Pin It My neighbor knocked on the door one Saturday evening holding an empty plate and a grin that told me everything I needed to know. She'd tried the pizza I'd sent over earlier that afternoon, the one I wasn't even sure would work. I'd been tinkering with that viral Marry Me Chicken recipe, wondering if I could translate all that creamy, sun-dried tomato magic onto a pizza crust. Turns out, I could. She asked for the recipe before she even said thank you.
I made this for my brother's birthday last spring, mostly because he'd been talking nonstop about that Marry Me Chicken he saw online. He's not the kind of person who gets excited about food trends, so I knew it had to be good. When I pulled the pizza out of the oven, the kitchen smelled like a Italian bistro crossed with a cozy Sunday dinner. He took one bite, closed his eyes, and said it was better than the original. I didn't argue.
Ingredients
- Boneless, skinless chicken breasts: Diced small so they cook fast and distribute evenly across the pizza; I learned the hard way that big chunks slide right off.
- Olive oil: Used twice here, once for cooking the chicken and once for brushing the crust, which gives it that golden, crispy edge.
- Garlic: Freshly minced is key; the jarred stuff just doesn't bloom the same way when it hits the hot pan.
- Dried oregano and thyme: These herbs anchor the whole dish in that familiar pizza-and-pasta comfort zone.
- Red pepper flakes: Just enough to wake up the cream without overpowering it; skip it if you're serving kids.
- Heavy cream: The heart of the sauce; it thickens beautifully and coats the chicken like a dream.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Sun-dried tomatoes in oil: Drained well, then sliced thin; they add sweet, tangy bursts that cut through the richness.
- Pizza dough: Store-bought works perfectly as long as it's at room temperature, which makes it easier to stretch without tearing.
- Mozzarella cheese: Shredded, not fresh, for better melt and coverage.
- Fresh basil: Torn by hand and added at the end so it stays bright green and fragrant.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and if you have a pizza stone, slide it onto the middle rack now. The stone needs time to get screaming hot so your crust crisps up instead of steaming.
- Cook the chicken:
- Heat olive oil in a skillet over medium-high, then add the diced chicken along with 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 no longer pink.
- Build the creamy sauce:
- Toss in the garlic and sun-dried tomatoes, stirring for about a minute until the garlic smells toasty. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting it simmer gently for 2 to 3 minutes until the sauce thickens and clings to the chicken.
- Prepare the dough:
- Roll out your pizza dough on a lightly floured counter to your preferred thickness, then transfer it to a parchment-lined baking sheet or directly onto your hot pizza stone. Brush the outer edges with a little olive oil for color and crunch.
- Assemble the pizza:
- Spread the creamy chicken mixture evenly over the dough, leaving about a half-inch border. Sprinkle the shredded mozzarella on top, making sure it covers the chicken nicely.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. Your kitchen will smell incredible.
- Finish and serve:
- Pull the pizza out, scatter the torn basil leaves over the top, and let it cool for a minute before slicing. Serve it hot and watch it disappear.
Pin It The first time I served this at a small dinner party, I wasn't sure if it would hold up next to a regular Margherita or pepperoni. But halfway through the meal, someone said it tasted like the kind of thing you'd order at a wine bar and remember for weeks. That's when I realized this wasn't just a mashup recipe, it was something that could stand on its own. It's been my go-to ever since when I want to impress without stressing.
Choosing Your Pizza Dough
I've used everything from store-bought dough in a tube to the fresh stuff from the bakery section, and honestly, they all work. The key is making sure it's not ice cold when you start rolling. If you're feeling ambitious, homemade dough is wonderful, but on a busy weeknight, there's no shame in grabbing a pre-made ball. Just let it rest on the counter while you prep the chicken, and it'll cooperate beautifully when it's time to stretch it out.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. I reheat slices in a skillet over medium heat with a lid on for a couple of minutes, which crisps the bottom and warms the topping without drying it out. The microwave works in a pinch, but you'll lose that crust texture. If you're making this ahead, you can prep the chicken mixture in the morning and keep it covered in the fridge, then assemble and bake when you're ready to eat.
Pairing and Serving Ideas
This pizza is rich and creamy, so I like to serve it with something light and crisp on the side. A simple arugula salad with lemon and olive oil cuts through the richness perfectly. If you're pouring wine, a chilled Pinot Grigio or a dry rosé works beautifully. For a casual night, sparkling water with a squeeze of lemon is just as good.
- Add a drizzle of balsamic glaze right before serving for a sweet-tart finish.
- Swap in rotisserie chicken if you're short on time; just shred it and toss it with the warm cream sauce.
- Try sprinkling a little crushed red pepper on top if you like extra heat.
Pin It This pizza has become one of those recipes I make when I want to feel like I'm treating myself, even on an ordinary Tuesday. It's the kind of thing that turns a regular dinner into a little celebration, no special occasion required.
Recipe Questions & Answers
- → Can I use store-bought rotisserie chicken instead of raw chicken breasts?
Yes, using pre-cooked rotisserie chicken is a great time-saver. Simply shred about 2 cups of chicken and add it to the sauce when you would normally add the cooked diced chicken. This cuts preparation time significantly.
- → What type of pizza dough works best for this dish?
Any prepared pizza dough at room temperature works well. You can use store-bought refrigerated dough, frozen dough (thawed), or homemade dough. For a crispier crust, roll it thinner; for a chewier texture, leave it slightly thicker.
- → Can I make this pizza ahead of time?
You can prepare the creamy chicken mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to serve, bring it to room temperature, then assemble and bake the pizza fresh for the best crispy crust.
- → How do I prevent the crust from getting soggy?
Pre-heat your oven and pizza stone thoroughly, brush the crust edges with olive oil, and avoid overloading the pizza with sauce. Leave a border around the edges and ensure the chicken mixture isn't too watery before spreading it on the dough.
- → What can I serve alongside this pizza?
A simple green salad with vinaigrette, roasted vegetables, or garlic bread make excellent accompaniments. For beverages, pair it with a crisp Pinot Grigio, light beer, or sparkling water with lemon.
- → Can I freeze leftovers?
Yes, leftover pizza can be frozen. Wrap individual slices in plastic wrap, then place in a freezer bag for up to 2 months. Reheat in a 180°C (350°F) oven for 10-12 minutes until heated through and crispy.