It all started when I was trying to think of something special to take to our family get-together. We’re a big Italian family, so naturally, chicken parmesan is a staple on our menu. But I wanted to give it a twist, something unexpected yet comforting. That’s when the idea of stuffing it into garlic bread struck me. I mean, who doesn’t love a good garlic bread as a side? So, I thought, why not make it the star of the meal?
The process was surprisingly fun, albeit a bit messy—dredging the chicken, frying it to a perfect golden hue, and then nestling it within a cheesy cocoon inside freshly baked bread. The real magic happened in the oven. As the cheese melted and the flavors melded, the anticipation grew. I was nervous, hoping everyone would love it as much as I did. The result? An empty platter and requests for the recipe from everyone, young and old.
If you’re looking to wow your family or friends with something a bit different yet undeniably delicious, this Chicken Parmesan-Stuffed Garlic Bread is the way to go. It’s comfort food with a twist, and I promise it’ll be a new favorite. So, go ahead, gather your ingredients, and let’s create some kitchen magic!
How to Make Chicken Parmesan-Stuffed Garlic Bread
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Ingredients:
- 1 boneless, skinless chicken breast
- 2 cups seasoned breadcrumbs
- 10 slices mozzarella cheese
- 4 eggs, whisked
- 1 large baguette
- 1 tablespoon grated parmesan cheese
- ⅓ cup melted butter
- 1 tablespoon fresh parsley, chopped
- 3 cloves minced garlic
- 2 cups flour
- 1 cup oil (for frying)
- Marinara sauce
Directions:
- Slice the chicken breast into half-inch thick strips.
- Prepare three separate bowls: fill one with flour, another with the whisked eggs, and the third with breadcrumbs.
- Coat each chicken strip in flour, dip into the egg mixture, and cover with breadcrumbs. Repeat for all strips.
- Heat oil in a frying pan to 350°F and preheat your oven to 350°F as well.
- Fry the breaded chicken strips until golden brown and cooked through. Let them drain on paper towels.
- Cut the baguette into portions matching the length of the chicken strips. Hollow out the middle of each piece.
- Lay two slices of mozzarella cheese so they overlap slightly, place a chicken strip in the center, and roll the cheese around it.
- Insert the cheese-wrapped chicken into the hollowed baguette pieces.
- Slice the stuffed baguette into one-inch sections and arrange on a foil-lined baking sheet.
- Mix melted butter with garlic and parsley, and brush this mixture over the baguette slices.
- Wrap the baguette in foil and bake for 20-25 minutes until the cheese is gooey and the top is golden.
- Unwrap and serve hot with marinara sauce on the side.
Ingredient Tweaks for Your Pantry
If mozzarella isn’t your favorite, try using provolone or Swiss cheese for a different flavor profile. No baguette? A rustic loaf or even ciabatta will do the trick. For a non-fried version, bake the chicken strips instead. Also, gluten-free breadcrumbs work well for those with dietary restrictions.
Best Ways to Store Chicken Parmesan-Stuffed Garlic Bread Leftovers
To keep your leftovers fresh, wrap them in aluminum foil or store in an airtight container in the fridge for up to three days. Reheat in the oven to maintain that crispy texture. Avoid the microwave, as it might make the bread soggy.
Perfect Pairings for Chicken Parmesan-Stuffed Garlic Bread
This dish pairs wonderfully with a crisp Caesar salad or a simple arugula mix. For drinks, a chilled glass of white wine like Chardonnay complements the cheesy richness. Don’t forget a side of marinara sauce for dipping each slice into!
Cooking Hacks to Elevate Chicken Parmesan-Stuffed Garlic Bread
Ensure your oil is hot enough before frying to achieve a crispy coating. Use a thermometer if possible. For a deeper garlic flavor, roast the garlic before mixing it with the butter. And remember, freshly grated parmesan always beats the pre-packaged kind.
Seasonal Twists for Chicken Parmesan-Stuffed Garlic Bread
In the summer, add fresh basil to the garlic butter for a fragrant touch. During the fall, incorporate a sprinkle of nutmeg in the breadcrumb mix for warmth. Winter calls for adding some rosemary to the butter, and in spring, try a lemon zest finish for brightness.
FAQs:
Can I make the chicken strips ahead of time?
Yes, you can prepare and fry the chicken strips a day ahead. Store them in an airtight container in the refrigerator. When you’re ready to assemble the dish, just warm them slightly before wrapping in cheese and inserting into the bread. This will save you prep time on the day of serving.
Is there a way to make this dish healthier?
Absolutely! You can bake the chicken instead of frying to cut down on oil usage. Additionally, using whole wheat breadcrumbs and a whole grain baguette can increase the fiber content. Pairing it with a vegetable-heavy side dish can also balance out the meal.
What if I don’t have fresh parsley?
If fresh parsley isn’t available, dried parsley can work, albeit with a slightly different flavor. Use one-third the amount of dried parsley as you would fresh. Alternatively, fresh basil or oregano can offer a delightful twist to the garlic butter mixture.
Can I use a different type of cheese?
Yes, feel free to experiment with other cheeses like provolone, gouda, or even a spicy pepper jack if you want to add a kick. Each cheese will bring a unique flavor and melting quality, so choose based on your preference for taste and texture.
How do I prevent the bread from getting soggy?
To avoid soggy bread, make sure to drain the fried chicken strips thoroughly before wrapping them in cheese and inserting into the bread. Also, ensure that the foil is wrapped tightly around the bread during baking to help prevent moisture from penetrating the crust.
Can the recipe be doubled easily?
Certainly! This recipe can be doubled or even tripled to feed a larger crowd. Just make sure you have enough oven space to accommodate the additional baking sheets. Adjust cooking times as necessary if baking multiple sheets at once to ensure even cooking.

Chicken Parmesan-Stuffed Garlic Bread
Equipment
- Frying pan
- Oven
- Baking sheet
Ingredients
- 1 boneless, skinless chicken breast
- 2 cups seasoned breadcrumbs
- 10 slices mozzarella cheese
- 4 large eggs whisked
- 1 large baguette
- 1 tablespoon grated parmesan cheese
- ⅓ cup melted butter
- 1 tablespoon fresh parsley chopped
- 3 cloves garlic minced
- 2 cups flour
- 1 cup oil for frying
- Marinara sauce for serving
Instructions
- Begin by slicing the chicken breast into strips that are about half an inch in thickness.
For Chicken Breading:
- Prepare three bowls: one filled with flour, another holding the whisked eggs, and the last containing breadcrumbs.
- Take a piece of chicken, coat it with flour, dip it into the egg mixture, then roll it in the breadcrumbs until fully covered. Repeat this step for all chicken strips.
- In a frying pan, heat the oil over medium heat until it reaches 350°F.
- In the meantime, preheat your oven to 350°F.
- Carefully place the coated chicken strips in the frying pan and cook until they are golden brown on both sides and fully cooked through. Transfer them to paper towels to drain excess oil.
- Cut the baguette into thirds or quarters so that they are the same length as your chicken strips.
- Using a knife, carefully hollow out the inside of each baguette piece.
- Layer two slices of mozzarella cheese slightly overlapping, place a fried chicken strip in the center, and roll the cheese around the chicken securely.
- Insert the rolled chicken strips back into the hollowed baguette. Cut these stuffed sections into one-inch slices and arrange them closely on a baking sheet equipped with aluminum foil.
For Garlic Butter:
- In a small bowl, mix the melted butter, minced garlic, and chopped parsley. Brush this mixture generously over the baguette slices, allowing some to drip in between them.
- Wrap the baguette tightly in foil and bake for 20 to 25 minutes until the cheese is melted and the top turns golden.
- Carefully remove the foil and serve the garlic bread hot with marinara sauce for dipping. Enjoy your delightful creation!