Save My friend texted me a photo of her engagement ring with the caption, "He made Marry Me Chicken." I laughed, but then I got curious. A week later, I turned that viral skillet magic into pizza, and honestly, it felt like cheating in the best way. The creamy, garlicky chicken with those little bursts of sun-dried tomato just melted into the cheese. My husband walked in, took one bite, and said, "We're keeping this." Now it's our Friday night tradition.
I made this for a small dinner party last spring, and one of my friends actually got quiet mid bite. She looked up and said, "This is dangerous." We all knew exactly what she meant. The combination of tender chicken, tangy sun-dried tomatoes, and that rich, herby cream made it impossible to stop at one slice. By the end of the night, the pan was empty and someone had already texted asking for the recipe.
Ingredients
- Boneless, skinless chicken breasts: Diced small so they cook quickly and distribute evenly across the pizza, these become tender and flavorful when simmered in the cream sauce.
- Olive oil: Used both for cooking the chicken and brushing the crust, it adds a subtle richness and helps achieve that golden, crispy edge.
- Garlic: Minced fresh garlic blooms in the hot oil and infuses the entire topping with warmth and depth.
- Dried oregano and thyme: These herbs bring an earthy, aromatic backbone that ties the Italian inspired flavors together beautifully.
- Red pepper flakes: Just a pinch adds a gentle heat that cuts through the creaminess without overpowering the dish.
- Heavy cream: This is what makes the sauce luscious and cling to every piece of chicken, creating that signature Marry Me texture.
- Grated Parmesan cheese: It thickens the sauce and adds a salty, nutty punch that makes the topping irresistible.
- Sun dried tomatoes in oil: Drained and sliced, these little gems bring tangy sweetness and a pop of color that balances the richness.
- Pizza dough: Store bought works perfectly here, just let it come to room temperature so it rolls out easily and bakes up soft inside with a crisp bottom.
- Shredded mozzarella cheese: It melts into gooey, bubbly perfection and acts as the glue that holds all the toppings together.
- Fresh basil leaves: Torn and scattered on top right before serving, they add a bright, peppery freshness that wakes up every bite.
Instructions
- Get the oven ready:
- Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit), and if you have a pizza stone, slide it onto the middle rack now so it gets screaming hot. A hot oven is the secret to a crispy crust that still stays soft in the center.
- Cook the chicken:
- Heat a tablespoon of olive oil in a large skillet over medium high heat, then add the diced chicken along with oregano, thyme, red pepper flakes, salt, and pepper. Stir occasionally and cook for about 3 to 4 minutes until the chicken is just cooked through and no longer pink.
- Build the creamy sauce:
- Toss in the minced garlic and sliced sun dried tomatoes, stirring for about a minute until the garlic 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 dream.
- Shape the dough:
- On a lightly floured surface, roll out your pizza dough to whatever thickness you like, then carefully transfer it to a parchment lined baking sheet or onto your hot pizza stone. Brush the edges with a little olive oil to help them turn golden and crispy.
- Top it off:
- Spread the creamy chicken mixture evenly over the dough, leaving about an inch around the border, then sprinkle the shredded mozzarella on top. Make sure the cheese reaches all the way to the edges so every bite has that melty goodness.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, keeping an eye on it as the crust turns golden and the cheese starts bubbling. When it looks perfect, pull it out and let it rest for a minute before slicing.
- Finish with basil:
- Tear fresh basil leaves over the hot pizza right before serving. The heat will release their fragrance and add a bright, herbal note that makes every slice feel special.
Save The first time I served this, my neighbor brought over a bottle of Pinot Grigio and we sat on the back porch with paper plates balanced on our laps. The sun was setting, the wine was cold, and the pizza was still warm. We didn't talk much, just ate and laughed between bites. That night, this recipe stopped being just dinner and started feeling like a little celebration we could have anytime.
How to Store and Reheat Leftovers
Let any leftover slices cool completely, then stack them with parchment paper in between and store in an airtight container in the fridge for up to three days. When you're ready to eat, reheat in a skillet over medium low heat with a lid on for a few minutes to keep the crust crispy and the cheese melty. The microwave works in a pinch, but the oven or stovetop method brings back that just baked texture. I've even eaten cold slices straight from the fridge and they still taste amazing, though the creaminess is a little firmer.
Swaps and Substitutions
If you don't have heavy cream, you can use half and half or even full fat coconut milk for a dairy free twist, though the flavor will be a bit different. Rotisserie chicken works beautifully here and saves you a step, just shred it and toss it into the sauce to warm through. For a lighter option, swap mozzarella with part skim or use a mix of mozzarella and fontina for extra creaminess. You can also use store bought pesto instead of the herb blend if you want a bolder, more aromatic topping.
Serving Suggestions and Pairings
This pizza is rich and satisfying on its own, but a simple arugula salad with lemon and olive oil on the side cuts through the creaminess perfectly. I like to serve it with a cold, crisp white wine like Pinot Grigio or Sauvignon Blanc, though sparkling water with a twist of lemon works just as well for a non alcoholic option. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer alongside roasted vegetables or a charcuterie board.
- Add a drizzle of balsamic glaze or hot honey right before serving for a sweet and tangy kick.
- Sprinkle crushed red pepper on top if you like a little more heat.
- Serve with marinara or garlic aioli on the side for dipping the crust.
Save This pizza has a way of turning ordinary nights into something a little more special, and I hope it does the same for you. Whether it's a quiet dinner or a reason to gather around the table, it's the kind of recipe that just makes people happy.
Recipe FAQs
- → Can I prepare the chicken mixture ahead of time?
Yes, you can make the creamy chicken sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator and gently reheat over low heat before spreading on the pizza dough. This makes assembly even faster on serving day.
- → What's the best way to prevent a soggy crust?
Use pre-made pizza dough at room temperature and spread the chicken mixture evenly, leaving a small border. If your oven has a pizza stone, preheat it for best results. Bake at 220°C (425°F) for the full 12-15 minutes to ensure the bottom crisps properly.
- → Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely. Substitute 2 cups of shredded rotisserie chicken for the diced raw chicken breasts. Skip the initial cooking step and simply warm the shredded chicken briefly in the skillet before adding garlic and sun-dried tomatoes. This saves significant preparation time.
- → What if I don't have sun-dried tomatoes?
Fresh diced tomatoes work well as an alternative, though they'll add more liquid to the sauce. Cherry tomatoes add sweetness and texture. You can also use roasted red peppers or caramelized onions for a different but equally delicious flavor profile.
- → How do I store leftover pizza?
Cover cooled pizza with plastic wrap or transfer slices to an airtight container and refrigerate for up to 3 days. Reheat slices in a 180°C (350°F) oven for 5-8 minutes until warmed through, or use a skillet over medium heat to restore crispness to the crust.
- → Can this pizza be made dairy-free?
Yes, with substitutions. Replace heavy cream with coconut cream or cashew cream, use dairy-free Parmesan alternative, and substitute mozzarella with dairy-free mozzarella. Verify that your pizza dough is made without dairy products, and ensure all sun-dried tomatoes are oil-based rather than vinegar-based.