Pesto Chicken Garlic Bread Boats (Printable version)

Golden bread boats stuffed with pesto chicken, sour cream, and melted mozzarella cheese.

# Needed ingredients:

→ 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 1/2 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 1/2 inch of bread on all sides to form a boat structure.
03 - In a small bowl, combine 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, basil pesto, sour cream, Parmesan cheese, black pepper, and salt. Mix until well incorporated.
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 allow to cool slightly. Slice into portions and serve warm.

# Expert advice:

01 -
  • They look fancy enough to impress, but come together in about 35 minutes with zero stress.
  • The combination of garlic butter, pesto, and melted mozzarella is basically comfort food in its truest form.
  • You can prep everything ahead and bake them right when people arrive, which means you're actually enjoying time with guests instead of cooking.
02 -
  • Don't skip the step of hollowing out the bread—if you just pile filling on top, it becomes a sloppy mess instead of a proper boat.
  • The sour cream is what keeps this filling from becoming dry, so don't leave it out or try to swap it for something else without adjusting the other ingredients.
03 -
  • Use a serrated bread knife to slice the baguettes—it keeps the bread from crushing and gives you clean, even halves.
  • If your baguettes are rock-hard, let them sit at room temperature for 20 minutes first, which makes them easier to hollow without crumbling.
Go back