Cheese-Stuffed Chicken Thighs with Garlic Cream Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs stuffed with melty cheese and served with a decadent garlic cream sauce, ideal for a high-fat keto dinner. This American-inspired keto recipe (high protein), ready in about 40 minutes, pairs boneless skinless chicken thighs, mozzarella cheese, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Butterfly 4 boneless skinless chicken thighs by slicing horizontally almost through, then open like a book. Spread 2 oz softened cream cheese evenly inside each thigh and top with 1 oz sliced mozzarella cheese.
  2. Step 2: Fold chicken thighs closed and secure with toothpicks. Season each with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning on both sides.
  3. Step 3: Heat 2 tbsp unsalted butter in an oven-safe skillet over medium-high heat until melted and bubbling. Add chicken thighs and sear for 4 minutes per side until golden brown.
  4. Step 4: Transfer skillet to the oven and bake chicken for 15 minutes until cooked through and cheese is melted.
  5. Step 5: While chicken bakes, melt 1 tbsp unsalted butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Pour in 1 cup heavy cream, reduce heat to low, and simmer gently for 5 minutes until sauce thickens.
  6. Step 6: Remove toothpicks from chicken, plate, and spoon garlic cream sauce over the top. Garnish with 1 tbsp chopped fresh parsley before serving.

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