Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles

By · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs stuffed with melted cheese, pan-cooked in garlic butter and served over sautéed zucchini noodles for a satisfying low-carb meal. This italian-inspired keto (low carb, high protein) ready in about 40 minutes pairs shredded mozzarella cheese, unsalted butter, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, carefully make a pocket in each of the 4 boneless skin-on chicken thighs. Stuff each pocket with 2 tbsp shredded mozzarella cheese.
  2. Step 2: Season the outside of the chicken thighs with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried Italian herbs.
  3. Step 3: Heat 2 tbsp unsalted butter and 1 tbsp olive oil in an oven-safe skillet over medium heat until melted and hot.
  4. Step 4: Add the stuffed chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crisp. Flip and cook for 2 minutes more.
  5. Step 5: Transfer the skillet to the preheated oven and bake for 15 minutes until the chicken is cooked through and cheese is melted.
  6. Step 6: While chicken bakes, heat remaining 1 tbsp butter in a separate pan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  7. Step 7: Add 3 spiralized medium zucchinis, season with remaining 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 4-5 minutes until noodles soften but retain some bite.
  8. Step 8: Serve the cheese-stuffed chicken thighs over the garlic zucchini noodles immediately.

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Frequently asked questions

How long does Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded mozzarella cheese from drying out.

Can I substitute ingredients in Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheese-Stuffed Chicken Thighs with Garlic Butter and Zucchini Noodles low carb?

Yes — this recipe is tagged low carb, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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