Pin My neighbor brought over a tray of these one Friday night when I was too tired to cook, and I stood at the counter eating two pieces before I even said thank you. The garlic butter had soaked into every ridge of the bread, and the chicken was buried under a blanket of cheese that stretched with every bite. I asked for the recipe immediately, scribbled it on a grocery receipt, and made it the following weekend for my own family. It's become my go-to whenever I need something that feels indulgent but doesn't require me to stand over the stove for an hour.
I made this for a potluck at work, and it was gone before I even got a piece for myself. One coworker asked if I'd catered it, which made me laugh because the whole thing came together in less than an hour. The cheese was still bubbling when I set it down, and the smell of garlic and marinara filled the break room. Someone suggested I bring it every month, and I did for a while, until I realized I'd created a tradition I couldn't escape.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken works perfectly here and saves time, but any leftover cooked chicken will do just as well.
- Marinara sauce: Use a good quality jarred sauce or homemade if you have it, the flavor carries through the whole dish.
- Dried oregano and basil: These herbs add that classic Italian warmth, don't skip them even if they seem small.
- Baguettes or demi-baguettes: Look for bread with a sturdy crust that can hold up to the filling without getting too soggy.
- Unsalted butter, softened: Softened butter spreads more easily and mixes smoothly with the garlic and parsley.
- Garlic, minced: Fresh garlic is key here, it blooms in the butter and perfumes the bread as it bakes.
- Fresh parsley, chopped: Adds a pop of color and a fresh note that balances the richness.
- Shredded mozzarella cheese: The mozzarella melts into gooey strings, use the pre-shredded kind if you're short on time.
- Grated Parmesan cheese: Adds a salty, nutty finish that crisps up beautifully on top.
- Red pepper flakes (optional): A pinch on top adds just enough heat without overwhelming the other flavors.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment paper so cleanup is easier. This gives you time to get everything else ready while the oven warms up.
- Mix the Chicken Filling:
- In a medium bowl, combine the cooked chicken with marinara sauce, oregano, basil, salt, and pepper until everything is coated evenly. The herbs should be distributed throughout so every bite has that Italian flavor.
- Make the Garlic Butter:
- In a small bowl, blend the softened butter with minced garlic, chopped parsley, and a pinch of salt until it's smooth and fragrant. This mixture is what makes the bread irresistible, so don't rush it.
- Prepare the Bread Boats:
- Slice the baguettes in half lengthwise, then gently hollow out the center of each half, leaving about a half-inch border all around. Save the scooped-out bread for breadcrumbs or snacking.
- Butter the Boats:
- Spread the garlic butter mixture evenly inside each hollowed-out bread boat, making sure to reach all the edges. The butter will soak in as it bakes, creating pockets of garlicky goodness.
- Fill with Chicken:
- Spoon the chicken marinara mixture into each bread boat, dividing it evenly among all the pieces. Press it down gently so it nestles into the bread.
- Add the Cheese:
- Top each filled boat generously with shredded mozzarella and grated Parmesan, covering the chicken completely. The cheese will melt down and seal everything together.
- Bake Until Golden:
- Place the stuffed bread on the prepared baking sheet and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and golden brown on top. Your kitchen will smell amazing.
- Cool and Serve:
- Let the bread cool for about 5 minutes before slicing into individual portions. Garnish with fresh parsley and a sprinkle of red pepper flakes if you like a little heat.
Pin The first time I served this to my kids, they ate it with their hands like oversized pizza slices, and I didn't stop them because it felt right. My youngest said it tasted like the best parts of spaghetti night and garlic bread night combined, which is probably the highest compliment I've ever received. We've made it on rainy Sundays, game nights, and once for a birthday dinner when the birthday boy requested it over anything fancy.
Choosing Your Bread
The bread you use makes a real difference in how the final dish holds up. I've tried soft sandwich rolls, and they collapsed under the weight of the filling, turning soggy within minutes. A sturdy baguette with a crisp crust keeps everything intact and provides a satisfying crunch against the tender chicken and melted cheese. If you can find demi-baguettes, they're the perfect individual serving size and easier to portion out.
Making It Your Own
This recipe is forgiving and welcomes additions, so don't be afraid to experiment. I've folded in sautéed spinach, roasted red peppers, and even sliced mushrooms depending on what I had in the fridge. A friend of mine adds a layer of ricotta cheese under the chicken for extra creaminess, and another swears by mixing in a spoonful of pesto with the marinara. Each variation has been delicious, and it's fun to see how a small change can make it feel like a completely new dish.
Serving and Storing
I usually slice each boat into three or four pieces and serve them on a platter with a simple green salad on the side. They're messy in the best way, so napkins are non-negotiable. Leftovers can be wrapped tightly in foil and reheated in a 350°F oven for about 10 minutes, which crisps up the bread again and melts the cheese back into gooey perfection.
- Pair with a light Italian red wine like Chianti or a crisp white if you prefer.
- Serve with extra marinara on the side for dipping if anyone wants more sauce.
- Store any leftover bread in an airtight container in the fridge for up to two days.
Pin This dish has saved me on more busy weeknights than I can count, and it always feels like a treat even though it's simple to make. I hope it becomes one of those recipes you reach for when you want something comforting, satisfying, and just a little indulgent.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate, then bake when ready. Add 2-3 minutes to the baking time if baking from cold.
- → What type of baguette works best?
Use a sturdy baguette with a crispy crust and airy interior. French baguettes or Italian-style loaves are ideal. Avoid soft sandwich bread, which won't hold the filling well during baking.
- → How do I prevent the bread from getting soggy?
Hollow out enough bread to create a thick border, and apply the garlic butter as a protective layer. Don't oversaturate with marinara sauce—use just enough to coat the chicken filling.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is convenient and delivers excellent flavor. Shred or dice it finely, and use about 2 cups for this preparation.
- → What can I serve alongside this?
Pair with a fresh green salad, roasted vegetables, or garlic knots. A light Italian red wine or crisp white wine complements the flavors beautifully.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through. The bread firms up as it cools, making it easier to handle.