Chicken Parm Stuffed Garlic Bread (Printable)

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

# What You Need:

→ 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

# Steps:

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 until well incorporated 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 bread half, leaving a 1/2-inch border to create boats for filling.
05 - Evenly distribute garlic butter inside each bread boat, covering the interior surface.
06 - Fill each bread boat with the chicken marinara mixture, distributing evenly across the length.
07 - Generously top each stuffed bread 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 - Let cool for 5 minutes. Slice into portions and serve hot, garnished with fresh parsley and red pepper flakes if desired.

# Expert Tips:

01 -
  • It turns two beloved comfort foods into one ridiculously satisfying dish that feels like a warm hug.
  • The crispy garlic butter crust gives way to gooey cheese and tender chicken in every bite.
  • It works as an impressive appetizer or a full dinner, depending on how hungry everyone is.
  • Cleanup is easy since everything bakes on one sheet, and leftovers reheat beautifully.
02 -
  • Don't skip hollowing out the bread, if you leave too much inside, the filling has nowhere to go and everything gets messy.
  • Use low-moisture mozzarella instead of fresh, fresh mozzarella releases too much water and makes the bread soggy.
  • Let the boats cool for a few minutes before slicing, cutting too soon makes the cheese run everywhere and you lose all that gooey goodness.
03 -
  • Toast the hollowed bread boats lightly before filling to create an extra moisture barrier that keeps everything crispy longer.
  • Mix a little of the Parmesan into the chicken filling for deeper flavor throughout, not just on top.
  • If your marinara is too thin, simmer it for a few minutes to thicken it up before mixing with the chicken.
  • Use a serrated knife to slice the finished boats cleanly without squishing all the filling out.
Go Back