Pesto Chicken Garlic Bread Boats

Golden-brown and brimming with savory goodness, these Pesto Chicken Garlic Bread Boats are the ultimate comfort food. By hollowing out fresh demi-baguettes and filling them with a creamy pesto-chicken mixture and gooey mozzarella, you create a dish that is both a visual centerpiece and a crowd-pleasing delight. Perfect for a quick weeknight dinner or as a standout appetizer, this recipe delivers bold Italian-American flavors in every crunchy, cheesy bite.

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The clever technique of hollowing out the bread ensures that every mouthful is packed with filling rather than just dough. Topped with a blend of mozzarella and Parmesan, then baked until bubbling, these boats transform standard sandwich rolls into a gourmet-style meal that is as satisfying to make as it is to eat.

Ingredients

• 2 large demi-baguettes or Italian sandwich rolls
• 3 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Pinch of salt
• 2 cups cooked chicken breast, shredded or diced
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup mayonnaise or Greek yogurt
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out some of the soft bread center to create a well, leaving about 1/2 inch of bread on the sides and bottom.

Step 3

In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt. Spread this mixture evenly inside each bread boat.

Step 4

Toast the bread boats in the oven for 5 minutes until just beginning to crisp.

Step 5

In a medium bowl, combine shredded chicken, pesto, mayonnaise (or Greek yogurt), black pepper, and salt. Mix until well coated.

Step 6

Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan.

Step 7

Return the filled bread boats to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbling and the edges are golden.

Step 8

Remove from the oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For an even faster shortcut, use a pre-cooked rotisserie chicken. This significantly reduces prep time while ensuring the chicken stays juicy and tender inside the bread boats.

Varianten und Anpassungen

Give this recipe a Mediterranean twist by using sun-dried tomato pesto instead of basil pesto. For a bit of added crunch and nuttiness, sprinkle the finished boats with toasted pine nuts before serving.

Serviervorschläge

Complement the richness of the pesto and cheese by serving these boats alongside a fresh green salad. For a fun dipping experience, offer a bowl of warm marinara sauce on the side.

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Whether you're looking for a new family favorite or an easy dish to impress guests, these Pesto Chicken Garlic Bread Boats are sure to be a hit. Serve them hot and watch as the golden crust and bubbly cheese disappear from the plate.

Frequently Asked Questions

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat and mix with the pesto filling. This shortcut reduces prep time to under 10 minutes while maintaining great flavor.

→ How do I prevent the bread from getting soggy?

Toasting the hollowed bread boats with garlic butter for 5 minutes before adding the filling creates a barrier that keeps the crust crisp. Also avoid overfilling and serve immediately after baking for best texture.

→ Can I make these ahead of time?

Prepare the pesto chicken filling up to 24 hours in advance and refrigerate. Toast the bread boats ahead as well, but assemble and bake just before serving for optimal texture and melted cheese.

→ What can I substitute for the mayonnaise?

Greek yogurt offers a tangy, lighter alternative to mayonnaise with similar creaminess. For a richer version, use cream cheese or leave it out entirely—the pesto provides plenty of moisture on its own.

→ How should I store leftovers?

Store cooled boats in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes to recrisp the bread, though the texture will be softer than freshly baked.

→ Can I freeze these before baking?

Assemble the filled boats through step 6, wrap tightly in plastic and foil, and freeze for up to 1 month. Bake from frozen, adding 5-10 minutes to the baking time, until heated through and cheese is melted.