Keto Creamy Garlic Chicken (Print Version)

Juicy chicken and creamy garlic sauce stuffed into tender zucchini boats, topped with melted cheese.

# 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 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley, optional

# How to Make It:

01 - Preheat the oven to 400°F
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats and leaving about 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 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.

# Additional Tips::

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than you'd expect, usually in under an hour from start to table.
  • The creamy garlic sauce is genuinely addictive—rich without feeling heavy, and it transforms ordinary chicken into something you'll find yourself thinking about days later.
  • You get a complete, satisfying meal in one beautiful vessel, with built-in vegetables that actually taste good rather than feeling like an obligation.
02 -
  • Don't over-scoop the zucchini shells or they'll collapse during baking; that 1/4-inch thickness is your insurance policy against mushy boats.
  • If your cream cheese lumps when you first add it to the hot cream, just keep whisking gently—it will smooth out, and patience here prevents a grainy sauce.
  • Taste the filling before you put it in the boats; seasoning at this stage is easier than trying to adjust after baking.
03 -
  • Make the filling a few hours ahead and refrigerate it; you can then assemble and bake the boats when you're ready, turning this into a true weeknight time-saver.
  • If your zucchini are particularly large or watery, salt the scooped-out shells lightly and let them sit for 10 minutes to drain excess moisture before cooking.
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