Chicken Parm Stuffed Garlic Bread

My neighbor once brought over leftover garlic bread and a container of chicken parm her kids wouldn't finish. I stared at both for a minute, then had one of those wild ideas that only make sense when you're hungry and don't want to waste good food. I hollowed out the bread, stuffed it with the chicken, added more cheese than necessary, and baked it until everything melted together. It was messy, indulgent, and so good I made it on purpose the very next weekend.

I made this for a casual Friday night with friends who showed up expecting pizza. When I pulled these golden, cheese-bubbling boats out of the oven, the room went quiet for a second, then everyone lunged for a piece. We ate standing around the counter, cheese stretching from bread to mouth, laughing at how over the top it was. One friend called it the best bad decision I'd ever made, and honestly, I couldn't argue.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoned skin.
• Marinara sauce: Use a good quality jar or your favorite homemade batch, it's the soul of the filling and needs to taste right on its own.
• Dried oregano and basil: These bring that classic Italian vibe without overwhelming the dish, just enough to smell like comfort.
• Large baguettes or demi-baguettes: Look for bread with a sturdy crust and airy inside, it needs to hold up to all that saucy, cheesy filling.
• Unsalted butter, softened: Softened butter spreads easily and mixes smoothly with garlic, creating that golden, crispy base.
• Garlic, minced: Fresh garlic makes all the difference, toasting into the butter and perfuming your whole kitchen.
• Fresh parsley, chopped: It adds a bright, herby note that cuts through the richness and makes everything taste fresher.
• Shredded mozzarella cheese: The star of the melt, low-moisture mozzarella gets perfectly gooey and stretchy without making things soggy.
• Grated Parmesan cheese: It adds a sharp, nutty depth and helps the top get beautifully golden and crispy.
• Optional red pepper flakes: A little heat at the end wakes up all the flavors and adds a grown-up edge.

Instructions

Prep Your Oven and Pan:

Preheat to 375°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays simple. This also helps the bottoms get evenly crispy without burning.

Make the Chicken Filling:

Combine the cooked chicken, marinara, oregano, basil, salt, and pepper in a medium bowl, stirring until everything is coated and fragrant. Taste it now, this is your chance to adjust seasoning before it goes into the bread.

Mix the Garlic Butter:

In a small bowl, blend softened butter with minced garlic, parsley, and a pinch of salt until smooth and spreadable. The parsley should fleck through like little green confetti.

Prepare the Bread Boats:

Slice each baguette in half lengthwise, then gently hollow out the center, leaving about a half-inch border so the bread holds its shape. Save the soft insides for breadcrumbs or snacking.

Butter the Boats:

Spread the garlic butter generously inside each hollowed bread half, making sure to get into all the nooks. This layer will toast up golden and keep the bread from getting soggy.

Fill with Chicken:

Spoon the chicken marinara mixture into each bread boat, distributing it evenly and pressing gently to nestle it in. Don't overfill or it'll spill over the sides while baking.

Top with Cheese:

Pile on the mozzarella and Parmesan, covering the chicken completely and letting some cheese spill over the edges for crispy bits. Be generous, this is not the time for restraint.

Bake Until Golden:

Place the stuffed bread on your prepared sheet and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and starting to brown in spots. Your kitchen will smell like an Italian dream.

Cool and Serve:

Let the boats rest for about 5 minutes so the cheese sets slightly and you don't burn your mouth. Slice into portions, garnish with parsley and red pepper flakes, and serve while still hot.

Save

One Sunday, I made these for my mom who claims she doesn't like anything too rich or cheesy. She ate two whole pieces without saying a word, then asked if I had the recipe written down anywhere. I smiled and told her I'd make them again next visit, and now it's become our thing. Sometimes food isn't just about feeding people, it's about finding new ways to show up for them.

Choosing the Right Bread

The baguette you pick really matters here. You want something with a thick, sturdy crust that can stand up to heat and moisture, but an airy, soft crumb inside that hollows out easily. Avoid anything too dense or it won't absorb the garlic butter properly. I usually grab a fresh baguette from the bakery section, the kind that's still warm and crackles when you squeeze it. Day-old bread actually works great too since it's a little firmer and less likely to get mushy.

Making It Your Own

This recipe is incredibly flexible once you understand the basic structure. I've added sautéed spinach, roasted red peppers, even crumbled Italian sausage when I had it on hand. Sometimes I swap the marinara for a creamy Alfredo sauce and toss in some sun-dried tomatoes for a totally different vibe. The key is keeping the ratio of filling to bread balanced so nothing gets too soggy or dry. Think of the bread boat as a vessel for whatever Italian-inspired filling makes you happy.

Serving and Storing

These are best served hot, right out of the oven when the cheese is still stretchy and the edges are crispy. I like to slice each boat into three or four pieces depending on whether it's an appetizer or a main course. If you have leftovers, wrap them tightly in foil and refrigerate for up to three days. Reheat in a 350°F oven for about 10 minutes to bring back some of that crispness, microwaving works in a pinch but the bread loses its crunch.

• Pair with a simple arugula salad dressed in lemon and olive oil to balance the richness.
• Serve alongside a light Italian red like Chianti or a crisp white if you prefer.
• Double the recipe for a crowd, these disappear faster than you'd think.

Save

There's something deeply satisfying about pulling a tray of these out of the oven and watching people's faces light up. It's comfort food that doesn't apologize for being indulgent, and honestly, that's exactly what we need sometimes.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can assemble the stuffed bread up to 2 hours in advance, cover with plastic wrap, and refrigerate. Add 3–5 minutes to the baking time if baking from cold. Bake just before serving for the best texture.

→ What type of chicken works best?

Rotisserie chicken is convenient and saves time. Alternatively, poach or roast fresh chicken breasts and shred them. Ensure the chicken is cooled before mixing with marinara sauce.

→ How do I prevent soggy bread?

Hollow out the baguette carefully, leaving a sturdy 1/2-inch border. Don't overfill with marinara. The garlic butter coating also helps seal the bread and maintain crispness during baking.

→ Can I add vegetables to the filling?

Absolutely. Sautéed spinach, roasted red peppers, caramelized onions, or mushrooms complement the chicken beautifully. Add them to the marinara mixture before filling the bread boats.

→ What's the best way to serve this?

Serve hot immediately after baking with a fresh green salad or garlic knots on the side. A light Italian red wine, such as Chianti or Pinot Noir, pairs wonderfully with this dish.

→ How do I store leftovers?

Store cooled portions in an airtight container for up to 2 days. Reheat in a 350°F oven for 10 minutes until warmed through. Do not microwave, as it can make the bread soggy.