Chicken Parm Stuffed Garlic Bread (Print)

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

# Components:

→ 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

# Directions:

01 - Preheat 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 baguettes in half lengthwise. Carefully hollow out the center of each half, leaving a 1/2-inch border to form bread boats.
05 - Spread garlic butter evenly inside each bread boat.
06 - Distribute chicken marinara mixture evenly into each bread boat.
07 - Generously top each filled boat with mozzarella and Parmesan cheese.
08 - Place stuffed bread on 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.

# Chef Secrets:

01 -
  • It combines three comfort food classics into one dish that feels like a warm hug on a plate.
  • The hollowed-out bread soaks up all that marinara and melted cheese without getting soggy.
  • You can prep the chicken mixture ahead and assemble right before guests arrive.
  • Leftovers reheat beautifully in a toaster oven, which is more than I can say for most cheesy dishes.
02 -
  • Don't skip hollowing out the bread, I tried it once and the filling just sat on top like a sad hat instead of nestling in where it belongs.
  • If your marinara is on the watery side, simmer it for a few minutes first to thicken it up, or you'll end up with soggy bread.
  • Let the butter soften at room temperature rather than microwaving it, microwaved butter melts unevenly and won't mix properly with the garlic.
03 -
  • Toast the hollowed-out bread boats with just the garlic butter for five minutes before adding the filling, it creates a barrier that keeps the bread crisp even under all that sauce.
  • Use a serrated bread knife to slice the finished boats cleanly without squishing all the filling out the sides.
  • Double the garlic butter recipe and freeze half for next time, future you will be very grateful.
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