Save The kitchen counter was covered in flour that afternoon, my youngest standing on a stool and declaring we were making the most epic dinner ever conceived. We had leftover rotisserie chicken from Sunday and three baguettes getting stale on the counter, which somehow sparked this glorious collision of ideas. That first batch came out of the oven bubbling and golden, and the four of us literally fought over the last piece. Now it is the most requested Friday night dinner in our house, hands down.
Last winter my neighbor came over for what she thought was a simple weeknight dinner and ended up asking for the recipe before she even finished her first slice. The smell of garlic butter melting into the crust while the marinara bubbles underneath is absolutely unfair to your neighbors, but honestly they will forgive you when you invite them over. My brother in law, who claims to dislike chicken parm, ate three servings and then asked if we had any leftover for breakfast.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here, saving you time and adding that seasoned flavor
- 1 cup marinara sauce: Use your favorite jarred sauce or homemade, just avoid anything too watery
- 1/2 teaspoon dried oregano: Fresh is great but dried actually distributes better in the filling
- 1/2 teaspoon dried basil: Adds that classic Italian note without overpowering the other flavors
- Salt and black pepper: Taste your filling before assembling because the cheese will add salt too
- 2 large baguettes: Look for sturdy loaves that will hold the filling without collapsing
- 4 tablespoons unsalted butter: Softened to room temperature so it spreads perfectly into the bread boats
- 3 cloves garlic: Freshly minced gives the best punch of flavor
- 2 tablespoons fresh parsley: Adds brightness and makes everything look inviting
- 1/4 teaspoon salt: For the garlic butter to balance the rich bread
- 1 1/2 cups shredded mozzarella: Low moisture cheese melts better without making the bread soggy
- 1/2 cup grated Parmesan: The salty, nutty finish that makes this taste like a restaurant dish
Instructions
- Preheat your oven to 375°F (190°C)
- Line a baking sheet with parchment paper for easy cleanup later
- Mix up 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 completely smooth and fragrant
- Prepare the bread boats
- Cut the baguettes in half lengthwise and gently scoop out some of the soft center, leaving about a half inch border all around so they hold their shape
- Spread that garlic butter
- Generously coat the inside of each bread boat with the butter mixture, getting it into all the nooks and crannies
- Fill them up
- Divide the chicken mixture evenly among the bread boats, pressing it down slightly
- Add the cheese blanket
- Pile on the mozzarella and Parmesan, covering every bit of the filling
- Bake until golden
- Bake for 20 to 25 minutes until the cheese is bubbling and starting to turn golden brown
- Rest and serve
- Let them cool for about 5 minutes so the cheese sets slightly before slicing and serving
Save This recipe has saved more weeknight dinners than I can count, transforming random leftovers into something that feels special. My daughter now requests it for her birthday dinner instead of going out for restaurant food.
Make Ahead Magic
You can prepare the chicken filling and garlic butter up to two days in advance and store them separately in the refrigerator. The bread actually slices and hollows better when it is slightly day old, so this works perfectly for planning ahead.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through all that rich cheese and butter perfectly. Some roasted vegetables on the side make the whole plate feel balanced and complete.
Customization Ideas
Sautéed spinach or roasted red peppers tucked into the filling add color and nutrition without changing the comfort food vibe. Sometimes I add a layer of pepperoni under the cheese for a pepperoni pizza version my kids go crazy for.
- Add crushed red pepper flakes to the garlic butter for a spicy kick
- Try provolone instead of mozzarella for a sharper flavor
- Finish with fresh basil leaves right after baking
Save There is something deeply satisfying about stuffing carbs with more carbs and calling it dinner. This is the kind of food that brings everyone running to the table.
Recipe Q&A
- → Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed bread boats several hours ahead, cover them with plastic wrap, and refrigerate. Bake when ready, adding 5-10 minutes to the cooking time if baking from cold.
- → What type of baguette works best?
Use a sturdy, crispy-crusted baguette that's not too soft. A day-old baguette actually works wonderfully as it holds its structure better when hollowed out and filled.
- → Can I use fresh basil instead of dried?
Absolutely. Use about three times the amount of fresh basil compared to dried. Add it to the chicken mixture for fresher flavor and appearance.
- → How do I prevent the bread from becoming soggy?
Hollow out the bread leaving at least a 1/2-inch border, and spread the garlic butter layer first to create a protective barrier against the marinara sauce moisture.
- → What are good serving suggestions?
Pair with a crisp green salad, roasted vegetables, or a light soup. A dry white wine or light Italian red wine complements the dish beautifully.
- → Can I substitute the chicken?
Yes, ground beef, Italian sausage, or vegetarian options like sautéed mushrooms and spinach work wonderfully as alternatives to chicken.