I’m so excited to share my Honey Garlic Chicken Stuffed Bread recipe with you! Imagine tender pieces of honey garlic chicken wrapped in soft, garlicky bread that bakes up golden and gooey. It is fun to make, great for family dinners, and perfect for sharing. You get sweet, savory, and a bit of cheesy all in one handheld slice.
Level: Easy
Total Time: 1 hour 15 minutes (includes resting and baking)
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 to 10 slices (one small loaf or half of a large loaf)
Course: Lunch, Dinner, Snack
Cuisine: American, Comfort Food
I love stuffed breads because they turn a simple sandwich idea into something cozy and shareable. This version combines honey garlic chicken, melty cheese, and a buttered garlic brush that soaks into the crust. The filling is cooked first so it stays juicy and safe inside the loaf. The dough can be quick store bought dough or a simple homemade dough. I will explain each step in plain words so even a beginner can follow along.
How to Make Honey Garlic Chicken Stuffed Bread
Here is the simple idea:
• Cook bite sized chicken in a quick honey garlic sauce.
• Mix the cooked chicken with shredded cheese and a little green onion.
• Hollow a baguette or split a loaf and stuff with the chicken mixture.
• Brush the outside with garlic butter and bake until the bread is golden and the cheese is melted.
Ingredients
For the honey garlic chicken
• 1 pound boneless, skinless chicken breast or thighs, cut into 1/2 inch pieces
• 2 tablespoons neutral oil (vegetable or canola)
• 3 cloves garlic, minced
• 3 tablespoons honey
• 2 tablespoons soy sauce (or tamari for lower sodium)
• 1 tablespoon rice vinegar or apple cider vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional for a little heat
For the filling and bread
• 1 large baguette or 1 small round loaf, about 12 inches, or 1 loaf split lengthwise
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese (optional for flavor)
• 2 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped (optional)
For the garlic butter brush
• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
Directions
- Prep the bread and oven: Preheat the oven to 375°F (190°C). If using a whole baguette, cut a long pocket along the top leaving a 1/2 inch border so the loaf holds its shape. If using a split loaf, hollow some of the center out to make room for filling. Set on a baking sheet lined with parchment.
- Make the honey garlic sauce: In a small bowl whisk honey, soy sauce, vinegar, pepper, and red pepper flakes if using. Set aside.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Add the chicken and spread into a single layer. Cook without moving for 2 minutes so it gets a little color. Stir and cook 1 to 2 more minutes until mostly cooked through. Add the minced garlic and cook 30 seconds until fragrant. Pour in the sauce and simmer 1 to 2 minutes until sauce thickens slightly and coats the chicken. Remove from heat and let cool 5 minutes.
- Mix the filling: In a bowl combine the cooled chicken, shredded mozzarella, cheddar if using, sliced green onions, and parsley. The filling should be warm but not so hot that it melts the cheese before baking.
- Stuff the bread: Spoon the filling into the pocket or hollowed loaf, pressing lightly so it is evenly distributed. Do not over-stuff or the bread may split.
- Make the garlic butter: In a small bowl mix melted butter, minced garlic, chopped parsley, and salt. Brush the outside and top of the loaf with the garlic butter, making sure the seam is brushed well.
- Bake: Place the stuffed loaf on the baking sheet and bake 18 to 25 minutes until the crust is golden and the cheese is melted. If the top browns too quickly, loosely tent with foil.
- Rest and slice: Let the loaf rest 5 minutes, then slice into 1 inch pieces to serve. This short rest helps the cheese set so it does not run out.
Process Details
• How the sauce works: The honey and soy sauce create a balance of sweet and salty. Simmering the sauce with the chicken concentrates it so each bite is flavored.
• Avoid soggy bread: Let the chicken cool slightly before mixing with cheese so the bread will not get soggy. Also do not use too much liquid in the pan before stuffing.
• Even baking: If you have a convection option, reduce oven temperature by 25°F. Cover with foil if the crust gets too dark before the cheese melts.
Tips for Success
• Use day old or slightly stale bread if possible. It holds the filling better and will crisp nicely.
• If you use store bought rotisserie chicken, mix it with the honey garlic sauce in the pan just to warm and thicken the sauce. This saves time.
• For a lighter option, swap half the cheese for part-skim mozzarella and use whole wheat or multigrain loaf.
• To test doneness: the internal temperature of the chicken should be at least 165°F if you want to be precise.
• Make ahead: Assemble and wrap the loaf tightly in plastic wrap and refrigerate up to 24 hours. Brush with butter and bake just before serving.
Serving Ideas
• Serve with a simple green salad and a sharp vinaigrette to cut through the richness.
• Offer a dipping bowl of extra honey mixed with a splash of soy for additional sauce.
• Pair with roasted vegetables or an easy slaw for a fuller meal.
• Make smaller rolls: use dinner rolls split and stuffed for party appetizers.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 12 minutes to restore crispness.
• Freezing: You can freeze the stuffed loaf before baking. Wrap tightly in foil and freeze up to 2 months. To bake from frozen, add 10 to 15 minutes to the baking time and bake covered for the first part, then uncover to brown.
• Slice and freeze: Another method is to bake, fully cool, slice, and freeze single slices separated by parchment in a freezer bag. Reheat in a hot skillet or oven.
Nutrition Info (Approximate per serving, makes 8 servings)
• Calories: 420 kcal
• Protein: 22 g
• Carbohydrates: 36 g
• Fat: 20 g
• Fiber: 1.5 g
• Sodium: 640 mg
Note: Nutrition will vary based on bread size, cheese choices, and whether you use rotisserie chicken.
My Honey Garlic Chicken Stuffed Bread is a cozy way to turn simple pantry ingredients into a shareable meal. It is kid friendly, easy to adapt, and stores well. I often make a second loaf to freeze so a fast dinner is ready on a busy night. I hope you enjoy making it and sharing it as much as I do.
