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Marry Me Chicken Dip Recipe

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★★★★★

4.5 from 95 reviews

Marry Me Chicken Dip is a creamy, cheesy, and flavorful appetizer featuring tender shredded chicken, sun-dried tomatoes, garlic, and fresh thyme, all baked together in an ovenproof skillet until golden and bubbly. Perfect for serving with crostini at parties or casual gatherings.

Ingredients

Scale

Chicken

  • 2 (8-oz.) boneless, skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp. extra-virgin olive oil, divided

Tomato & Herb Mixture

  • 1 (8.5-oz.) jar sun-dried tomatoes packed in oil, drained and thinly sliced
  • 6 garlic cloves, finely chopped
  • 2 tbsp. finely chopped fresh thyme
  • 1 splash of water (for deglazing)

Cheese Mixture

  • 2 (8-oz.) packages cream cheese, softened
  • 2 oz. Parmesan cheese, finely grated (about 1/2 cup), divided
  • 4 oz. white cheddar cheese, finely grated (about 1 cup)
  • 1/4 tsp. salt

Serving

  • Crostini, for dipping

Instructions

  1. Preheat and cook chicken: Arrange a rack in the center of the oven and preheat it to 375°F. Heat 3 tablespoons of olive oil in a medium, high-sided ovenproof skillet over medium heat. Season the chicken breasts with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until golden brown and fully cooked through (an instant-read thermometer should read 165°F), about 5 to 7 minutes per side. Remove the chicken and let it cool slightly.
  2. Prepare tomato and herb mixture: In the same skillet over medium-low heat, add the sliced sun-dried tomatoes and cook, stirring occasionally, until they darken slightly and turn a brick red color, about 2 minutes. Stir in the chopped garlic and fresh thyme and cook until fragrant, about 1 more minute. Add a splash of water and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Remove from heat.
  3. Make creamy base: In a food processor, pulse together the softened cream cheese, about three-quarters of the tomato mixture (including any browned bits from the skillet), half of the grated Parmesan cheese, and 1/4 teaspoon salt until smooth. Transfer this creamy mixture to a large bowl.
  4. Shred chicken: Use your hands or two forks to shred the cooked chicken breasts into bite-sized pieces. Fold the shredded chicken into the cream cheese mixture until evenly combined. Spoon this chicken-cream cheese mix back into the skillet and spread it out evenly.
  5. Add cheese topping: In a small bowl, combine the remaining Parmesan cheese, white cheddar cheese, and the remaining tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken-cream cheese layer in the skillet. Place the skillet on a baking sheet to catch any drips.
  6. Bake the dip: Bake the dip in the preheated oven until the top is golden, bubbly, and slightly browned, about 20 minutes. Remove from oven and serve hot with crostini for dipping.

Notes

  • If you prefer a spicier dip, add a pinch of crushed red pepper flakes when cooking the garlic and thyme.
  • Sun-dried tomatoes packed in oil add the best flavor; if using dry-packed, rehydrate them in warm water before slicing.
  • This dip can be made ahead and refrigerated; bake just before serving.
  • Leftovers keep well in the refrigerator for 2-3 days.
  • For a lighter version, try using reduced-fat cream cheese and cheeses.

Keywords: Marry Me Chicken Dip, cheesy chicken dip, sun-dried tomato dip, party appetizer, baked chicken dip, crostini dip

Find it online: https://flavorsbymaya.com/marry-me-chicken-dip-recipe/