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 (190°C). In a medium high-sided ovenproof skillet over medium heat, heat 3 tablespoons of olive oil. Season chicken breasts with salt and pepper. Cook the chicken, turning occasionally, until golden brown and an instant-read thermometer inserted in the center reads 165°F (74°C), 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, add the sun-dried tomatoes and cook, stirring occasionally, until they darken slightly and turn 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 and scrape up any browned bits from the bottom of the skillet 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 any bits scraped from the skillet), half of the Parmesan, and 1/4 teaspoon of salt until smooth. Transfer the mixture to a large bowl.

Step 4: Shred the cooled chicken using your hands or two forks. Fold the shredded chicken into the cream cheese mixture until well combined. Spoon the mixture back into the skillet and spread it into an even layer.

Step 5: In a small bowl, combine the white cheddar, remaining Parmesan, and the leftover tomato mixture. Sprinkle this cheese and tomato topping evenly over the chicken dip in the skillet. Place the skillet on a baking sheet.

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 garlic and thyme.

Use rotisserie chicken as a shortcut to save time on cooking and shredding.

Swap fresh thyme for dried thyme if needed; use about 1 teaspoon dried.

Serve with sliced baguette, crackers, or fresh vegetable sticks as alternative dippers.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the step before baking and refrigerate it for a few hours or overnight. When ready to serve, add the cheese topping and bake as directed.

What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, use roasted red peppers or chopped canned tomatoes drained well. These will alter the flavor slightly but still add delicious tanginess.