Marry Me Chicken Pizza (Printable)

Creamy chicken, sun-dried tomatoes, and herbs on a golden crispy crust—irresistible at first bite.

# What You'll Need:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (approximately 12 ounces), 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 ounces), 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, position 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 to 4 minutes until chicken is cooked through.
03 - Add minced garlic and sun-dried tomatoes; cook 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer 2 to 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 - Evenly spread the creamy chicken mixture over the dough, leaving a 1-inch border. Sprinkle mozzarella cheese over the chicken filling.
06 - Bake for 12 to 15 minutes until the crust is golden brown and cheese is bubbly.
07 - Remove from oven and top with fresh basil leaves immediately before serving.

# Expert Suggestions:

01 -
  • It takes the swoon-worthy flavors of Marry Me Chicken and puts them on a crispy, handheld crust you can eat with your hands.
  • The creamy Parmesan sauce seeps into every bite without making the dough soggy, which feels like magic every single time.
  • It comes together in under an hour, so you get impressive results without an all-day kitchen commitment.
  • Leftovers reheat beautifully in a hot skillet, crisping right back up like they just came out of the oven.
02 -
  • Let your pizza dough sit at room temperature for at least 30 minutes before rolling; cold dough fights back and shrinks in the oven.
  • Don't skip draining the sun-dried tomatoes well, or the oil will pool on your pizza and make the crust soggy underneath.
  • If your cream sauce looks too thin, let it simmer an extra minute off the heat; it will thicken as it cools slightly.
03 -
  • Par-bake your crust for 5 minutes before adding toppings if you like an extra-crispy base that can handle all that creamy sauce.
  • A light drizzle of balsamic glaze right before serving adds a sweet-tart punch that makes the flavors pop even more.
  • Use a pizza peel dusted with cornmeal to transfer your dough onto a hot stone without sticking or tearing.
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