Cheesy Garlic Chicken Stuffed Bread Boats with Golden Herb Butter

Bread and golden herb butter

• 1 long Italian or French loaf, crusty, about 1 lb (450 g) and 16 inches (40 cm) long
• 6 tbsp (85 g) unsalted butter, softened
• 4 garlic cloves, minced
• ¼ cup (25 g) finely grated Parmesan
• 1 tbsp chopped fresh parsley
• 1 tsp dried Italian seasoning
• ½ tsp smoked paprika
• ¼ tsp kosher salt

Cheesy chicken filling

• 3 cups (400 g) cooked shredded chicken, rotisserie or poached breasts, pulled into small shreds
• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 g) sour cream
• 1 cup (115 g) shredded low-moisture mozzarella, from a block
• 1 cup (115 g) shredded sharp cheddar, from a block
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Cheesy topping

• 1 cup (115 g) shredded low-moisture mozzarella, from a block
• ¼ cup (25 g) finely grated Parmesan

To finish

• 2 tbsp chopped fresh parsley

1. Heat the oven and make the herb butterHeat the oven to 375°F (190°C) with a rack in the middle. Line a large rimmed baking sheet with foil. Mash the softened butter with the garlic, Parmesan, parsley, Italian seasoning, paprika and salt until smooth and evenly speckled.The butter is soft, spreadable and thickly flecked with herbs and cheese.
2. Mix the cheesy chicken fillingIn a large bowl, stir the cream cheese and sour cream until smooth. Add the shredded chicken, mozzarella, cheddar, garlic powder, paprika, salt, pepper and parsley, and mix until creamy and evenly combined.The filling is thick, creamy and spreadable, with no cold lumps of cream cheese.
3. Slice and stuff the loafSet the loaf on the foil with a serrated knife. Cut straight down into 1-inch (2.5 cm) slices, stopping about ½ inch (1.25 cm) from the bottom so the slices stay attached. Spread about two thirds of the herb butter between the slices. Spoon the filling between the slices, pressing it in and letting some pile on top. Brush the remaining butter over the top and sides of the crust.The slices fan open slightly and the loaf stays in one piece, with filling in every cut.
4. Bake coveredCover the loaf loosely with foil, tenting it so the foil does not touch the filling. Bake 15 minutes.The bread is warm and the filling has started to melt.⏱ 15 min timer, covered
5. Top with cheese and bake uncoveredTake off the foil and scatter the mozzarella and Parmesan over the top and between the slices. Bake uncovered 10 to 12 minutes, until the cheese is bubbling and golden and the filling reads 165°F (74°C). For more color, broil 1 to 2 minutes, watching closely.Melted cheese stretches across the slices and the crust is deep golden brown with browned spots.⏱ 12 min timer, uncovered
6. Rest and serveRest the loaf 5 minutes so the cheese sets enough to slice cleanly. Slide it onto a long platter with two spatulas, sprinkle with the parsley, and serve warm, pulling the slices apart at the table.Golden crust, stretchy cheese and shredded chicken between thick slices, scattered with green parsley.

• Use a sturdy, crusty loaf. Italian or French bread holds the filling. A soft sandwich-style loaf turns soggy and collapses. A day-old loaf is even better.
• Cut almost, not all the way. Stop about ½ inch (1.25 cm) from the bottom so the slices stay attached, and use a serrated knife with a sawing motion.
• Use soft butter, not melted. Soft butter stays between the slices, while melted butter soaks straight through and makes the bread greasy. The Parmesan in it is what gives the crust its golden, speckled finish.
• Keep the filling thick. Pull the chicken into small shreds and don’t add extra liquid. A wet filling leaks out and makes the bread soggy.
• Shred cheese from a block and use low-moisture mozzarella. Fresh mozzarella and pre-shredded cheese both melt worse.
• Foil first, then uncover. The covered bake heats the filling without burning the crust, and the uncovered bake melts and browns the cheese on top.
• Poaching the chicken: simmer about 1¼ lb (570 g) boneless breasts in lightly salted water or broth for 15 to 20 minutes, until 165°F (74°C), then shred with two forks. One rotisserie chicken gives about 3 cups of shredded meat.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts, which is one loaf. For 12 servings, use two loaves on a large sheet or two sheets, with the same bake times.

Nutrition is an estimate per serving. Contains dairy and wheat, so it is not gluten-free as written.

Easy swaps

Bread boats: for individual boats, cut the loaf in half lengthwise, pull out some of the soft center, brush with the herb butter, fill, and bake covered for 12 minutes, then uncovered with the topping for 8 to 10 minutes.

Buffalo version: stir 3 tbsp (45 ml) hot sauce into the filling and replace the cheddar with a mild Monterey Jack.

Cheese: provolone, Monterey Jack or fontina replace the mozzarella. Pepper jack adds some heat.

Add-ins: fold in 6 slices of crumbled cooked bacon, or 1 cup of cooked chopped spinach squeezed very dry.

Lighter: use plain Greek yogurt in place of the sour cream and reduced-fat cream cheese. The filling will be a little less rich.

Gluten-free: use a sturdy gluten-free baguette. It may brown faster, so check it 5 minutes early.

Make ahead: make the filling up to 2 days ahead. Assemble the whole loaf up to 4 hours ahead, cover and refrigerate, then bake it adding 5 minutes to the covered time.

Freezer: wrap the assembled, unbaked loaf tightly and freeze up to 2 months. Bake it covered from frozen at 375°F (190°C) for 35 to 40 minutes, then add the topping and bake uncovered 10 minutes, until the filling reaches 165°F (74°C).

Storage and reheating

Fridge: wrap leftovers tightly and keep up to 3 days.

Reheat: warm slices on a sheet pan in a 350°F (175°C) oven for 10 to 12 minutes, covering loosely with foil if the top browns too fast. The microwave heats it fast but makes the crust soft.