Chicken Parm Stuffed Garlic Bread

Last winter during a snowed-in weekend, my roommate and I accidentally invented this while trying to use up leftover rotisserie chicken and day-old baguettes. The kitchen smelled so incredible that our neighbors actually knocked on the door to see what we were making. Now it is the most requested item at every game night and potluck we attend.

I made these for my brothers birthday last month and watched in amusement as three grown men literally fought over the last piece. The secret is letting the bread boats get golden and crispy so they hold everything together while still having that irresistible garlic butter flavor in every bite.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time, just shred it with two forks
• 1 cup marinara sauce: Use your favorite jarred sauce or homemade, just make sure it is not too watery or the bread will get soggy
• 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil: These classic Italian herbs brighten the chicken filling and complement the garlic butter beautifully
• 2 large baguettes: Look for bread that is slightly sturdy rather than soft and airy, it needs to hold up to all that filling without collapsing
• 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily and mingles perfectly with the garlic
• 3 cloves garlic, minced: Fresh garlic is essential here, garlic powder cannot give you that fragrant, aromatic kick
• 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making the bread too wet
• 1/2 cup grated Parmesan cheese: Adds that salty, nutty depth that makes this taste truly special

Instructions

Preheat and prep your station:

Heat your oven to 375°F and line a baking sheet with parchment paper, which makes cleanup so much easier if any cheese escapes

Make the chicken filling:

In a medium bowl, combine the cooked chicken, marinara sauce, oregano, basil, salt, and pepper until everything is evenly coated

Whip up the garlic butter:

Mix softened butter, minced garlic, parsley, and salt in a small bowl until fully combined and spreadable

Create the bread boats:

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

Spread and stuff:

Brush the garlic butter generously inside each bread boat, then fill them with the chicken mixture, pressing it in gently

Layer on the cheese:

Pile mozzarella and Parmesan on top of each stuffed bread, going right to the edges for maximum crispy cheese bits

Bake to golden perfection:

Bake for 20 to 25 minutes until the cheese is bubbly and starting to turn golden brown in spots

Rest and serve:

Let the boats cool for about 5 minutes so the cheese sets slightly, then slice into pieces and watch them disappear

Save

These became such a hit at our weekly Sunday dinners that we now double the recipe because there are never leftovers. I love how something so simple can bring people together, everyone gathered around the baking sheet, waiting for that moment when the cheese finally bubbles up.

Making Ahead

You can prepare the chicken filling and garlic butter up to two days in advance and store them separately in the refrigerator. The bread boats freeze beautifully after baking for up to a month, just reheat in a 350°F oven for 10 minutes and they taste freshly made.

Easy Variations

Sometimes I add sautéed spinach or roasted red peppers to the chicken mixture for extra color and nutrition. For a spicier kick, mix some red pepper flakes into the garlic butter or top with sliced jalapeños before baking.

Serving Suggestions

A crisp green salad with balsamic vinaigrette cuts through the richness perfectly. I also like serving these with a simple tomato soup or just some extra marinara on the side for dipping those crispy cheese edges.

• Let the bread boats cool for those five minutes, patience pays off here
• Cut on a slight angle for pretty restaurant-style presentation
• Have extra Parmesan ready at the table for sprinkling

Save

There is something magical about pulling these golden, cheesy boats out of the oven and watching everyone is face light up. Simple comfort food that brings people together is what cooking is all about.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking directly from the refrigerator.

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

Use a serrated bread knife to carefully cut out the center, leaving a ½-inch border. A small spoon or melon baller helps remove the soft interior without breaking the bread walls.

→ Can I use fresh mozzarella instead of shredded?

Fresh mozzarella will melt differently. For best results, use low-moisture mozzarella as it melts evenly and gets creamy. Fresh mozzarella may release excess water during baking.

→ How do I prevent soggy bread?

Don't overfill with sauce—stick to the measurement provided. The garlic butter creates a protective layer. Also, serve immediately after baking while the exterior is still crisp.

→ Can I add vegetables to the filling?

Absolutely. Sautéed spinach, roasted peppers, sun-dried tomatoes, or caramelized onions complement the chicken beautifully. Mix them into the chicken marinara before filling.

→ What type of baguette works best?

Use day-old baguettes—they're easier to hollow out and less likely to fall apart. Fresh baguettes can be too soft. Italian or French baguettes work equally well.