Marry Me Chicken Pizza (Printable)

Creamy chicken with sun-dried tomatoes and herbs on a golden, crispy crust. Irresistibly delicious fusion pizza.

# 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

# 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 and cook 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer for 2-3 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 hot pizza stone. Brush edges lightly with olive oil.
05 - Spread the creamy chicken mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese evenly over the filling.
06 - Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
07 - Remove from oven and top with fresh basil leaves immediately before serving.

# Expert Tips:

01 -
  • It takes the rich, creamy magic of Marry Me Chicken and puts it on a pizza you can actually pick up and devour.
  • The sun-dried tomatoes and herbs make every bite taste like you ordered from a fancy Italian spot, not your own kitchen.
  • It comes together in 40 minutes, which means you can pull this off on a weeknight and still feel like a culinary genius.
02 -
  • Don't skip bringing the pizza dough to room temperature—it fights you when it's cold, snapping back every time you try to stretch it, and you'll end up with a wonky, thick-in-the-middle crust.
  • Simmer the sauce on low heat once you add the cream, or it can break and turn grainy instead of silky and luxurious.
  • If your oven runs cool, bump the temperature up by 10 degrees and keep an eye on the crust; you want golden brown, not pale and floppy.
03 -
  • Use a pizza stone if you have one and preheat it for at least 20 minutes; the intense bottom heat gives you a crust that's crispy on the outside and chewy in the middle, just like the pros.
  • Don't overload the pizza with too much sauce or cheese, or the center will stay soggy and undercooked while the edges burn.
  • Tear the basil by hand instead of cutting it with a knife—it bruises less and keeps that bright, fresh flavor intact.
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