Marry Me Chicken Pizza

My neighbor knocked on my door one Saturday holding a pizza box, eyes wide with urgency. She'd just made what she called "that viral chicken" but had no idea what to do with the leftovers. We stood in my kitchen, staring at the creamy, sun-dried tomato studded mixture, and I grabbed pizza dough from the fridge without thinking twice. Twenty minutes later, we were fighting over the last slice. That's how this pizza was born—not from a plan, but from a happy accident and a neighbor who couldn't stop talking about it for weeks.

I made this for my brother's birthday last year, skeptical he'd go for anything called "Marry Me" anything. He ate three slices standing at the counter, then asked if I'd make it for his anniversary dinner. When someone who lives on pepperoni and beer requests a repeat, you know you've got something special. The sun-dried tomatoes won him over—they add just enough tang to cut through the richness, and the fresh basil at the end makes the whole thing feel alive.

Ingredients

• Boneless, skinless chicken breasts (about 350 g), diced: Cutting them into small, bite-sized pieces ensures they cook quickly and every slice of pizza gets a good distribution of chicken.
• Olive oil (1 tablespoon for chicken, 1 tablespoon for crust): The first helps brown the chicken and build flavor, the second brushed on the crust edges gives you that golden, crispy border everyone fights over.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the pan and perfumes the cream in a way jarred stuff just can't match.
• Dried oregano and thyme (1/2 teaspoon each): These herbs bring the Italian soul to the dish, warming the cream and making your kitchen smell like a trattoria.
• Red pepper flakes (1/4 teaspoon): Just enough to add a whisper of heat without overwhelming the creamy, savory base.
• Heavy cream (1/2 cup or 120 ml): This is what makes the sauce luscious and clings to every piece of chicken, turning simple ingredients into something crave-worthy.
• Grated Parmesan cheese (1/3 cup or 35 g): It thickens the sauce and adds a nutty, salty depth that makes you want to lick the spoon.
• Sun-dried tomatoes in oil (1/3 cup or 50 g, drained and sliced): These little gems bring concentrated sweetness and acidity, balancing the richness and adding pops of color.
• Prepared pizza dough (about 300 g, at room temperature): Let it sit out for 30 minutes before rolling, it'll stretch easier and bake up lighter.
• Shredded mozzarella cheese (1/2 cup or 60 g): Mozzarella melts into gooey, golden pools and gives you those satisfying cheese pulls.
• Fresh basil leaves (1/4 cup or 10 g, torn): Added at the very end, basil brings brightness and a peppery freshness that cuts through all that cream.
• Salt and black pepper to taste: Season the chicken well at the start, it's your foundation and you can't fix bland chicken later.

Instructions

Preheat your oven and get ready:

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. A hot stone or baking sheet gives you that crispy bottom crust that makes all the difference.

Cook the chicken with herbs:

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper, stirring occasionally for 3 to 4 minutes until the chicken is just cooked through and starting to turn golden at the edges.

Build the creamy sauce:

Toss in the minced garlic and sliced sun-dried tomatoes, stirring for about 1 minute until the garlic is fragrant and everything smells amazing. 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 chicken like a silky blanket.

Shape and prep the dough:

On a lightly floured surface, roll out your pizza dough to your preferred thickness—I like mine just shy of 1/4 inch for a balance of chew and crispness. Transfer it to a parchment-lined baking sheet or carefully onto your hot pizza stone, then brush the outer edge with olive oil to help it brown beautifully.

Assemble the pizza:

Spread the creamy chicken mixture evenly over the dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella on top, making sure it covers the chicken so it melts into every crevice.

Bake until golden and bubbly:

Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for the crust to turn a deep golden brown and the cheese to bubble and start to brown in spots. Your kitchen will smell incredible, trust me.

Finish with fresh basil:

Pull the pizza out of the oven and immediately scatter the torn fresh basil leaves over the top. Let it cool for just a minute or two before slicing so the cheese sets slightly and you don't burn your mouth in your eagerness.

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The first time I served this at a dinner party, one of my friends sat quietly chewing her first bite, then looked up and said, "I'd marry this pizza." We all laughed, but she wasn't joking. There's something about the combination of that creamy, garlicky chicken with the slight char of the crust and the pop of basil that just feels right, like all the best parts of comfort food and sophistication meeting in the middle. It's become my go-to when I want to impress without stressing, and every time, someone asks for the recipe before they've even finished their slice.

Storing and Reheating

Leftover slices keep well in an airtight container in the fridge for up to three days, and I actually prefer reheating them in a hot skillet over medium heat with a lid on for a few minutes. The crust crisps back up on the bottom while the cheese gets melty again, and you avoid the dreaded microwave sogginess. If you're making this ahead, you can prep the creamy chicken mixture a day in advance and store it covered in the fridge, then assemble and bake when you're ready.

Customizing Your Pizza

This recipe is forgiving and loves a little creativity. Swap in cooked rotisserie chicken if you're short on time, or add sautéed spinach or arugula under the cheese for extra greens. A drizzle of balsamic glaze or a sprinkle of crushed red pepper before serving can take it in a tangier or spicier direction, and I've even used goat cheese instead of mozzarella when I wanted something a bit more bold and creamy. You can also make smaller personal pizzas if you're feeding picky eaters or want to let everyone customize their own toppings.

Pairing and Serving Suggestions

I love serving this pizza with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness, or roasted vegetables if I want to keep things cozy. A crisp Pinot Grigio or a light, fruity red like Pinot Noir pairs beautifully, but honestly, sparkling water with a squeeze of lemon works just as well if you're keeping it casual. If you're making this for a crowd, double the chicken mixture and use two pizza doughs so everyone gets enough, because one pizza disappears faster than you'd think.

• Try adding a handful of baby spinach to the skillet right before you add the cream for extra color and nutrition.
• If you like a thicker crust, let the dough rise for an extra 15 minutes after shaping before topping and baking.
• Leftovers make an excellent cold breakfast, no judgment here.

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This pizza has earned its place in my regular rotation, and I hope it does the same for you. Whether it's a weeknight dinner or the star of your next gathering, it's the kind of recipe that makes people lean back, sigh happily, and ask when you're making it again.

Recipe Help & FAQs

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time. Just add it to the cream sauce and heat through before spreading on the dough.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, though the sauce will be slightly thinner. For dairy-free, try coconut cream, keeping in mind it will alter the flavor profile.

→ How do I prevent a soggy crust?

Preheat your oven and pizza stone thoroughly. Don't overload with sauce, and bake at high heat. Brushing the dough edges with olive oil also helps create a barrier.

→ Can I make the chicken mixture ahead of time?

Absolutely. Prepare the creamy chicken mixture up to 24 hours in advance and refrigerate. Reheat gently before spreading on the dough to ensure even baking.

→ What type of pizza dough works best?

Store-bought dough at room temperature works great for convenience. For best results, use a thin or medium crust that can support the creamy topping without becoming soggy.

→ How should I store leftovers?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore crispness.