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.
Servings: 4 servings
- 3-4 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
- 6-7 leaves fresh basil chopped
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, garlic, 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 30 minutes or until the chicken is cooked through (165˚F internal temp).
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.
Serve hot over zoodles and if desired, garnish with fresh basil.
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