Chicken Parm Stuffed Garlic Bread (Printable view)

Golden garlic bread boats filled with tender chicken in marinara sauce and 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

# How To Make:

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 until evenly combined and set aside.
03 - In a small bowl, mix softened butter, minced garlic, parsley, and salt until fully incorporated.
04 - Slice baguettes lengthwise in half. Carefully hollow out the center of each piece, leaving a 1/2-inch border to create boat-shaped vessels.
05 - Distribute garlic butter evenly inside each bread boat.
06 - Spoon chicken marinara mixture into each bread boat, distributing evenly across all pieces.
07 - Cover each filled boat generously with shredded mozzarella and grated Parmesan cheese.
08 - Place stuffed bread on prepared baking sheet. Bake for 20 to 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 -
  • It transforms ordinary ingredients into something that feels like a special occasion dinner
  • The contrast between crispy cheesy edges and tender saucy chicken inside is addictive
  • You can prep everything ahead and just bake when friends arrive
02 -
  • Do not skip hollowing out the bread or you will end up with a sloppy mess
  • Let the boats cool for 5 minutes before slicing or the filling will slide right out
  • The bread can get too soft if you assemble too far ahead, so fill just before baking
03 -
  • Use a serrated bread knife in a gentle sawing motion to avoid tearing the crust
  • Grate your own Parmesan from a wedge instead of using pre grated for better melting
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