Marry Me Chicken Dip Recipe

Introduction

Marry Me Chicken Dip is a creamy, flavorful appetizer that combines tender chicken with sun-dried tomatoes, garlic, and a blend of cheeses. This warm, cheesy dip is perfect for parties or cozy nights in, served alongside crispy crostini for dipping.

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

1. Step 1: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a medium, high-sided, ovenproof skillet over medium heat, heat 3 tablespoons of olive oil. Season the chicken breasts with salt and pepper. Cook the chicken, turning occasionally, until golden brown and cooked through, about 5 to 7 minutes per side, or until an instant-read thermometer registers 165°F (74°C). Transfer the chicken to a plate and let cool slightly.
2. Step 2: In the same skillet over medium-low heat, add the sun-dried tomatoes and cook, stirring occasionally, until slightly darkened and brick red, about 2 minutes. Stir in the garlic and thyme and cook, stirring, until fragrant, about 1 minute more. Add a splash of water to deglaze the pan, scraping up any browned bits with a wooden spoon. Remove from heat.
3. Step 3: In a food processor, pulse the cream cheese, about three-quarters of the tomato mixture along with any bits from the bottom of the skillet, half of the Parmesan, and 1/4 teaspoon salt until smooth. Transfer the mixture to a large bowl.
4. Step 4: Using your hands or two forks, shred the cooled chicken. Fold the shredded chicken into the cream cheese mixture. Spoon this mixture back into the skillet and spread it out in an even layer.
5. Step 5: In a small bowl, combine the white cheddar, remaining Parmesan, and the rest of the tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken mixture in the skillet. Place the skillet on a baking sheet.
6. 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

• For extra heat, add a pinch of red pepper flakes when cooking the tomatoes and garlic.
• If you don’t have fresh thyme, substitute with 1 teaspoon dried thyme.
• Use rotisserie chicken to speed up the preparation, shredding about 2 cups of meat.
• Try swapping white cheddar with mozzarella for a milder, stretchier texture.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave-safe dish or in the oven at 350°F (175°C) until heated through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the step before baking. Cover and refrigerate, then bake just before serving.

What can I use instead of crostini for dipping?

You can serve this dip with pita chips, crackers, fresh vegetable sticks, or even warm tortillas as alternatives to crostini.

Marry Me Chicken Dip Recipe

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★★★★★

4.5 from 87 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 6 to 8 servings 1x

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Description

Marry Me Chicken Dip is a rich and flavorful creamy dip featuring tender shredded chicken, sun-dried tomatoes, garlic, fresh thyme, and a blend of cream cheese, Parmesan, and white cheddar cheeses. Baked to bubbly perfection, this savory dip is perfect for serving warm with crispy crostini for dipping.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

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

Sun-Dried Tomato Mixture

• 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

Cheese Mixture

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

For Serving

• Crostini, for dipping

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Instructions

1. Preheat Oven and Cook Chicken: Arrange a rack in the center of your oven and preheat it to 375°F. In a medium, high-sided, ovenproof skillet (such as cast-iron) over medium heat, heat 3 tablespoons of olive oil. Season the chicken breasts with kosher salt and freshly ground black pepper. Cook the chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 5 to 7 minutes per side. Transfer the cooked chicken to a plate and let it cool slightly.
2. Prepare Sun-Dried Tomato Mixture: Using the same skillet on medium-low heat, add the drained and thinly sliced sun-dried tomatoes. Cook them, stirring occasionally, until they darken slightly and become a brick red color, about 2 minutes. Stir in the chopped garlic and fresh thyme, cooking until fragrant, roughly 1 minute more. Add a splash of water to deglaze the pan, scraping up any browned bits with a wooden spoon. Remove the skillet from heat.
3. Make Cream Cheese Base: In a food processor, pulse the cream cheese, about three-quarters of the tomato mixture (including any bits collected at the bottom of the skillet), half of the grated Parmesan, and 1/4 teaspoon of salt until the mixture is smooth. Transfer this mixture to a large bowl.
4. Shred Chicken and Combine: Using your hands or two forks, shred the cooked chicken breasts into bite-sized pieces. Fold the shredded chicken into the cream cheese mixture until well combined. Spoon the mixture back into the original skillet and spread it out evenly.
5. Add Cheese Topping: In a small bowl, combine the white cheddar cheese, remaining Parmesan, and leftover sun-dried tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken mixture 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 cheese topping is golden and bubbly, about 20 minutes. Serve warm with crostini for dipping.

Notes

• For best results, use a cast-iron or other ovenproof skillet to avoid transferring the dip to another baking dish.
• If sun-dried tomatoes are not packed in oil, rehydrate them in warm water before use.
• Adjust salt to taste, especially if your cheeses are salted.
• This dip can be made ahead and refrigerated; bake just before serving.
• Leftover dip keeps well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

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