Save to Pinterest My neighbor slid a slice of this through the fence one summer evening, no plate, just wrapped in foil with a grin and a shrug. I took one bite standing there in my garden clogs and actually laughed out loud—creamy, herby, rich with sun-dried tomatoes and that perfect salty crust. She called it her "engagement insurance" pizza, a riff on Marry Me Chicken that she swore had closed three marriage proposals in her friend group. I made it the following weekend and understood why.
The first time I served this to my book club, I watched three people go silent mid-sentence, forks hovering. One friend, who usually picks all the toppings off pizza, ate two slices without pausing. Another asked if I'd cater her birthday. I realized then that this wasn't just dinner—it was the kind of recipe that makes people lean in, ask questions, and linger at the table long after the plates are empty.
Ingredients
- Boneless, skinless chicken breasts (about 350 g), diced: I cut mine into small, bite-sized pieces so every slice gets a little chicken in each bite, and they cook fast and evenly in the skillet.
- Olive oil (1 tablespoon for chicken, 1 tablespoon for crust): The first tablespoon sears the chicken and builds flavor, the second brushes the crust edges to a beautiful golden crisp.
- Garlic (2 cloves, minced): Fresh garlic matters here—it blooms in the hot pan and perfumes the whole creamy sauce.
- Dried oregano and thyme (1/2 teaspoon each): These herbs anchor the Italian soul of the pizza without overpowering the delicate cream.
- Red pepper flakes (1/4 teaspoon): Just enough warmth to wake up your palate, not enough to call it spicy.
- Heavy cream (1/2 cup): This is what makes the sauce luscious and cling to every piece of chicken like a velvet blanket.
- Grated Parmesan cheese (1/3 cup): Stir it into the hot cream and watch it melt into salty, nutty magic.
- Sun-dried tomatoes in oil (1/3 cup, drained and sliced): They add tangy sweetness and little jammy bursts of flavor that balance all the richness.
- Prepared pizza dough (about 300 g), at room temperature: Let it rest on the counter for 20 minutes before rolling so it stretches without snapping back.
- Shredded mozzarella cheese (1/2 cup): It melts into gooey, golden pools and ties everything together on top.
- Fresh basil leaves (1/4 cup, torn): Always add these after baking—their bright, peppery aroma is the final flourish that makes the pizza sing.
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 is easy to forget, but a hot stone makes all the difference for a crispy bottom.
- Cook the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, 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 at the edges.
- Build the Creamy Sauce:
- Toss in the minced garlic and sliced sun-dried tomatoes, stirring for about a minute until your kitchen smells incredible. 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 coats the back of your spoon.
- Roll Out the Dough:
- On a lightly floured surface, roll your pizza dough to your preferred thickness—I like mine thin enough to crisp but thick enough to hold all that topping. Transfer it to a parchment-lined baking sheet or your hot pizza stone, then brush the edges with a little olive oil for that golden, crackling crust.
- Top the Pizza:
- Spoon the creamy chicken mixture evenly over the dough, leaving about a half-inch border around the edges. Sprinkle the shredded mozzarella on top, making sure it gets into all the nooks.
- Bake Until Golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, watching for the crust to turn golden brown and the cheese to bubble and blister in spots. The smell will pull everyone into the kitchen before the timer even goes off.
- Finish and Serve:
- Pull the pizza out, let it rest for just a minute, then scatter torn fresh basil leaves over the top. Slice it up while it's still steaming and serve immediately.
Save to Pinterest One quiet Friday night, I made this pizza solo, lit a candle, poured a glass of Pinot Grigio, and ate three slices straight from the pan. No table setting, no Instagram photo, just me and the kind of comfort that tastes like contentment. Sometimes the best meals are the ones you make just for yourself, with no one watching and nothing to prove.
Make It Your Own
If you want to skip the skillet step entirely, use rotisserie chicken—just shred it, toss it with the warm cream sauce, and spread it on the dough. I have done this on nights when I am too tired to stand over the stove, and it works beautifully. You can also swap the mozzarella for fontina or provolone if you want a deeper, nuttier flavor, or throw on some arugula after baking for a peppery green crunch that cuts the richness.
Storing and Reheating
Leftover slices keep in an airtight container in the fridge for up to three days, and I actually prefer reheating them in a dry skillet over medium heat instead of the microwave. The crust crisps back up, the cheese gets gooey again, and you avoid that sad, soggy microwave texture. If you are feeling fancy, a quick run under the broiler for a minute brings back that just-baked magic.
Pairing and Serving Ideas
This pizza feels like a special occasion even when it is not, so I like to treat it that way. A crisp Pinot Grigio or a sparkling water with lemon and fresh mint makes it feel celebratory without any fuss. If you are feeding a crowd, serve it with a simple arugula salad dressed in lemon and olive oil, or roasted vegetables tossed with balsamic.
- Drizzle with balsamic glaze right before serving for a sweet, tangy finish.
- Sprinkle extra red pepper flakes on top if you like a little more heat.
- Serve with a side of garlic knots or focaccia to soak up any extra creamy sauce on the plate.
Save to Pinterest This pizza has become my go-to for nights when I want something that feels indulgent but does not require hours in the kitchen. It is the kind of recipe that makes people ask for seconds, lean back in their chairs, and sigh with satisfaction.
Recipe Help Center
- → Can I use store-bought rotisserie chicken?
Yes, absolutely. Shred about 2 cups of rotisserie chicken and add it directly to the cream sauce with the garlic and sun-dried tomatoes. This saves time and still delivers excellent flavor.
- → What can I substitute for heavy cream?
You can use half-and-half for a lighter version, though the sauce will be slightly thinner. Full-fat coconut cream works as a dairy-free alternative, though it will add a subtle coconut flavor.
- → How do I prevent the crust from getting soggy?
Make sure your chicken mixture isn't too watery before spreading it on the dough. Pre-baking the crust for 5 minutes before adding toppings also helps create a crispy base.
- → Can I make this pizza ahead of time?
Prepare the creamy chicken mixture up to 24 hours in advance and refrigerate. Assemble and bake the pizza fresh for best texture and flavor.
- → What other cheeses work well on this pizza?
Provolone, fontina, or Gruyère make excellent alternatives or additions to mozzarella. A sprinkle of extra Parmesan on top before baking adds a nice salty, nutty finish.
- → How should I store leftovers?
Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore crispiness, or use an air fryer at 175°C for 5 minutes.