Pesto Chicken Garlic Bread Boats

Golden, crusty garlic bread boats filled with tender pesto chicken and gooey mozzarella, perfect for sharing as a crowd-pleasing appetizer or comforting main. This Italian-American dish combines the classic crunch of garlic bread with a creamy, savory filling that is ready in just 35 minutes.

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This recipe is designed to be straightforward and satisfying. By hollowing out baguettes, you create the perfect vessel for a creamy chicken and pesto mixture topped with a generous layer of bubbly mozzarella cheese.

Ingredients

• 2 large baguettes or Italian loaves
• 3 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (optional)
• 2 cups cooked chicken breast, shredded or diced
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1 1/2 cups shredded mozzarella cheese

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Instructions

Step 1

Preheat oven to 375°F (190°C). Line a 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 the 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 well blended.

Step 5

Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with 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 cool slightly, then slice into portions and serve warm.

Zusatztipps für die Zubereitung

For the best results, ensure you leave enough bread around the edges when hollowing the baguettes so they remain sturdy. Using a sharp bread knife will help you slice the boats cleanly without crushing the crusty exterior.

Varianten und Anpassungen

You can substitute the cooked chicken with turkey or rotisserie chicken if desired. For extra flavor and texture, try adding chopped sun-dried tomatoes or a handful of fresh baby spinach to the chicken filling before baking.

Serviervorschläge

Serve these boats warm, perhaps with a side of marinara for dipping. For an extra touch of flavor, sprinkle with red pepper flakes or a light drizzle of balsamic glaze just before serving.

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These Pesto Chicken Garlic Bread Boats are a fantastic way to turn simple ingredients into a gourmet-style meal. Whether you're hosting a party or looking for a comforting family dinner, this recipe delivers on both taste and ease of preparation.

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Frequently Asked Recipe Questions

→ Can I make these ahead of time?

Assemble the boats completely, then refrigerate uncovered up to 4 hours before baking. Add 2-3 minutes to cook time if baking cold from the refrigerator.

→ What bread works best?

Italian baguettes or French bread loaves with sturdy crusts hold up well. Avoid very soft sandwich bread as it may become soggy under the filling.

→ Can I freeze these?

Wrap assembled unbaked boats tightly in plastic and freeze up to 1 month. Thaw overnight in refrigerator before baking as directed.

→ How do I prevent soggy bottoms?

Hollow out the bread center leaving 1/2-inch thickness, and pre-bake empty boats 5 minutes before adding filling. This creates a crispy barrier.

→ What can I substitute for sour cream?

Greek yogurt, cream cheese softened, or ricotta blended with a tablespoon of milk all work beautifully in the chicken filling mixture.