Cheesy Cajun Chicken Stuffed Garlic Bread Step-by-step instructions

Before you start

Before starting, dice the chicken breast into small, even pieces so they cook quickly and fit neatly into the bread slits. Measure out all the spices and have them ready by the stove. Shred the mozzarella if using a block.

Melt the garlic butter and set aside. Preheat the oven to 400°F (200°C) when you begin searing the chicken, so it's ready when you are. Have a large skillet, a sharp knife, and a baking sheet with aluminum foil on hand.

Instructions

Sear and Prep

1. 1Sear the Chicken
   Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter. Add the diced chicken breast in a single layer. Sprinkle with the Cajun seasoning, garlic powder, onion powder, and smoked paprika. Cook without stirring for 2 minutes, then toss and continue cooking until deeply caramelized and cooked through, about 5 to 7 minutes total. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and set aside.
   Look for Chicken is golden brown and fragrant with spices.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan to get a good sear.
2. 2Prepare the Bread
   Preheat the oven to 400°F (200°C). Using a sharp knife, cut deep diagonal slits into the French loaf, about 1 inch apart, without cutting all the way through. The slices should remain attached at the bottom. Brush the cut surfaces with the melted garlic butter, making sure to get it into every slit.
   Look for Bread is fragrant with garlic and butter.
   Tip Leave the bottom intact so the loaf holds together.

The chicken should be deeply browned with crispy edges and fragrant with spices. The butter will have melted and combined with the seasonings into a glossy coating.

The bread should be sliced with even, diagonal cuts, and the garlic butter brushed into every crevice. The kitchen smells like a Cajun kitchen at this point.

Stuff and Bake

3. 3Stuff the Loaf
   Spoon the cooked Cajun chicken evenly into the slits of the bread, pushing it down gently. Sprinkle the shredded mozzarella over the chicken, filling each slit generously. Press the cheese gently into the gaps so it melts into the bread.
   Look for Loaf is generously filled with chicken and cheese.
   Tip Use your fingers to tuck the filling deep into the slits.
4. 4Wrap and Bake
   Wrap the stuffed loaf tightly in aluminum foil, leaving the top slightly open. Place on a baking sheet and bake for 12 minutes, until the cheese is bubbling and the bread is hot. Then remove the foil and bake for an additional 3 to 5 minutes, until the crust is shatteringly crisp and golden brown.
   Look for Cheese is bubbling and crust is crisp.
   Tip If the top browns too quickly, tent with foil.

The loaf should be generously filled with chicken and cheese, with the cheese peeking out from the slits. After baking, the cheese is bubbling and the bread is hot. The top may be lightly browned but still soft if covered. The aroma of garlic, butter, and spices fills the oven.

Rest and Serve

5. 5Rest and Slice
   Remove the loaf from the oven and let it rest for 5 minutes on the baking sheet. This allows the cheese to set slightly and makes slicing easier. Using a serrated knife, cut through the slits to create thick diagonal rounds. Pull the slices apart to reveal the stretchy cheese.
   Look for Cheese is stretchy and bread is crisp.
   Tip Slice with a serrated knife to avoid squashing the bread.

The crust should be crisp and golden, and the cheese should be molten and stretchy when pulled. The loaf holds together when sliced, with distinct rounds showing the filling. The cheese pull is dramatic, and the bread is warm throughout. The slices are easy to pull apart with your hands.

Common mistakes

One common mistake is cutting the slits too deep, which can cause the loaf to fall apart when stuffing. Keep the cuts about three-quarters of the way through, leaving the bottom intact. Another is overfilling the slits, which can push the bread apart during baking.

Also, avoid skipping the foil wrap—without it, the cheese may burn before the bread is heated through. Finally, let the loaf rest after baking; cutting too soon will make the cheese run out.

How to tell it’s done

The stuffed bread is done when the crust is deep golden brown and crisp to the touch, and the cheese is fully melted and bubbling at the edges. The internal temperature of the chicken should have reached 165°F (74°C) during the searing step, so it's safe.

Let the loaf rest for 5 minutes before slicing to allow the cheese to set slightly, making it easier to cut clean slices without the filling oozing out completely.

• Poultry: 165°F (74°C) in the thickest part