Marry Me Chicken Pizza

My friend texted me a photo of her engagement ring with the caption, "He made Marry Me Chicken." I laughed, then got curious. After trying the original skillet version, I wondered what would happen if I turned that creamy, sun-dried tomato magic into a pizza. The first attempt disappeared in minutes, and my husband asked if I was trying to propose again. Some recipes just have that effect.

I made this for a small dinner party on a rainy Saturday, and one guest declared it better than any takeout she'd ever ordered. Another asked if I'd cater her birthday. The pan was empty before I even sat down. Watching people go quiet while they chew is the highest compliment a home cook can get.

Ingredients

• Boneless, skinless chicken breasts (about 350 g), diced: Cutting them small ensures they cook fast and distribute evenly across the pizza without creating heavy clumps.
• Olive oil (1 tablespoon for chicken, 1 tablespoon for crust): The first portion sears the chicken, the second brushes the crust edges to help them turn golden and crisp.
• Garlic (2 cloves, minced): Fresh garlic blooms in the hot pan and perfumes the cream, avoid jarred if you can.
• Dried oregano and thyme (1/2 teaspoon each): These herbs bridge Italian and comfort food worlds, giving the topping a familiar pizza aroma.
• Red pepper flakes (1/4 teaspoon): Just enough to add a subtle warmth without overshadowing the creamy sweetness.
• Heavy cream (1/2 cup, 120 ml): This is what makes the sauce cling to the chicken and melt into the cheese, use full-fat for the best texture.
• Grated Parmesan cheese (1/3 cup, 35 g): Freshly grated melts smoother and tastes sharper than pre-shredded, it thickens the sauce as it simmers.
• Sun-dried tomatoes in oil (1/3 cup, 50 g, drained and sliced): These bring tangy, concentrated tomato flavor and a bit of chew, pat them dry so they do not make the dough wet.
• Salt and black pepper: Season the chicken generously at the start, it is hard to fix underseasoned meat later.
• Prepared pizza dough (about 300 g, at room temperature): Store-bought works beautifully, just let it rest on the counter for 30 minutes so it rolls out easily.
• Shredded mozzarella cheese (1/2 cup, 60 g): Low-moisture mozzarella melts without releasing too much water, keeping your crust crisp.
• Fresh basil leaves (1/4 cup, 10 g, torn): Add these after baking so they stay bright green and fragrant, tearing releases more oils than cutting.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and if you have a pizza stone, slide it onto the middle rack now so it gets screaming hot. This step makes all the difference for a crisp bottom crust.

Cook the Chicken:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the diced chicken, 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 lightly golden.

Build the Creamy Sauce:

Toss in the minced garlic and sliced sun-dried tomatoes, stirring for about 1 minute until the garlic smells toasty. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting everything simmer gently for 2 to 3 minutes until the sauce thickens and coats the chicken like a silky blanket.

Shape the Dough:

On a lightly floured counter, roll your pizza dough to your preferred thickness, I like mine about 1/4 inch for a balance of chew and crisp. Transfer it to a parchment-lined baking sheet or carefully onto your preheated pizza stone, then brush the edges with the remaining tablespoon of olive oil.

Assemble the Pizza:

Spoon the creamy chicken mixture evenly over the dough, leaving about a half-inch border for the crust to puff. Sprinkle the shredded mozzarella on top, it will melt into the sauce and create those irresistible cheese pulls.

Bake Until Golden:

Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for a golden, bubbling crust and melted cheese. If the edges brown too fast, tent them lightly with foil for the last few minutes.

Finish and Serve:

Pull the pizza out, let it cool for a minute, then scatter the torn fresh basil leaves across the top. Slice it up while it is still warm and watch everyone fight over the last piece.

Save

One evening, I made this pizza for my sister who swore she hated sun-dried tomatoes. She ate two slices, then admitted maybe she just hated the ones from bad salad bars. Sometimes a dish changes someone's mind, and that is a quiet kind of magic worth remembering.

Make It Your Own

If you want to save time, swap in shredded rotisserie chicken and just warm it through with the garlic and sun-dried tomatoes before adding the cream. You can also experiment with different cheeses, a bit of Gruyère or fontina mixed with the mozzarella adds a nutty depth. For a lighter version, try half-and-half instead of heavy cream, it will be thinner but still tasty. I have also added sautéed spinach or arugula to the topping for extra color and a peppery bite.

Serving and Pairing Ideas

This pizza shines with a simple side salad dressed in lemon vinaigrette to cut through the richness. A crisp Pinot Grigio or a light sparkling wine complements the creamy sauce and herbs beautifully. If you are serving a crowd, slice it into smaller squares for an elegant appetizer. Leftovers reheat well in a hot skillet with a lid, the steam warms the topping while the bottom crisps back up.

Storage and Reheating Tips

Store any leftover slices in an airtight container in the fridge for up to 2 days, the crust will soften a bit but the flavors deepen overnight. To reheat, skip the microwave and use a skillet over medium heat with a lid for 3 to 4 minutes, or pop it in a 180°C (350°F) oven for about 8 minutes. You can freeze baked slices wrapped tightly in foil for up to a month, thaw in the fridge before reheating.

• Always let the pizza cool completely before wrapping or storing to prevent condensation and sogginess.
• If freezing, separate slices with parchment paper so they do not stick together.
• For the crispiest reheated crust, use a preheated cast iron skillet and cover it for the first 2 minutes.

Save

This pizza has become my go-to when I want to impress without stressing, and every time I make it, someone asks for the recipe. I hope it brings you as many happy moments and full bellies as it has brought me.

Recipe Questions & Answers

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time. Simply mix it with the prepared creamy sauce and proceed with topping the pizza.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, though the sauce will be slightly thinner. Alternatively, try full-fat coconut cream for a dairy-free option.

→ How do I prevent a soggy pizza crust?

Ensure your oven is fully preheated and avoid overloading the pizza with too much sauce. Using a pizza stone helps achieve a crispier base.

→ Can I make this pizza ahead of time?

You can prepare the chicken mixture up to 24 hours in advance and refrigerate. Assemble and bake the pizza fresh for best texture and flavor.

→ What wine pairs well with this pizza?

A crisp Pinot Grigio complements the creamy sauce beautifully. Alternatively, try a light Chardonnay or sparkling Prosecco for a celebratory touch.

→ Can I freeze leftover pizza?

Yes, wrap cooled slices tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Reheat in a 180°C oven until warmed through and crispy.