Save The first time I made this, my kitchen smelled like an Italian grandmother had moved in for the afternoon. My roommate walked in from work and immediately asked what restaurant I'd ordered from, which I took as the highest possible compliment. Now it's become our Friday night tradition, something we look forward to all week long.
Last weekend, I made a double batch for my sister's birthday dinner. She took one bite and immediately asked for the recipe to include in her wedding binder, which honestly felt like the biggest victory of my cooking life. The way the cheese stretches when you pull apart a slice is absolutely magical.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves so much time on busy weeknights
- Marinara sauce: Use your favorite jarred sauce or homemade if you have the time and inclination
- Baguettes: Look for bread that's firm but not rock hard, as it needs to hold up to the filling without becoming soggy
- Unsalted butter: Softened to room temperature makes spreading so much easier and ensures even coverage
- Fresh garlic: Freshly minced gives you that authentic punch you just cannot get from garlic powder
- Mozzarella cheese: Shredded from a block melts better than pre-shredded, which has anti-caking agents
- Parmesan cheese: Freshly grated adds that salty, nutty depth that makes everything taste better
Instructions
- Preheat your oven:
- Get it to 375°F and line a baking sheet with parchment paper for easy cleanup later
- Make the chicken filling:
- Combine the chicken, marinara, oregano, basil, salt and pepper in a bowl until everything's well coated
- Whip up the garlic butter:
- Mix softened butter with minced garlic, parsley and salt until it forms a smooth, fragrant spread
- Prep the bread boats:
- Slice baguettes lengthwise and hollow out the center, leaving about a half-inch border to hold everything together
- Add the garlic butter:
- Spread that butter mixture generously inside each bread boat, getting it into all the nooks and crannies
- Fill and top:
- Spoon in the chicken mixture, then pile on the mozzarella and Parmesan like you are not afraid of cheese at all
- Bake until golden:
- Pop them in the oven for 20 to 25 minutes until the cheese is bubbling and starting to turn golden brown
- Let them rest:
- Wait about five minutes before slicing, otherwise the filling will slide right out onto your cutting board
Save My friend's kids now request this every time they sleep over, and they fight over who gets the end pieces. Watching them pull apart the cheese and get sauce all over their faces has become one of my favorite Friday night scenes.
Make It Your Own
Sometimes I add sautéed spinach or roasted red peppers to the chicken mixture for extra color and nutrition. You could also swap in Italian sausage for half the chicken if you want something heartier.
Serving Suggestions
A simple green salad with balsamic vinaigrette cuts through all that rich cheese beautifully. If you are feeling fancy, a light Italian red wine pairs perfectly with the bold flavors.
Storage And Reheating
Leftovers keep surprisingly well in the refrigerator for up to three days, though the bread will soften a bit. Reheat in a 350°F oven for about 10 minutes to restore that crispy exterior and melty cheese situation.
- Avoid the microwave unless you like sad, rubbery cheese
- Wrap leftovers loosely in foil so they do not dry out
- These actually freeze pretty well if you want to meal prep for later
Save There is something so satisfying about pulling apart that first slice and watching the cheese stretch forever. Enjoy every messy, delicious bite of this one.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can assemble the stuffed bread up to 4 hours ahead. Cover with plastic wrap and refrigerate. Add 5-10 minutes to baking time when cooking from cold.
- → What type of bread works best?
Baguettes with sturdy crust and airy interior work beautifully. Alternatively, use ciabatta, Italian sub rolls, or even French bread for similar results.
- → Can I use fresh chicken instead of cooked?
Absolutely. Pound fresh chicken breasts thin, cook in a skillet with garlic and herbs until golden, then shred before mixing with marinara sauce.
- → What vegetables can I add?
Sautéed spinach, roasted red peppers, caramelized onions, or diced sun-dried tomatoes blend seamlessly into the chicken filling for added flavor and nutrition.
- → How do I prevent soggy bread?
Hollow out enough bread to create space for filling, leaving a sturdy 1/2-inch border. The garlic butter seals the interior and prevents excess moisture absorption during baking.
- → Can this be made gluten-free?
Yes, substitute gluten-free baguettes or bread of choice. Many bakeries and specialty stores offer excellent gluten-free Italian bread options that bake beautifully.