Keto Creamy Garlic Chicken (Printer View)

Tender zucchini boats stuffed with creamy garlic chicken and melted cheese for a hearty low-carb meal.

# Components:

→ 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 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley, optional for garnish

# Method:

01 - Set oven to 400°F.
02 - Slice each zucchini in half lengthwise. Using a spoon, scoop out the center flesh, creating boat shells approximately 1/4 inch thick. Reserve and chop the scooped flesh.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Arrange cut side up in a baking dish.
04 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Add chopped zucchini flesh to the skillet and cook for 2-3 minutes until softened.
06 - Pour in heavy cream and cream cheese, whisking continuously until smooth and fully incorporated.
07 - Add shredded chicken, Parmesan cheese, half of the mozzarella, smoked paprika, Italian herbs, salt, and pepper. Stir thoroughly and cook for 2-3 minutes to heat through.
08 - Distribute creamy chicken mixture evenly among zucchini boats. Top each with remaining mozzarella cheese.
09 - Bake for 20-25 minutes until zucchini is tender and cheese becomes golden and bubbly.
10 - Remove from oven and garnish with fresh parsley if desired before serving.

# Expert Advice:

01 -
  • The zucchini boats become tender and slightly caramelized while soaking up all that garlicky, creamy goodness—it's comfort food that doesn't apologize.
  • You get to feel like you're eating something decadent and restaurant-quality while staying firmly in keto territory.
  • Prep is genuinely quick, and the cooking happens mostly hands-off in the oven while you can breathe for a moment.
02 -
  • Don't scoop the zucchini boats too thin or they'll collapse in the oven; that quarter-inch shell really does matter and gives you something sturdy to hold the filling.
  • If your cream cheese is cold, it will seize up and get grainy when it hits the hot cream—soften it first and you'll have a silky sauce every single time.
03 -
  • Brown the zucchini shells lightly under the broiler for 2 minutes before filling them if you want a bit more caramelization and depth.
  • Make the filling and prepare the boats a few hours ahead, then bake everything fresh when you're ready to eat—timing this way means hot, fresh cheese on top.
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