nonstick silicone baking mat, parchment paper, or aluminum foil.
- Scatter the green beans and tomatoes on the prepared baking sheet in an even layer.
- Place the chicken breasts on the baking sheet adjacent to the vegetables. Set aside.
- Combine the buttermilk and Creole Ranch Dressing. Spoon the mixture over the top of the chicken breasts to coat.
- Sprinkle over the panko breadcrumbs. Season the chicken and vegetables with Creole Seasoning.
- Spray entire pan with nonstick cooking spray.
- Transfer to the oven until bake and the vegetables are tender and the chicken is cooked, about 20 minutes. (An instant read thermometer will register 165°F when inserted into the breast.)
- Remove from the oven and serve immediately.
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