Save to Pinterest My neighbor brought over a slice one Friday night, still warm in foil, and refused to tell me what was in it until I guessed. I tasted cream, herbs, something sweet and tangy, and chicken that melted like butter. When she finally said "Marry Me Chicken on pizza dough," I laughed, then immediately asked for the recipe. Now it's my go-to whenever I want to impress without spending all evening in the kitchen.
The first time I made this for a small dinner party, I worried the cream might make the crust soggy. It didn't. Instead, the dough puffed up golden and crisp, soaking just enough sauce to stay flavorful. My friend took three slices, then texted me the next morning asking if I had any left. I didn't, but I promised to make it again the following week.
Ingredients
- Boneless, skinless chicken breasts: Dice them small so they cook fast and distribute evenly across every slice.
- Olive oil: Use it twice, once for the chicken and again to brush the crust for that bakery-style shine.
- Garlic: Fresh minced garlic blooms in the pan and perfumes the whole kitchen within seconds.
- Dried oregano and thyme: These herbs give the sauce that cozy, Italian-inspired warmth without overpowering the cream.
- Red pepper flakes: Just a pinch adds gentle heat that balances the richness beautifully.
- Heavy cream: This is what makes the topping luscious and cling to the chicken like a silky blanket.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Sun-dried tomatoes in oil: Drain them well, then slice thin so their sweet-tart flavor hits in every bite.
- Pizza dough: Store-bought works perfectly if it's at room temperature, which prevents tearing when you roll it out.
- Mozzarella cheese: Shred it yourself for better melt and no added cellulose.
- Fresh basil: Tear it by hand right before serving so it stays bright green and aromatic.
Instructions
- Heat the oven and stone:
- Set your oven to 220°C (425°F) and let any pizza stone preheat inside for at least 15 minutes. A hot stone gives you that pizzeria-style crisp bottom.
- Cook the chicken:
- Heat olive oil in a skillet over medium-high, then add diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Stir often and cook for 3 to 4 minutes until the chicken turns opaque and just cooked through.
- Build the creamy sauce:
- Toss in minced garlic and sliced sun-dried tomatoes, cooking for 1 minute until fragrant. Lower the heat, pour in heavy cream, and stir in Parmesan, simmering for 2 to 3 minutes until the sauce thickens and coats the chicken.
- Roll out the dough:
- On a lightly floured surface, roll your pizza dough to your preferred thickness, then transfer it to parchment paper or a preheated stone. Brush the edges with olive oil for a golden, crispy rim.
- Top and bake:
- Spread the creamy chicken mixture evenly over the dough, leaving a small border, then sprinkle mozzarella on top. Bake for 12 to 15 minutes until the crust is golden and the cheese bubbles.
- Finish with basil:
- Pull the pizza from the oven and scatter torn basil leaves over the top. Slice and serve immediately while everything is hot and melty.
Save to Pinterest One evening, I made this for my partner after a long week, and we ate it straight from the pan on the couch. No plates, no fuss, just warm pizza and quiet conversation. That's when I realized some recipes aren't just about flavor. They're about the moment you create around them.
Ingredient Swaps and Shortcuts
If you don't have fresh chicken, rotisserie chicken works beautifully and cuts your cook time in half. Just shred it and toss it into the cream sauce to warm through. You can also swap heavy cream for half-and-half if you want a lighter sauce, though it won't be quite as rich. For a dairy-free version, try cashew cream and nutritional yeast, but the flavor will shift toward nutty instead of tangy.
Storage and Reheating
Leftover slices keep in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat with a lid on for a few minutes to crisp the bottom and melt the cheese again. Microwaving works in a pinch, but the crust loses its crunch. I've never tried freezing this pizza, but I imagine the cream sauce might separate a bit when thawed.
Serving Suggestions
This pizza pairs beautifully with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp Pinot Grigio or Sauvignon Blanc complements the creamy, herby flavors without overwhelming them. If you're serving a crowd, double the recipe and bake two pizzas at once on separate racks, rotating halfway through for even browning.
- Drizzle with balsamic glaze for a sweet, tangy finish.
- Add a sprinkle of crushed red pepper if you like extra heat.
- Serve with garlic knots or breadsticks to soak up any extra sauce.
Save to Pinterest This pizza has become my secret weapon for turning a regular weeknight into something special. I hope it does the same for you.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a great time-saver. Use about 2 cups of shredded chicken and add it directly to the cream sauce, heating through before 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 less rich. Coconut cream works for a dairy-free alternative, though it will alter the flavor profile.
- → How do I prevent the crust from getting soggy?
Make sure the chicken mixture isn't too watery by simmering until thickened. Brush the dough with olive oil before adding toppings, and use a preheated pizza stone for a crispier base.
- → Can I make this ahead of time?
Prepare the chicken mixture up to 24 hours in advance and refrigerate. Assemble and bake the pizza fresh for best texture and flavor.
- → What toppings pair well with this pizza?
Fresh arugula, caramelized onions, or roasted red peppers complement the creamy chicken beautifully. A drizzle of balsamic glaze adds a tangy-sweet finish.
- → Can I freeze leftovers?
Yes, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 180°C oven for 10-12 minutes until heated through and crispy.