Marry Me Chicken Pizza (Printable)

Creamy chicken with sun-dried tomatoes and herbs on a golden, crispy crust. Ready in 40 minutes.

# What You'll Need:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (12 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 (10.5 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

# Directions:

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 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 constantly, until sauce thickens and chicken is coated. 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 hot pizza stone. Brush crust 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 before serving.

# Expert Advice:

01 -
  • It takes the beloved creamy chicken dish and puts it on a crust you can hold, making dinner feel like a special occasion without the fuss.
  • The sauce clings to every piece of chicken and seeps into the dough just enough to keep each bite rich and satisfying.
  • You can prep the topping ahead and assemble right before baking, so it works even on busy weeknights.
  • It impresses guests but uses simple, pantry-friendly ingredients you probably already have.
02 -
  • Don't skip letting the dough come to room temperature—cold dough springs back and refuses to stretch, leaving you with a thick, uneven crust.
  • If your sauce looks thin after adding the cream, let it simmer a bit longer; it should coat the back of a spoon before you spread it on the dough.
  • Always preheat your baking surface, whether it's a stone or a sheet pan, so the bottom of the crust crisps up instead of staying doughy.
03 -
  • Use a pizza peel dusted with cornmeal to transfer your dough onto a hot stone without sticking or tearing.
  • If your sun-dried tomatoes are very salty, rinse them briefly under water and pat dry before slicing.
  • Let the pizza rest for 2 minutes after baking so the cheese sets slightly and doesn't slide off when you cut it.
  • For extra crispy edges, brush the crust with garlic-infused olive oil instead of plain.
Go back