Save The first time I made these garlic bread boats, my kitchen smelled like an Italian bakery had moved in. My roommate poked her head in, demanding to know what was happening, and ended up sitting on the counter waiting for them to finish baking. We ate them standing up, burning our fingers on the molten cheese, not even pretending to care about plates.
I started making these for Sunday football gatherings, but now they are requested at everything from birthday dinners to Tuesday night cravings. Last month my friend Sarah texted me at 10 PM asking if I had any frozen, which honestly might be the highest compliment a recipe has ever received.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you a step
- Marinara sauce: Use your favorite jarred sauce or homemade if you are feeling ambitious
- Dried oregano and basil: These herbs bridge the gap between the chicken filling and Italian bread vibes
- Baguettes: Look for ones with a nice crust but still soft inside
- Unsalted butter: Softened to room temperature so it spreads easily without tearing the bread
- Fresh garlic: Minced finely because nobody wants an overwhelming raw garlic chunk surprise
- Fresh parsley: Adds brightness and makes everything look intentionally beautiful
- Mozzarella and Parmesan cheese: The dynamic duo that creates that irresistible cheese pull
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup
- Mix the chicken filling:
- Combine shredded chicken with marinara, herbs, salt and pepper until everything is evenly coated
- Make the garlic butter:
- Stir together softened butter, minced garlic, parsley and salt until fragrant and well combined
- Prep the bread boats:
- Slice baguettes lengthwise and hollow out the center, leaving about a half inch border so they hold their shape
- Garlic butter the bread:
- Spread that butter mixture generously inside each boat, getting it into all the nooks
- Fill with chicken:
- Spoon the chicken mixture into each boat, pressing gently to pack it in
- Load on the cheese:
- Pile mozzarella and Parmesan on top, letting some spill over the edges because more cheese is always better
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is bubbly and starting to turn golden brown
- Rest and serve:
- Let them cool for 5 minutes so the cheese sets up slightly, then slice and garnish with parsley
Save These have become my go to when someone needs a pick me up. Something about tearing into cheesy bread filled with comfort food just makes everything better, you know?
Make Ahead Magic
You can assemble the entire recipe up to a day ahead, wrap tightly, and refrigerate. Just add a few extra minutes to the baking time since they will be cold going into the oven.
Serving Ideas
A simple green salad with vinaigrette cuts through all that rich cheese perfectly. I have also served these alongside a light tomato soup for the ultimate comfort meal situation.
Customization Options
Sautéed spinach or roasted red peppers folded into the chicken mixture add color and nutrition. You could also swap the chicken for ground Italian sausage for a meatier version.
- Add crushed red pepper flakes to the garlic butter for a subtle heat
- Try provolone instead of mozzarella for a sharper bite
- Brush the outside of the bread with olive oil before baking for extra crunch
Save Hope these bring as much joy to your table as they have to mine. Happy cooking!
Common Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Absolutely. Rotisserie chicken works wonderfully and saves preparation time. Simply shred or dice it and mix with the marinara sauce and seasonings as directed.
- → How do I prevent the bread from getting soggy?
Hollow out the bread centers carefully, leaving a sturdy 1/2-inch border. The garlic butter acts as a moisture barrier. Avoid over-filling and bake until the cheese is bubbly and golden.
- → What vegetables can I add to the filling?
Sautéed spinach, roasted red peppers, caramelized onions, or mushrooms pair beautifully. Add them to the chicken mixture before filling the bread boats.
- → Can I make this ahead of time?
Yes. Assemble the stuffed bread boats up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5 extra minutes to baking time if baking from cold.
- → What wine pairs well with this dish?
A light Italian red wine like Barbera or Chianti complements the marinara and garlic flavors. A crisp white Pinot Grigio also works nicely for a lighter pairing.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until warmed through and cheese is soft.