Save My neighbor brought over a slice one Friday night, still warm in foil, insisting I try it before saying a word. One bite of that creamy, garlicky chicken with tangy sun-dried tomatoes on crispy dough and I understood why she called it Marry Me Chicken Pizza. The name sounded dramatic until I tasted it. Now I make it whenever I want to remind someone why home-cooked food beats takeout every single time.
I served this at a small dinner party once, and my friend who claims she doesn't like chicken on pizza ate three slices and asked for the recipe before dessert. The sun-dried tomatoes add just enough sweetness to balance the cream, and the herbs make the whole kitchen smell like an Italian bistro. Watching everyone go quiet while they chewed told me everything I needed to know.
Ingredients
- Boneless, skinless chicken breasts: Dice them small so they cook fast and distribute evenly, and season well because they anchor the whole topping.
- Olive oil: Use it twice, once for the chicken and again to brush the crust so it turns golden and crisp in the oven.
- Garlic, minced: Fresh garlic blooms in the hot pan and perfumes the cream, dried just won't give you that same punch.
- Dried oregano and thyme: These herbs bring warmth and a hint of earthiness that ties the Italian flavors together without overwhelming the cream.
- Red pepper flakes: A small pinch adds a gentle heat that wakes up your palate, but skip it if you prefer things mild.
- Heavy cream: This is what makes the sauce luscious and clings to every piece of chicken, no substitutes will give the same silky finish.
- Grated Parmesan cheese: It thickens the sauce and adds a salty, nutty depth that mozzarella alone can't deliver.
- Sun-dried tomatoes in oil: Drain them well, slice thin, and let their concentrated sweetness and tang cut through the richness of the cream.
- Prepared pizza dough: Room temperature dough rolls easier and bakes up tender, store-bought works perfectly if you let it rest on the counter first.
- Shredded mozzarella cheese: It melts into gooey pockets and browns just enough to add texture on top of the creamy chicken.
- Fresh basil leaves: Tear them by hand and scatter over the hot pizza so their perfume hits you the moment you slice in.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and if you have a pizza stone, slide it onto the middle rack now so it gets screaming hot. A hot surface gives you that crisp bottom crust you want.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high, toss in the diced chicken with oregano, thyme, red pepper flakes, salt, and pepper, and stir often for 3 to 4 minutes until the pieces turn opaque and just cooked through. Don't overcook or they'll dry out once baked.
- Build the Sauce:
- Add minced garlic and sliced sun-dried tomatoes, stirring for about a minute until you smell that toasted garlic aroma. Lower the heat, pour in the heavy cream, stir in the Parmesan, and let it simmer gently for 2 to 3 minutes, stirring, until the sauce thickens and coats the chicken like a glossy blanket.
- Shape the Dough:
- On a lightly floured surface, roll your pizza dough out to your preferred thickness, then transfer it carefully to a parchment-lined baking sheet or your hot pizza stone. Brush the outer edge with a little olive oil so it puffs and browns beautifully.
- Assemble the Pizza:
- Spread the creamy chicken mixture evenly over the dough, leaving about an inch border for the crust, then sprinkle the shredded mozzarella on top. Don't pile it too high or the center will stay soft.
- Bake Until Golden:
- Slide the pizza into the hot oven and bake for 12 to 15 minutes, watching for a golden crust and bubbly, lightly browned cheese. The smell will pull everyone into the kitchen.
- Finish and Serve:
- Pull the pizza out, scatter torn fresh basil leaves over the top while it's still steaming, then let it rest for a minute before slicing. The basil wilts just enough to release its oils.
Save The first time I pulled this pizza from the oven, my husband looked up from his phone and said it smelled like the Italian place we went to on our anniversary. He took a bite, closed his eyes, and nodded slowly. That quiet moment of approval meant more than any compliment, and now this pizza shows up whenever we want to feel special on an ordinary Wednesday night.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken from the store, shred the breast meat, and toss it straight into the cream sauce with the garlic and tomatoes. You'll skip the browning step and still get juicy, flavorful chicken. I've done this on weeknights when I walk in the door at six and need dinner by seven, and nobody ever knows the difference.
Pairing Suggestions
A crisp Pinot Grigio or a dry Sauvignon Blanc cuts through the cream and refreshes your palate between bites. If you're skipping wine, sparkling water with a squeeze of lemon does the same job and keeps things light. I sometimes serve a simple arugula salad on the side, dressed with lemon and olive oil, to balance the richness.
Storage and Reheating
Leftover slices keep in an airtight container in the fridge for up to three days, and the best way to bring them back is in a hot skillet over medium heat, covered, for a few minutes until the bottom crisps and the cheese melts again. The microwave will make the crust chewy, so resist the temptation. I've even eaten cold slices straight from the fridge for breakfast, and they're still delicious.
- Wrap individual slices in foil before refrigerating so they don't dry out or pick up other flavors.
- Reheat in a 180°C oven for 8 minutes if you're warming multiple slices at once and want even heat.
- Freeze unbaked assembled pizza on the baking sheet until solid, then wrap tightly and bake from frozen, adding 5 extra minutes to the time.
Save This pizza turns a regular dinner into something people remember, and it's become my go-to when I want to show someone I care without saying it out loud. Make it once, and you'll understand why the name isn't just clever marketing.
Recipe Q&A
- → Can I use store-bought rotisserie chicken?
Yes, absolutely! Use about 2 cups of shredded rotisserie chicken to save time. Just add it to the cream sauce and heat through before spreading on the dough.
- → 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 a soggy crust?
Preheat your oven thoroughly and use a pizza stone if possible. Avoid overloading with sauce, and make sure the chicken mixture isn't too liquidy before spreading it on the dough.
- → Can I make this ahead of time?
You can prepare the chicken mixture up to 1 day ahead and refrigerate. Assemble and bake fresh for best results, as pre-topped dough can become soggy.
- → What wine pairs well with this pizza?
A crisp Pinot Grigio or unoaked Chardonnay complements the creamy sauce beautifully. For red wine lovers, try a light-bodied Pinot Noir that won't overpower the delicate flavors.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 180°C oven for 8-10 minutes to restore crispness, or use a skillet over medium heat with a lid to warm through.