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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 mins
Cook Time20 mins
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. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. 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, Eater, and Food52 and has contributed to Eating Well, 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 and approachable spirit. Learn more about Virginia and follow her traveling exploits at

This Post Has 2 Comments

  1. Anonymous

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

    1. Virginia Willis

      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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