Creamy Chicken and Tomato Bake (Keto and Whole30)

4.86 from 7 votes
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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.

a casserole dish filled with chicken tomato bake with a wooden spoon resting on the side

What Makes This Recipe Great

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!

recipe ingredients in small bowls and labeled

Ingredient Notes

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
  • Italian Seasoning

If you are not dairy-free or keto, you can use feta or regular cream cheese and add pasta to make it heartier.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe
  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 40 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.
an overhead shot of chicken and tomato bake in a brown bowl topped with fresh basil

Mac’s Pro TipS

Expert Tips

  • 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.
  • If you are not dairy-free, feel free to use regular cream cheese.
  • The cooking time will depend on the thickness of the chicken breast. Around 30-35 minutes

Serving Tips

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

  • Zucchini Zoodles
  • Spaghetti Squash
  • Cauliflower Rice

Storage Tips

Store lefotvers in an airtight container in the refrigerator for up to 4 days. 

a close up view of chicken tomato casserole with a wooden spoon scooping out a portion

Recipe FAQs

Do I need to cook the tomatoes separately?

No, you can add the tomatoes directly to the baking dish. They will cook along with the chicken, infusing the dish with their flavor.

Can I freeze the Cream Cheese Chicken and Tomato Bake?

While it’s possible to freeze, keep in mind that the texture of the cream cheese might change slightly upon thawing. It’s best enjoyed fresh, but you can freeze it for up to 2 months.

What’s the best way to reheat the leftovers without losing flavor?

Reheat the leftovers in the oven or microwave, adding a splash of chicken broth or water to maintain moisture. Stirring occasionally helps distribute the heat evenly.

Want More Easy Chicken Recipes?

a casserole dish filled with chicken tomato bake with a wooden spoon resting on the side

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Creamy Chicken and Tomato Bake

By: Ashley McCrary
4.86 from 7 votes
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.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings

Ingredients  

  • 3-4 large chicken breast
  • 2 tablespoons olive oil
  • 2 1/2 cups whole cherry tomatoes
  • 1 8 oz container Kite Hill Cream Cheese or regular cream cheese
  • 4 garlic cloves minced
  • Salt/pepper to taste
  • 1/3 cup chopped onions
  • 6-7 leaves fresh basil chopped
  • 2 tsp Italian seasoning (optional)

Instructions 

  • Preheat oven to 400F. 
  • In a large baking dish add the chicken breast in a single line down the middle of the baking dish. Pour the tomatoes, onions, minced garlic, Italian seasoning, and salt/pepper over the chicken. Drizzle the olive oil over the top of all of the ingredients.
  • Scoop out the cream cheese and place it in the middle of the baking dish, atop the chicken and other ingredients. 
  • Bake in the oven for 40-45 minutes or until the chicken is cooked through (165˚F internal temp). Cooking time will vary depending on the thickness of the chicken.
  • Remove the dish from the oven after the chicken is cooked to temperature. Using tongs, shred the chicken. Once shredded, use a spoon and mix everything together. 
  • Serve hot over zoodles and if desired, garnish with fresh basil.

Notes

Expert Tips

    • 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.
    • 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
    • If not dairy free, top with feta cheese to finish.

Serving Tips

Serve this dish over just about anything! Try these ideas to keep your meal Keto and Whole30 compliant:
    • Zucchini Zoodles
    • Spaghetti Squash
    • Cauliflower Rice

Storage Tips

Store in an airtight container in the refrigerator for up to 4 days. 

Nutrition

Calories: 470kcal | Carbohydrates: 13g | Protein: 42g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 457mg | Potassium: 908mg | Fiber: 5g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

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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