Chicken Parm Stuffed Garlic Bread

The first time I made this chicken parm stuffed bread was during a chaotic weeknight when my daughter had three friends over unexpectedly. I had leftover rotisserie chicken, some day-old baguettes, and a jar of marinara in the pantry. Twenty minutes later, the kitchen smelled like an Italian bakery, and four hungry teenagers were hovering around the oven door.

Last winter, I started doubling the recipe just so I could bring a tray to our neighbor's potluck. Now every time there's a gathering, someone asks if I'm bringing those garlic bread boats. Watching people pull apart the cheesy, saucy bread has become one of my favorite kitchen moments.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
• Marinara sauce: Your favorite jarred sauce is perfect, or homemade if you have some stored away
• Baguettes: Day-old bread actually holds up better than fresh, so don't worry about staleness
• Unsalted butter: Softening it to room temperature makes spreading so much easier
• Mozzarella cheese: Shredding it yourself creates that perfect melt you want on top

Instructions

Get the oven going:

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

Mix the chicken filling:

Combine the chicken with marinara, oregano, basil, salt, and pepper until everything is well coated

Make the garlic butter:

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

Prep the bread boats:

Cut each baguette in half lengthwise and gently hollow out the center, leaving about half an inch of bread as a border

Spread and fill:

Coat the inside of each bread boat with garlic butter, then pile in the chicken mixture evenly

Add the cheese:

Sprinkle mozzarella and Parmesan generously across all the bread boats until the filling is barely visible

Bake until golden:

Slide into the oven for 20 to 25 minutes, until the cheese bubbles and turns golden brown in spots

Let them rest:

Wait about 5 minutes before slicing so the cheese sets slightly and everything holds together

Save

My sister-in-law asked for the recipe after Christmas dinner, and I had to laugh because it's barely a recipe at all. Sometimes the simplest combinations—garlic butter, chicken, cheese, bread—are exactly what we crave on a busy weeknight.

Make It Your Own

I've added sautéed spinach to the chicken mixture when I needed to sneak in some vegetables, and nobody complained. Roasted red peppers work beautifully too, adding a sweetness that balances the garlic butter perfectly.

Timing Tricks

You can assemble these bread boats up to four hours before baking and keep them covered in the refrigerator. The bread actually absorbs the garlic butter even more this way, making every bite incredibly flavorful.

Serving Ideas

A simple green salad with a bright vinaigrette cuts through all that rich cheese and bread perfectly. Sometimes I'll serve it with a bowl of warm marinara on the side for dipping.

• Cut the bread boats into smaller pieces if you're serving them as appetizers
• They reheat surprisingly well in a 350°F oven for about 10 minutes
• Extra red pepper flakes on top adds a nice kick for anyone who likes heat

Save

There's something about pulling these cheesy bread boats out of the oven that makes everyone gather around the counter. That's the kind of simple kitchen magic I never get tired of.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking fresh?

Yes, rotisserie chicken works perfectly and saves prep time. Simply shred or dice about 2 cups of meat and mix with the marinara and seasonings as directed.

→ How do I prevent the bread from getting soggy?

Hollow out the center of each baguette thoroughly, leaving at least a half-inch border. The bread acts as a natural bowl, and the butter coating helps create a protective barrier against the sauce.

→ Can I make these ahead of time?

Assemble the stuffed bread boats up to a day in advance, refrigerate tightly wrapped, then bake when ready. Add 5-10 minutes to the baking time if baking from cold.

→ What can I add for extra vegetables?

Sautéed spinach, roasted bell peppers, or diced mushrooms can be mixed into the chicken filling. Just cook vegetables first to remove excess moisture before adding.

→ What pairs well with this dish?

A crisp green salad with Italian dressing balances the richness. Light Italian red wine like Chianti complements the flavors, or serve with minestrone soup for a complete Italian-inspired meal.