Chicken Parm Stuffed Garlic Bread (Printable)

Golden garlic bread boats filled with tender chicken, marinara, and melted mozzarella. An easy Italian-American comfort dish.

# What You'll Need:

→ Chicken Filling

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 Base

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

→ Cheese Topping

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Red pepper flakes for garnish (optional)

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, mix cooked chicken, marinara sauce, oregano, basil, salt, and pepper until well combined. Set aside.
03 - In a small bowl, blend softened butter, minced garlic, parsley, and salt until fully incorporated.
04 - Slice baguettes lengthwise in half. Carefully hollow out the center of each piece, leaving a 1/2-inch border to form boats for filling.
05 - Spread garlic butter evenly inside each bread boat, coating the interior surface thoroughly.
06 - Distribute chicken marinara mixture evenly into each bread boat, filling generously.
07 - Cover each filled bread boat with mozzarella and Parmesan cheese, distributing evenly across the top.
08 - Place stuffed bread on prepared baking sheet. Bake for 20-25 minutes until cheese is melted, bubbly, and golden brown.
09 - Allow to cool for 5 minutes. Slice and serve hot, garnished with fresh parsley and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • This is the kind of comfort food that makes people feel immediately at home in your kitchen, no matter how long it is been since you have seen them.
  • You get all the satisfaction of chicken parmigiana without having to bread and fry anything, which means less mess and more time actually enjoying the meal.
02 -
  • Hollow out more bread than you think you need or the boats will overflow in the oven, and while delicious, it makes a mess of your baking sheet.
  • Let the boats rest for those 5 minutes or all that cheesy sauce will spill out the second you cut into them, and you want to keep every bit inside.
03 -
  • Save the bread you hollow out and pulse it into breadcrumbs for another recipe, or toast the chunks and use them as croutons.
  • If you want extra crispy edges, run them under the broiler for just 1 to 2 minutes at the very end, but watch them like a hawk because cheese goes from golden to burned fast.
Go Back