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Meal Plan Monday with Creole Buttermilk Chicken on Good Day Atlanta

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Creole Buttermilk Chicken

One-Pan Wonder

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.

Monday Mood

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!

Virginia Willis

Creole Buttermilk Chicken with Green Beans and Tomatoes

Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American, Cajun, Creole, Southern
Keyword: sheet pan supper
Servings: 4
Author: Virginia Willis


  • 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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Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 2 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

This Post Has 2 Comments

  1. Anonymous

    Hidden Valley makes a “ Creole Ranch Dressing” dry mix???

    1. I am not aware of that — Tony Chachere’s makes a Creole Ranch Dressing already made in a bottle. Thanks for reading!

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