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4.84 from 6 votes

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.
Prep Time5 minutes
Cook Time30 minutes
Course: Main Dish
Cuisine: Italian
Diet: Gluten Free
Keyword: Creamy Chicken Bake, keto, whole30
Servings: 4 servings
Author: Ashley McCrary


  • 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