Marry Me Chicken Pizza (Printable)

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

# Ingredient list:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (approximately 12 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 (approximately 10.5 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

# Cooking steps:

01 - Preheat oven to 425°F. If using a pizza stone, place it in the oven to heat throughout the preheating process.
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; 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 occasionally, until sauce thickens and coats 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 crust edges lightly with olive oil.
05 - Evenly spread creamy chicken mixture over dough, leaving a 1-inch border. Sprinkle shredded mozzarella cheese over the filling.
06 - Bake for 12 to 15 minutes until crust is golden brown and cheese is bubbly.
07 - Remove from oven and top with fresh basil leaves immediately before serving.

# Expert advice:

01 -
  • It takes the creamy, garlicky magic of Marry Me Chicken and puts it on a crispy, golden crust you can hold in your hand.
  • The sun-dried tomatoes and fresh basil add pops of brightness that cut through the richness perfectly.
  • It comes together in under an hour, but tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip draining the sun-dried tomatoes—the extra oil can make the pizza greasy and the crust soggy.
  • Let the dough come to room temperature for at least 20 minutes; cold dough tears and fights you when you try to stretch it.
  • If your sauce looks too thick, add a splash of the pasta water or a bit more cream before spreading it on the dough.
03 -
  • Use a pizza stone if you have one—it makes a massive difference in getting that crispy, restaurant-quality crust.
  • Don't overbake; pull the pizza as soon as the cheese is bubbly and the crust is golden, or it can dry out.
  • Taste your sauce before it goes on the dough and adjust the seasoning; this is your last chance to get it right.
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