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 been experimenting with ways to use up leftover rotisserie chicken, and something about cutting into that crusty baguette to reveal bubbling marinara and melted cheese just felt like pure comfort. Now they are my go to when I want something that feels indulgent but still comes together in under an hour.
I made these for a Super Bowl party last winter, and honestly, they disappeared faster than the actual wings. My friend Sarah took one bite and immediately asked for the recipe, which is basically the highest compliment I can imagine receiving. There is something about pulling apart that cheesy bread that makes people gather around the baking sheet like it is a campfire.
Ingredients
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves so much time
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade if you have it
- 1/2 teaspoon dried oregano: Adds that classic Italian herb flavor we all love
- 1/2 teaspoon dried basil: Complements the oregano and brightens the chicken mixture
- Salt and black pepper, to taste: Do not be shy with the pepper, it cuts through the rich cheese
- 2 large baguettes: Look for bread with a nice crust that will hold up to the filling
- 4 tablespoons unsalted butter, softened: Room temperature butter spreads so much more evenly
- 3 cloves garlic, minced: Fresh garlic makes all the difference in that aromatic butter
- 2 tablespoons fresh parsley, chopped: Brings color and a fresh note to the garlic butter
- 1/4 teaspoon salt: Just enough to season the butter without overpowering
- 1 1/2 cups shredded mozzarella cheese: Low moisture mozzarella melts beautifully without getting too watery
- 1/2 cup grated Parmesan cheese: Adds that salty umami punch that makes chicken parm so addictive
- Red pepper flakes, for garnish: Optional but lovely if you want a little heat
Instructions
- Preheat your oven to 375°F and line a baking sheet:
- Parchment paper makes cleanup so much easier later when that cheese inevitably bubbles over
- Make the chicken filling:
- In a medium bowl, combine the cooked chicken with marinara sauce, oregano, basil, salt, and pepper until everything is well coated
- Prepare the garlic butter:
- Mix softened butter with minced garlic, parsley, and salt until you have a fragrant, evenly combined spread
- Create the bread boats:
- Slice the baguettes in half lengthwise, then gently hollow out the center leaving about a half inch border all around
- Spread the garlic butter:
- Generously coat the inside of each bread boat with that aromatic garlic butter mixture
- Fill with chicken mixture:
- Spoon the chicken and marinara filling into each boat, pressing it down gently to fit as much as possible
- Add the cheese topping:
- Pile on the mozzarella and Parmesan, really covering the filling completely
- Bake until golden and bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden brown in spots
- Let them rest briefly before serving:
- Wait about 5 minutes so the cheese sets slightly, then slice and serve hot
Save to Pinterest My teenage son, who usually complains about anything that is not a cheeseburger, asked me to pack the leftovers in his lunch the next day. That is when I knew this recipe was a permanent fixture in our rotation. There is something almost magical about the way the bread soaks up the sauce while still maintaining that perfect crunch on the bottom.
Making Ahead
You can prepare the chicken mixture and garlic butter up to a day in advance, keeping them refrigerated in separate containers. I have also assembled the boats completely and wrapped them tightly in foil before baking, though the bread does get slightly softer that way. If you go the make ahead route, add about 5 extra minutes to the baking time.
Creative Variations
Sometimes I add a layer of sautéed spinach or roasted red peppers underneath the chicken for extra flavor and color. You could also use provolone instead of mozzarella for a sharper taste, or mix some Italian seasoning into the cheese topping. I have even made a version with pepperoni added to the chicken mixture that was incredible.
Serving Suggestions
A simple green salad with a balsamic vinaigrette helps cut through all that rich cheese and bread. I also love serving these with a side of warm marinara for dipping, even though they are already pretty saucy inside. If you want to make it a full Italian American feast, start with a small antipasto plate.
- These reheat surprisingly well in a 350°F oven for about 10 minutes
- Freeze the assembled but unbaked boats wrapped tightly for up to a month
- Leftovers make an amazing lunch the next day, if you actually have any
Save to Pinterest Hope these boats become a new favorite in your house like they have in mine. There is just something about pulling apart that cheesy bread that brings everyone to the table.
Questions & Answers
- → 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. Bake directly from the refrigerator, adding 5-10 minutes to the cooking time.
- → What type of bread works best?
Use sturdy baguettes or Italian bread that won't fall apart when hollowed out. Avoid soft sandwich bread. Demi-baguettes are ideal for portion control and individual servings.
- → How do I prevent the bread from becoming soggy?
Create a proper border by leaving at least half an inch of bread around the edges. The garlic butter layer seals the bread and provides a protective barrier against the chicken mixture.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and saves time. Simply shred it and measure out 2 cups. Adjust seasoning to taste since store-bought chicken may already have salt.
- → What are good flavor variations?
Add sautéed spinach, roasted red peppers, or sun-dried tomatoes to the filling. Fresh basil elevates the dish, and a pinch of red pepper flakes adds subtle heat.
- → How should this be served?
Serve hot with a fresh green salad and a light Italian red wine. Slice into portions and garnish with fresh parsley. Pairs well as either an appetizer or main course.