Marry Me Chicken Pizza (Printable Version)

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

# Directions:

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 3-4 minutes until chicken is cooked through.
03 - Add minced garlic and sun-dried tomatoes to the skillet; 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 - Evenly spread creamy chicken mixture over dough, leaving a border. Sprinkle shredded mozzarella cheese over the filling.
06 - Bake for 12-15 minutes until crust is golden and cheese is bubbly.
07 - Remove from oven and top with fresh torn basil leaves before serving.

# Expert Tips:

01 -
  • It combines two beloved comfort foods into one show-stopping dish that feels fancy but comes together in under an hour.
  • The creamy Parmesan sauce clings to every bite of chicken and soaks into the crust just enough to make it irresistible.
  • Youll have people asking for seconds and the recipe before they even finish their first slice.
02 -
  • Let your pizza dough come to room temperature before rolling or it will snap back and refuse to stretch, which I learned after wrestling with cold dough for far too long one evening.
  • Don't skip reducing the heat when you add the cream or it can break and turn grainy instead of silky, a mistake I made exactly once and never repeated.
  • If your crust edges brown too fast, tent them lightly with foil halfway through baking to keep them from burning while the center finishes cooking.
03 -
  • Use a pizza stone if you have one because it distributes heat evenly and gives you that restaurant-quality crispy bottom crust that's hard to achieve on a baking sheet alone.
  • Reserve a tablespoon of the sun-dried tomato oil and drizzle it over the finished pizza for an extra layer of flavor that makes every bite even more addictive.
  • If you love garlic, add an extra clove to the sauce because garlic and cream are a match made in heaven and you can never have too much of a good thing.
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