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keto creamy chicken and tomato casserole in a black cast iron skillet with a white background

Keto Creamy Chicken + Tomato Casserole

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x




  1. Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 minutes.
  2. Season the chicken breasts on both sides with kosher salt.
  3. When the skillet 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)
  4. To the skillet drippings, add the onion, garlic and about 1/2 teaspoon kosher salt. Cook, stirring occasionally, until soft, another 5 minutes.
  5. Add in the bone broth and nutpods and stir, scraping up any brown bits from the bottom of the skillet.
  6. Add in the 2 packages of hearts of palm rice and the spinach. Cook for just 1-2 minutes to get the spinach beginning to wilt.
  7. Nestle on top of the rice and spinach the chicken breasts, then pour over the tomatoes.
  8. 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.
  9. Let rest for 3-5 minutes, then serve warm garnished with fresh basil.
  10. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for up to 6 months.
  11. As always, lots of tips, FAQs and substitution info in the Recipe Notes below!


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. Or butter if you’re ok with dairy.

Broth: I love chicken bone broth. You could also use chicken stock, 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. 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. 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!

Skillet: I love cooking this in my cast iron skillet because it is oven safe, and I can assemble the casserole right in there. Just 1 pan to clean for all the cooking and baking. Any oven safe skillet would work. You’ll want it to be 12″ across. You could also 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.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.