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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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