Save The first time I made these stuffed bread boats, my kitchen smelled like an Italian bakery meets my favorite pizza joint. I was experimenting with using up leftover rotisserie chicken and ended up with something that made my whole family pause mid-bite and ask for seconds. The way the cheese bubbles over the edges and gets all crispy and golden in spots, that is pure kitchen magic right there.
I made these for a casual Friday night dinner with friends last month, and honestly, watching everyone reach for seconds was better than any restaurant review. One friend actually admitted to eating three boats and not feeling even a little guilty about it. Something about tearing into that cheesy, saucy bread just brings out the happy in people.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time, but any leftover cooked chicken you have will be perfect.
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it, just make sure it is not too watery or the bread might get soggy.
- 1/2 teaspoon dried oregano: This gives the chicken filling that classic Italian-American flavor profile everyone recognizes and loves.
- 1/2 teaspoon dried basil: Fresh basil would also work if you have it on hand, just use about a tablespoon chopped.
- Salt and black pepper: Do not be shy with the seasoning here since the bread needs some help standing up to all that cheese.
- 2 large baguettes: Look for bread that is firm but not rock hard, something with a nice crust that will hold up to being hollowed out and filled.
- 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily into the bread boats without tearing them.
- 3 cloves garlic, minced: Fresh garlic makes such a difference here, do not substitute garlic powder if you can help it.
- 2 tablespoons fresh parsley: This adds a bright fresh note that cuts through all the rich cheese and sauce.
- 1 1/2 cups shredded mozzarella cheese: Low-moisture part-skim mozzarella melts beautifully without releasing too much oil.
- 1/2 cup grated Parmesan cheese: The salty, nutty flavor of Parmesan balances the mild mozzarella perfectly.
Instructions
- Preheat your oven and prep your pan:
- Get your oven to 375°F and line a baking sheet with parchment paper for easy cleanup later.
- Mix up the chicken filling:
- Combine that shredded chicken with marinara sauce, oregano, basil, salt, and pepper until everything is nicely coated.
- Make the garlic butter:
- Mash together the softened butter, minced garlic, parsley, and salt until you have a fragrant, spreadable mixture.
- Create your bread boats:
- Slice those baguettes in half lengthwise and carefully hollow out the center, leaving about a half-inch border so the boats hold their shape.
- Spread the garlic love:
- Divide that garlic butter evenly among all the bread boats, getting it into every nook and cranny.
- Fill them up:
- Spoon the chicken mixture into each boat, pressing it down gently to pack in as much filling as possible.
- Cheese them generously:
- Pile on the mozzarella and Parmesan, really covering the filling completely because that cheese crust is the best part.
- Bake until golden and bubbly:
- Pop them in the oven for 20 to 25 minutes until the cheese is melted and starting to turn golden brown in spots.
- Let them rest briefly:
- Give them about 5 minutes to cool down slightly so the filling sets and you do not burn your tongue on that molten cheese.
Save My neighbor smelled these baking through our shared apartment wall and actually knocked on my door to ask what I was making. Now we have a standing Friday night dinner rotation where we take turns making stuffed bread boats with different fillings.
Make Ahead Magic
You can absolutely prep everything ahead of time and just bake when you are ready to eat. I have assembled these in the morning, wrapped them tightly, and kept them in the fridge until dinner. Just add a couple extra minutes to the baking time since they will be cold going into the oven.
Bread Selection Secrets
Not all baguettes are created equal for this recipe. I have learned that slightly wider, softer baguettes work better than the super crispy, skinny ones from fancy bakeries. You want bread with some structure but enough give to let you hollow it out without cracking the crust.
Serving and Storage
These reheat surprisingly well the next day, though that crispy cheese crust never quite comes back the same. I like to wrap leftovers in foil and warm them in a 350°F oven until heated through.
- Leftovers keep for up to 3 days in the refrigerator wrapped tightly in foil.
- You can freeze assembled unbaked boats for up to a month, just thaw before baking.
- These are perfect for game day spreads or casual dinner parties where everyone can just grab and eat.
Save These stuffed bread boats have become my go-to for nights when I want something that feels special but does not require hours in the kitchen. There is something about tearing into that cheesy, saucy bread that just makes everything feel better.
Common Recipe Questions
- → Can I prepare the stuffed bread ahead of time?
Yes, you can assemble the stuffed bread up to 4 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from the fridge, adding 5-10 minutes to the cooking time until cheese is melted and golden.
- → What's the best way to hollow out the bread without making it fall apart?
Use a serrated bread knife and cut lengthwise first. Then gently scoop out the soft interior with a spoon, leaving a sturdy 1/2-inch border. Work carefully to avoid puncturing the sides, which would cause filling to leak during baking.
- → Can I use different cheeses instead of mozzarella and Parmesan?
Absolutely. Try a blend with fontina, provolone, or asiago for deeper flavor. Just ensure you use cheeses that melt well. Avoid hard aged cheeses that don't melt smoothly. A 2:1 ratio of melting cheese to sharp cheese works best.
- → How do I prevent the bread from getting soggy?
The key is creating a proper garlic butter seal inside the bread boats before adding the chicken mixture. This barrier prevents excess marinara sauce from soaking into the bread. Don't overfill—distribute the chicken mixture evenly and keep sauce amounts consistent.
- → What are good side dishes to serve with this?
A fresh green salad with lemon vinaigrette balances the richness nicely. Roasted vegetables like zucchini or broccoli add nutrition. For a lighter meal, serve with a simple arugula salad dressed with olive oil. A light Italian red wine or crisp white pairs well.
- → Can I freeze the unbaked stuffed bread?
Yes, freeze on a baking sheet until solid, then wrap individually in foil. Bake directly from frozen, adding 10-15 minutes to the cooking time. Don't thaw first, as this can make the bread soggy. Check that cheese is fully melted and bubbly before serving.