These cozy bread bowls are all about comfort: warm, crusty rolls turned into edible bowls, filled with a creamy garlic-Parmesan sauce packed with shredded chicken, spinach, and sun-dried tomatoes, then baked until the top is bubbling and golden. The contrast is the best part—crisp bread on the outside, soft and saucy on the inside—so every spoonful feels hearty and satisfying. Save the bread you remove from the centers, because it’s perfect for dipping and scooping up every last bit of sauce.
Ingredients:
- 4 medium round bread rolls (boule style)
- 2 cups cooked chicken, shredded
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1½ cups heavy cream
- 1/2 cup milk
- ¾ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 cup fresh spinach, roughly chopped
- ½ cup sun-dried tomatoes (oil-packed, drained & chopped)
- 1 cup shredded mozzarella or Italian cheese blend
- 1 teaspoon dried Italian herbs (oregano, basil mix)
Instructions:
- Preheat your oven to 190 °C. While it heats, place a baking sheet on the counter so it’s ready for the filled bread bowls later. If your bread rolls feel very soft, you can keep them at room temperature while you prep—slightly firmer rolls are easier to hollow without tearing.
- Prepare the bread bowls. Using a serrated knife, slice a thin “lid” off the top of each round bread roll. Keep the tops if you’d like to set them on the side for serving. With your fingers, gently pull out the soft interior bread, working in small pieces so you don’t break the crust. Leave a thick, sturdy shell on the bottom and sides so the bowls can hold the creamy filling without leaking. Set the hollowed rolls on the baking sheet. Save the removed bread pieces—set them aside to toast and use as dippers when serving.
- Start the garlic base. Place a medium saucepan over medium heat. Add the butter and let it melt completely. Once melted, add the minced garlic and sauté briefly until fragrant, about 30 seconds. Keep the garlic moving so it doesn’t brown; you want it aromatic and gentle, not bitter.
- Make the roux. Sprinkle in the all-purpose flour and stir continuously to form a smooth paste with the butter and garlic. Cook this mixture for about 1 minute. This step removes the raw flour taste and helps your sauce thicken evenly later.
- Add the dairy gradually. While whisking, slowly pour in the heavy cream in a steady stream, then whisk in the milk. Keep whisking until the mixture is smooth and no lumps remain. Scrape the bottom of the pan as you whisk to fully incorporate the roux.
- Thicken the sauce. Bring the mixture to a gentle simmer, stirring constantly. As it warms, it will begin to thicken slightly into a creamy, spoon-coating sauce. Don’t rush with high heat—gentle simmering prevents scorching and keeps the texture silky.
- Melt in the Parmesan. Reduce the heat to low. Add the grated Parmesan cheese and stir until fully melted and smooth. This is where the sauce becomes rich and savory. Season with salt and pepper to taste, adding a little at a time and stirring well so the seasoning distributes evenly.
- Add the filling ingredients. Fold in the shredded cooked chicken, then add the roughly chopped spinach and the drained, chopped sun-dried tomatoes. Stir well so everything is coated in the sauce. Keep the saucepan on low heat just long enough for the spinach to wilt and soften, and for the chicken to warm through. The mixture should look creamy, chunky, and well combined.
- Fill the bread bowls. Spoon the hot, creamy chicken mixture into each hollowed bread roll. Pack the filling in gently and fill each bowl all the way to the brim so every serving feels generous. If any sauce drips onto the baking sheet, that’s fine—it will bake up into tasty, cheesy bits.
- Add the cheesy topping. Sprinkle shredded mozzarella (or the Italian cheese blend) evenly over the top of each filled bread bowl. Finish with a light sprinkle of the dried Italian herbs across the tops for extra aroma and a rustic finish.
- Bake until bubbly. Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the cheese is melted, bubbling, and turning golden at the edges. Watch near the end so the tops don’t over-brown; you’re looking for a glossy, melted top with a few golden spots.
- Rest before serving. Remove the bread bowls from the oven and let them sit for 5 minutes. This short rest helps the filling set slightly so it’s easier to eat and less likely to spill. Serve warm, with the reserved bread pieces on the side for dipping and scooping.