Pin it The first time I made this, my kitchen smelled like an Italian bakery and my roommate poked her head in asking what restaurant I'd ordered from. The cheese was bubbling over the edges of the bread, turning golden and crisp in spots while the garlic butter soaked into the crust. I'd spent the afternoon experimenting with hollowing out baguettes, unsure if my chicken parm filling would work inside bread instead of on pasta. Now it's the one thing friends actually request when they come over for movie nights.
Last winter, my sister came over after a terrible week at work, and I made three of these garlic bread boats because I didnt know what else to do. We sat on the floor in front of the television with paper towels, pulling apart the cheesy bread and letting the marinara drip onto our plates. She told me it was exactly what she needed—something warm and messy and familiar, the kind of food that makes you believe things might actually turn out okay.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here, saving you time while still delivering great flavor and texture
- Marinara sauce: Choose a sauce you genuinely like eating on pasta because that flavor will shine through
- Baguettes: Day old bread actually holds up better, staying firm enough to support the filling without getting soggy
- Unsalted butter: Softened to room temperature so it spreads easily and evenly into every nook of the bread
- Fresh garlic: Minced finely so it distributes throughout the butter without overwhelming any single bite
- Mozzarella and Parmesan: The mozzarella creates those gorgeous cheese pulls while Parmesan adds the salty finish
Instructions
- Preheat and prepare your workspace:
- Heat your oven to 375°F and line a baking sheet with parchment paper to catch any cheese that might escape
- Mix the chicken filling:
- Combine the shredded chicken with marinara sauce, oregano, basil, salt, and pepper until everything is evenly coated
- Make the garlic butter:
- Mash the softened butter with minced garlic, parsley, and salt until you have a fragrant, evenly mixed spread
- Prep the bread boats:
- Slice each baguette in half lengthwise, then gently hollow out the soft center, leaving about half an inch of bread as a border
- Spread and fill:
- Generously coat the insides of each bread boat with garlic butter, then pack them with the chicken mixture
- Add the cheese:
- Pile mozzarella and Parmesan on top, letting some fall onto the bread edges for extra crispy bits
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is melted, bubbling, and starting to turn golden brown
- Rest and serve:
- Let the bread boats cool for about 5 minutes so the filling sets slightly before slicing
Pin it This recipe accidentally became my birthday dinner tradition two years ago when I was too tired to cook anything elaborate. My friends gathered around the kitchen island, pulling apart sections of bread and arguing over who got the corner piece with the most crispy cheese. Something about eating with your hands, leaning in close to the same dish, makes the conversation flow easier.
Making Ahead
You can assemble the stuffed bread up to a day ahead, wrapping it tightly in the refrigerator. Bake it straight from cold, adding about 5 minutes to the cooking time. The bread might absorb a bit of moisture, but the texture will still be excellent.
Leftover Strategy
Reheat individual pieces in a 350°F oven for about 10 minutes to recrisp the bread and re-melt the cheese. Avoid the microwave, which makes the bread tough and the cheese rubbery.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness perfectly. Serve extra marinara on the side for dipping those crispy edges. A light Italian red wine, like Chianti, complements the flavors without overpowering them.
- Set out crushed red pepper flakes for guests who like a little heat
- Fresh basil leaves added after baking bring a bright, aromatic finish
- Lemon wedges on the side help balance the heavy cheese with acid
Pin it Theres something joyful about tearing into cheesy bread with people you care about, the kind of meal where nobody bothers with proper plates. Hope this becomes one of those recipes you make without even thinking about it, the one that means you're home.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours in advance. Cover with plastic wrap and refrigerate, then bake when ready. Add 5 minutes to baking time if baking from cold.
- → What type of bread works best?
A sturdy baguette or Italian bread with a firm crumb works best. Avoid soft sandwich bread as it won't hold the filling well. Sourdough or ciabatta are excellent alternatives.
- → How do I prevent the bread from becoming soggy?
Hollow out the bread carefully to leave a 1/2-inch border, and don't overfill with sauce. The garlic butter creates a moisture barrier that helps keep the bread crispy.
- → Can I use fresh mozzarella instead of shredded?
Fresh mozzarella can be used, but shredded cheese melts more evenly and creates that desirable bubbly, golden top. If using fresh, tear it into small pieces for better distribution.
- → What substitutions work for the chicken?
Rotisserie chicken saves time and works wonderfully. Diced turkey breast, ground turkey, or even Italian sausage are delicious alternatives that maintain the same cooking method.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through and cheese is melted again. Microwaving may soften the bread.