Marry Me Chicken Pizza (Printable)

Creamy chicken with sun-dried tomatoes and Parmesan on a golden crust. Ready in 40 minutes for an unforgettable meal.

# Ingredient List:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (approximately 12 ounces), 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 (approximately 10 ounces), 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 Steps:

01 - Preheat oven to 425°F. If using a pizza stone, position 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; cook for 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan. Simmer for 2 to 3 minutes, stirring frequently, until sauce thickens and coats the chicken. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface to desired thickness. Transfer to a parchment-lined baking sheet or heated pizza stone. Brush edges lightly with olive oil.
05 - Evenly distribute the creamy chicken mixture over the dough, leaving a border around the edges. Sprinkle mozzarella cheese uniformly over the filling.
06 - Bake for 12 to 15 minutes until the crust is golden and cheese is bubbly.
07 - Remove from oven and garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The creamy Parmesan sauce seeps into every bite, making each slice ridiculously indulgent without feeling heavy.
  • It uses simple pantry staples but tastes like something you'd order at a trendy bistro.
  • Leftovers reheat beautifully, and honestly taste even better the next day when the flavors have melded.
  • It's impressive enough for guests but forgiving enough for a Tuesday night when you just want comfort food.
02 -
  • Don't skip letting the pizza dough come to room temperature, cold dough is a nightmare to roll and will shrink back stubbornly no matter how hard you try.
  • If your cream sauce looks thin, let it simmer a bit longer off the chicken heat, it thickens fast once the Parmesan melts in and you don't want a soggy crust.
  • Brushing olive oil on the crust edges isn't just for looks, it creates a barrier that keeps the crust crispy even under all that creamy topping.
03 -
  • Use a pizza peel dusted with cornmeal to transfer your dough to a hot stone without sticking, it's a game changer for getting that perfect crispy bottom.
  • If your sun-dried tomatoes are too oily, pat them dry with a paper towel before slicing so they don't make the pizza greasy.
  • For an even richer sauce, stir in a tablespoon of cream cheese along with the Parmesan, it adds an extra layer of tangy creaminess that's hard to resist.
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