Description

Marry Me Chicken Dip is a creamy, cheesy, and flavorful baked dip featuring tender shredded chicken, sun-dried tomatoes, garlic, fresh thyme, and a blend of cream cheese, Parmesan, and white cheddar cheeses. This crowd-pleasing appetizer is perfect for serving with crispy crostini at gatherings or as an indulgent snack.

Ingredients

Scale

Chicken

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

Tomato and Herb 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
A splash of water (for deglazing)
3 tbsp. extra-virgin olive oil (for cooking tomatoes)

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)
1/4 tsp. salt

To Serve

Crostini, for dipping

Instructions

Preheat and Cook Chicken: Arrange a rack in the center of the oven and preheat to 375°F. In a medium, high-sided cast-iron or ovenproof skillet, heat 3 tablespoons of olive oil over medium heat. Season chicken breasts with kosher salt and freshly ground black pepper. Cook chicken, turning occasionally, until golden brown and an instant-read thermometer reaches 165°F (about 5 to 7 minutes per side). Transfer chicken to a plate and let cool slightly.
Prepare Tomato and Herb Mixture: In the same skillet over medium-low heat, add the remaining 3 tablespoons of olive oil, then the sun-dried tomatoes. Cook, stirring occasionally, until the tomatoes slightly darken and turn brick red, about 2 minutes. Stir in the chopped garlic and thyme, cooking until fragrant, approximately 1 minute. Add a splash of water to deglaze the skillet, scraping up any browned bits with a wooden spoon. Remove from heat.
Combine Cream Cheese and Tomato Mixture: Transfer about three-quarters of the tomato mixture, including any browned bits from the skillet, to a food processor along with the softened cream cheese, half of the grated Parmesan, and 1/4 teaspoon of salt. Pulse until the mixture is smooth and well combined. Transfer to a large bowl.
Shred Chicken and Mix: 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 evenly incorporated. Spoon the mixture back into the original skillet, spreading it in an even layer.
Prepare Cheese Topping: In a small bowl, combine the white cheddar, the remaining Parmesan cheese, and the reserved tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken and cream cheese layer in the skillet. Place the skillet on a baking sheet to catch any drips.
Bake Until Golden and Bubbly: Bake the dip in the preheated oven for about 20 minutes, or until the top is golden brown and bubbly. Remove from oven and let cool slightly before serving with crostini for dipping.

Notes

Use an ovenproof skillet, preferably cast iron, to cook chicken and bake the dip for easy preparation and cleanup.
Sun-dried tomatoes packed in oil add rich flavor; be sure to drain and slice them thinly for the best texture.
Adjust garlic and thyme quantities to taste for a more pronounced herbaceous flavor.
Serve warm with toasted crostini or your preferred crackers to enjoy the creamy dip fully.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

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