Chicken Parm Stuffed Garlic Bread (Printable Version)

Golden garlic bread boats filled with tender chicken in marinara sauce, topped with melted mozzarella and Parmesan cheese.

# What You Need:

→ 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

→ 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

→ Assembly

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

# Steps:

01 - Preheat 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, blend softened butter, minced garlic, parsley, and salt until completely combined.
04 - Slice baguettes lengthwise in half, then carefully hollow out the center, leaving a 1/2-inch border to create boats for filling.
05 - Spread garlic butter evenly inside each bread boat.
06 - Distribute chicken marinara mixture evenly among all bread boats.
07 - Generously top each filled boat with mozzarella and Parmesan cheese.
08 - Place stuffed bread on prepared baking sheet and bake for 20-25 minutes until cheese is melted, bubbly, and golden brown.
09 - Allow to cool for 5 minutes. Slice and serve hot, garnished with fresh parsley and red pepper flakes if desired.

# Expert Advice:

01 -
  • This transforms ordinary garlic bread into a complete meal that feels fancy without any real effort
  • The combination of crispy bread edges, tender chicken, and three kinds of melted cheese creates the most satisfying texture contrast
  • Everything comes together in under 45 minutes but tastes like it came from an Italian restaurant
02 -
  • Do not skip hollowing out the bread or you will end up with a messy bread bowl situation rather than neat, sliceable boats
  • Letting the stuffed bread rest those five minutes after baking is crucial, otherwise the cheese will slide right off when you cut it
  • If your bread is very fresh, toast the hollowed-out boats for 5 minutes before filling to prevent sogginess
03 -
  • Use a serrated bread knife in a gentle sawing motion when hollowing out the bread to avoid tearing the crust
  • Room temperature butter spreads more evenly and will not tear the soft bread interior
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