Save My nephew walked into the kitchen one Saturday and asked if we could make "pizza chicken on garlic bread." I had no idea what he meant, but the combination sounded genius. We raided the fridge, found leftover roast chicken and half a baguette, and started layering flavors without much of a plan. What came out of the oven that afternoon became our new weekend tradition.
I made this for a group of friends during a game night, and the room went quiet the second I sliced into the golden, cheese-covered loaves. Everyone grabbed a piece with their hands, strings of mozzarella stretching across the table. Someone called it "the ultimate comfort food mashup," and I couldn't argue with that.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves you about twenty minutes of prep time.
- Marinara sauce: Use a good quality jar or your favorite homemade batch, the flavor really shines through in every bite.
- Dried oregano and basil: These herbs bring that classic Italian warmth without overpowering the chicken.
- Baguettes: Choose a sturdy loaf with a crisp crust so the boat holds its shape under all that cheese and sauce.
- Unsalted butter: Softened butter spreads easily and carries the garlic flavor into every corner of the bread.
- Garlic cloves: Fresh minced garlic is worth the small effort, it mellows beautifully as it bakes.
- Fresh parsley: A handful of chopped parsley brightens the richness and adds a pop of color.
- Mozzarella cheese: Low-moisture mozzarella melts into a golden, bubbly blanket that ties everything together.
- Parmesan cheese: Grated Parmesan adds a sharp, nutty finish that balances the creamy mozzarella.
- Red pepper flakes: Optional, but a pinch on top brings just enough heat to wake up your taste buds.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment paper so nothing sticks. This step makes cleanup a breeze later.
- Mix the Chicken Filling:
- Toss the cooked chicken with marinara sauce, oregano, basil, salt, and pepper in a medium bowl until everything is coated. Let it sit while you prepare the bread so the flavors meld together.
- Make the Garlic Butter:
- Stir softened butter with minced garlic, chopped parsley, and a pinch of salt until smooth and fragrant. The butter should look pale green and smell like an Italian bakery.
- Hollow Out the Bread:
- Slice each baguette in half lengthwise, then use a spoon or your fingers to gently scoop out some of the soft interior, leaving about half an inch of bread along the edges. Save those bread pieces for breadcrumbs or snacking.
- Spread the Garlic Butter:
- Brush or spread the garlic butter inside each hollowed-out bread boat, making sure to reach all the corners. This layer creates a delicious barrier and infuses every bite with garlicky goodness.
- Fill with Chicken Mixture:
- Spoon the chicken marinara mixture evenly into each bread boat, pressing it down gently so it nestles into the hollow. Don't be shy, pile it generously.
- Add the Cheese:
- Sprinkle mozzarella and Parmesan over the top, covering the chicken completely. The cheese will melt down and bubble into all the gaps as it bakes.
- Bake Until Golden:
- Place the stuffed bread on your prepared baking sheet and bake for 20 to 25 minutes, until the cheese is melted, bubbly, and starting to turn golden brown on top. Your kitchen will smell incredible.
- Cool and Serve:
- Let the bread rest for about five minutes before slicing into portions. Garnish with fresh parsley and a sprinkle of red pepper flakes if you like a little kick.
Save One evening I served this with a simple arugula salad on the side, and my sister said it felt like eating at a cozy neighborhood trattoria. The contrast between the crisp, garlicky bread and the rich, saucy chicken made everyone slow down and savor each bite. It turned an ordinary Tuesday into something special.
Choosing Your Bread
The bread is the foundation here, so pick a baguette with a sturdy crust that can handle the weight of the filling. Softer sandwich bread will turn mushy, and you'll lose that satisfying crunch. I usually grab two large baguettes or four demi loaves from the bakery section, and they work beautifully every time.
Making It Your Own
This recipe is incredibly forgiving and loves a little creativity. Toss in some sautéed spinach, roasted red peppers, or even artichoke hearts if you want to sneak in more vegetables. I've also swapped the chicken for Italian sausage when I'm in the mood for something heartier, and it's just as delicious.
Serving and Storing
These stuffed garlic breads are fantastic straight from the oven, but they also reheat surprisingly well in a 350°F oven for about ten minutes. I like to slice them into smaller pieces for appetizers or leave them in larger portions for a main course. Pair with a light Italian red wine or a cold beer, and you've got yourself a crowd-pleaser.
- Wrap leftovers tightly in foil and refrigerate for up to three days
- Reheat in the oven rather than the microwave to keep the bread crispy
- Freeze assembled but unbaked boats for up to a month, then bake straight from frozen, adding five extra minutes
Save This dish has a way of turning a simple dinner into a memory. I hope it brings as much joy to your table as it has to mine.
Recipe Guide
- → Can I prepare the stuffed bread ahead of time?
Yes, you can assemble the bread boats up to 4 hours in advance. Keep them covered in the refrigerator and bake when ready. Add 5 minutes to baking time if starting from cold.
- → What's the best way to hollow out the bread without making it fall apart?
Use a serrated bread knife and gently saw lengthwise, then carefully scoop out the interior with a spoon, leaving a half-inch border. The softness of the bread matters—fresher bread is easier to work with than day-old bread.
- → Can I use different cheeses?
Absolutely. Try a blend of provolone and Romano for deeper flavor, or experiment with fontina for a creamier texture. Avoid low-moisture cheeses that won't melt smoothly.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through, or microwave individual portions for 1-2 minutes. Reheating in the oven preserves the bread's texture better.
- → What sides pair well with this dish?
A fresh garden salad with Italian vinaigrette balances the richness perfectly. Roasted vegetables like zucchini or bell peppers complement it nicely. For beverages, serve with light red wine or crisp white wine.
- → Can I make this vegetarian?
Yes, substitute the chicken with sautéed mushrooms, spinach, and roasted vegetables mixed with ricotta cheese and marinara sauce for a delicious vegetarian version with the same satisfaction.