Save to Pinterest The smell of garlic butter hitting warm bread still stops me in my tracks every single time. I first made these stuffed bread boats on a rainy Tuesday when I had leftover rotisserie chicken and two baguettes that were going stale. My roommate walked in from work and literally dropped her bag in the hallway, following that roasted garlic scent straight to the kitchen. We ended up eating standing up, right off the baking sheet, with our hands.
Last winter my neighbor texted at 6pm saying she was having one of those days. I doubled this recipe and brought over a foilwrapped bundle. She told me later that she and her husband ate every bite while watching a movie on the couch, and it was exactly what they needed. Sometimes food is just food, but sometimes it is a warm hug in carb form.
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Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, shred it slightly so it catches in the sauce
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it, just not too watery
- 1/2 teaspoon dried oregano and basil: These classic Italian herbs bridge the gap between the chicken and the garlic bread
- Salt and black pepper: Taste your mixture before filling, the cheese will add salt too
- 2 large baguettes: Slightly dayold bread actually holds up better than super fresh, it will not get as soggy
- 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily into the bread boats
- 3 cloves garlic: Minced finely so no one bites into a raw chunk, unless you love that punch
- 2 tablespoons fresh parsley: Adds bright freshness and makes everything look finished
- 1 1/2 cups shredded mozzarella: Lowmoisture partskim melts beautifully without excessive oil
- 1/2 cup grated Parmesan: The salty, nutty finish that makes it taste like restaurant food
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Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup later.
- Mix the filling:
- Combine chicken, marinara, oregano, basil, salt, and pepper in a bowl until every piece is coated in sauce.
- Make the garlic butter:
- Mash softened butter with minced garlic, parsley, and salt until you have a fragrant, spreadable paste.
- Prep the bread boats:
- Slice baguettes in half lengthwise and gently hollow out the center, leaving about a halfinch border so the filling stays put.
- Spread and fill:
- Coat the inside of each bread boat with garlic butter, then pile in the chicken mixture evenly.
- Add the cheese:
- Mound mozzarella and Parmesan on top, do not be shy with it, it will settle as it melts.
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is bubbling and those edges are turning golden brown.
- Rest before serving:
- Let them cool for 5 minutes so the filling sets slightly, then slice into pieces.
Save to Pinterest My friend Sarah made these for her Super Bowl party last year and texted me that night saying they were gone before she even got a piece. Now she doubles the recipe and hides a few in the back of the fridge so the host actually gets to eat. That is when you know a recipe is a keeper.
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Making Ahead
You can assemble the entire dish up to a day in advance, wrap tightly in foil, and refrigerate. Add 5 to 10 minutes to the baking time since everything will be cold going into the oven. The garlic butter penetrates the bread even more this way.
Freezing Instructions
Wrap assembled unbaked boats individually in plastic wrap, then foil. Freeze for up to 3 months. Bake from frozen at 375°F for about 35 minutes, tenting with foil if the cheese browns too quickly before the center heats through.
Serving Suggestions
A simple green salad with vinaigrette cuts through all that rich cheese and bread. Or serve alongside a bowl of hot soup for dinner that feels like a treat. These also work sliced into smaller pieces as an impressive appetizer.
- Warm some extra marinara for dipping on the side
- A sprinkle of red pepper flakes wakes everything up
- Finish with fresh parsley even though you probably want to eat immediately
Save to Pinterest Hope these bring as much joy to your kitchen as they have to mine. Happy cooking.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat and mix with the marinara sauce and seasonings.
- → How do I prevent the bread from getting soggy?
Hollow out the bread center leaving a 1/2-inch border, and don't overfill with the chicken mixture. The bread creates a natural crust that keeps everything crisp.
- → Can I make these ahead of time?
Prepare the filling and garlic butter in advance. Assemble just before baking, or bake fully and reheat at 350°F for 10 minutes.
- → What can I serve with chicken parm stuffed bread?
A crisp green salad with Italian dressing pairs beautifully. For a heartier meal, serve with minestrone soup or roasted vegetables.
- → Can I freeze stuffed garlic bread?
Yes, assemble unbaked loaves, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 375°F for 30-35 minutes.
