Pesto Chicken Garlic Bread Boats

Golden garlic bread loaves are hollowed and filled with juicy pesto chicken and gooey mozzarella, then baked until bubbling for a savory, crowd-pleasing appetizer or main. This easy-to-make dish brings together the comfort of garlic bread with a fresh, herbaceous pesto filling, perfect for any occasion.

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Creating these Pesto Chicken Garlic Bread Boats is a straightforward process that yields impressive results. By toasting the bread with a homemade garlic butter before adding the filling, you ensure a crisp base that stands up to the creamy chicken and pesto mixture.

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)

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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 this recipe, you will need a bread knife, a baking sheet, mixing bowls, and a spoon. To save time, substitute the cooked chicken breast with rotisserie chicken. Be sure to check your pesto and mayonnaise labels if you have concerns regarding allergens like wheat, milk, eggs, or tree nuts.

Varianten und Anpassungen

Try using sun-dried tomato pesto instead of basil pesto for a different flavor profile. For extra texture and a nutty finish, top the boats with toasted pine nuts just before serving.

Serviervorschläge

These garlic bread boats are best served warm. Pair them with a simple green salad for a balanced meal, or provide a bowl of marinara sauce on the side for dipping.

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Each serving provides 470 calories, 29g of protein, and 29g of carbohydrates. Enjoy these bubbling, golden Pesto Chicken Garlic Bread Boats as a delicious centerpiece for your next gathering.

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Frequently Asked Recipe Questions

→ Can I make these ahead of time?

Yes, prepare the filling and hollow the bread boats up to a day in advance. Store components separately in the refrigerator and assemble just before baking for best texture and freshness.

→ What other bread works well?

Italian sandwich rolls, ciabatta, or even sourdough loaves work beautifully. Just ensure the bread is sturdy enough to hold the filling without becoming soggy during baking.

→ How do I prevent soggy bread?

Toast the garlic-coated bread boats for 5 minutes before adding the filling. This creates a barrier that helps keep the crust crispy even after the cheesy topping melts.

→ Can I freeze these?

Assemble unbaked boats and freeze individually wrapped. Bake from frozen at 375°F for 20–25 minutes, adding a few extra minutes if needed until heated through.

→ What can I substitute for the mayonnaise?

Greek yogurt, cream cheese, or sour cream all work as creamy alternatives. Each adds a slightly different tang while keeping the filling moist and flavorful.

→ How do I store leftovers?

Wrap cooled boats tightly in foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness before serving.