Chicken Parm Stuffed Garlic Bread

The first time I made these garlic bread boats, I was trying to use up leftover rotisserie chicken from a Sunday dinner. My kitchen smelled like an Italian restaurant had taken over my apartment, and my roommate kept wandering in, asking if it was ready yet.

Last winter during a snow day, I made a double batch for friends who were stuck at my place. We devoured them standing around the kitchen island, watching fat flakes fall outside the window, while someone kept pouring more wine.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here, or use leftover home-cooked chicken breast shredded into bite-sized pieces.
• Marinara sauce: Choose a sauce you genuinely like eating on pasta since the flavor really comes through.
• Dried oregano and basil: These classic Italian herbs bridge the gap between the chicken filling and garlic bread base.
• Baguettes: Look for bread with a sturdy crust but soft interior that can hold the filling without becoming soggy.
• Unsalted butter: Softened to room temperature so it spreads easily and mingles with the garlic.
• Fresh garlic: Minced finely so it distributes evenly throughout the butter mixture.
• Fresh parsley: Adds bright color and a fresh herbal note to cut through the rich cheese.
• Mozzarella cheese: Shredded from a block melts better than pre-shredded, which has anti-caking agents.
• Parmesan cheese: Grated fresh adds salty depth and creates those gorgeous golden-brown spots on top.

Instructions

Preheat your oven:

Set to 375°F (190°C) and line a baking sheet with parchment paper to catch any cheesy overflow.

Mix the chicken filling:

Combine shredded chicken, marinara sauce, oregano, basil, salt, and pepper in a medium bowl until everything is well coated.

Prepare the garlic butter:

Mash softened butter, minced garlic, parsley, and salt together in a small bowl until you have a fragrant, uniform paste.

Create the bread boats:

Slice baguettes lengthwise and hollow out the center, leaving about a half-inch border to contain the filling.

Add the garlicky base:

Spread the butter mixture generously inside each bread boat, getting it into all the nooks and crannies.

Fill with chicken:

Spoon the chicken mixture evenly into each prepared bread boat, pressing it down slightly.

Cover with cheese:

Pile mozzarella and Parmesan on top, letting it mound slightly since it will settle as it melts.

Bake until golden:

Place on the prepared baking sheet and bake for 20 to 25 minutes until the cheese is bubbling and beautifully browned.

Rest and serve:

Let cool for 5 minutes so the cheese sets slightly, then slice into pieces and garnish with fresh parsley and red pepper flakes.

Pin it

Pin it

These have become my go-to when friends come over for casual dinner parties because everyone gets their own personal boat to devour.

Make It Your Own

Sometimes I add sautéed spinach or roasted red peppers to the chicken mixture for extra color and nutrients.

Pairing Suggestions

A crisp green salad with vinaigrette cuts through the richness, and a light Italian red wine like Chianti complements the tomatoes beautifully.

Storage and Reheating

Leftovers keep surprisingly well in the refrigerator for up to two days. Reheat them in a 350°F oven until the cheese melts again and the bread regains its crispness.

• Avoid the microwave for reheating since it makes the bread tough and chewy.
• Wrap leftovers tightly in foil to prevent the bread from drying out in the refrigerator.
• Consider freezing unbaked assembled boats for a future ready-to-bake meal.

Pin it

Pin it

There is something deeply satisfying about tearing into that first boat while the cheese is still stretching and bubbling.

Recipe Questions & Answers

→ Can I make this ahead of time?

Prepare the chicken filling and garlic butter up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for best results.

→ What type of bread works best?

Baguettes with sturdy crusts hold up well during baking. Italian bread or ciabatta also work. Avoid very soft breads that may become soggy from the filling.

→ Can I freeze the stuffed bread?

Assemble unbaked loaves, wrap tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.

→ How do I prevent soggy bread?

Don't overfill the boats, leave a thick bread border, and avoid watery marinara. Pre-baking the hollowed bread for 5 minutes before filling also helps create a crispy base.

→ What can I serve with this?

A crisp green salad with balsamic vinaigrette balances the richness. Minestrone soup or roasted vegetables also pair nicely. For a lighter meal, serve with fresh tomato slices.