Marry Me Chicken Pizza (Printable Version)

Creamy chicken with sun-dried tomatoes and herbs on a golden, crispy pizza crust—irresistibly delicious.

# 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 Prepare:

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 to 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 to 3 minutes, stirring occasionally, until sauce thickens and coats the chicken. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface to your 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. Sprinkle mozzarella cheese over the 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 torn basil leaves before serving.

# Expert Suggestions:

01 -
  • It marries the indulgent creaminess of viral Marry Me Chicken with the satisfying crunch of homemade pizza.
  • The sun-dried tomatoes and fresh basil bring brightness that cuts through all that Parmesan-laced richness.
  • It looks impressively gourmet but comes together in under an hour, even on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not skip bringing the pizza dough to room temperature—cold dough fights back and tears when you roll it.
  • Simmer the cream sauce on low heat or it can break and turn grainy instead of silky.
  • If your oven runs hot, check the pizza at 10 minutes to avoid burning the crust edges.
03 -
  • Use a pizza stone if you have one—it absorbs moisture and gives you that restaurant-quality crispy crust.
  • Do not overload the pizza with too much sauce or it will get soggy in the center, a thin, even layer is key.
  • Let the pizza rest for a full minute after baking so the cheese sets slightly and the slices hold together when you cut them.
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