Save The first time I made this chicken parm stuffed bread was during a rainy Sunday football game. My friends had arrived early, expecting the usual chips and dip, but I had something else in mind. The kitchen filled with that incredible garlic butter aroma as it baked, and suddenly everyone abandoned the living room. Now it is the most requested dish for every gathering.
Last winter my sister called me at midnight, admitting she had just made three loaves for herself after a terrible day at work. She said there was something about pulling apart that cheesy, saucy bread that made everything feel manageable again. That is exactly the comfort food energy this dish brings.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
- 1 cup marinara sauce: Choose a sauce you genuinely like eating plain since it will shine through
- 1/2 teaspoon dried oregano: Add a bit more if you love that classic Italian herb flavor
- 1/2 teaspoon dried basil: Fresh basil works too if you have some on hand
- Salt and black pepper: Taste and adjust because some marinara sauces are already salted
- 2 large baguettes: Slightly stale bread actually holds up better than super fresh loaves
- 4 tablespoons unsalted butter: Softened to room temperature makes spreading so much easier
- 3 cloves garlic: Freshly minced gives the best punch of flavor
- 2 tablespoons fresh parsley: Chop it right before using for the brightest taste
- 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts beautifully without making things too soggy
- 1/2 cup grated Parmesan cheese: The finely grated stuff melts into the filling better than shreds
Instructions
- Heat things up:
- Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup
- Make the filling:
- In a medium bowl, combine cooked chicken, marinara sauce, oregano, basil, salt, and pepper until everything is evenly coated
- Whip up the garlic butter:
- Mix softened butter, minced garlic, parsley, and salt in a small bowl until completely combined
- Create your bread boats:
- Slice baguettes in half lengthwise, then gently hollow out the center leaving about half an inch of bread border
- Butter those boats:
- Spread the garlic butter mixture generously inside each hollowed bread section
- Fill them up:
- Spoon the chicken mixture into each bread boat, pressing down slightly to pack it in
- Cheese time:
- Sprinkle mozzarella and Parmesan cheese over the top until you can barely see the filling underneath
- Bake until golden:
- Place on the prepared baking sheet and bake for 20 to 25 minutes until cheese is bubbly and starting to turn golden brown
- Rest and serve:
- Let the bread cool for about 5 minutes so the cheese sets slightly, then slice and serve hot
Save This recipe has become my go-to for new neighbors and housewarming gifts. Something about that smell of baking garlic and cheese makes people feel immediately at home. One neighbor told me it was the first thing her picky toddler had eaten all week.
Making It Your Own
Sometimes I add sautéed spinach or roasted red peppers to the chicken filling for extra color and nutrition. The filling stays creamy while adding those vegetables makes the whole thing feel a bit more balanced. You can also swap the chicken for Italian sausage if you want something heartier.
Bread Selection Tips
I have learned that day old baguettes actually work better than fresh baked ones because they hold their shape better when you hollow them out. Look for loaves with a nice crust but give slightly when you squeeze them. Super crusty artisan bread might be too hard to eat comfortably.
Serving Suggestions
A simple green salad with vinaigrette cuts through all that rich cheese perfectly. I also like putting out extra marinara for dipping because there never seems to be enough sauce.
- Crisp Caesar salad makes an excellent side dish
- Keep extra red pepper flakes on the table for heat lovers
- These reheat surprisingly well in a toaster oven the next day
Save Hope this becomes a staple in your house like it has in mine. There is something magical about pulling that cheesy bread from the oven and watching everyone gather around.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate, then bake when ready. Add 5–10 minutes to baking time if starting from cold.
- → What type of chicken works best?
Rotisserie chicken is convenient and delivers excellent flavor. Alternatively, cook and shred fresh chicken breast or thighs. Ensure chicken is cooked thoroughly before mixing with marinara.
- → Can I use different cheeses?
Absolutely. Provolone, Romano, or a blend of Italian cheeses work wonderfully. Fontina adds richness, while ricotta mixed with mozzarella creates a creamier filling.
- → How do I prevent soggy bread?
Hollow out the center carefully, leaving a half-inch border as directed. The garlic butter creates a slight barrier. Avoid over-filling with marinara sauce and serve immediately after baking.
- → What are good side dishes?
Pair with a fresh green salad, roasted vegetables, or garlic knots. A light Italian red wine complements the flavors beautifully. Garlic aioli on the side adds extra richness.
- → Can I freeze leftovers?
Yes, wrap cooled portions individually in foil and freeze up to 2 months. Reheat in a 350°F oven for 15–20 minutes until warmed through and cheese melts again.