Pin it The first time I made these garlic bread boats, my kitchen smelled like an Italian bakery had taken up residence in my apartment. My roommate actually poked her head in, convinced I'd ordered takeout, and stood there watching me hollow out the baguettes with this fascinated look on her face. We ended up eating them straight off the baking sheet, too impatient to bother with plates, while The Office played in the background. That impromptu dinner became our Friday tradition for months.
Last winter, during that snowstorm that trapped everyone inside for three days, I made a triple batch of these for my neighbors. We shoveled our way to each other's front doors, trading portions like precious cargo. The woman across the hall confessed she'd been living on cereal for two weeks and actually teared up taking her first bite. Sometimes food is just the excuse we need to check on each other.
Ingredients
- 2 cups cooked chicken breast, shredded or diced: A rotisserie chicken works perfectly here and saves so much time, but leftover roasted chicken has even more flavor
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it, just avoid anything too watery
- 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil: These classic Italian herbs bridge the gap between the chicken and garlic bread flavors
- Salt and black pepper, to taste: Dont be shy with seasoning the chicken mixture since the bread will balance it out
- 2 large baguettes or 4 small demi-baguettes: Look for bread with a sturdy crust that will hold up to being hollowed out and filled
- 4 tablespoons unsalted butter, softened: Room temperature butter spreads more evenly and soaks into the bread better
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, nothing else gives that aromatic punch
- 2 tablespoons fresh parsley, chopped: Adds a bright, fresh note that cuts through all the rich cheese
- 1 1/2 cups shredded mozzarella cheese: Low-moisture mozzarella melts beautifully without making everything soggy
- 1/2 cup grated Parmesan cheese: Adds that salty, nutty finish that makes everything taste more complete
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper, which makes cleanup so much easier later
- Mix the chicken filling:
- Combine the cooked chicken, marinara sauce, oregano, basil, salt, and pepper in a medium bowl until everything is well coated
- Make the garlic butter:
- Mash the softened butter, minced garlic, parsley, and salt together until its fully combined and fragrant
- Prepare the bread boats:
- Slice the baguettes in half lengthwise, then carefully hollow out the center leaving about a half-inch border so they can hold all that filling
- Spread the garlic butter:
- Divide the butter mixture evenly among all the bread pieces, getting it into every nook and cranny
- Fill and top:
- Fill each bread boat with the chicken mixture, then pile on the mozzarella and Parmesan cheese generously
- Bake until golden:
- Bake for 20 to 25 minutes until the cheese is bubbling and starting to turn golden brown in spots
- Rest and serve:
- Let them cool for about 5 minutes so the cheese sets slightly, then slice and serve while still warm
Pin it My sister texted me at midnight once, demanding this recipe after her friend made these for a birthday dinner. She called them life-changing, which feels like high praise for something that started as a way to use up leftover chicken. Food has this way of becoming part of people's stories, showing up at their celebrations and comfort moments alike.
Make Ahead Magic
You can prepare the chicken filling and garlic butter up to two days ahead and store them separately in the refrigerator. The bread boats freeze beautifully too, just wrap them tightly after baking and reheat in a 350°F oven for about 15 minutes until hot and crisp again.
Endless Variations
Sometimes I swap the chicken for Italian sausage or add sautéed spinach and roasted red peppers for extra vegetables. A sprinkle of red pepper flakes brings gentle heat, and a drizzle of balsamic glaze over the top right before serving adds this incredible sweet-tangy finish.
Serving Suggestions
A crisp green salad with vinaigrette cuts through all that richness beautifully. A light Italian red wine like Chianti complements the tomato and cheese flavors perfectly.
- Set out extra marinara for dipping if you're feeling generous
- Garnish with fresh basil leaves for a pop of color
- Serve alongside a simple arugula salad dressed with lemon and olive oil
Pin it There's something deeply satisfying about tearing into one of these boats while the cheese is still stretching. Hope they become a favorite in your kitchen too.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is an excellent time-saver and provides comparable flavor and texture. Simply shred it and proceed with the marinade mixture as directed.
- → How do I prevent the bread from becoming soggy?
Hollow out the bread boats carefully, leaving a sturdy 1/2-inch border on all sides. The garlic butter creates a protective barrier, and baking at 375°F ensures the bread crisps as the cheese melts.
- → What can I add for extra flavor?
Sautéed spinach, roasted red peppers, or sun-dried tomatoes work beautifully. Stir these into the chicken mixture before filling the bread boats. Fresh basil added after baking elevates the dish further.
- → Can this be prepared ahead of time?
Yes. Assemble the stuffed bread up to 4 hours ahead and refrigerate covered. Add 5-10 minutes to baking time if cooking from chilled. You can also freeze assembled boats for up to one month; add 10-15 minutes to baking time when cooking from frozen.
- → What wine pairs well with this dish?
A light Italian red wine like Chianti or Barbera complements the marinara and cheese beautifully. Alternatively, a crisp white like Pinot Grigio works well if you prefer lighter wines.
- → How do I know when it's done baking?
The cheese should be melted, bubbly, and golden brown on top, typically 20-25 minutes at 375°F. Look for slight browning at the edges and cheese that jiggles slightly when you shake the pan gently.