Save Imagine biting into a warm, golden garlic bread boat, where the crispy exterior gives way to a creamy, herb-infused filling of tender chicken and melted cheese. These Pesto Chicken Garlic Bread Boats transform simple ingredients into a comforting meal that bridges the gap between casual appetizer and satisfying main dish. The aromatic blend of garlic-butter toasted bread and basil pesto creates an irresistible aroma that will draw everyone to the kitchen long before dinner is served.
Save The Italian-inspired combination of basil pesto and melty mozzarella elevates simple chicken into something memorable. The bread boats serve as edible vessels that soak up all the flavorful juices while maintaining their satisfying crunch. It's a meal that feels both indulgent and homey—the kind of dish that creates those moments where conversation pauses as everyone takes their first bite.
- For the Garlic Bread: 2 large demi-baguettes or Italian sandwich rolls, 3 tbsp unsalted butter (softened), 2 garlic cloves (minced), 1 tbsp fresh parsley (chopped), pinch of salt
- For the Pesto Chicken Filling: 2 cups cooked chicken breast (shredded or diced), 1/3 cup basil pesto (store-bought or homemade), 1/2 cup mayonnaise or Greek yogurt, 1/2 tsp black pepper, 1/4 tsp salt
- For Assembly: 1 1/2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, fresh basil leaves for garnish (optional)
- Prepare the bread boats
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out some of the soft bread center to create a well, leaving about 1/2 inch of bread on the sides and bottom.
- Make the garlic butter
- In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt. Spread this mixture evenly inside each bread boat.
- Pre-toast the bread
- Toast the bread boats in the oven for 5 minutes until just beginning to crisp.
- Prepare the filling
- In a medium bowl, combine shredded chicken, pesto, mayonnaise (or Greek yogurt), black pepper, and salt. Mix until well coated.
- Fill and top the boats
- Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan.
- Bake until golden
- Return the filled bread boats to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbling and the edges are golden.
- Finish and serve
- Remove from the oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.
The key to perfect garlic bread boats lies in the hollowing technique—don't remove too much bread or the structure will collapse, but remove enough to create a generous pocket for the filling. For the most flavorful result, allow the garlic butter to melt fully into the bread during the initial toasting. When mixing the chicken filling, taste and adjust the seasoning before adding to the bread, as the intensity of store-bought pestos can vary significantly.
For a lighter version, use Greek yogurt instead of mayonnaise in the filling. To make this dish more substantial, add sautéed mushrooms or spinach to the chicken mixture. Vegetarians can substitute the chicken with artichoke hearts and white beans for a protein-rich alternative. If you're feeding a crowd with varied tastes, try making half with traditional basil pesto and half with sun-dried tomato pesto for a colorful contrast on your serving platter.
These pesto chicken boats are best served warm when the cheese is still gooey and the bread maintains its crisp exterior. For a complete meal, pair with a bright arugula salad dressed with lemon vinaigrette to cut through the richness. A small bowl of warm marinara sauce makes a delightful dipping option, adding a tangy contrast to the creamy pesto filling. For casual entertaining, slice each boat into smaller portions and arrange on a wooden board with olives and cherry tomatoes for an impressive appetizer spread.
Save Whether served as a crowd-pleasing appetizer at your next gathering or as a comforting family dinner, these Pesto Chicken Garlic Bread Boats bring together the best of Italian-American flavors in one satisfying package. The combination of crispy garlic bread, herb-infused chicken, and melted cheese creates a meal that's both familiar and special—the kind of recipe that quickly becomes a requested favorite in any household. As the boats emerge from the oven with their golden edges and bubbling cheese, you'll understand why this dish has earned its place as a beloved comfort food classic.
Recipe Guide
- → Can I make these ahead of time?
Yes, prepare the filling and hollow out the bread up to a day in advance. Store components separately in the refrigerator and assemble just before baking for the best texture.
- → What type of bread works best?
Demi-baguettes or Italian sandwich rolls with sturdy crusts hold up well during baking. Avoid very soft breads that may become soggy when filled.
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken works perfectly and adds extra flavor. Shred about two cups of meat, discarding skin and bones for the filling.
- → How do I prevent soggy bread?
Pre-toasting the garlic butter-coated boats for five minutes before adding the filling creates a barrier that helps keep the bread crisp even after the second bake.
- → Can I freeze these boats?
Assemble unbaked boats and freeze individually wrapped. Bake from frozen at 375°F for 20-25 minutes, or thaw overnight and bake as directed.
- → What can I substitute for the pesto?
Sun-dried tomato pesto, olive tapenade, or a mixture of chopped fresh herbs with olive oil all work beautifully as flavor variations.