Marry Me Chicken Pizza

My neighbor slid a slice under my nose one Saturday evening, and I honest-to-goodness thought she was joking about the name. But one bite of that creamy, garlicky chicken nestled into bubbly mozzarella, and I understood completely. The sun-dried tomatoes added just enough sweetness to balance the richness, and the crust had that perfect crackle that makes you close your eyes for a second. I made it myself the following weekend and have been adjusting the recipe ever since.

I served this at a small birthday gathering last spring, and three people asked for the recipe before we even cleared the plates. One friend actually texted me the next morning asking if I'd bring it to her housewarming in June. It's become my go-to whenever I want to impress without spending the whole day in the kitchen, and honestly, the smell alone does half the work.

Ingredients

• Boneless, skinless chicken breasts (about 350 g), diced: I dice them small so they cook fast and distribute evenly across the pizza, and they soak up the cream better that way.
• Olive oil (1 tablespoon for chicken, 1 for crust): The first tablespoon helps the chicken brown without sticking, and brushing the crust with the second gives you that golden, crisp edge.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here; jarred just doesn't bloom the same way when you add it to the pan.
• Dried oregano and thyme (1/2 teaspoon each): These herbs give the chicken that Italian backbone without overpowering the creamy sauce.
• Red pepper flakes (1/4 teaspoon): Just a pinch adds a gentle warmth that wakes up the richness, but you can skip it if you're serving kids.
• Heavy cream (1/2 cup, 120 ml): This is what makes the sauce cling to the chicken and melt into the cheese, creating that signature marry-me creaminess.
• Grated Parmesan cheese (1/3 cup, 35 g): It thickens the sauce and adds a salty, nutty depth that mozzarella alone can't deliver.
• Sun-dried tomatoes in oil (1/3 cup, 50 g, drained and sliced): These bring sweetness, chew, and a pop of color; I always drain them well so the pizza doesn't get soggy.
• Salt and black pepper: Season the chicken generously at the start so every piece is flavorful, not just the sauce.
• Prepared pizza dough (about 300 g, at room temperature): Room temperature dough stretches easily without snapping back; I let mine sit out for at least 30 minutes.
• Shredded mozzarella cheese (1/2 cup, 60 g): Low-moisture mozzarella melts beautifully and doesn't release too much water onto the crust.
• Fresh basil leaves (1/4 cup, 10 g, torn): Add these after baking so they stay bright green and fragrant, not wilted and dark.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and if you own a pizza stone, slide it onto the middle rack now so it gets screaming hot. A hot stone gives you that pizzeria-style crisp on the bottom.

Cook the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Stir occasionally and cook for 3 to 4 minutes until the chicken is just cooked through and starting to brown at the edges.

Build the Creamy Sauce:

Toss in the minced garlic and sliced sun-dried tomatoes, stirring for about a minute until your kitchen smells amazing. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting everything simmer gently for 2 to 3 minutes until the sauce thickens and coats the chicken like a silky blanket.

Roll Out the Dough:

On a lightly floured surface, roll your pizza dough to your preferred thickness, I like mine medium-thin so it crisps up but still has some chew. Transfer it to a parchment-lined baking sheet or directly onto your hot pizza stone, then brush the outer edge with a little olive oil for color and crunch.

Assemble the Pizza:

Spoon the creamy chicken mixture evenly over the dough, leaving about a half-inch border, then scatter the shredded mozzarella on top. Don't overthink it; a little unevenness makes it look homemade and charming.

Bake:

Slide the pizza into the oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. If the edges brown faster than the center, your oven might run hot, so rotate the pan halfway through.

Finish and Serve:

Pull the pizza out, let it rest for a minute, then scatter torn fresh basil leaves over the top. Slice and serve while it's still steaming.

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The first time I made this for a weeknight dinner, my partner looked up mid-bite and said, So, are we doing this every Friday now? It's become our unofficial end-of-week tradition, sometimes with a glass of Pinot Grigio, sometimes with sparkling water and lemon. Either way, it feels like a small celebration, even when the week has been ordinary.

Timing and Make-Ahead Tips

You can cook the creamy chicken mixture up to a day ahead and store it covered in the fridge, then just bring it to room temperature before spreading it on the dough. The dough itself can be rolled out and kept on a baking sheet under a damp towel for about an hour if you need to prep early. I've also frozen leftover slices wrapped tightly in foil, and they reheat beautifully in a 180°C (350°F) oven for about 10 minutes, still crispy and creamy.

Substitutions and Variations

If you're short on time, swap the raw chicken for shredded rotisserie chicken and just warm it through with the garlic and cream. For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won't be quite as luscious. I've also tried this with grilled zucchini ribbons on top for extra veggies, and it worked surprisingly well without weighing down the pizza.

Serving and Pairing Ideas

This pizza pairs beautifully with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. A crisp white wine like Pinot Grigio or a dry rosé works wonders, but I've also served it with iced herbal tea on warm evenings. If you want to lean into the indulgence, finish each slice with a light drizzle of balsamic glaze or a few extra red pepper flakes for heat.

• Serve with a side of garlic knots or focaccia if you're feeding a crowd.
• Pair with roasted cherry tomatoes tossed in olive oil and thyme for a low-effort second vegetable.
• Let the pizza rest for 2 minutes after baking so the cheese sets slightly and doesn't slide off when you cut it.

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This pizza has a way of turning a regular Tuesday into something a little special, and I hope it does the same for you. Enjoy every creamy, crispy, basil-topped bite.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saver. Use about 2 cups of shredded meat and add it directly to the cream sauce, warming it through before spreading on the dough.

→ What can I substitute for heavy cream?

Half-and-half can work, though the sauce will be slightly thinner. For a lighter option, try using whole milk with a tablespoon of cream cheese to maintain creaminess.

→ How do I prevent a soggy crust?

Preheat your oven thoroughly and use a pizza stone if possible. Avoid overloading with sauce, and make sure your chicken mixture isn't too wet before spreading it on the dough.

→ Can I make this ahead of time?

Prepare the chicken mixture up to a day ahead and refrigerate. Assemble and bake fresh for the best crispy crust. Leftover pizza can be reheated in a hot oven for 5-7 minutes.

→ What type of pizza dough works best?

Any prepared pizza dough works well. Store-bought refrigerated dough, frozen dough brought to room temperature, or homemade dough all deliver excellent results with this topping combination.

→ How can I add more vegetables?

Spinach, roasted red peppers, or artichoke hearts complement the creamy chicken beautifully. Add them when you spread the chicken mixture, ensuring they're well-drained to avoid excess moisture.