Chicken Parm Stuffed Garlic Bread

The first time I made these chicken parmesan stuffed bread boats was during a rainy Sunday football gathering. Everyone went quiet when I pulled them from the oven, golden and bubbling, and suddenly the game became background noise to the sound of people reaching across the table. My friend Sarah actually asked if I had ordered them from a restaurant downtown.

Ive started making these whenever we have friends over because theyre impossible to resist and somehow look impressive while being incredibly forgiving. Last month my nephew accidentally knocked over the salt container into the chicken mixture and we all agreed it was still the best version wed made.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time but any cooked breast shredded into bite sized pieces will do
• 1 cup marinara sauce: Choose a sauce you actually like eating on its own since it carries most of the flavor
• 1/2 teaspoon dried oregano: This brings that classic pizza parlor taste we all recognize immediately
• 1/2 teaspoon dried basil: Fresh basil would burn in the oven so dried actually works better here
• Salt and black pepper: Taste your filling before stuffing the bread since the cheese will add salt later
• 2 large baguettes: Slightly stale bread actually holds up better than fresh so dont worry if your loaves are a day old
• 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily into the bread craters
• 3 cloves garlic: Minced finely because nobody wants an overwhelming raw garlic chunk in their butter
• 2 tablespoons fresh parsley: Chop this right before mixing so it doesnt lose its bright green color
• 1/4 teaspoon salt: Just enough to wake up the garlic without overwhelming the filling
• 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts better than fresh so grab the bagged stuff
• 1/2 cup grated Parmesan cheese: The salty sharpness cuts through the rich mozzarella perfectly

Instructions

Preheat your oven:

Set it to 375°F and line a baking sheet with parchment paper to catch any cheese overflow that happens during baking

Mix the chicken filling:

Combine the chicken marinara oregano basil salt and pepper in a medium bowl until everything is evenly coated

Make the garlic butter:

Mash the softened butter minced garlic parsley and salt together until fully combined and spreadable

Prepare the bread boats:

Slice each baguette in half lengthwise then use your fingers to gently hollow out the center leaving about half an inch of bread around the edges

Butter the bread:

Spread the garlic butter mixture generously inside each hollowed out boat getting it into all the corners

Stuff the boats:

Fill each bread piece with the chicken mixture pressing it down slightly to fit as much as possible without overflowing

Add the cheese:

Pile the mozzarella and Parmesan on top of each stuffed boat really mounding it up because it will settle as it melts

Bake until golden:

Place the stuffed bread on the baking sheet and bake for 20 to 25 minutes until the cheese is bubbly and starting to brown in spots

Rest and serve:

Let them cool for about 5 minutes so the cheese sets slightly then slice into pieces and serve while still hot

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These have become my go to whenever someone asks what they can bring to a potluck because they travel well and reheat beautifully. I actually made them for my daughters soccer team end of season party and the coach asked for the recipe before she even finished her first slice.

Making It Your Own

Sometimes I add sautéed spinach or roasted red peppers to the chicken mixture when I want to sneak in some vegetables. My sister-in-law makes a version with pepperoni slices tucked under the cheese and her kids fight over the corners.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through all that richness beautifully. I also like serving these alongside a simple tomato soup for dunking the extra bread crusts.

Getting Ahead

You can assemble these completely up to a day ahead and keep them wrapped tightly in the refrigerator before baking. Just add an extra 5 to 10 minutes to the baking time if they are cold from the fridge.

• Wrap the unbaked boats individually in foil if freezing them for up to a month
• Let them thaw overnight in the refrigerator before baking as directed
• The garlic butter can be made up to a week ahead and kept refrigerated

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Watch how quickly these disappear from the platter and listen for that satisfying silence when everyone takes their first bite.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken is an excellent time-saving option. Simply shred or dice the chicken and combine it with the marinara sauce and seasonings as directed.

→ How do I prevent the bread from becoming too soft?

Hollow out only the center of the bread, leaving a sturdy 1/2-inch border on all sides. This helps the bread maintain its structure during baking and provides a crispy exterior while staying tender inside.

→ What can I add to customize the filling?

Try sautéed spinach, roasted red peppers, sun-dried tomatoes, or caramelized onions mixed into the chicken filling for additional flavor and texture.

→ Can I prepare this ahead of time?

Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate, then add 5–10 minutes to the baking time when cooking from cold.

→ What wine pairs well with this dish?

A light Italian red wine such as Chianti, Barbera, or Valpolicella complements the marinara and cheese flavors beautifully.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.