Marry Me Chicken Pizza

My neighbor knocked on the door one Saturday holding a bottle of wine and asking if I'd ever heard of Marry Me Chicken. I hadn't, but thirty minutes later we were standing in my kitchen, cream simmering, sun-dried tomatoes releasing their tang, and I was already scheming how to put it on pizza dough. That first attempt came out of the oven golden and bubbling, and she laughed so hard she nearly dropped her glass. We've made it a dozen times since, and it still tastes like that spontaneous, ridiculous evening.

I made this for my book club once, thinking it would be a quick crowd-pleaser. They inhaled two full pies in less than twenty minutes, and one of them asked if I'd cater her daughter's graduation party. I didn't, but I did send her the recipe, and now she texts me photos every few months with little tweaks she's tried. It's become our inside joke that this pizza has more iterations than our book selections.

Ingredients

• Boneless, skinless chicken breasts (about 350 g), diced: Cutting them small means they cook fast and every piece gets coated in that creamy sauce. If you're in a rush, rotisserie chicken works beautifully and shaves off ten minutes.
• Olive oil (1 tablespoon for chicken, 1 for crust): The first tablespoon gets the chicken golden, and brushing the crust keeps the edges from drying out while the center bubbles.
• Garlic (2 cloves, minced): Fresh garlic blooms in the pan and perfumes the cream. Don't skip it or use powder here, the difference is real.
• Dried oregano and thyme (1/2 teaspoon each): These herbs give the topping that classic Italian backbone without overpowering the delicate cream.
• Red pepper flakes (1/4 teaspoon): Just enough warmth to wake up your palate. Add more if you like a little kick on the finish.
• Heavy cream (1/2 cup): This is what makes the sauce cling and turn silky. I've tried half-and-half, it's thinner and doesn't coat as well.
• Grated Parmesan cheese (1/3 cup): Use the real stuff, not the shelf-stable kind. It melts into the cream and adds nutty, salty depth.
• Sun-dried tomatoes in oil (1/3 cup, drained and sliced): These little gems bring sweetness and tang. Pat them dry so the pizza doesn't get soggy.
• Prepared pizza dough (about 300 g, at room temperature): Room temperature dough rolls out easier and bakes up lighter. I let mine sit on the counter for thirty minutes before I start.
• Shredded mozzarella cheese (1/2 cup): Low-moisture mozzarella melts without making the crust wet. Fresh mozzarella is lovely but can pool water.
• Fresh basil leaves (1/4 cup, torn): Torn basil on top after baking smells like summer and adds a pop of color and brightness.
• Salt and black pepper: Season the chicken generously. The dough and cheese are mild, so the filling needs bold flavor.

Instructions

Preheat your oven and pizza stone:

Set the oven to 220°C (425°F) and if you're using a pizza stone, let it heat inside for at least fifteen minutes. A hot stone gives you that crispy, pizzeria-style bottom crust.

Cook the chicken with herbs and spices:

Heat one tablespoon of olive oil in a skillet over medium-high heat, then add the diced chicken, oregano, thyme, red pepper flakes, salt, and pepper. Stir occasionally and cook for three to four minutes until the chicken is just cooked through and starting to brown at the edges.

Build the creamy sauce:

Toss in the minced garlic and sliced sun-dried tomatoes, stirring for about a minute until everything smells amazing. Lower the heat, pour in the heavy cream, and sprinkle in the Parmesan, stirring gently for two to three minutes until the sauce thickens and coats the chicken like a silky blanket.

Roll out the pizza dough:

On a lightly floured surface, roll your dough to your preferred thickness, then transfer it to a parchment-lined baking sheet or directly onto your hot pizza stone. Brush the edges with a little olive oil to help them turn golden and crisp.

Top and bake:

Spread the creamy chicken mixture evenly over the dough, leaving a border for the crust, then sprinkle the shredded mozzarella on top. Slide it into the oven and bake for twelve to fifteen minutes, until the crust is golden and the cheese is bubbling and just starting to brown in spots.

Finish with fresh basil:

Pull the pizza out, scatter torn basil leaves over the top, and let it cool for a minute or two before slicing. The basil wilts slightly from the heat and releases its fragrance right as you cut in.

Save

One night my partner came home late and found me pulling this pizza out of the oven at almost ten o'clock. We sat on the kitchen floor with paper towels and ate half of it right there, still too hot, laughing about how this was definitely not a normal Tuesday. It's been our go-to celebration meal ever since, whether we're celebrating something big or just the fact that we both made it through the week.

Storing and Reheating

Leftover slices keep in an airtight container in the fridge for up to three days. I reheat them in a hot skillet over medium heat, covered loosely with foil, so the bottom crisps up and the cheese melts again without drying out. The microwave works in a pinch, but you lose that crust texture. You can also freeze baked slices wrapped tightly in plastic and foil for up to a month, then thaw in the fridge overnight and reheat in the oven at 180°C (350°F) for about ten minutes.

Pairing Suggestions

This pizza is rich and creamy, so I like to serve it with something bright and crunchy on the side. A simple arugula salad with lemon juice and shaved Parmesan cuts through the richness perfectly. If you want wine, a crisp Pinot Grigio or a lightly chilled rosé works beautifully. For a casual night, sparkling water with a wedge of lemon and a few ice cubes is refreshing and keeps the focus on the pizza itself.

Make It Your Own

Once you've made this a couple of times, it's easy to riff on. Swap the chicken for cooked Italian sausage if you want something heartier, or use sliced mushrooms sautéed in butter for a vegetarian version. You can also add a handful of baby spinach to the cream sauce in the last minute of cooking for extra color and nutrition. If you love heat, drizzle hot honey or balsamic glaze over the finished pizza for a sweet-spicy contrast.

• Try adding caramelized onions for a deeper, sweeter flavor that plays off the tomatoes.
• Sprinkle toasted pine nuts or chopped walnuts on top for a little crunch.
• Use a mix of mozzarella and fontina for a creamier, more complex cheese pull.

Save

Every time I pull this pizza out of the oven, I think about that first spontaneous Saturday and how the best recipes often come from saying yes to something unplanned. I hope it brings you just as much joy, whether you're feeding a crowd or treating yourself on a quiet evening.

Recipe FAQs

→ Can I use store-bought pizza dough?

Absolutely! Store-bought pizza dough works perfectly and saves time. Just make sure it's at room temperature before rolling for easier handling and better texture.

→ 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 full-fat coconut cream, keeping in mind it will add a subtle coconut flavor.

→ How do I prevent the crust from getting soggy?

Make sure your chicken mixture isn't too liquidy—simmer until thickened. Brush the crust edges with olive oil and avoid overloading the center. A preheated pizza stone also helps achieve maximum crispness.

→ Can I make this ahead of time?

You can prepare the creamy chicken mixture up to 1 day ahead and refrigerate. Assemble and bake fresh for best results, as the crust is crispiest straight from the oven.

→ What's the best way to reheat leftovers?

Reheat in a 180°C (350°F) oven for 8-10 minutes to maintain crust crispness. Avoid microwaving, which can make the crust chewy and the toppings rubbery.

→ Can I add other toppings?

Definitely! Sautéed mushrooms, spinach, or caramelized onions complement the creamy chicken beautifully. Just avoid overloading to keep the crust crispy.