Save These Pesto Chicken Garlic Bread Boats are the perfect marriage of crunchy, buttery garlic bread and a creamy, herb-filled chicken stuffing. Baked until the mozzarella is golden and bubbling, they offer a satisfying texture in every bite, making them an ideal choice for a cozy dinner or a standout party appetizer.
Save This recipe uses a clever hollowing technique to turn simple baguettes into sturdy "boats" that hold a rich, savory filling. By combining the punch of fresh garlic butter with the creamy, nutty notes of basil pesto, you create a dish that is much more than the sum of its parts. It is a hearty alternative to traditional garlic bread that is sure to disappear quickly.
Ingredients
- Bread: 2 large baguettes or Italian loaves, 3 tbsp unsalted butter (softened), 2 cloves garlic (minced), and 1 tbsp fresh parsley (optional).
- Chicken & Filling: 2 cups cooked shredded or diced chicken breast, 1/3 cup basil pesto, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1/2 tsp black pepper, and 1/4 tsp salt.
- Cheese: 1 1/2 cups shredded mozzarella cheese.
Instructions
- Step 1
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Step 2
- Slice the baguettes in half lengthwise. Using your fingers or a spoon, gently hollow out the center of each half, leaving about 1/2-inch of bread on all sides to form a boat.
- Step 3
- In a small bowl, mix the softened butter with minced garlic and chopped parsley. Spread this mixture evenly over the inside of each bread boat.
- Step 4
- In a separate bowl, combine the shredded chicken, pesto, sour cream, Parmesan, black pepper, and salt. Mix until the filling is well blended.
- Step 5
- Spoon the chicken mixture evenly into the hollowed bread boats. Top each boat generously with the shredded mozzarella cheese.
- Step 6
- Arrange the filled bread boats on the prepared baking sheet. Bake for 18–20 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Step 7
- Remove from the oven, let the boats cool slightly, then slice into portions and serve warm.
Zusatztipps für die Zubereitung
Ensure your butter is properly softened so it spreads easily without tearing the bread. Regarding allergens, this recipe contains gluten and milk. Be sure to double-check your pesto ingredients, as many varieties contain tree nuts like pine nuts or walnuts.
Varianten und Anpassungen
For extra flavor and texture, try adding chopped sun-dried tomatoes or a handful of baby spinach to the chicken filling. You can also substitute the chicken with cooked turkey or use rotisserie chicken to save time during preparation.
Serviervorschläge
Serve these boats while they are warm to enjoy the gooey cheese pull. Each serving contains approximately 420 calories, with 24g of protein and 36g of carbohydrates. For a little kick, sprinkle with red pepper flakes or add a drizzle of balsamic glaze just before serving.
Save Whether you're looking for a quick weeknight dinner or a crowd-pleasing party snack, these Pesto Chicken Garlic Bread Boats deliver every time. Simple, cheesy, and packed with flavor, they are a guaranteed hit for any occasion. Enjoy!
Recipe Guide
- → Can I make these ahead of time?
Yes! Assemble the boats up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to baking time if cooking from cold.
- → What's the best way to hollow out the bread?
Use your fingers to gently pull out the soft center, leaving about 1/2 inch of bread on all sides. Save the removed bread for breadcrumbs or croutons.
- → Can I use different cheese?
Absolutely! Provolone, fontina, or Italian cheese blend work beautifully. Just keep the total amount around 1 1/2 cups for proper coverage.
- → Do I need to cook the chicken first?
Yes, use fully cooked chicken. Leftover roast chicken, rotisserie chicken, or poached breasts all work perfectly in this filling.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
- → Can I freeze these?
Freeze assembled unbaked boats wrapped tightly for up to 1 month. Bake from frozen, adding 10-15 minutes to cooking time.