Chicken Parm Stuffed Garlic Bread

The smell of garlic butter hitting warm bread still stops me in my tracks every single time. I first made these stuffed bread boats on a rainy Sunday when friends were coming over for what was supposed to be casual appetizers. They ended up crowding around the oven watching the cheese bubble, and nobody wanted actual dinner afterward. Now whenever anyone visits, they ask if "those bread things" are making an appearance.

Last winter my sister called me at 11pm practically begging for this recipe after having it at my place weeks earlier. She was attempting to recreate it from memory while her boyfriend watched, half-amused, half-hungry. They ended up with too much filling and not enough bread, so they just ate the leftover chicken mixture straight from the bowl with spoons. Honestly, that is a completely valid way to enjoy it.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time, just shred it with forks
• 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it, just nothing too watery
• 1/2 teaspoon dried oregano and basil: Dried herbs actually work better than fresh here since they will bake in the oven
• Salt and black pepper: Taste your mixture before filling the bread since the cheese and bread are salty too
• 2 large baguettes: Slightly day-old bread actually works better because it will not get soggy
• 4 tablespoons unsalted butter: Really soften this to room temperature so it spreads easily and soaks into the bread
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, garlic powder will not give you that aromatic punch
• 2 tablespoons fresh parsley: Chop this right before using so it stays bright and does not turn dark
• 1 1/2 cups shredded mozzarella: Low-moisture part-skim melts beautifully without making everything greasy
• 1/2 cup grated Parmesan: The salty bite of Parm cuts through the rich mozzarella perfectly

Instructions

Mix batters, prep ingredients, grate vegetables, and store leftovers easily during baking and everyday cooking.

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Get your oven ready:

Preheat to 375°F and line that baking sheet with parchment paper because the cheese will bubble over and you will thank yourself later

Make the filling:

Mix the chicken, marinara, oregano, basil, salt, and pepper in a bowl until every piece of chicken is coated in that red sauce

Whip up the garlic butter:

Mash the softened butter with garlic, parsley, and salt until combined, and resist the urge to taste it on a spoon

Prep the bread boats:

Cut those baguettes in half lengthwise and use your hands to gently pull out some of the soft center bread, leaving about a half-inch border all around

Garlic butter first:

Spread that butter mixture inside each hollowed-out bread half, getting it into all the nooks and crannies

Fill them up:

Spoon the chicken mixture into each bread boat, pressing it down slightly but do not overfill or the cheese will overflow

Cheese time:

Pile on the mozzarella first, then sprinkle the Parmesan on top like you are seasoning it

Bake until bubbly:

Slide them into the oven for 20 to 25 minutes until the cheese is golden brown in spots and bubbling like crazy

The hardest part:

Let them cool for five whole minutes so the cheese sets slightly, then slice and serve while still hot

Save

My neighbor actually knocked on my door once because she smelled the garlic butter from her driveway. I ended up sending her home with a leftover half that she ate in her car. Now we have a standing arrangement where I text her when I am making these.

Make It Your Own

Sometimes I add sautéed spinach to the chicken mixture for color and nutrition. The trick is to squeeze all the water out of the cooked spinach first, otherwise your bread gets soggy in spots. Roasted red peppers also work beautifully and add a sweetness that balances the salty cheese.

The Bread Factor

Not all baguettes are created equal for this recipe. Look for ones with a thin, crispy crust rather than thick, chewy ones. The thinner crust gets delightfully crispy in the oven while staying tender underneath all that cheese.

Serving Suggestions

These are substantial enough to stand alone as dinner with a simple green salad on the side. I have also served them alongside soup for the ultimate comfort meal combination.

• Let everyone add their own red pepper flakes at the table so heat-sensitive eaters are happy
• Extra marinara on the side never hurts for dipping those crispy edges
• These reheat surprisingly well in a toaster oven, though the microwave will make them sad

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Save

Hope these bring as much joy to your table as they have to mine over the years.

Recipe FAQs

→ Can I use a rotisserie chicken instead of cooked chicken breast?

Yes, absolutely. Rotisserie chicken is a convenient substitute and adds great flavor. Simply shred or dice it and mix with the marinara sauce and seasonings as directed.

→ How do I hollow out the bread without breaking it?

Use a serrated bread knife and cut lengthwise first. Then, carefully scoop out the soft interior with a spoon, leaving at least a 1/2-inch border on all sides to maintain structure. Work gently to avoid tearing the bread.

→ What can I add for extra flavor and nutrition?

Sautéed spinach, roasted red peppers, or sun-dried tomatoes blend beautifully into the chicken-marinara mixture. You can also add caramelized onions or fresh basil for additional depth.

→ Can this dish be prepared ahead and baked later?

Yes. Assemble the stuffed bread boats, cover with plastic wrap, and refrigerate for up to 4 hours. Bake from refrigerated state, adding 5–10 minutes to the cooking time until cheese is melted and golden.

→ What wine pairs well with this dish?

A light Italian red wine like Chianti or Barbera complements the marinara and cheese beautifully. Alternatively, a crisp white like Pinot Grigio works well if you prefer white wine.

→ How should I store leftovers?

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through and cheese softens.