Pesto Chicken Garlic Bread Boats (Printable Version)

Crispy garlic bread boats stuffed with seasoned pesto chicken, melted mozzarella, and Parmesan. Perfect Italian-American comfort food.

# 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
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, leaving approximately 1/2 inch of bread on the sides and bottom.
03 - In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt until combined.
04 - Spread the garlic butter mixture evenly inside each bread boat. Toast in the oven for 5 minutes until just beginning to crisp.
05 - In a medium bowl, combine shredded chicken, basil pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until well coated.
06 - Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan cheese.
07 - Return filled bread boats to the oven and bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges are golden brown.
08 - Remove from the oven and let cool slightly. Slice into portions and garnish with fresh basil if desired.

# Expert Tips:

01 -
  • They look fancy enough to impress guests but take less time than ordering takeout.
  • The combination of crispy bread, creamy pesto filling, and melted cheese hits every craving at once.
  • You can make them with whatever cooked chicken you have on hand, making weeknight dinners feel a little special.
02 -
  • Hollow out the bread gently and don't go too deep, or the structure falls apart in the oven and you end up with filling-coated bread crumbs instead of boats.
  • Toast the bread first before adding the filling so it stays crispy underneath instead of becoming a soggy mess by the time the cheese finishes melting.
03 -
  • If your pesto is on the thinner side, drain some of the oil before mixing it into the chicken so the filling doesn't get oily and separate.
  • Toast some pine nuts and scatter them on top right before serving for a completely different texture experience that restaurant kitchens have been doing forever.
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