Marry Me Chicken Pizza (Print Version)

Creamy chicken, sun-dried tomatoes, and Parmesan on a golden crust. Ready in 40 minutes for 4 servings.

# What You'll Need:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), diced
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1/2 teaspoon dried oregano
05 - 1/2 teaspoon dried thyme
06 - 1/4 teaspoon red pepper flakes
07 - 1/2 cup heavy cream
08 - 1/3 cup grated Parmesan cheese
09 - 1/3 cup sun-dried tomatoes in oil, drained and sliced
10 - Salt and black pepper to taste

→ Pizza

11 - 1 prepared pizza dough (about 10.6 oz), at room temperature
12 - 1/2 cup shredded mozzarella cheese
13 - 1/4 cup fresh basil leaves, torn
14 - 1 tablespoon olive oil for brushing crust

# How To Make It:

01 - Preheat oven to 425°F. If using a pizza stone, place it in the oven to heat.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 3 to 4 minutes until chicken is cooked through.
03 - Add minced garlic and sun-dried tomatoes to the skillet and cook for 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens and coats the chicken. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface to desired thickness. Transfer to a parchment-lined baking sheet or preheated pizza stone. Brush edges lightly with olive oil.
05 - Spread creamy chicken mixture evenly over the dough, leaving a 1-inch border. Sprinkle mozzarella cheese over the chicken mixture.
06 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly and melted.
07 - Remove pizza from oven and top with fresh torn basil leaves immediately before serving.

# Expert Tips:

01 -
  • It takes the viral Marry Me Chicken everyone loves and turns it into a shareable, handheld meal that feels like a special occasion.
  • The creamy Parmesan sauce seeps into the crust as it bakes, creating pockets of flavor you'll chase with every bite.
  • You can have it on the table in 40 minutes, but it tastes like you spent all day planning something impressive.
02 -
  • Don't let the cream boil hard or it can break and turn grainy, keep it at a gentle simmer and stir constantly.
  • If your dough shrinks back when you roll it, let it rest for 5 minutes, it's the gluten relaxing and it makes all the difference.
  • Cold chicken straight from the fridge takes longer to cook and can make the sauce watery, so let it sit out for 10 minutes first.
03 -
  • Use a pizza stone if you have one, it makes the bottom crispy and prevents sogginess from the creamy topping.
  • Don't overload the pizza with too much sauce or cheese, less is more when it comes to getting a crisp crust that holds its shape.
  • Let the pizza rest for 2 minutes after baking before slicing, it helps the cheese set just enough so it doesn't all slide off the first slice.
Go Back