Pin My neighbor knocked on my door one Tuesday evening holding a foil-wrapped bundle that smelled like a pizzeria and a bakery had merged into something irresistible. She'd made too much, she said, and thought I might want to try her latest kitchen experiment. One bite of that garlicky, cheesy, saucy bread boat and I was texting her for the recipe before I'd even finished chewing. That's how Chicken Parm Stuffed Garlic Bread entered my life, not through careful research, but through the kind of generous impulse that makes neighbors into friends.
I made this for a game night last fall when everyone was tired of the usual chips and dip routine. The kitchen filled with the smell of roasting garlic and bubbling cheese, and by halftime, the platter was empty except for a few stray parsley flakes. My friend Jake, who usually eats like he's being timed, actually slowed down to savor his second piece. That's when I knew this recipe was a keeper.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your weeknight shortcut here, and the slightly seasoned meat adds extra flavor without any extra work.
- Marinara sauce: Use a good jarred sauce or your favorite homemade batch, the bread will showcase whatever you choose, so pick one you'd actually eat with a spoon.
- Dried oregano and basil: These herbs bridge the chicken and sauce together, turning a simple mix into something that tastes like it simmered for hours.
- Large baguettes or demi-baguettes: Look for bread with a sturdy crust and airy crumb, it needs to hold up under all that filling without turning into mush.
- Unsalted butter, softened: Softened butter spreads easily and mixes smoothly with garlic, creating that golden, aromatic base that makes every bite worth it.
- Garlic, minced: Fresh garlic is non-negotiable here, the pre-minced jar stuff just doesn't deliver that sharp, sweet punch when it hits the heat.
- Fresh parsley, chopped: It adds a pop of color and a hint of freshness that cuts through all the richness.
- Shredded mozzarella cheese: The cheese that stretches and bubbles into those Instagram-worthy pulls, buy the block and shred it yourself for the best melt.
- Grated Parmesan cheese: This brings a nutty, salty depth that mozzarella alone can't achieve, don't skip it.
- Red pepper flakes (optional): A pinch on top adds just enough heat to wake up your taste buds without overpowering the dish.
Instructions
- Get the oven ready:
- Preheat to 375°F and line your baking sheet with parchment paper so cleanup is as easy as crumpling and tossing. This temperature gives you melty cheese and toasted edges without burning the bottom.
- Mix the chicken filling:
- Combine your cooked chicken with marinara, oregano, basil, salt, and pepper in a medium bowl, stirring until every piece is coated. Taste it now and adjust the seasoning, this is your chance to make it perfect.
- Prepare the garlic butter:
- Mash together softened butter, minced garlic, parsley, and a pinch of salt in a small bowl until it's smooth and fragrant. The butter should be soft enough to spread but not melted, or it'll soak in too fast.
- Hollow out the bread:
- Slice your baguettes lengthwise and use your fingers or a spoon to scoop out some of the soft interior, leaving about half an inch of bread around the edges. Save those crumbs for another use, like topping a casserole or feeding the birds.
- Butter the boats:
- Spread that garlic butter generously inside each hollowed bread half, making sure to get into every corner. This layer is what turns plain bread into garlic bread magic.
- Add the filling:
- Spoon the chicken marinara mixture into each bread boat, pressing it down gently so it settles in without spilling over the sides. Divide it evenly so everyone gets a fair share.
- Top with cheese:
- Pile on the mozzarella and Parmesan, covering the filling completely and letting some cheese tumble over the edges. Those overflow bits will crisp up into the best bites.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 20 to 25 minutes, watching for that moment when the cheese turns bubbly and golden brown. Your kitchen will smell like an Italian restaurant by now.
- Cool and serve:
- Let the stuffed bread rest for five minutes before slicing, this helps the filling set so it doesn't slide out. Garnish with fresh parsley and red pepper flakes if you're feeling fancy.
Pin The first time I served this to my kids, my youngest looked up at me with cheese stretching from his mouth to the plate and said it was like pizza and garlic bread had a baby. I couldn't have described it better myself. Now it's the dish they request when they get to pick dinner, and I never mind making it because the house smells amazing and there's never a single piece left over.
Make It Your Own
You can tuck sautéed spinach or thinly sliced roasted red peppers into the chicken mixture for extra vegetables and color. I've also added crumbled cooked Italian sausage when I wanted something heartier, and it turned the dish into a full-on feast. If you're feeding someone who doesn't eat chicken, shredded turkey or even seasoned lentils work surprisingly well with the marinara and cheese.
Pairing and Serving
A simple arugula salad with lemon vinaigrette cuts through the richness and makes this feel like a complete meal rather than just an indulgent snack. If you're serving it as an appetizer, slice each boat into three or four pieces so people can grab one without committing to a whole half. A light Italian red wine like Chianti or a cold lager works beautifully alongside, though I've also served it with sparkling water and lemon when I wanted to keep things casual.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream in a toaster oven or regular oven at 350°F until warmed through. The microwave works in a pinch, but the bread won't have that same crispy bottom. I've even frozen assembled but unbaked boats, then baked them straight from the freezer, adding an extra ten minutes to the cooking time, perfect for when you want a homemade meal with zero effort.
- Always cool the bread completely before storing so condensation doesn't make it soggy.
- Wrap individual portions in foil for grab-and-go lunches that taste like you tried way harder than you did.
- If the cheese starts to brown too quickly while reheating, tent the bread loosely with foil.
Pin This recipe has become my answer to what's for dinner when I want something that feels special without spending hours in the kitchen. Every time I pull these golden, cheesy boats out of the oven, I think about my neighbor's generosity and how the best recipes often come from unexpected places.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 5-10 minutes to the cooking time until cheese is bubbly and golden.
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful. You can also use cooked chicken breast, thighs, or a combination. Shred or dice it finely so it distributes evenly throughout the bread boats.
- → How do I prevent the bread from getting soggy?
Hollow out the center carefully, leaving a 1/2-inch border to support the filling. Don't over-saturate with marinara sauce. The butter layer also helps create a barrier against moisture.
- → Can I freeze the stuffed bread boats?
Absolutely. Freeze assembled boats on a baking sheet for 2 hours, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time.
- → What are good side dishes to serve with this?
Pair with a crisp green salad, roasted vegetables, or garlic knots. A light Italian red wine or sparkling water complements the rich flavors beautifully.
- → Can I use different cheeses?
Yes, try provolone, fontina, or a blend of Italian cheeses. For a lighter version, reduce mozzarella and increase Parmesan. Avoid soft cheeses that won't hold their shape.