Pesto Chicken Garlic Bread Boats (Printable)

Crispy garlic bread boats stuffed with savory pesto chicken and melted mozzarella cheese.

# Ingredient list:

→ Bread

01 - 2 large baguettes or Italian loaves
02 - 3 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped

→ Chicken & Filling

05 - 2 cups cooked chicken breast, shredded or diced
06 - 1/3 cup basil pesto
07 - 1/2 cup sour cream
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Cheese

11 - 1 1/2 cups shredded mozzarella cheese

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice the baguettes in half lengthwise. Using your fingers or a spoon, gently hollow out the center of each half, leaving approximately 1/2 inch of bread on all sides to form a boat structure.
03 - In a small bowl, combine the softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the interior of each bread boat.
04 - In a separate bowl, mix the shredded chicken, basil pesto, sour cream, Parmesan cheese, black pepper, and salt until well blended.
05 - Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with shredded mozzarella cheese.
06 - Arrange the filled bread boats on the prepared baking sheet. Bake for 18 to 20 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
07 - Remove from the oven and allow to cool slightly. Slice into portions and serve warm.

# Expert Suggestions:

01 -
  • The crispy-outside, soft-inside bread boats somehow manage to hold together while staying irresistibly crunchy.
  • You can prep everything in 15 minutes and have dinner on the table before anyone's finished asking what's for dinner.
  • It tastes like you've been cooking all day, but you're really just assembling a few quality ingredients.
02 -
  • Don't skip the sour cream—it prevents the filling from drying out in the oven and adds a subtle tang that keeps the pesto from feeling one-dimensional.
  • If your pesto is quite oily, reduce it slightly or the filling might slide out of the boats during baking.
03 -
  • Use a bread knife with a gentle sawing motion when slicing the baguettes—a dull knife or too much pressure will crush them before you get through.
  • The real secret is low-moisture mozzarella and not overstuffing; too much filling weighs down the bread and can make it soggy instead of crispy.
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