Keto Creamy Chicken + Tomato Casserole
A low carb creamy rice + spinach casserole with chicken, spinach and tomatoes that is comforting and healthy without any dairy. Made in 1 skillet!
Table of Contents
Keto Creamy Chicken + Tomato Casserole
Firstly, casserole season is here! I love one-pan, cozy meals during the Fall and Winter. Secondly, they’re super easy, super tasty, and go perfectly with the crisp, sweater weather we all love.
My newest creation, Keto Creamy Chicken + Tomato Casserole, blends the best of summer’s ripe tomatoes with the creamy, cozy casserole vibes of Fall. Additionally, it’s super healthy and packed with veggies!
Cooked to perfection in just 35 min, this filling, flavorful recipe will be your new go-to!
Ingredients in Keto Creamy Chicken + Tomato Casserole
Chicken: I like using chicken breasts for this, but you could also use chicken thighs (bone in or boneless). You will need to increase your cook time for bone in! Cook for closer to 30-35 minutes, until the chicken has an internal temperature of 165ºF using a meat thermometer.
Ghee: I love cooking with ghee, has such great flavor. You could also use olive oil, avocado oil, or coconut oil. Likewise, you could use butter if you’re ok with dairy.
Broth: I love chicken bone broth. However, you could also use chicken stock or chicken broth. White wine would be fun too!
Nutpods: Original flavor Nutpods is my go-to for dairy-free creaminess. You could also use canned coconut cream. Additionally, if you’re ok with dairy, heavy cream would work too! Same quantity for all substitutions.
Rice: I love the Natural Heaven hearts of palm rice in this casserole (use code TASTESLOVELY for 15% off). The rice doesn’t release any water, holds up really well while baking, and stays so light and fluffy! You could also use cauliflower rice. I would get frozen cauliflower rice, thaw it, then squeeze out the water using a dish towel. 2 bags of frozen cauliflower rice should do it!
Tips & Tricks
Skillet: I love cooking this in my cast iron skillet because it is oven safe and I can assemble the casserole right in there. However, any oven-safe skillet would work. In other words, just 1 pan to clean for all the cooking and baking! You’ll want it to be 12″ across. Also, you could cook it in a skillet then transfer to a 8×8 or 9×13 glass casserole dish. No change in cook time.
Reheating: I reheat this in the microwave for 3-5 minutes until warm. But honestly, I don’t love micrwaved chicken. I’d probably slice up the chicken, then heat it all back up in a cast iron skillet with ghee. Would take just 5 minutes but tastes way better.
Freezing: I haven’t tried this, but it should freeze great! You could freeze in a casserole dish after step 7. Just bake after thawing as usual! Or after baking you could freeze individual portions. Then reheat in the microwave.
Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!
Keto Creamy Chicken + Tomato Casserole
Ingredients
- 4 chicken breasts, pounded to an even thickness
- 2 teaspoons kosher salt
- 2 tablespoons ghee
- 1/2 a yellow onion, finely chopped
- 3 cloves of garlic, grated or finely chopped
- 1/2 cup chicken bone broth
- 1/2 cup original flavor Nutpods
- 2 9- ounce packages Natural Heaven hearts of palm rice
- 2 cups chopped spinach
- 1 cup cherry tomatoes
- fresh basil for garnish, optional
Equipment
Instructions
- Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 minutes.
- Season the chicken breasts on both sides with kosher salt.
- Cook this chicken in your cast iron skillet. Once it is hot, add the ghee and cook the chicken breast for about 3-5 minutes until golden brown. Transfer to a plate (no need to cook the other side or all the way through, it will finish cooking in the oven)
- Add the onion, garlic and about 1/2 teaspoon kosher salt. Cook, stirring occasionally, until soft, another 5 minutes.
- Add in the bone broth and nutpods and stir, scraping up any brown bits from the bottom of the skillet.
- Add the hearts of palm rice and the spinach. Cook for just 1-2 minutes to get the spinach beginning to wilt.
- Nestle on top of the rice and spinach the chicken breasts, then pour over the tomatoes.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken has an internal temperature of 165ºF and the tomatoes have softened/burst.
- Rest for 3-5 minutes, then serve warm garnished with fresh basil.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for up to 6 months.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
3 Comments on “Keto Creamy Chicken + Tomato Casserole”
We thought this was delish! My husband had no idea it wasn’t rice, until I mentioned it was keto. He had already commented how good it was! Yay!!
Thanks, Jane! I am so glad you both liked this recipe! It’s amazing how it really does taste like the real deal!
So fresh and great! Will make again!