Marry Me Chicken Pizza (Printable)

Creamy chicken with sun-dried tomatoes and herbs on a golden, crispy pizza crust—ready in 40 minutes.

# 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

# How To Make It:

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 for 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer for 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 preheated pizza stone. Brush edges lightly with olive oil.
05 - Evenly spread the creamy chicken mixture over the dough, leaving a 1-inch border around edges. Sprinkle shredded mozzarella cheese over the filling.
06 - Bake for 12-15 minutes until crust is golden brown and cheese is bubbly and melted.
07 - Remove pizza from oven and top with fresh torn basil leaves immediately before serving.

# Expert Advice:

01 -
  • It brings together two cravings at once: rich, restaurant-style chicken and the comfort of homemade pizza.
  • The creamy Parmesan sauce clings to every bite without making the crust soggy.
  • It feels fancy enough for date night but easy enough for a weeknight dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't overcook the chicken in the skillet; it finishes cooking in the oven and dries out fast if you're not careful.
  • Drain those sun-dried tomatoes well or the oil will pool on your pizza and make the crust soggy.
  • Let your dough sit at room temperature for at least 20 minutes before rolling; cold dough fights back and won't stretch evenly.
03 -
  • Use a pizza stone if you have one; it makes a huge difference in crust texture and gives you that pizzeria-level crisp.
  • Don't skip brushing the crust with olive oil; it's the secret to getting that golden, bakery-style edge.
  • If your sauce looks too thick, add a splash of pasta water or chicken broth to loosen it before spreading.
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