Chicken Parm Stuffed Garlic Bread

The first time I made these garlic bread boats, it was supposed to be a quick Friday night dinner using leftover rotisserie chicken. My roommate walked in midway through prep, caught me aggressively hollowing out baguettes like I was carving a pumpkin, and immediately grabbed a fork to help mash the garlic butter. We ended up eating them straight off the baking sheet, standing over the stove, burning our fingers on cheese that was too hot to wait for.

Last winter, my sister requested these for her birthday dinner instead of a restaurant meal. She stood at the counter stirring the chicken and marinara together, tasting and adding more basil, completely absorbed in getting the seasoning exactly right. When they came out of the oven, golden and smelling like garlic heaven, she said this was better than anything she had ordered out.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves time, but leftover grilled or baked chicken works just as well
• 1 cup marinara sauce: Use your favorite jarred sauce or homemade, but avoid anything too watery or the bread will get soggy
• 1/2 teaspoon dried oregano: This dried herb deepens in flavor as it bakes, giving that classic Italian-American pizza parlor taste
• 1/2 teaspoon dried basil: Rub it between your fingers before adding to wake up the oils and release more fragrance
• Salt and black pepper: Taste your chicken mixture before filling the bread, as some marinara sauces are already salty
• 2 large baguettes: Look for bread with a sturdy crust that will hold up to being hollowed out and filled without collapsing
• 4 tablespoons unsalted butter: Soften it completely at room temperature so it spreads evenly into the bread boats
• 3 cloves garlic: Freshly minced garlic is non-negotiable here, the jarred stuff does not have the same punch
• 2 tablespoons fresh parsley: Chop it right before using so it stays bright and vibrant, both in the butter and for garnish
• 1/4 teaspoon salt: Just enough to season the garlic butter without overwhelming the other flavors
• 1 1/2 cups shredded mozzarella cheese: Low-moisture part-skim melts best without making the bread too soggy
• 1/2 cup grated Parmesan cheese: The finely grated stuff, not the shaker can, for the best salty bite

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup later

Mix the chicken filling:

Combine the cooked chicken with marinara sauce, oregano, basil, salt, and pepper until everything is evenly coated

Make the garlic butter:

Mash the softened butter with minced garlic, parsley, and salt until it forms a smooth, fragrant spread

Prepare the bread boats:

Slice the baguettes in half lengthwise, then carefully hollow out the centers leaving about a half-inch border all around

Add the garlic butter:

Spread the butter mixture generously inside each bread boat, making sure to get it into all the nooks and crannies

Fill with chicken:

Spoon the chicken marinara mixture into each boat, pressing it down slightly to fit as much as possible

Top with cheese:

Pile on the mozzarella and Parmesan, letting some fall onto the baking sheet for those crispy cheese edges everyone fights over

Bake until golden:

Bake for 20 to 25 minutes until the cheese is melted and bubbling with golden brown spots

Rest and serve:

Let them cool for about 5 minutes so the filling sets slightly, then slice and serve hot

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These became my go-to for potlucks after I brought them to a Super Bowl party and three different people asked for the recipe before halftime. Something about tearing into garlic bread and finding all that chicken and cheese inside just makes people happy.

Making Ahead

You can hollow out the bread and mix the filling a day ahead, keeping everything separately in the refrigerator. The garlic butter actually tastes even better after sitting overnight, so do not hesitate to prep that in advance.

Customization Ideas

Sautéed spinach or roasted red peppers folded into the chicken mixture add color and make each bite more interesting. Sometimes I sprinkle everything bagel seasoning over the cheese before baking for extra crunch.

Serving Suggestions

A simple green salad with vinaigrette cuts through all that cheese and bread perfectly. If you are feeding a crowd, serve these alongside a big bowl of soup or turn them into a meal with some roasted vegetables.

• Let guests add their own red pepper flakes if they want heat
• Extra marinara on the side never hurts for dipping
• These reheat surprisingly well the next day in a toaster oven

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There is something deeply satisfying about turning a simple loaf of bread into a vessel for all this cheesy, garlicky goodness. Hope these become a staple in your house too.

Recipe FAQs

→ Can I make chicken parm stuffed garlic bread ahead of time?

Assemble the stuffed bread up to a day in advance, wrapping tightly and refrigerating. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What type of chicken works best?

Rotisserie chicken provides excellent flavor and convenience. Alternatively, poach or bake chicken breasts until fully cooked, then shred or dice into bite-sized pieces.

→ How do I prevent soggy bread bottoms?

Pre-bake the hollowed bread boats for 5-7 minutes before adding filling. Also, drain excess liquid from the chicken mixture before assembling.

→ Can I freeze this dish?

Wrap assembled unbaked loaves tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What should I serve alongside?

A crisp green salad with Italian vinaigrette balances the richness. Roasted vegetables or a light soup also complement the hearty flavors perfectly.

→ How do I know when it's fully cooked?

The cheese should be completely melted and lightly golden, with bubbling edges. The bread should feel crisp and the filling hot throughout when pierced.