Save to Pinterest The first time I made these garlic bread boats, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. I had intended them as a side dish for pasta night, but they ended up stealing the entire show. Now they are my go to when I need something that feels indulgent but still comes together quickly on a weeknight.
Last summer I made these for a casual backyard dinner and everyone stood around the baking sheet, pulling off pieces while they were still too hot to eat properly. There is something about tearing into cheese covered bread that makes people forget all table manners. It was the kind of messy wonderful meal that nobody wanted to end.
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Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, just shred it into bite sized pieces
- 1 cup marinara sauce: Choose a sauce you really love since it will be a major flavor player
- 1/2 teaspoon dried oregano: Adds that classic Italian herb note that pairs perfectly with garlic
- 1/2 teaspoon dried basil: Sweet and aromatic, balances the savory elements
- Salt and black pepper: Essential for bringing all the flavors together
- 2 large baguettes: Look for bread with a good crust but tender inside
- 4 tablespoons unsalted butter: Softened to room temperature so it spreads easily
- 3 cloves garlic: Fresh minced garlic gives the best flavor punch
- 2 tablespoons fresh parsley: Adds bright color and fresh flavor to the garlic butter
- 1 1/2 cups shredded mozzarella: Creates that irresistible cheesy pull
- 1/2 cup grated Parmesan: Adds salty umami depth to the cheese topping
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Instructions
- Preheat your oven:
- Set to 375°F and line a baking sheet with parchment paper for easy cleanup later
- Mix the chicken filling:
- Combine chicken, marinara, oregano, basil, salt and pepper in a bowl until evenly coated
- Make the garlic butter:
- Mix softened butter, garlic, parsley and salt until completely blended
- Prepare the bread boats:
- Slice baguettes in half lengthwise and hollow out the center, leaving a half inch border
- Spread the garlic butter:
- Generously coat the inside of each bread boat with the butter mixture
- Fill with chicken:
- Divide the chicken mixture evenly among all the bread boats
- Add the cheese:
- Pile mozzarella and Parmesan generously on top of each filled boat
- Bake until golden:
- Bake for 20 to 25 minutes until cheese is melted, bubbly and beautifully browned
- Rest and serve:
- Let them cool for 5 minutes so the cheese sets slightly, then slice and serve hot
Save to Pinterest My sister requests these every time she visits, and I have learned to double the recipe because the first batch always disappears before it even makes it to the table. They are the kind of food that turns a regular Tuesday dinner into something that feels like a celebration.
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Make Ahead Magic
You can shred the chicken and mix it with the sauce a day in advance, storing it in the refrigerator until you are ready to assemble. The garlic butter can also be prepared ahead and kept chilled, just bring it to room temperature before spreading so it does not tear the bread.
Perfect Pairings
A crisp green salad with balsamic vinaigrette cuts through the richness beautifully. For a more substantial meal, serve alongside a light soup or roasted vegetables. A glass of Italian red wine brings everything together perfectly.
Customization Ideas
Try adding sautéed spinach or roasted red peppers to the chicken mixture for extra color and nutrition. A sprinkle of red pepper flakes brings gentle heat that balances the creamy cheese. You can also use different cheese blends like provolone or fontina for variety.
- Add fresh basil leaves on top after baking for a pop of green
- Try mixing some grated fontina into the cheese topping
- A drizzle of balsamic glaze right before serving adds wonderful complexity
Save to Pinterest These garlic bread boats have become one of those recipes I turn to again and again, always knowing they will bring smiles to the table. Hope they become a favorite in your kitchen too.
Ask About This Recipe
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours in advance. Cover with plastic wrap and refrigerate. When ready, bake directly from the refrigerator, adding 5-10 extra minutes to the cooking time.
- → What's the best way to hollow out the bread without it falling apart?
Use a serrated bread knife with a gentle sawing motion. Leave at least a 1/2-inch border on all sides. A small spoon can help remove the soft interior without damaging the bread structure.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient substitute that saves preparation time. Shred or dice it and use about 2 cups for this dish. It works beautifully in this preparation.
- → How do I prevent the bread from getting soggy?
Ensure the garlic butter creates a protective barrier between the bread and filling. Don't oversaturate with marinara sauce, and serve immediately after baking while the bread still has a crispy exterior.
- → What wine pairs well with this dish?
A light Italian red wine like Chianti or Barbera complements the marinara and cheese flavors beautifully. Alternatively, a crisp white wine like Pinot Grigio balances the richness of the mozzarella and Parmesan.
- → Can I add vegetables to the filling?
Yes. Sautéed spinach, roasted red peppers, caramelized onions, or diced mushrooms all enhance the flavor. Add them to the chicken-marinara mixture before filling the bread boats.
