Save to Pinterest My neighbor showed up at my door with a slice of this pizza on a paper plate, grinning like she'd just discovered fire. She wouldn't tell me what was in it until I'd taken a bite, and the moment that creamy, garlicky chicken hit my tongue, I understood the secrecy. It tasted like someone had taken the viral Marry Me Chicken everyone was obsessing over and made it even better by putting it on pizza dough. I got the recipe that same night, and I've been making it ever since for anyone I'm trying to seriously impress.
The first time I made this for my sister, she was going through a breakup and living on cereal. I brought over the whole pizza still warm from the oven, and we ate it on her couch while she told me everything. She said it was the first thing that tasted good in weeks, and by the third slice, she was laughing again. Food doesn't fix everything, but sometimes it helps you remember that good things still exist.
Ingredients
- Boneless, skinless chicken breasts: Dicing them small means they cook fast and distribute evenly across the pizza, and every bite gets a little protein without feeling heavy.
- Olive oil: Used twice here, once to cook the chicken and again to brush the crust so it turns golden and doesn't dry out in the oven.
- Garlic: Fresh minced garlic is non-negotiable because it blooms in the cream and makes the whole kitchen smell like an Italian grandmother is cooking.
- Dried oregano and thyme: These herbs bring that classic pizza vibe and marry the creamy sauce to the crust in a way that feels both comforting and a little unexpected.
- Red pepper flakes: Just a pinch gives the cream sauce a gentle warmth without making it spicy, though you can add more if you like heat.
- Heavy cream: This is what makes the sauce luscious and cling to every piece of chicken, turning simple ingredients into something you want to lick off your fingers.
- Parmesan cheese: Grated fresh if you can, it thickens the sauce and adds a nutty, salty depth that pre-shredded just can't match.
- Sun-dried tomatoes in oil: These little flavor bombs add sweetness and tang, and the oil they come in is liquid gold for the sauce.
- Pizza dough: Store-bought works beautifully here, just let it come to room temperature so it rolls out without snapping back like a rubber band.
- Mozzarella cheese: Shredded mozzarella melts into those beautiful stretchy strings and balances the richness of the cream.
- Fresh basil: Torn and scattered on top after baking, it brings a bright, peppery freshness that makes the whole thing feel alive.
Instructions
- Get the oven screaming hot:
- Preheat your oven to 220°C (425°F), and if you have a pizza stone, stick it in there now so it gets blazing. A hot stone gives you that pizzeria-style crispy bottom that's worth the extra few minutes of patience.
- Cook the chicken with the herbs:
- Heat a tablespoon of olive oil in a skillet over medium-high heat, then toss in your diced chicken with the oregano, thyme, red pepper flakes, salt, and pepper. Stir it around for 3 to 4 minutes until the chicken is just cooked through and starting to pick up a little color on the edges.
- Build the creamy sauce:
- Add the minced garlic and sliced sun-dried tomatoes to the skillet and cook for about a minute until your kitchen smells incredible. Lower the heat, pour in the heavy cream, and stir in the Parmesan, letting it all simmer together for 2 to 3 minutes until the sauce thickens and coats the chicken like a silky blanket.
- Roll out the dough:
- On a lightly floured surface, roll your pizza dough out to whatever thickness you like, I go for medium so it's sturdy enough to hold the topping but still has some chew. Transfer it to a parchment-lined baking sheet or your hot pizza stone, and brush the edges with a little olive oil so they puff up golden and gorgeous.
- Top it generously:
- Spread the creamy chicken mixture evenly over the dough, leaving about an inch around the edge for the crust. Sprinkle the shredded mozzarella on top, making sure it gets into all the little gaps.
- Bake until bubbly:
- Slide the pizza into your hot oven and bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling and just starting to brown in spots. Keep an eye on it because ovens vary and you don't want to go from perfect to burnt in 30 seconds.
- Finish with fresh basil:
- Pull the pizza out, let it sit for just a minute, then scatter torn fresh basil leaves all over the top. Slice it up and serve it while it's still hot and the cheese is doing that gorgeous stretch thing.
Save to Pinterest I made this pizza for a potluck once, and three people asked if I'd cater their next party. I'm not a caterer, I'm just someone who loves how food can make a regular Tuesday feel like a celebration. When you pull this out of the oven and people's faces light up, you remember why cooking for others is one of the best things you can do with your time.
Shortcuts That Actually Work
If you're short on time or energy, grab a rotisserie chicken from the store and shred about two cups of the meat instead of cooking raw chicken. You'll skip the first cooking step entirely and just toss the shredded chicken into the cream sauce to warm through. It won't taste homemade in that from-scratch way, but it'll still be delicious and save you a solid ten minutes of active cooking time. I've done this on weeknights when I get home late and nobody can tell the difference once it's all baked together under that melted cheese.
What to Serve Alongside
This pizza is rich and filling, so I like to serve it with something light and crisp to balance it out. A simple arugula salad with lemon vinaigrette cuts through the cream beautifully, or you could do a mix of bitter greens with shaved Parmesan and a drizzle of good olive oil. If you want to keep it casual, even just some raw veggies with ranch or a handful of pickles on the side works. Drink-wise, a crisp Pinot Grigio is perfect, but sparkling water with a big wedge of lemon does the job just as well if you're keeping it alcohol-free.
Storing and Reheating
Leftover slices keep well in the fridge for up to three days in an airtight container, though the crust will soften a bit as it sits. When you're ready to reheat, skip the microwave because it'll turn the crust into cardboard. Instead, pop the slices in a preheated oven at 180°C (350°F) for about 8 minutes, or use a skillet over medium heat with a lid on top to get the cheese melty again while the bottom crisps back up. You can also freeze baked slices wrapped tightly in foil and tucked into a freezer bag for up to a month, then reheat straight from frozen in the oven.
- Let the pizza cool completely before wrapping it up or condensation will make everything soggy.
- If you're reheating in a skillet, a tiny splash of water in the pan and a lid helps steam the cheese back to life.
- Frozen slices take about 15 minutes in the oven at 180°C, no need to thaw first.
Save to Pinterest This pizza has become my go-to whenever I want to remind someone that they're worth the effort of real cooking. It's proof that you don't need a fancy occasion to make something unforgettable, just good ingredients and a little bit of care.
Recipe Questions & Answers
- → Can I use store-bought rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saving substitute. Simply add it to the cream sauce and heat 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 slightly less rich. Full-fat coconut cream works for dairy-free alternatives.
- → How do I prevent a soggy crust?
Preheat your oven and pizza stone thoroughly, don't overload with sauce, and bake at high temperature. Brushing the crust edges with olive oil also helps create a crispy barrier.
- → Can this be made ahead of time?
Prepare the chicken mixture up to 24 hours in advance and refrigerate. Assemble and bake the pizza fresh for best results and optimal crust texture.
- → What wine pairs well with this pizza?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. For red wine lovers, try a light-bodied Pinot Noir.
- → Can I freeze leftover pizza?
Yes, wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in a 180°C oven until warmed through and crispy.