Marry Me Chicken Pizza (Printable)

Creamy chicken, sun-dried tomatoes, and herbs on a golden crispy crust—love at first bite guaranteed.

# What You Need:

→ Chicken & Sauce

01 - 2 boneless, skinless chicken breasts (about 12.3 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 (about 10.6 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 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 1 minute until fragrant. Reduce heat to low, pour in heavy cream, and stir in Parmesan cheese. Simmer 2 to 3 minutes, stirring occasionally, until sauce thickens and coats the chicken. 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 edges lightly with olive oil.
05 - Evenly spread the creamy chicken mixture over the dough, leaving a border. Sprinkle with shredded mozzarella cheese.
06 - Bake for 12 to 15 minutes, until crust is golden and cheese is bubbly.
07 - Remove from oven. Top with fresh basil leaves before serving.

# Expert Advice:

01 -
  • The creamy Parmesan sauce clings to every bite, turning simple chicken into something lush and indulgent without any fuss.
  • Sun-dried tomatoes add little pockets of sweetness and acidity that cut through the richness beautifully.
  • It bakes fast and fills the whole house with garlic and herb smells that make everyone wander into the kitchen.
  • You can prep the topping ahead and roll out dough right before dinner, making it feel fancy on a weeknight.
02 -
  • Don't overcook the chicken in the skillet, it finishes cooking in the oven and you want it tender, not rubbery.
  • Let the dough come to room temperature or it will shrink back and resist rolling, making your crust uneven.
  • If the sauce looks too thick, add a splash of the oil from the sun-dried tomatoes to loosen it up and add extra flavor.
03 -
  • If your dough keeps springing back when you roll it, let it rest for five minutes under a towel and it will relax and cooperate.
  • For an extra-crispy crust, prebake the dough alone for five minutes before adding the toppings, especially if you like thin crust.
  • Taste your sauce before spreading it on the dough and adjust salt, pepper, or Parmesan so the flavor is bold enough to stand up to the cheese and crust.
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