Description
Pull-apart bread loaded with chicken, garlic butter, and melty mozzarella cheese. Perfect for parties, game day, or weeknight dinners in 35 minutes!
Ingredients
- ½ cup unsalted butter, softened
- 4 large garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 round sourdough or Vienna loaf (about 1 pound)
- 2 cups cooked chicken breast, diced into small pieces
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper or aluminum foil.
- Prepare the garlic butter by combining softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl, mixing until well blended.
- Place the bread loaf on a cutting board and use a sharp serrated knife to cut diagonal slices about 1 inch apart, cutting down to within ½ inch of the bottom without slicing all the way through.
- Rotate the loaf 90 degrees and make another series of diagonal cuts in the opposite direction to create a crosshatch pattern throughout the entire loaf.
- Use your fingers or a butter knife to gently separate the cuts and spread the garlic butter mixture generously into each crevice, making sure to coat all exposed surfaces.
- Stuff diced cooked chicken pieces into the cuts of the bread, distributing evenly throughout the loaf.
- Push shredded mozzarella and Parmesan cheese into all the cuts, filling every opening generously so the cheese melts between each section.
- Wrap the entire loaf tightly in aluminum foil and place it on the prepared baking sheet.
- Bake wrapped for 15 minutes until the cheese begins to melt, then unwrap the foil and bake for an additional 10 to 15 minutes until the cheese is fully melted, bubbly, and the bread edges are golden and crispy.
- Remove from the oven and let rest for 3 minutes before serving warm, allowing guests to pull apart individual sections.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap mozzarella for cheddar, Monterey Jack, or an Italian cheese blend.
- Replace the round loaf with a French baguette or ciabatta bread if sourdough is unavailable.
- Add ½ teaspoon red pepper flakes to the garlic butter for a spicy kick.
- Mix in ½ cup chopped green onions or chives with the chicken for extra freshness.
- Add 1 teaspoon dried Italian seasoning or fresh rosemary to the garlic butter for a herbier version.
- Store leftovers wrapped tightly in foil in the refrigerator for up to 2 days.
- Reheat leftovers in a 325°F oven wrapped in foil for 10 to 12 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American