Chicken Parm Stuffed Garlic Bread

The first time I made these chicken parm boats, my roommate walked through the door and announced something incredible was happening in the kitchen. That garlic butter hitting the hot oven creates this aroma that makes people abandon whatever they are doing and wander toward the source.

Last winter during a snowed-in weekend, I made these for three friends who had been hiking all day. They demolished the entire batch while standing around the kitchen island, barely bothering with plates, and talked about those bread boats for weeks afterward.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time
• 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it handy
• 1/2 teaspoon dried oregano and basil: These classic Italian herbs bring depth to the chicken mixture
• Salt and black pepper: Essential for bringing all the flavors together
• 2 large baguettes: Look for bread with a nice crust that will hold up to the filling
• 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily
• 3 cloves garlic, minced: Fresh garlic makes such a difference compared to garlic powder
• 2 tablespoons fresh parsley: Adds brightness and a pop of green color
• 1 1/2 cups shredded mozzarella: Low-moisture mozzarella melts beautifully without making the bread soggy
• 1/2 cup grated Parmesan cheese: That salty, nutty flavor that makes everything taste better

Instructions

Get your oven ready:

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

Make the chicken filling:

Combine the cooked chicken with marinara sauce, oregano, basil, salt, and pepper in a medium bowl until well mixed

Prepare the garlic butter:

Mix softened butter with minced garlic, parsley, and salt until completely combined

Create the bread boats:

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

Spread the garlic butter:

Generously coat the inside of each bread boat with that aromatic butter mixture

Fill and top:

Spoon the chicken mixture into each boat, then pile on the mozzarella and Parmesan

Bake until golden:

Bake for 20 to 25 minutes until the cheese is bubbly and beginning to turn golden brown

Rest and serve:

Let cool for about 5 minutes so the cheese sets slightly, then slice while still hot

Save

These have become my go-to for game days and casual dinners because they feel indulgent but come together so quickly. Something magical happens when the bread absorbs some of that marinara while still maintaining its crunch.

Make Ahead Magic

You can assemble everything up to a day in advance and keep them covered in the refrigerator. Just add a few extra minutes to the baking time if you are baking them cold.

Beyond Chicken

Sometimes I swap the chicken for Italian sausage or even just load the boats with extra cheese and roasted vegetables. The garlic bread base works with almost anything you have on hand.

Perfect Pairings

A crisp green salad with balsamic vinaigrette cuts through all that rich cheese perfectly. A light red wine like Chianti or even a cold beer works beautifully alongside all that garlic and mozzarella.

• Keep some extra marinara warm for dipping
• Sprinkle red pepper flakes over the top before baking if you like heat
• Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes

Save

There is something deeply satisfying about food you can eat with your hands that still feels like a proper meal. Enjoy every messy, cheesy bite.

Recipe FAQs

→ Can I make this ahead of time?

Assemble the bread boats up to a day ahead, wrap tightly, and refrigerate. Add 5-10 minutes to baking time if cooking from cold.

→ What's the best way to hollow the bread?

Use your fingers to gently pull out the soft center, leaving about a half-inch crust border. Save the removed bread for breadcrumbs or croutons.

→ Can I freeze these stuffed bread boats?

Wrap assembled unbaked boats individually in plastic and foil, freeze up to 3 months. Bake from frozen at 375°F for 30-35 minutes.

→ What other cheeses work well?

Provolone adds sharpness, fontina offers excellent melt, or try Italian cheese blend for variety. Keep Parmesan for its salty finish.

→ How do I prevent soggy bread?

Don't overfill with marinara, drain excess liquid from the chicken mixture, and serve immediately after baking while the crust stays crisp.