Save Golden garlic bread boats filled with tender chicken in marinara sauce, topped with gooey mozzarella and Parmesan—perfect for a hearty appetizer or main course. This Italian-American dish combines the comfort of Chicken Parm with the irresistible crunch of buttery garlic bread, creating a meal that is both satisfying and simple to prepare.
Save Using large baguettes or demi-baguettes as a vessel for the savory chicken marinara filling ensures every bite is packed with flavor. Whether you're serving this as a main dish or slicing it into smaller portions for a crowd, it is guaranteed to be a hit at the table.
Ingredients
- For the Chicken:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- For the Garlic Bread:
- 2 large baguettes or 4 small demi-baguettes
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- For Assembly:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: red pepper flakes, for garnish
Instructions
- Step 1
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2
- In a medium bowl, combine cooked chicken, marinara sauce, oregano, basil, salt, and pepper. Mix well and set aside.
- Step 3
- In a small bowl, mix softened butter, minced garlic, parsley, and salt until fully combined.
- Step 4
- Slice the baguettes in half lengthwise, then hollow out some of the bread in the center to create a boat for the filling, leaving a 1/2-inch border.
- Step 5
- Spread the garlic butter evenly inside each bread boat.
- Step 6
- Fill each bread boat with the chicken marinara mixture, distributing evenly.
- Step 7
- Top generously with mozzarella and Parmesan cheese.
- Step 8
- Place the stuffed bread on the prepared baking sheet. Bake for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.
- Step 9
- Let cool 5 minutes. Slice and serve hot, garnished with fresh parsley and a sprinkle of red pepper flakes if desired.
Zusatztipps für die Zubereitung
For ultimate convenience, you can substitute rotisserie chicken for the cooked chicken breast. This saves time without sacrificing flavor, making this a great 45-minute meal option.
Varianten und Anpassungen
Add sautéed spinach or roasted peppers to the chicken marinara mixture for extra flavor and nutrients. You can also adjust the heat by adding more or fewer red pepper flakes.
Serviervorschläge
Serve these garlic bread boats with a fresh side salad for a complete and balanced meal. This dish also pairs exceptionally well with a light Italian red wine.
Save Enjoy this hearty Chicken Parm Stuffed Garlic Bread while it is fresh and hot. With its gooey melted mozzarella and golden crust, it is the perfect meal for any occasion. Always remember to check labels for hidden allergens like wheat or milk when selecting your ingredients.
Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed bread boats up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 5-10 minutes to baking time if cooking from cold.
- → What type of chicken works best?
Rotisserie chicken is convenient and flavorful. Alternatively, cook and shred chicken breast, or use store-bought shredded chicken. Thighs work well for extra moisture.
- → How do I prevent soggy bread?
Leave a thick border when hollowing out the baguette and don't overfill. Pre-toasting the bread lightly helps, and serving immediately after baking maintains texture.
- → Can I add vegetables?
Absolutely. Sautéed spinach, roasted peppers, or sun-dried tomatoes blend beautifully with the chicken mixture. Add them when combining chicken with marinara sauce.
- → What's the best way to slice and serve?
Let cool for 5 minutes after baking for easier handling. Use a sharp serrated knife with gentle sawing motions. Slice into 2-3 inch pieces for appetizers or larger sections for main courses.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes until warmed through and cheese is melted again.