Keto Creamy Garlic Chicken (Printable Version)

Zucchini boats stuffed with juicy chicken, creamy garlic sauce, and melted cheese in a easy low-carb meal.

# What You'll Need:

→ Zucchini Boats

01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste

→ Filling

04 - 2 cups cooked chicken breast, shredded or diced
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 cup heavy cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese, divided
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon dried Italian herbs
13 - 2 tablespoons chopped fresh parsley, optional garnish

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats with approximately 1/4-inch thick shells. Reserve and chop the scooped flesh.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Place them in a baking dish with cut side facing up.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add the chopped zucchini flesh and cook for 2-3 minutes until softened.
06 - Stir in heavy cream and cream cheese, whisking until smooth and creamy.
07 - Add shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper. Stir well and cook for 2-3 minutes to heat through.
08 - Fill each zucchini boat with the creamy chicken mixture. Top with remaining mozzarella cheese.
09 - Bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with chopped fresh parsley before serving if desired.

# Expert Tips:

01 -
  • It feels indulgent and creamy while keeping you solidly in ketosis, which honestly feels like cheating in the best way.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you're tired but refuse to order takeout.
  • Leftovers taste even better the next day, and they reheat beautifully without losing that creamy texture.
02 -
  • Don't skip softening the cream cheese before you add it, because cold cream cheese won't whisk in smoothly and you'll end up with lumps in your sauce no matter how hard you stir.
  • If your zucchini boats look watery after scooping, pat them dry with a paper towel before brushing with oil, because excess moisture will make them soggy instead of tender.
03 -
  • Make these boats ahead of time and refrigerate them unbaked, then just pop them in the oven when you're ready to eat—they might need an extra 5 to 10 minutes to cook through from cold.
  • If your cheese on top isn't browning enough by the time the zucchini is tender, turn on the broiler for the last minute or two and watch carefully so it gets golden without burning.
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