Pesto Chicken Garlic Bread Boats (Printable)

Hollowed garlic bread boats filled with pesto chicken and melted mozzarella, baked until golden and bubbling.

# What You Need:

→ Garlic Bread

01 - 2 large demi-baguettes or Italian sandwich rolls
02 - 3 tablespoons unsalted butter, softened
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt

→ Pesto Chicken Filling

06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/3 cup basil pesto
08 - 1/2 cup mayonnaise or Greek yogurt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - 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.
03 - In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt. Spread this mixture evenly inside each bread boat.
04 - Toast the bread boats in the oven for 5 minutes until just beginning to crisp.
05 - In a medium bowl, combine shredded chicken, pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until well coated.
06 - Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan.
07 - Return the filled bread boats to the oven and bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges are golden.
08 - Remove from the oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.

# Expert Tips:

01 -
  • They look fancy enough to impress dinner guests but come together in under 40 minutes with barely any fuss.
  • One boat is substantial enough for dinner, or you can slice them into smaller bites and watch them disappear at parties.
  • The gooey cheese and herbaceous pesto hiding inside the crispy bread exterior makes every bite feel intentional, not accidental.
02 -
  • Don't hollow out the bread too aggressively or it becomes fragile, the filling will sink through, and your beautiful boats turn into disappointed bread piles in the oven.
  • Letting the garlic butter toast before adding filling means the bread crisps on the outside while staying tender inside, creating texture contrast that matters more than you'd expect.
  • Check that your pesto chicken mixture isn't too wet before spooning it in, or excess liquid will make the bread soggy instead of acting as a flavor carrier.
03 -
  • Make sure your pesto isn't too oily or it will cause the bread to turn soggy, so if using homemade pesto, drain a bit of the olive oil before mixing with chicken.
  • Grate your mozzarella fresh rather than using pre-shredded, as the anti-caking agents prevent that beautiful, seamless melt that makes people actually enjoy the texture.
  • Don't skip the initial 5-minute toast of the empty boats, as this dries them out just enough to handle the filling without becoming spongy.
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