Pin It My neighbor showed up at my door one Saturday with leftover Marry Me Chicken from her dinner party, insisting I try it. The creamy, sun-dried tomato sauce was so good I ate it cold from the container. That night, I couldn't stop thinking about those flavors on pizza dough. By Sunday afternoon, I had chicken sizzling in my skillet and the oven cranked high, ready to see if my hunch would work.
I made this for a casual Friday night with friends who were expecting frozen pizza. When I pulled it from the oven, the kitchen smelled like an Italian bistro, and nobody said a word until half the pizza was gone. One friend actually asked if I'd consider catering her birthday party. I laughed, but I also saved the recipe card she demanded I write out before she left that night.
Ingredients
- Boneless, skinless chicken breasts: Dicing them small ensures they cook fast and distribute evenly across every slice, and I've learned that even browning beats speed every time.
- Olive oil: Use it twice, once for the chicken and once to brush the crust, because that golden, crisp edge is non-negotiable.
- Garlic: Fresh minced garlic blooms in the hot pan and perfumes the cream, so don't skip this step or use the jarred stuff.
- Dried oregano and thyme: These herbs bring the backbone of Italian flavor without overpowering the creamy sauce.
- Red pepper flakes: Just a pinch adds warmth and keeps the richness from feeling heavy.
- Heavy cream: This is what makes the sauce cling to the chicken and melt into the cheese, creating that signature lusciousness.
- Parmesan cheese: Grate it yourself for the best melt and sharpness, the pre-shredded kind doesn't dissolve the same way.
- Sun-dried tomatoes in oil: Drain them well but save the oil, it's incredible for brushing the crust or tossing into salads later.
- Pizza dough: Room temperature dough rolls out easier and bakes up airier, so let it sit on the counter while you prep everything else.
- Mozzarella cheese: Shred it fresh if you can, it melts into those beautiful, stretchy strings that make pizza irresistible.
- Fresh basil: Tearing it by hand right before serving keeps the leaves vibrant and aromatic, and it's the final touch that makes the whole thing feel alive.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and if you're using a pizza stone, let it heat up inside so the crust gets that crispy, pizzeria-style bottom. The hotter the stone, the better the bake.
- Cook the chicken:
- Heat olive oil in a skillet over medium-high, then add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper, stirring occasionally until the chicken is just cooked through, about 3 to 4 minutes. Don't crowd the pan or it will steam instead of brown.
- Build the creamy sauce:
- Toss in the garlic and sun-dried tomatoes, cooking for about a minute until fragrant, then lower the heat and pour in the heavy cream, stirring in the Parmesan. Let it simmer gently for 2 to 3 minutes, stirring often, until the sauce thickens and coats the chicken like a silky blanket.
- Prep the dough:
- Roll out your pizza dough on a lightly floured surface to your preferred thickness, then transfer it to a parchment-lined baking sheet or onto your hot pizza stone. Brush the edges lightly with olive oil so they puff up golden and crisp.
- Top the pizza:
- Spread the creamy chicken mixture evenly over the dough, leaving a small border for the crust, then sprinkle the mozzarella cheese on top. Make sure the chicken is distributed well so every slice gets some.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, slightly browned cheese. The smell will tell you when it's ready.
- Finish with basil:
- Pull the pizza out, let it rest for a minute, then scatter fresh torn basil leaves over the top before slicing. Serve it hot while the cheese is still stretchy.
Pin It The first time I served this, my brother-in-law, who usually only eats pepperoni pizza, went back for three slices and asked for the recipe. He texted me two days later with a photo of his own version, slightly burnt but proud. That's when I knew this pizza had crossed over from my kitchen experiment into something people actually wanted to make again and again.
Choosing Your Dough
Store-bought dough works beautifully here and saves you time, but if you have a favorite homemade recipe, use it. I've tried thin crust, thick crust, and even naan bread as a base, and each version brought something different to the table. The key is making sure whatever dough you use is at room temperature so it stretches without tearing and bakes evenly without raw spots in the center.
Shortcuts That Work
On nights when I'm too tired to dice raw chicken, I grab a rotisserie chicken from the store, shred the breast meat, and toss it straight into the cream sauce. It cuts the prep time in half and tastes just as good. You can also make the chicken mixture a day ahead and store it in the fridge, then just roll out the dough and assemble when you're ready to bake.
Serving and Pairing
This pizza is rich, so I like to serve it with a simple arugula salad dressed in lemon juice and olive oil to cut through the creaminess. A glass of chilled Pinot Grigio is perfect if you're drinking, but sparkling water with a wedge of lemon works just as well. Leftovers reheat beautifully in a hot skillet with a lid, the crust crisps back up and the cheese melts all over again.
- For a little heat, sprinkle crushed red pepper or drizzle with hot honey before serving.
- If you love balsamic, a thin drizzle of balsamic glaze over the top adds a sweet, tangy contrast that's incredible.
- This pairs beautifully with roasted vegetables or a bowl of tomato soup on the side for a cozy, complete meal.
Pin It This pizza has become my go-to when I want to impress without stressing, and every time I make it, someone asks for the recipe. I hope it wins over your table the same way it did mine.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly and saves time. Use about 2 cups of shredded chicken and add it directly to the garlic and sun-dried tomatoes, then proceed with the cream sauce.
- → What can I substitute for heavy cream?
You can use half-and-half for a lighter version, though the sauce will be slightly thinner. For dairy-free options, try full-fat coconut cream or cashew cream, keeping in mind the flavor will change.
- → How do I prevent the crust from getting soggy?
Preheat your oven and pizza stone properly, avoid overloading with sauce, and ensure the chicken mixture isn't too watery. Brushing the dough edges with olive oil also helps create a barrier.
- → Can I make this ahead of time?
Prepare the creamy chicken mixture up to 24 hours in advance and refrigerate. When ready to serve, bring it to room temperature, assemble the pizza, and bake fresh for best results.
- → What type of pizza dough works best?
Any pizza dough works well—store-bought, homemade, or even naan bread. Ensure it's at room temperature for easier stretching and more even baking.
- → How should I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 8-10 minutes to restore crispness.