Ingredients

2 (8-oz.) boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

6 tbsp. extra-virgin olive oil, divided

1 (8.5-oz.) jar sun-dried tomatoes packed in oil, drained, thinly sliced

6 garlic cloves, finely chopped

2 tbsp. finely chopped fresh thyme

2 (8-oz.) pkg. cream cheese, softened

2 oz. Parmesan, finely grated (about 1 cup), divided

4 oz. white cheddar, finely grated (about 1 cup)

Crostini, for dipping

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 375°F. In a medium, high-sided, ovenproof skillet over medium heat, heat 3 tablespoons of olive oil. Season the chicken breasts with salt and pepper, then cook, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 5 to 7 minutes per side. Transfer the chicken to a plate and let it cool slightly.

Step 2: Using the same skillet over medium-low heat, cook the sun-dried tomatoes, stirring occasionally, until they darken and turn brick red, about 2 minutes. Add the garlic and thyme, stirring until fragrant, about 1 minute more. Add a splash of water and scrape up any browned bits from the skillet bottom with a wooden spoon. Remove the skillet from heat.

Step 3: In a food processor, pulse the cream cheese, about three-quarters of the tomato mixture (including browned bits), half of the Parmesan, and 1/4 teaspoon salt until smooth. Transfer this mixture to a large bowl.

Step 4: Shred the cooled chicken using your hands or two forks, then fold it into the cream cheese mixture. Spoon the combined mixture back into the skillet, spreading it evenly.

Step 5: In a small bowl, combine the white cheddar, remaining Parmesan, and the reserved tomato mixture. Sprinkle this cheese mixture evenly over the top of the dip in the skillet. Place the skillet on a baking sheet to catch any drips.

Step 6: Bake the dip in the preheated oven until the top is golden and bubbly, about 20 minutes. Serve warm with crostini for dipping.

Tips & Variations

Use rotisserie chicken to save time and skip the cooking step.

Swap fresh thyme for dried thyme if fresh is unavailable, but use about half the amount.

Add a pinch of red pepper flakes to the tomato mixture for a subtle kick.

Serve with pita chips or fresh vegetable sticks as an alternative to crostini.

FAQs

Can I make Marry Me Chicken Dip ahead of time?

Yes, you can prepare the dip mixture up to the baking step a day in advance. Cover and refrigerate the assembled dip, then bake it just before serving.

What can I use instead of cream cheese?

You can substitute cream cheese with a mix of ricotta and sour cream for a lighter texture, but keep in mind this will change the flavor and creaminess slightly.