Save to Pinterest The first time I made chicken parm stuffed garlic bread was actually an accident. I had leftover garlic bread from a dinner party and some chicken parmesan filling from making meatballs earlier that week. My husband walked into the kitchen, saw me shoving the chicken mixture into hollowed bread, and said "that's either going to be amazing or a disaster."
Last Super Bowl Sunday I made three loaves of this and they disappeared faster than the actual wings. My brother-in-law kept hovering around the kitchen asking when the next batch would be ready, and eventually I just had to shoo him out so I could actually finish cooking.
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Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it
- 1/2 teaspoon dried oregano and basil: These herbs mimic classic chicken parmesan flavor
- 2 large baguettes: Look for bread with a good crust but soft interior
- 4 tablespoons unsalted butter: Softened to room temperature for easy spreading
- 3 cloves garlic: Fresh minced garlic makes the biggest difference here
- 1 1/2 cups shredded mozzarella: Low moisture mozzarella melts better without making everything soggy
- 1/2 cup grated Parmesan: Adds that salty umami punch that chicken parm needs
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Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup
- Mix the chicken filling:
- Combine cooked chicken marinara oregano basil salt and pepper in a medium bowl until everything is well coated
- Make the garlic butter:
- Mix softened butter minced garlic parsley and salt until you have a smooth spreadable mixture
- Prep the bread boats:
- Slice baguettes lengthwise and hollow out the center leaving about a half inch border all around
- Spread the garlic butter:
- Generously coat the inside of each bread boat with that garlic butter mixture
- Fill with chicken:
- Divide the chicken mixture evenly among all the bread boats pressing it in gently
- Add the cheese:
- Pile on mozzarella and Parmesan covering every inch of the chicken filling
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is bubbly and starting to turn golden brown
- Rest and serve:
- Let cool for about 5 minutes then slice and serve with extra parsley and red pepper flakes
Save to Pinterest This recipe has become my go-to for those nights when friends come over unexpectedly. People always assume it took hours to make but really it comes together in about 15 minutes of active prep time.
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Making It Your Own
I have tried adding sautéed spinach and roasted red peppers to the chicken mixture and both additions are incredible. You can also drizzle a little pesto on top before baking for a fresh herb kick that really brightens everything up.
Serving Suggestions
A simple green salad with balsamic vinaigrette cuts through all that rich cheese perfectly. If you want to make it a full meal serve alongside some roasted vegetables or a light soup.
Make Ahead Tips
You can assemble the entire thing up to a day before baking just wrap it tightly and store in the refrigerator. Add an extra 5 to 10 minutes to the baking time if baking straight from the fridge.
- The chicken mixture keeps for 3 days in the fridge
- Bread boats can be frozen unbaked for up to a month
- Leftovers reheat surprisingly well in a toaster oven
Save to Pinterest Trust me this will become one of those recipes you find yourself making on repeat.
Recipe FAQs
- → Can I make this ahead of time?
Assemble the stuffed bread up to a day in advance, wrap tightly, and refrigerate. Add 5-10 minutes to baking time if baking cold.
- → What bread works best?
French baguettes or Italian bread hold up well. Avoid very soft sandwich bread that may become soggy.
- → Can I freeze these?
Yes, freeze after assembling unbaked. Thaw overnight in refrigerator before baking as directed.
- → How do I prevent soggy bread?
Don't overfill with marinara, and ensure bread is completely cooled before storing. Reheat in oven to recrisp.
- → What can I serve with this?
A crisp green salad with vinaigrette balances the richness. Or serve alongside soup for a complete meal.
- → Can I use other meats?
Ground turkey, meatballs, or sliced Italian sausage work beautifully in place of shredded chicken.
