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Creamy Chicken and Tomato Bake (Keto and Whole30)

KW30
August 23, 2021 | Author: Ashley McCrary

My Creamy Chicken and Tomato Bake is the perfect one pan meal to add to your dinner rotation. With just a few ingredients, this creamy, dairy-free dish is one the whole family will enjoy and is ready in no time! Keto, Dairy Free, Gluten Free and Whole30.

Creamy Chicken and Tomato Bake

People who eat dairy have all the fun right? The cheese, the dessert, the creaminess! They get to enjoy delicious food that tastes so good but makes some of us feel so bad! Now that I am dairy-free, I’ve been working hard to figure out ways to get some of that creamy goodness back into my recipes, without the icky feelings afterward. Thanks to genius brands like Kite Hill, it’s possible, and I have this amazing Creamy Chicken and Tomato Bake recipe to prove it!

Ingredients in Creamy Chicken and Tomato Bake

I love meals where all the ingredients bake in one dish. Easy prep, easy cleanup, yes, please! To make this yummy dish, here’s the list of the ingredients you’ll need, and I bet you’ll have many of them on hand!

  • Chicken Breast
  • Kite Hill Dairy Free Cream Cheese
  • Cherry Tomatoes
  • Onion
  • Fresh Basil
  • Garlic Cloves
  • Olive Oil
  • Salt/Pepper

If you are not dairy-free or keto you can use feta or regular cream cheese and even add in pasta to make it more filling.

creamy chicken and tomato bake topped with basil in a white dish with a white background

How to Serve This Creamy Chicken & Tomato Bake

Serve this dish over just about anything! Try these ideas to keep your meal Keto and Whole30 compliant:

  • Zucchini Zoodles
  • Spaghetti Squash
  • Cauliflower Rice
creamy chicken and tomato bake topped with basil in a white dish with a gold spoon and a white background

Tips & Tricks

  • After baking, use tongs to shred the chicken and garlic cloves.
  • Once you’ve shredded the chicken and garlic, use a spoon and mix everything together.
  • Garnish with fresh basil.
Creamy Chicken and Tomato Bake Pinterest Pin

Are Nut Cheeses like Kite Hill Whole30 Compliant?

This is a question that is asked a lot by the Whole30 community. Below is Whole30 creator, Melissa Urban’s answer:

“Nut cheeses and dips ARE compliant on the program, with a strong caveat that these should be used with caution, especially if you know you rely on cheese as comfort or stress-relieving food, OR if cheese is a trigger for other food cravings (like wine or crackers). As with Larabars or almond butter, Whole30 HQ and our Coaches all recommend that program participants use with caution, and think critically about whether including these foods in their Whole30 is a healthy choice, given their contexts and goals.”

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Creamy Chicken and Tomato Bake

My Creamy Chicken and Tomato Bake is the perfect one-pan meal to add to your dinner rotation. With just a few ingredients, this creamy, dairy-free dish is one the whole family will enjoy and is ready in no time! Keto, Dairy Free, Gluten Free, and Whole30.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 34 large chicken breast
  • 2 tablespoons olive oil
  • 1 lb whole cherry tomatoes (2 cups)
  • 1 8 oz container Kite Hill Cream Cheese
  • 4 garlic cloves
  • Salt/pepper to taste
  • 1/3 cup chopped onions
  • 67 leaves fresh basil, chopped

Instructions

  1. Preheat oven to 400F. 
  2. In a large baking dish add the chicken breast in a single line down the middle of the baking dish. Pour the tomatoes, onions, garlic, and salt/pepper over the chicken. Drizzle the olive oil over the top of all of the ingredients.
  3. Scoop out the cream cheese and place it in the middle of the baking dish, atop the chicken and other ingredients. 
  4. Bake in the oven for 30 minutes or until the chicken is cooked through (165˚F internal temp).
  5. After the chicken is cooked to temperature, remove the dish from the oven. Using tongs, shred the chicken and garlic cloves. Once shredded, use a spoon and mix everything together. 
  6. Serve hot over zoodles and if desired, garnish with fresh basil.

Notes

Storage: Store in an airtight container for 4 days. 

If you are not dairy-free, feel free to use regular cream cheese

The cook time will depend on the thickness of the chicken breast. Around 30-35 minutes

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Cuisine: Italian
  • Diet: Gluten Free

Keywords: Creamy Chicken Bake, Keto, Whole30

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Creamy Chicken and Tomato Bake Pinterest Pin

13 thoughts on "Creamy Chicken and Tomato Bake (Keto and Whole30)"

  1. Glenda Harbin says:

    Do you cook the Creamy Chicken and Tomato Bake covered? I wasn’t sure but thought I’d double check since the temp is relatively high!! Can’t wait to try this!! Thanks!

    1. Ashley McCrary says:

      I do not cover, but feel free to cover if you would like.

      1. Rae says:

        I cooked uncovered but after 20 minutes and chicken breast was still completely raw, which is surprising given the high temp. Am I missing a step? Usually I cook whole breasts for 30mins at 375…

        1. Ashley McCrary says:

          Remember, all ovens are different, so just adjust based on how your oven cooks. I cook mine as stated in the instructions

  2. joel says:

    A family favorite

  3. Kerry S says:

    Saw this on IG and made it the next night! Really delicious and flavorful.
    It was hard to gauge the amount of salt/pepper to use so I did quite a bit of taste testing before serving it to my family.

    I used more tomatoes and garlic than the recipe called for noticed two things : The dish wasn’t as creamy as I expected because the tomatoes produced lots of juice/liquid and the extra garlic i added did a number on everyone’s stomach! So follow the recipe more closely than I did 🙂

  4. Randi says:

    This recipe is super simple and my family LOVED it. This will certainly become a staple meal in our house.

    1. Ashley McCrary says:

      So happy to hear. Thank you!

  5. Krista says:

    So simple and so delicious! Creamy perfection!

  6. Audrey says:

    Saw this recipe on IG and was really excited about how easy and yummy it looked. I was worried that throwing full thickness breasts in wouldn’t cook so I butterfly cut them….long story short most of the chicken was still completely raw despite cooking for a full 30 minutes at 400. I’m putting it in for an extra 10 – 15. Just beware that if you put in full chicken breasts there is a good possibility your dinner will be raw.

    1. Ashley McCrary says:

      I noted in the blog post that the chicken should be 165F internally before serving. I also stated that cook time varies depending on the thickness of your chicken breast. I used thin chicken, so therefore my cook time is quicker.

  7. Sarah says:

    Girl, this was so good! Thanks for the recipe.

    1. Ashley McCrary says:

      So happy to hear. Thank you so much!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
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Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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