Pesto Chicken Garlic Bread Boats (Printable)

Golden garlic bread loaves stuffed with pesto chicken and melted mozzarella, baked until bubbling and crisp.

# What You'll Need:

→ Garlic Bread

01 - 2 large demi-baguettes or Italian sandwich rolls
02 - 3 tablespoons unsalted butter, softened
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt

→ Pesto Chicken Filling

06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/3 cup basil pesto, store-bought or homemade
08 - 1/2 cup mayonnaise or Greek yogurt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out the soft bread center to create a well, maintaining approximately 1/2 inch of bread on the sides and bottom.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, and pinch of salt. Spread this mixture evenly inside each bread boat.
04 - Toast the bread boats in the oven for 5 minutes until beginning to crisp.
05 - In a medium bowl, combine shredded chicken, pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until well coated.
06 - Spoon pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and sprinkle of Parmesan cheese.
07 - Return filled bread boats to the oven and bake for 12 to 15 minutes, or until cheese is melted and bubbling and edges are golden brown.
08 - Remove from oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really didn't, which is the best kind of kitchen magic.
  • Everything comes together in one baking sheet, so cleanup isn't a nightmare and your oven does most of the heavy lifting.
  • You can prep the filling while the bread toasts, making it genuinely fast enough for a weeknight dinner.
02 -
  • If you don't hollow out enough bread, the filling will just slide off when you bite into it, but if you hollow out too much the structure gives way—aim for that middle ground where the walls are thin but not fragile.
  • The initial 5-minute toast is not optional because it's the only thing standing between perfectly crispy edges and a soggy, limp bread boat that falls apart.
  • Watch your oven during the final bake because every oven is different and mozzarella can go from melted and gorgeous to separated and greasy in about two minutes of overshoot.
03 -
  • If you don't have a bread knife, a thin-bladed kitchen knife dipped in hot water between slices works surprisingly well for getting through the crust without compressing the bread.
  • Toasted pine nuts scattered on top before the final bake add a crunch and richness that elevates these from simple to actually impressive, even though it's just an extra thirty seconds of effort.
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