Marry Me Chicken Pizza (Printable)

Creamy chicken, sun-dried tomatoes, and herbs on a golden crust—inspired comfort food that wins hearts.

# What You 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 Make It:

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 3-4 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. Simmer 2-3 minutes, stirring frequently, until sauce thickens and chicken is fully coated. 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 border. Sprinkle with mozzarella cheese.
06 - Bake for 12-15 minutes until crust is golden and cheese is bubbly.
07 - Remove from oven and top with fresh basil leaves immediately before serving.

# Expert Suggestions:

01 -
  • It turns a viral skillet recipe into handheld, shareable pizza magic.
  • The creamy Parmesan sauce clings to every bite, so nothing feels dry or boring.
  • You can prep the topping while the oven heats and still have dinner ready in under an hour.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Don't skip draining the sun-dried tomatoes well, or the oil will pool on your pizza and make it greasy.
  • Let the dough come to room temperature for at least 30 minutes so it stretches easily without snapping back.
  • Use low heat when adding the cream, or it can break and look curdled instead of smooth.
03 -
  • Par-bake your crust for 5 minutes before adding toppings if you like it extra crispy underneath.
  • Use a pastry brush to coat the crust edge with olive oil, it creates a golden, restaurant-quality finish.
  • Let the pizza rest for 2 minutes after baking so the cheese sets slightly and doesn't slide off when you slice.
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