Chicken Parm Stuffed Garlic Bread (Printable Version)

Crispy garlic bread boats stuffed with seasoned chicken marinara and melted Italian cheeses for a satisfying meal.

# What You'll Need:

→ For the 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

→ For the 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

→ For 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 Prepare:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine cooked chicken, marinara sauce, oregano, basil, salt, and pepper in a medium bowl. Mix thoroughly and set aside.
03 - Mix softened butter, minced garlic, parsley, and salt in a small bowl until fully combined.
04 - Slice the baguettes in half lengthwise. Hollow out the center to create boats, leaving a 1/2-inch border.
05 - Spread the garlic butter mixture evenly inside each bread boat.
06 - Distribute the chicken marinara mixture evenly among the bread boats.
07 - Top generously with shredded mozzarella and grated Parmesan cheese.
08 - Place on the prepared baking sheet. Bake for 20-25 minutes until cheese is melted, bubbly, and golden brown.
09 - Let cool for 5 minutes. Slice and serve hot, garnished with fresh parsley and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • The combination of crunchy bread edges and tender chicken filling hits every texture craving in one bite.
  • Rotisserie chicken means you can have this on the table in under 30 minutes on chaotic weeknights.
02 -
  • Hollowing out too much bread will make the boats collapse under the weight of the filling.
  • Soggy bread happens when the chicken mixture is too wet, so drain any excess liquid from your chicken before mixing.
03 -
  • Put a baking sheet on the lower rack to catch any cheese drips before they hit the bottom of your oven.
  • Let the butter sit at room temperature for at least 30 minutes so it incorporates the garlic evenly.
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