Go Back

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.