Pesto Chicken Garlic Bread Boats (Printable)

Crispy baguette boats loaded with basil pesto chicken, sour cream, and melted mozzarella cheese for a comforting handheld appetizer or main.

# What You'll Need:

→ 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 shape.
03 - In a small bowl, mix the softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the inside of each bread boat.
04 - In a separate bowl, combine the shredded chicken, pesto, sour cream, Parmesan, black pepper, and salt. Mix 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 let cool slightly. Slice into portions and serve warm.

# Expert Advice:

01 -
  • They look impressive enough for guests but honest enough for a weeknight dinner when you need something that feels special without the stress.
  • One pan, minimal cleanup, and the kind of flavors that make people ask what restaurant this came from.
  • Impossibly customizable—swap proteins, skip ingredients you don't have, and it still turns out golden and delicious.
02 -
  • Don't skip the hollowing step or use bread that's too soft—you'll end up with a soggy mess instead of crispy boats that hold their shape.
  • Sour cream is non-negotiable if you want the filling to stay creamy rather than drying out in a hot oven; mayo won't give you the same tender result.
03 -
  • Day-old or slightly stale bread is actually your friend here—it holds its shape better than soft fresh bread and toasts to a crisper exterior.
  • Let the filled boats sit at room temperature for ten minutes before baking so the filling heats through evenly and the cheese melts to pure luxury rather than getting just barely warm.
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