Chicken Parm Stuffed Garlic Bread (Printer View)

Golden garlic bread boats filled with tender chicken in marinara sauce, topped with mozzarella and Parmesan cheese.

# What you'll need:

→ Chicken

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

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

→ Assembly

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

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cooked chicken, marinara sauce, oregano, basil, salt, and pepper. Mix thoroughly and set aside.
03 - In a small bowl, mix softened butter, minced garlic, parsley, and salt until fully combined.
04 - Slice baguettes in half lengthwise. 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 surfaces.
06 - Distribute chicken marinara mixture evenly into each bread boat.
07 - Top each filled bread boat generously with mozzarella and Parmesan cheese.
08 - Place stuffed bread on prepared baking sheet. Bake for 20 to 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 Advice:

01 -
  • It satisfies both garlic bread and chicken parm cravings in one glorious bite
  • The hollowed-out bread soaks up all that rich marinara without getting soggy
  • Everything bakes together on one sheet, so cleanup is almost nonexistent
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • If you skip hollowing out the bread, the filling will overflow and make a mess, trust me on this one
  • Let the stuffed bread cool for a few minutes before cutting or the cheese will slide right off in a molten puddle
  • Use a serrated knife to slice through the crispy crust without squashing the tender filling inside
03 -
  • Toast the hollowed bread boats lightly before filling to create an extra layer of crunch that holds up even better under the sauce
  • Mix a little of the marinara sauce with the garlic butter for an even richer, more cohesive flavor throughout
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes so much better
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