Pin It There's something about the name that got me curious—a pizza so good it could convince someone to propose. I first made this on a Tuesday night when my partner mentioned craving something fancy but achievable, and I remembered seeing a viral video about Marry Me Chicken pasta. Why not translate that creamy, garlicky magic onto a pizza crust? The result was golden, bubbly, and honestly? It worked.
I served this to friends who were skeptical about cream-based pizza, and watching their expressions shift from hesitant to surprised was worth the effort alone. One of them went back for thirds and admitted she'd been judging the concept too quickly—that's the kind of win that makes you want to cook it again and again.
Ingredients
- Boneless, skinless chicken breasts (2, about 350 g), diced: Dicing them small means they cook through in minutes and distribute evenly across the pizza so no bite is chicken-free.
- Olive oil (1 tablespoon for chicken, plus 1 tablespoon for crust): Good quality here makes a difference, especially when brushing the crust edges—it's what gives you that golden, toasted border.
- Garlic (2 cloves), minced: Mince it fine and add it late in the cooking process so it stays fragrant rather than turning bitter.
- Dried oregano and thyme (1/2 teaspoon each): These Italian standards marry the chicken to the pizza format and shouldn't be skipped—dried herbs bloom beautifully when they hit hot cream.
- Red pepper flakes (1/4 teaspoon): A whisper of heat that balances the richness without overpowering the delicate flavor of cream and cheese.
- Heavy cream (1/2 cup): This is the star ingredient that transforms diced chicken into something luxurious; don't substitute light cream or the sauce will split.
- Grated Parmesan cheese (1/3 cup): Freshly grated Parmesan melts smoother and tastes sharper than pre-shredded, which actually matters when it's the backbone of your sauce.
- Sun-dried tomatoes in oil (1/3 cup), drained and sliced: They provide umami depth and a sweet-tart contrast that prevents the pizza from tasting flat.
- Salt and black pepper: Season the chicken base generously—you're building flavor layers here.
- Prepared pizza dough (about 300 g), at room temperature: Room temperature dough stretches without fighting back and rises more evenly in the oven.
- Shredded mozzarella cheese (1/2 cup): Low-moisture mozzarella works best so the pizza doesn't end up soggy underneath all that cream.
- Fresh basil leaves (1/4 cup), torn: Added after baking so it stays bright green and aromatic instead of turning dark and mushy.
Instructions
- Heat your oven and get ready:
- Preheat to 220°C (425°F) and position your pizza stone inside if you're using one—letting it heat for at least 15 minutes makes the difference between a pale bottom and a crispy, golden one.
- Cook the chicken:
- Heat olive oil in a skillet over medium-high heat and add your diced chicken with oregano, thyme, red pepper flakes, salt, and pepper. Listen for the sizzle to settle into a steady cook, which takes about 3–4 minutes until the chicken turns opaque throughout.
- Build the sauce:
- Stir in minced garlic and sun-dried tomatoes and let them wake up for about a minute—you'll smell the garlic turn sweet and peppery. Pour in the heavy cream, reduce heat to low, and add Parmesan while stirring gently for 2–3 minutes until the sauce coats the back of a spoon.
- Prepare your dough:
- On a lightly floured surface, roll or stretch your dough to your preferred thickness—thinner for crispier, thicker for chewier. Transfer it to parchment paper on a baking sheet or directly onto your hot pizza stone.
- Assemble the pizza:
- Brush the outer crust edges with a thin coat of olive oil for browning, then spread the creamy chicken mixture evenly, leaving a border for that important crust texture. Sprinkle mozzarella over the top so it melts into the sauce.
- Bake until golden:
- Slide it into the oven for 12–15 minutes—you're looking for a golden-brown crust and bubbly cheese that's just starting to brown at the edges. Every oven runs a little different, so start checking around the 12-minute mark.
- Finish with fresh basil:
- Remove from the oven and scatter torn fresh basil leaves across the top while it's still hot enough to let them soften slightly but remain green and aromatic.
Pin It 
There's a moment right when you pull this from the oven where the steam rises and you catch that blend of oregano, cream, and toasted basil, and suddenly the whole project feels less like cooking and more like the kind of gesture that earned this pizza its romantic name. Simple food made with intention tastes like something you actually care.
Why This Works as a Pizza
Taking the concept of Marry Me Chicken and translating it to pizza sounds risky, but it actually works because creamy sauces and cheese complement each other rather than compete. The key is understanding that pizza dough needs something rich enough to stand up to all that yeast flavor, and cream does exactly that while the sun-dried tomatoes cut through richness with acid and sweetness. The mozzarella acts as a buffer between the sauce and crust, absorbing just enough moisture to keep things crispy rather than soggy.
Pizza Stone vs. Baking Sheet
A pizza stone preheated in the oven gives you that crackling, crispy bottom that feels authentic, but honestly? A parchment-lined baking sheet works beautifully and is less intimidating for most home kitchens. The parchment paper actually helps the crust brown evenly by distributing heat, and you avoid the stress of transferring a loaded pizza onto a hot stone without it sliding or folding.
Timing and Shortcuts That Actually Help
On nights when I'm short on time, I've rotated in store-bought rotisserie chicken shredded fine, which saves you the 4-minute cooking step and works just as well since everything gets bound together in cream anyway. You could also prep the cream sauce the morning of and refrigerate it, then gently warm it while your dough comes to room temperature. For extra complexity, some people add a drizzle of aged balsamic glaze right before serving, which sounds fancy but takes literally five seconds.
- Shred rotisserie chicken while it's still warm to make it fluffier and easier to incorporate into the sauce.
- If your dough is still cold from the refrigerator, let it sit on the counter for 30 minutes to become pliable and easier to work with.
- Keep an eye on the cheese during baking—it browns faster than you think, especially if your oven runs hot.
Pin It This pizza somehow feels both simple and special, which is exactly why it earned its name. Make it once for someone, and you'll understand the appeal instantly.
Recipe Questions & Answers
- → Can I use store-bought rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly and saves time. Simply skip the chicken cooking step and mix the shredded chicken into the prepared creamy sauce before spreading on the dough.
- → What type of pizza dough works best?
Any prepared pizza dough at room temperature works well. You can use store-bought refrigerated dough, fresh dough from a pizzeria, or homemade. Just ensure it's at room temperature for easier rolling.
- → Can I make this ahead of time?
You can prepare the creamy chicken mixture up to a day ahead and refrigerate it. When ready to serve, bring it to room temperature, assemble the pizza, and bake as directed.
- → How do I prevent a soggy crust?
Use a preheated pizza stone if possible, avoid overloading with sauce, and make sure your oven is fully preheated to 220°C. Brushing the crust edges with olive oil also helps create a crispy barrier.
- → What can I serve alongside this pizza?
A simple arugula salad with lemon vinaigrette, garlic bread, or roasted vegetables pair wonderfully. For drinks, try a crisp Pinot Grigio or sparkling water with lemon.
- → Can I freeze leftovers?
Yes, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in a 180°C oven until warmed through and crispy.