Save to Pinterest Last winter, when my kitchen thermometer died mid-roast and I had to figure out dinner by feel alone, this recipe saved the evening. The aroma of garlic butter hitting warm bread filled the entire apartment, bringing my roommate out of her room to investigate. We ended up eating these boats straight off the baking sheet while standing at the counter, and honestly, no table has ever felt necessary since.
My friend Lauren texted me at 7 PM on a Tuesday, stressed and hungry after back-to-back meetings. I had these ingredients in my fridge and told her to come over. She took one bite and demanded the recipe immediately, claiming it cured her bad mood entirely.
Ingredients
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here and saves about an hour of prep time.
- 1 cup marinara sauce: Choose a sauce you actually like eating plain because that flavor really comes through.
- 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil: Dried herbs work better than fresh in the chicken mixture since they will bake at high heat.
- Salt and black pepper: Season generously here because the bread and cheese will need that balance.
- 2 large baguettes or 4 small demi-baguettes: Look for bread that feels heavy for its size with a nice crackly crust.
- 4 tablespoons unsalted butter, softened: Room temperature butter spreads more evenly and absorbs the garlic flavor better.
- 3 cloves garlic, minced: Fresh garlic makes all the difference, jarred minced garlic can taste slightly metallic in this application.
- 2 tablespoons fresh parsley, chopped: Add this right before serving so it stays bright and pretty.
- 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts without making the bread soggy.
- 1/2 cup grated Parmesan cheese: The salty funk of Parmesan cuts through the richness of everything else.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper:
- This temperature gives you golden edges without burning the garlic butter before the cheese melts.
- Combine the cooked chicken with marinara, oregano, basil, salt and pepper in a medium bowl:
- Mix until everything is evenly coated and let it sit while you prep the bread.
- Mix softened butter, minced garlic, parsley, and salt in a small bowl until fully combined:
- The butter should be soft enough to spread easily without tearing the bread.
- Slice the baguettes lengthwise and hollow out the centers, leaving a 1/2-inch border:
- Do not throw away the bread you remove, those pieces make perfect dipping vessels for extra sauce.
- Spread garlic butter inside each bread boat evenly:
- Get it into all the nooks so every bite has that garlicky flavor.
- Fill each boat with the chicken marinara mixture:
- Pack it slightly but do not overfill or the cheese will overflow onto your baking sheet.
- Top generously with mozzarella and Parmesan cheese:
- Go heavier on the edges where the bread can get crispy and hold more cheese.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly and golden brown:
- If your cheese is browning too fast, tent loosely with foil for the last few minutes.
- Let cool for 5 minutes before slicing and serving:
- This brief rest lets the cheese set slightly so it does not slide off when you cut into the bread.
Save to Pinterest The first time I made these for a crowd, I doubled the recipe and realized halfway through that my oven rack was too close to the top element. The cheese browned a little faster than planned but everyone actually fought over the extra crispy bits. Now I deliberately move the rack to the upper third position for that exact effect.
Make Ahead Magic
You can prep the chicken filling and garlic butter up to two days in advance and store them separately in the fridge. The bread is best bought the same day you plan to bake it because stale baguettes do not hollow out cleanly.
Leftover Love
These reheat surprisingly well in a 350°F oven for about 10 minutes. The microwave will make the bread tough, so I always recommend the oven method even for just one or two pieces.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness beautifully. I also like to serve these with extra warm marinara on the side for dipping.
- Keep red pepper flakes on the table so people can adjust their own heat level.
- A light Italian red wine pairs perfectly without overpowering the garlic.
- These are substantial enough to be a main course with just a salad on the side.
Save to Pinterest Some meals are just meant to be eaten with your hands, standing up in the kitchen with the oven still warm behind you.
Recipe Help Center
- → Can I make this ahead of time?
Assemble the stuffed bread up to a day in advance, cover tightly, and refrigerate. Bake just before serving, adding 5-10 minutes to the cooking time if baking cold.
- → What type of bread works best?
Baguettes with sturdy crusts hold their shape perfectly. Italian bread or ciabatta also work well. Avoid very soft bread that might collapse under the filling weight.
- → Can I use different cheese?
Provolone adds great melt, while fontella brings creaminess. Stick to melting cheeses that brown well. Pre-shredded blends work but fresh-grated melts more evenly.
- → How do I prevent soggy bread?
Don't overfill with marinara—a thick sauce coats better than a watery one. The garlic butter coating also creates a barrier. Serving immediately after baking keeps textures crisp.
- → What can I serve alongside?
A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables or a light soup also complement. For parties, offer alongside other Italian appetizers.
- → Can I freeze these?
Wrap unbaked stuffed bread tightly in plastic then foil. Freeze up to 1 month. Thaw overnight in refrigerator, then bake as directed. May need extra time if still slightly frozen.