Chicken Parm Stuffed Garlic Bread (Printable)

Crispy garlic bread loaded with chicken marinara and melted Italian cheeses for a satisfying comfort dish.

# What You'll Need:

→ For the Chicken

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup marinara sauce
03 - 1/2 teaspoon dried oregano
04 - 1/2 teaspoon dried basil
05 - Salt and black pepper, to taste

→ For the Garlic Bread

06 - 2 large baguettes or 4 small demi-baguettes
07 - 4 tablespoons unsalted butter, softened
08 - 3 cloves garlic, minced
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon salt

→ For Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Red pepper flakes, for garnish (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cooked chicken, marinara sauce, oregano, basil, salt, and pepper. Mix thoroughly and set aside.
03 - In a small bowl, mix softened butter, minced garlic, parsley, and salt until fully combined into a smooth paste.
04 - Slice the baguettes in half lengthwise, then hollow out the soft center to create boats, leaving a 1/2-inch border around the edges.
05 - Spread the garlic butter mixture evenly inside each bread boat, coating the hollowed interior.
06 - Distribute the chicken marinara mixture evenly among all bread boats, packing it gently into the cavities.
07 - Generously top each stuffed bread with mozzarella and Parmesan cheese, covering the filling completely.
08 - Place the stuffed bread on the prepared baking sheet. Bake for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown.
09 - Let cool for 5 minutes before slicing. Serve hot, garnished with additional fresh parsley and red pepper flakes if desired.

# Expert Tips:

01 -
  • It transforms ordinary ingredients into something that feels like a treat from a restaurant
  • The crispy bread boats keep everything contained while the inside gets incredibly melty
  • You can prep everything ahead and bake when everyone is ready to eat
02 -
  • Don't hollow out the bread too thin or the boats might collapse under the weight of the filling
  • The bread will continue to crisp slightly as it rests, so don't worry if it feels soft right out of the oven
03 -
  • Use a serrated bread knife and a gentle sawing motion to avoid tearing the crust
  • Place the filled bread boats on the baking sheet seam side down to keep them from tipping
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