Pesto Chicken Garlic Bread Boats (Printable Version)

Crispy baguette boats hollowed and stuffed with savory pesto chicken, sour cream, Parmesan, and melted mozzarella. Golden-brown and ready in 35 minutes.

# 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 - 1.5 cups shredded mozzarella cheese

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice baguettes in half lengthwise. Using your fingers or a spoon, gently hollow out the center of each half, leaving approximately 0.5 inch of bread on all sides to form a boat structure.
03 - In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the inside surface of each bread boat.
04 - In a separate bowl, combine shredded chicken, pesto, sour cream, Parmesan cheese, 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 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 oven and let cool slightly. Slice into portions and serve warm.

# Expert Tips:

01 -
  • It looks fancy enough to impress people but honestly comes together faster than ordering takeout.
  • The combination of pesto, chicken, and oozing mozzarella feels indulgent without requiring any fancy techniques or hard-to-find ingredients.
02 -
  • Don't use hot mozzarella straight from the package in a warm kitchen or it'll turn into an oily mess; room temperature shredded mozzarella melts evenly and stays creamy instead of separating.
  • The chicken filling can be made up to 24 hours ahead and kept in the fridge, which means you can do most of the work in advance and just assemble and bake when guests are coming.
03 -
  • Keep the garlic butter mixture at room temperature so it spreads easily without tearing the tender bread interior.
  • If your pesto is very thick or oily, thin it slightly with a splash of lemon juice before mixing with the chicken so the filling is creamy rather than heavy.
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