Save One Saturday afternoon, my neighbor knocked on my door with a bag of fresh basil from her garden, and I suddenly had to figure out what to do with two baguettes sitting on my counter. That's when it clicked—why not hollow them out and stuff them like little edible boats? The result was these pesto chicken garlic bread boats, and honestly, they've been my secret weapon ever since for feeding a crowd without making myself crazy in the kitchen.
I made these for a potluck last spring, and I watched them disappear faster than anything else on the table—even faster than the brownies someone brought. My friend Sarah asked for the recipe that night, and now she texts me photos of her version every few months.
Ingredients
- 2 large baguettes or Italian loaves: The bread is your vessel, so pick something sturdy with a good crust that won't crumble when you hollow it out.
- 3 tbsp unsalted butter, softened: Softened butter spreads like a dream—keep it on the counter for 20 minutes before you start if it's cold.
- 2 cloves garlic, minced: Fresh garlic makes all the difference; garlic powder just doesn't give you that same aromatic punch.
- 1 tbsp fresh parsley, chopped (optional): A little green speckle on top catches light and makes everything look more intentional.
- 2 cups cooked chicken breast, shredded or diced: Use rotisserie chicken from the store if you're short on time—nobody needs to know, and it tastes incredible.
- 1/3 cup basil pesto: Whether homemade or store-bought, make sure it's fresh and hasn't been sitting in your pantry for three years.
- 1/2 cup sour cream: This keeps the filling creamy and slightly tangy, which balances the richness of the cheese.
- 1/4 cup grated Parmesan cheese: Go for freshly grated if you can—the pre-shredded stuff has anti-caking agents that change the texture.
- 1/2 tsp black pepper and 1/4 tsp salt: Season to your taste because everybody's salt preference is different.
- 1 1/2 cups shredded mozzarella cheese: Don't skip this—it's what makes them gooey and golden on top.
Instructions
- Get your oven ready and prep your workspace:
- Preheat the oven to 375°F and line your baking sheet with parchment paper so nothing sticks. This takes two minutes but saves you from scrubbing later.
- Hollow out your bread boats:
- Slice the baguettes lengthwise, then use your fingers or a small spoon to gently scoop out the soft center, leaving about a half-inch of bread all around. You want something sturdy enough to hold filling without falling apart.
- Make your garlic butter magic:
- Mix softened butter with minced garlic and parsley in a small bowl, then spread it generously inside each bread cavity. The smell alone will tell you you're on the right track.
- Build your chicken filling:
- Combine the shredded chicken, pesto, sour cream, Parmesan, pepper, and salt in a bowl and stir until everything is evenly coated and looks creamy. Taste a tiny spoonful and adjust the seasoning if it needs it.
- Fill and top with cheese:
- Spoon the chicken mixture into the bread boats, then pile on the mozzarella cheese in a generous layer. Don't be shy here—you want that melty, bubbly top.
- Bake until golden and bubbling:
- Slide the boats into the oven for 18 to 20 minutes, keeping an eye on them after the 15-minute mark so the cheese doesn't burn. They're done when the bread is golden and the cheese is melted and bubbly.
- Cool and slice:
- Let them sit for a couple of minutes out of the oven so you don't burn your mouth, then slice into portions and serve warm. They're best eaten right away while everything is still steaming.
Save There was this one time I made these for my mom's book club, and she got genuinely emotional because it reminded her of something her own mother used to make, except that recipe is long gone. Seeing food do that—bring back a feeling or a memory—is when I realized why I love cooking more than anything.
Why These Boats Work for Every Occasion
The beauty of pesto chicken garlic bread boats is that they work equally well as an appetizer when you're expecting people, a quick dinner when you're tired, or even cold the next day for lunch if you somehow have leftovers. They're substantial enough to feel like a real meal, but small enough to feel elegant on a plate.
Making Them Ahead of Time
You can assemble these boats completely and refrigerate them for up to four hours before baking, which means you can do all the work in the morning and just pop them in the oven when guests arrive. Just add a few extra minutes to the baking time if they're cold from the fridge.
Ways to Switch Things Up
Once you nail the basic formula, you can swap things around based on what's in your kitchen or what you're craving. I've done versions with sun-dried tomatoes, chopped spinach stirred into the filling, or even a sprinkle of red pepper flakes on top for a little heat.
- Try using rotisserie chicken or shredded turkey to save time and effort.
- Stir in chopped sun-dried tomatoes or fresh baby spinach to add color and nutrition to the filling.
- Finish with a drizzle of balsamic glaze or a pinch of red pepper flakes if you want to surprise people with unexpected flavor.
Save These boats remind me that some of the best dishes are the ones that come from looking at what you have and asking what's possible. They've become my go-to when I want to feel like I put in effort, but I'm also protecting my sanity.
Recipe FAQs
- → Can I make these ahead of time?
Yes! Assemble the boats completely, then refrigerate unbaked for up to 8 hours. Add 3-4 minutes to baking time if cooking from cold.
- → What type of chicken works best?
Rotisserie chicken, poached breasts, or leftover cooked chicken all work beautifully. Just shred or dice into small pieces for easy filling.
- → Can I freeze pesto chicken boats?
Wrap assembled unbaked boats tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight before baking as directed.
- → How do I prevent soggy bread?
Don't skip hollowing out the centers—leave about 1/2 inch of bread for structure. The garlic butter coating also helps create a protective barrier.
- → What can I serve with these boats?
A simple green salad with balsamic vinaigrette, minestrone soup, or roasted vegetables round out the meal perfectly.
- → Can I make this dairy-free?
Substitute vegan butter and dairy-free mozzarella shreds. Use coconut cream or vegan sour cream in the filling mixture.