Cheesy Butter Chicken Stuffed Garlic Bread Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use fresh shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that can inhibit melting.

Shred it yourself from a block for the most stretchy, gooey results. If you want extra color on top, switch the oven to broil for the last minute, but watch closely to avoid burning the bread.

Let the stuffed baguette rest for a few minutes after baking. This allows the cheese to set slightly, making it easier to slice without everything oozing out. Use a serrated knife and a gentle sawing motion to cut through the crust without squashing the filling. Serve the slices on a warm platter.

Variations

• Spicier Version: Add 1/2 teaspoon of cayenne pepper or a chopped fresh green chili to the spice blend for extra heat. Serve with a cooling yogurt dip on the side.
• Vegetarian Option: Replace the chicken with 1 pound of paneer, cubed, or a mix of mushrooms and bell peppers. Cook until golden and heated through, then proceed with the same spice and cheese steps.
• Cheese Swap: Use provolone or a smoked gouda in place of part of the mozzarella for a smokier, more complex flavor. The cheese pull will still be dramatic.
• Herb Butter Bread: If using a plain baguette, mix 2 tablespoons of softened butter with 1 minced garlic clove and 1 tablespoon of chopped parsley, and spread it inside the hollowed loaf before filling.

Storage and make-ahead

Fridge

Store leftover stuffed bread in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap the baked, cooled loaf tightly in foil and freeze for up to 2 months.

Reheat

Reheat slices on a baking sheet in a 350°F (175°C) oven for 8-10 minutes, or until the cheese is melted and the bread is crisp.

Store leftover stuffed bread in an airtight container in the refrigerator for up to 3 days.

To reheat, place slices on a baking sheet in a 350°F (175°C) oven for 8-10 minutes, or until hot and the cheese is melted again. The bread will soften slightly upon reheating, but the flavors remain delicious.

The spiced butter chicken can be made up to 2 days ahead and refrigerated. When ready to assemble, reheat the chicken gently in a skillet until warmed through, then stuff the bread and bake as directed.

The assembled loaf can also be prepped a few hours ahead and kept in the refrigerator, but add 2-3 minutes to the baking time.

Serving ideas

Serve the stuffed garlic bread hot, straight from the oven, with the cheese pull as the star. It is a meal in itself, but it also pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness.

For a casual dinner, set the whole loaf on a cutting board and let everyone pull off their own slice.

For a more substantial spread, add a bowl of tomato soup or a crunchy slaw on the side. The bread is also great for game day or as a party centerpiece—just cut it into thick slices and let guests serve themselves. Leftovers, if any, are excellent cold or reheated.

Frequently asked questions

Recipe card

Cheesy Butter Chicken Stuffed Garlic Bread

Prep 20 minCook 22 minTotal 42 minServes 4

Ingredients

• 1 large garlic baguette (about 12 inches)
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 3 tbsp butter
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• 1 tbsp ginger garlic paste
• 2 cups shredded mozzarella cheese

Instructions

1. Heat the oven to 400°F (200°C). Slice the garlic baguette in half lengthwise and hollow out some of the soft crumb from each half, leaving a sturdy shell about 1/2 inch thick. Cut the chicken breast into bite-size pieces and pat dry with paper towels.
2. Melt the butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until golden brown on all sides and cooked through, about 6 to 8 minutes. The chicken is done when it reaches 165°F (74°C) in the thickest piece.
3. Reduce the heat to medium. Add the ground coriander, cumin, garam masala, turmeric, chili powder, and ginger garlic paste to the skillet. Stir constantly for 30 to 60 seconds until fragrant and the spices coat the chicken evenly.
4. Spoon the spiced butter chicken into the hollowed bottom half of the baguette, spreading it evenly. Sprinkle the shredded mozzarella over the chicken, then place the top half of the baguette over the filling, pressing gently to close.
5. Place the stuffed baguette on a baking sheet. Bake at 400°F (200°C) for 12 minutes, until the cheese is melted and bubbly and the bread is golden and crisp on the edges.
6. Remove from the oven and let rest for 2 minutes. Slice thickly and serve warm, pulling apart to show the cheese stretch.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

45 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.