Chicken Parm Stuffed Garlic Bread (Print)

Golden garlic bread boats filled with tender chicken marinara, topped with melted mozzarella and Parmesan cheese.

# Ingredients:

→ 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

→ 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

→ Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Red pepper flakes for garnish (optional)

# Instructions:

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

# Pro Tips:

01 -
  • It combines the comfort of chicken parmesan with the ease of garlic bread, so you get two favorites in one dish.
  • The bread soaks up all the marinara and garlic butter, creating pockets of flavor in every bite.
  • It's flexible enough to serve as a hearty appetizer or a full dinner, depending on how hungry everyone is.
  • Leftovers reheat beautifully in the oven, and sometimes taste even better the next day.
02 -
  • Don't skip hollowing out the bread, the space you create is what holds all the filling and prevents it from spilling over the sides.
  • If the cheese starts to brown too quickly, tent the baking sheet loosely with foil for the last few minutes of baking.
  • Let the bread rest for a few minutes after baking, cutting into it too soon will cause all the cheese and sauce to run out.
03 -
  • Toast the hollowed-out bread boats in the oven for 5 minutes before adding the filling to help them stay crispy even longer.
  • Use freshly grated Parmesan instead of the pre-grated kind, it melts better and has a richer flavor.
  • If you're making this ahead, assemble the boats completely and refrigerate them covered, then bake just before serving.
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