Keto Creamy Garlic Chicken

My kitchen smelled like garlic and melting cheese the afternoon I first assembled these zucchini boats, and I remember thinking how something so simple could feel almost elegant on the plate. My partner walked in mid-preparation, caught one whiff, and immediately asked what I was making—that's when I knew I'd stumbled onto something special. The tender zucchini halves cradling that creamy garlic chicken mixture felt like comfort food that didn't betray my low-carb goals, and honestly, that combination of satisfaction and dietary alignment kept me coming back to this recipe week after week.

I made this for a Tuesday night dinner when we were both exhausted, and somehow these boats turned that ordinary evening into something worth remembering. There's something about scooping out those zucchini halves and filling them with creamy goodness that feels more intentional than just throwing ingredients on a plate, and my partner actually set down his phone to focus on eating. That small moment of presence around the table reminded me why I cook at all.

Ingredients

• Medium zucchini (4): Choose ones that are fairly uniform in size so they cook evenly; smaller zucchini tend to be less watery and hold their shape better during baking.
• Olive oil (1 tablespoon): This light coating helps the zucchini develop a subtle golden edge and prevents sticking in the baking dish.
• Cooked chicken breast (2 cups): Rotisserie chicken works beautifully here and saves you cooking time; shred it finely so it distributes evenly throughout the creamy filling.
• Unsalted butter (2 tablespoons): This is your base for the garlic infusion, and using unsalted gives you control over the salt balance in the final dish.
• Fresh garlic cloves (4), minced: Don't skip the fresh garlic—it blooms when cooked in butter and becomes mellow and sweet, the backbone of this entire dish.
• Heavy cream (1/2 cup): Full-fat heavy cream creates that luxurious texture; lighter alternatives will make the sauce thinner and less satisfying.
• Cream cheese (1/2 cup, softened): This adds body and richness while keeping carbs minimal, and it melts into a perfectly smooth sauce when whisked into warm cream.
• Parmesan cheese (1/2 cup, grated): Freshly grated Parmesan melts more smoothly than pre-shredded; it adds a sharp, savory note that balances the creamy elements.
• Mozzarella cheese (1/2 cup, shredded, divided): Split this between the filling and the top—it creates both flavor throughout and that gorgeous golden-brown topping everyone loves.
• Smoked paprika (1/4 teaspoon): Just a whisper of this spice adds depth and a hint of smokiness without overpowering the delicate chicken and cream.
• Dried Italian herbs (1/4 teaspoon): A small amount of this dried blend keeps the flavors cohesive without making it taste like an Italian restaurant; adjust to taste if you prefer more herbaceous notes.
• Fresh parsley (2 tablespoons, optional): The bright green and fresh flavor at the end lifts the entire dish and adds visual appeal.

Instructions

Heat your oven and prep the workspace:

Get your oven to 400°F (200°C) and arrange your baking dish within easy reach—you'll be filling it soon and want everything ready to go.

Create the zucchini boats:

Slice each zucchini lengthwise down the middle, then use a sturdy spoon to gently scoop out the insides, leaving about a 1/4-inch shell so the boats don't collapse. Chop up that scooped flesh finely since you'll cook it into the filling.

Season and arrange the shells:

Brush the cut sides of your zucchini boats lightly with olive oil, then sprinkle with salt and pepper. Lay them cut-side up in your baking dish where they'll stay put during baking.

Build the garlic foundation:

Melt butter in your skillet over medium heat, then add that minced garlic and let it sizzle for about a minute—your kitchen will smell incredible, and that's your cue that the garlic is releasing its oils without burning. Add your chopped zucchini flesh and cook until it softens, about 2 to 3 minutes.

Create the creamy sauce:

Pour in the heavy cream and add softened cream cheese, then whisk gently as the heat brings everything together into a smooth, luxurious sauce. It should look silky and feel velvety when you run a spoon through it.

Combine all the filling elements:

Stir in your shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, and a pinch of salt and pepper to taste. Let it warm through for a couple of minutes, stirring occasionally, so every component gets to know the others.

Fill and top the boats:

Spoon the creamy chicken mixture generously into each zucchini boat, then scatter the remaining mozzarella over the tops for that golden-brown finish you're after.

Bake until golden and tender:

Slide the baking dish into your hot oven and bake for 20 to 25 minutes—you're looking for the zucchini to be fork-tender and the cheese on top to be bubbly and just starting to brown at the edges. A quick peek at the 20-minute mark helps you judge when they're perfect.

Finish with a flourish:

Pull the boats from the oven and let them rest for a minute or two, then scatter fresh parsley over the top if you have it—it adds brightness and a final touch of freshness that makes people smile.

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Last summer, I made these for a small gathering, and watching people take their first bite and then immediately ask for the recipe felt like vindication. It proved that eating keto doesn't mean sacrificing flavor or the pleasure of a dinner that feels special, and that realization changed how I approached my whole kitchen routine.

The Magic of Cream Cheese in Sauces

Cream cheese gets overlooked in savory cooking, but it's an absolute game-changer when you're building creamy sauces without flour or cornstarch. It adds body and richness while staying keto-friendly, and once you understand how it behaves—that it needs gentle heat and whisking to stay smooth—you'll find yourself using it all the time. The texture it creates is somewhere between a butter-based sauce and pure cream, and that's exactly why these boats taste so craveable.

Why Fresh Garlic Transforms Everything

I learned this the hard way by once substituting garlic powder out of convenience, and the entire dish flattened into something forgettable. Fresh garlic cloves, minced and cooked gently in butter, become something almost sweet and mellow, nothing like the sharp bite of the powder. That difference between acceptable and absolutely worth making again comes down to this one ingredient, and it's a lesson that extends far beyond this recipe.

Make It Your Own

The beauty of zucchini boats is that they welcome creativity without losing their identity—I've added sautéed mushrooms and fresh spinach, experimented with different cheeses, and even thrown in some caramelized onions when I had them on hand. Each version felt new, and the base recipe was flexible enough to absorb these changes without falling apart. Think of this as a framework rather than a strict formula, and feel free to adapt based on what sounds good to you.

• Stir in sautéed mushrooms or spinach during the filling stage for extra vegetables and depth.
• Swap half the mozzarella for sharp cheddar if you want a more pronounced cheese flavor.
• Serve alongside a crisp arugula salad dressed with lemon vinaigrette for contrast and brightness.

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These zucchini boats have become my go-to when I want to feel like I've cooked something restaurant-quality without the stress, and they prove that low-carb eating can be genuinely delicious. I hope they become a favorite in your kitchen too.

Frequently Asked Questions

→ What type of chicken is best for this dish?

Cooked chicken breast, shredded or diced, works best to ensure tender and juicy filling.

→ Can I prepare the zucchini boats ahead of time?

Yes, you can prepare them a few hours in advance and refrigerate before baking for freshness.

→ Which cheeses are used in the filling?

The filling includes cream cheese, Parmesan, and mozzarella for a creamy and melty texture.

→ How do I ensure the zucchini boats don’t become soggy?

Brush the zucchini shells with olive oil and bake cut side up to maintain firmness and prevent sogginess.

→ Are there any suggested additions to enhance flavors?

Optional additions like sautéed spinach or mushrooms add extra veggies and depth to the dish.