Pin It The smell of garlic butter hitting warm bread still stops me in my tracks every single time. My roommate Sarah used to make these chicken parm stuffed boats on Friday nights while we watched movies, and I'd hover around the kitchen until she finally handed me a slice fresh from the oven. Now I make them for my own family, and the way the kitchen fills with that same savory, cheesy aroma feels like coming full circle.
Last winter during a snowstorm, I made these with leftover rotisserie chicken and whatever cheese I had in the fridge. My neighbor texted me asking what smelled so incredible, and I ended up bringing over a foil-wrapped boat for her family too. Sometimes the best meals happen when you work with what you have and let the oven do the heavy lifting.
Ingredients
- 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time
- 1 cup marinara sauce: Your favorite jarred sauce is totally fine, no need to overcomplicate it
- 1/2 teaspoon dried oregano and basil: These dried herbs actually bloom beautifully in the sauce
- 2 large baguettes: Look for bread that feels substantial and has a nice crust
- 4 tablespoons unsalted butter: Soften it completely so it spreads without tearing the bread
- 3 cloves garlic, minced: Fresh garlic is non-negotiable here, the flavor difference is huge
- 1 1/2 cups shredded mozzarella: Low-moisture part-skim melts without making the bread soggy
- 1/2 cup grated Parmesan: Adds that salty, nutty punch that makes everything taste better
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup
- Mix the filling:
- Combine chicken, marinara, oregano, basil, salt, and pepper in a bowl
- Make the garlic butter:
- Stir softened butter, minced garlic, parsley, and salt until completely smooth
- Prep the bread:
- Split baguettes lengthwise and hollow out the center, leaving about half an inch of bread border
- Spread the love:
- Generously coat the inside of each bread boat with garlic butter
- Fill and top:
- Stuff with chicken mixture and pile on both cheeses until no bread shows through
- Bake until golden:
- 20 to 25 minutes until cheese bubbles and turns golden brown
- Rest and serve:
- Let cool for 5 minutes so the cheese sets slightly, then slice into portions
Pin It My daughter now requests these for her birthday dinner every year. She sits on the counter watching me assemble the boats, stealing bits of mozzarella when she thinks I'm not looking. The tradition has become just as important as the food itself.
Make Ahead Magic
You can assemble everything up to a day ahead and refrigerate tightly wrapped. Add just 5 extra minutes to the baking time if cooking from cold. I've learned this trick through years of last-minute party prep.
Bread Selection Secrets
Day-old baguettes actually work better than super fresh ones since they hold their shape better. If your bread is very fresh, toast it hollowed-side down for 5 minutes before filling to create a crust barrier.
Serving Ideas
A simple green salad with vinaigrette cuts through all that richness beautifully. I also like to put out extra marinara for dipping, because honestly, you can never have enough sauce.
- Warm marinara makes the perfect dipping companion
- A side salad brightens up the whole meal
- Leftovers reheat surprisingly well in the toaster oven
Pin It These boats have become my go-to for feeding a crowd without spending hours in the kitchen. Sometimes the simplest comfort food creates the lasting memories.
Recipe FAQs
- → 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, then bake when ready. Add 5-10 minutes to baking time if starting from cold.
- → What type of baguette works best?
Use crusty French or Italian baguettes with a sturdy structure. Avoid soft sandwich bread, which won't hold up to hollowing and baking. A serrated knife makes hollowing easier.
- → How do I prevent the bread from becoming soggy?
Hollow out the center generously, leaving a ½-inch border for structural integrity. Don't overfill with sauce, and apply garlic butter to create a moisture barrier between bread and filling.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken saves time and delivers excellent flavor. Shred or dice it and mix with marinara sauce following the same method for consistent results.
- → What are good side dish pairings?
Fresh green salad with balsamic vinaigrette, roasted vegetables, or garlic knots complement this dish beautifully. A light Italian red wine like Chianti pairs wonderfully.
- → How should I store leftovers?
Store cooled portions in an airtight container for up to 3 days. Reheat in a 325°F oven for 10-15 minutes until warmed through and cheese melts again.