Marry Me Chicken Pizza

My neighbor brought over a slice one Friday night, still warm in foil, and refused to tell me what was in it until I guessed. I tasted cream, herbs, something sweet and tangy, and chicken that had no business being that tender on pizza. She finally laughed and said it was her spin on Marry Me Chicken, baked right onto dough. I made my own version that weekend and haven't stopped since.

The first time I served this at a dinner party, someone asked if I ordered it from a bistro. I pointed at my flour-dusted counter and the skillet still on the stove. That moment, watching everyone go quiet mid-chew, told me this recipe was a keeper. It's become my go-to whenever I want to look like I tried harder than I did.

Ingredients

• Boneless, skinless chicken breasts: Dice them small so they cook fast and distribute evenly across the pizza without drying out.
• Olive oil: Use it twice, once for the chicken and again to brush the crust for that golden, crisp edge.
• Garlic, minced: Fresh is worth it here because it blooms in the cream and fills your kitchen with the kind of smell that makes people wander in.
• Dried oregano and thyme: They add earthy warmth without overpowering the delicate creaminess of the sauce.
• Red pepper flakes: Just a pinch gives a gentle heat that balances the richness.
• Heavy cream: This is what makes the sauce cling to the chicken and seep into the dough in all the right ways.
• Grated Parmesan cheese: It thickens the sauce and adds a salty, nutty backbone that mozzarella alone can't deliver.
• Sun-dried tomatoes in oil: They bring sweetness and tang, and the oil they're packed in adds even more flavor to the skillet.
• Salt and black pepper: Season in layers, tasting as you go, because the Parmesan is already salty.
• Prepared pizza dough: Let it sit at room temperature for twenty minutes so it rolls out without snapping back.
• Shredded mozzarella cheese: It melts into gooey pockets and ties the whole pizza together.
• Fresh basil leaves: Tear them by hand and add them after baking so they stay bright green and fragrant.

Instructions

Preheat your oven and stone:

Set the oven to 220°C (425°F) and if you have a pizza stone, slide it onto the middle rack now. A hot stone gives you a crispier bottom crust that holds up to the creamy topping.

Cook the chicken with herbs:

Heat the olive oil in a large 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 lightly golden.

Build the creamy sauce:

Toss in the garlic and sun-dried tomatoes, stirring for about a minute until the garlic smells toasty. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting it simmer gently for two to three minutes until the sauce thickens and coats the chicken like a silky blanket.

Roll and prep the dough:

On a lightly floured surface, roll your dough to your preferred thickness, then transfer it to a parchment-lined baking sheet or your preheated stone. Brush the edges with a little olive oil so they puff up golden and crisp.

Top and bake:

Spread the creamy chicken mixture evenly over the dough, leaving about half an inch around the edge, then sprinkle the 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 with a few brown spots.

Finish with basil:

Pull the pizza out, let it cool for a minute, then scatter the torn basil leaves over the top. Slice and serve while it's still steaming.

Save

One Sunday afternoon, my sister and I made two of these pizzas back to back, experimenting with toppings. We added arugula to one and drizzled balsamic glaze on the other. Both disappeared in minutes, but the original version, simple and creamy, still won. Sometimes you don't need to mess with what already works.

How to Store and Reheat

Leftover slices keep in an airtight container in the fridge for up to three days. I reheat them in a skillet over medium-low heat, covered loosely with foil, so the crust crisps up again and the cheese melts without drying out. The microwave works in a pinch, but you lose that satisfying crunch. If you want to freeze it, wrap cooled slices individually in plastic wrap, then foil, and freeze for up to a month.

Swaps and Variations

If you're short on time, swap the raw chicken for shredded rotisserie chicken and just warm it through with the garlic and tomatoes before adding the cream. You can use half-and-half instead of heavy cream, though the sauce will be a little thinner. For a kick, double the red pepper flakes or add a few sliced jalapeños. I've also made this with naan instead of pizza dough when I'm feeling lazy, and it still turns out beautifully.

Pairing and Serving Ideas

This pizza is rich enough to be the main event, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the cream. A chilled Pinot Grigio or a light beer works perfectly alongside. If you're feeding a crowd, slice it into smaller squares and serve it as an appetizer.

• Garnish with extra Parmesan or a drizzle of the oil from the sun-dried tomatoes for a glossy finish.
• Serve with a side of roasted vegetables or garlic knots if you want to stretch the meal.
• Let the pizza rest for two minutes after baking so the toppings set and don't slide off when you slice.

Save

Every time I pull this pizza out of the oven, I think about my neighbor handing me that first slice, wrapped and still warm. It's the kind of recipe that makes you want to share it, and I hope it does the same for you.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time. Simply add it to the cream sauce and warm through before topping your pizza.

→ What can I substitute for heavy cream?

You can use half-and-half for a lighter version, though the sauce will be thinner. For a dairy-free option, try full-fat coconut cream.

→ How do I prevent a soggy crust?

Make sure your chicken mixture isn't too watery and avoid overloading the pizza. Prebaking the dough for 5 minutes before adding toppings also helps.

→ Can I make this ahead of time?

Prepare the chicken mixture up to 24 hours in advance and refrigerate. Assemble and bake the pizza fresh for best texture and flavor.

→ What type of pizza dough works best?

Any prepared dough works well—store-bought refrigerated, frozen, or homemade. Just ensure it's at room temperature before rolling for easier handling.

→ How should I store leftovers?

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore crispness.