Marry Me Chicken Pizza (Printable)

Creamy chicken with sun-dried tomatoes and herbs on a golden, crispy crust that wins hearts at first bite.

# Ingredient List:

→ 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 Steps:

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 skillet over medium-high heat. Add diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 3–4 minutes until chicken is cooked through.
03 - Add minced garlic and sun-dried tomatoes; cook 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer 2–3 minutes, stirring constantly, 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 hot pizza stone. Brush edges lightly with olive oil.
05 - Spread creamy chicken mixture evenly over the dough, leaving a border. Sprinkle with shredded mozzarella cheese.
06 - Bake for 12–15 minutes until crust is golden and cheese is bubbly.
07 - Remove from oven and top with fresh basil leaves before serving.

# Expert Hints:

01 -
  • It borrows all the cozy, creamy magic of Marry Me Chicken and turns it into handheld comfort.
  • The sun-dried tomatoes and fresh basil bring brightness that keeps each bite from feeling too heavy.
  • You can have it on the table in under an hour, even if you forget to take the dough out early.
  • Leftovers reheat beautifully in a hot skillet, crust and all.
02 -
  • Don't skip draining the sun-dried tomatoes well, I once left too much oil on them and the crust turned greasy in spots.
  • Room temperature dough is everything, cold dough fights you and shrinks back no matter how much you roll it.
  • If your sauce looks thin, let it simmer an extra minute off the heat, it will thicken as it cools slightly.
03 -
  • Always preheat your baking sheet or stone, a cold surface leads to a soggy bottom crust no matter how hot your oven is.
  • Use a pizza cutter or sharp chef's knife to slice cleanly through the creamy topping without dragging the cheese everywhere.
  • If you love extra garlic, add a second clove, but bloom it gently so it doesn't turn bitter in the cream.
Go Back