Print

Marry Me Chicken Dip Recipe

Print Recipe

★★★★★

4.8 from 255 reviews

Marry Me Chicken Dip is a rich and creamy baked dip featuring tender shredded chicken, sun-dried tomatoes, garlic, fresh thyme, and a blend of cheeses. This flavorful appetizer is perfect for parties and gatherings, served warm with crostini for dipping.

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

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
  • 3 tbsp. extra-virgin olive oil
  • Small splash of water

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

Serving

  • Crostini, for dipping

Instructions

  1. Cook the 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 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 and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 to 7 minutes per side. Transfer the cooked chicken to a plate and let it cool slightly.
  2. Prepare tomato and herb mixture: Using the same skillet, reduce heat to medium-low. Add the sun-dried tomatoes and cook, stirring occasionally, until they darken slightly and turn brick red, about 2 minutes. Stir in the finely chopped garlic and fresh thyme, cooking until fragrant, about 1 more minute. Add a splash of water to deglaze the skillet, scraping up any browned bits with a wooden spoon. Remove skillet from heat.
  3. Make cream cheese base: In a food processor, combine the softened cream cheese, about three-quarters of the tomato mixture (including any bits from the bottom of the skillet), half of the grated Parmesan, and 1/4 teaspoon of salt. Pulse until smooth and creamy. Transfer this mixture to a large bowl.
  4. Shred the chicken: Using your hands or two forks, shred the cooked chicken breasts into bite-sized pieces. Fold the shredded chicken gently into the cream cheese mixture until well combined. Spoon this mixture back into the skillet and spread it in an even layer.
  5. Add cheese topping: In a small bowl, mix together the white cheddar, the remaining Parmesan, and the leftover tomato mixture. Sprinkle this evenly over the top of the chicken and 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 brown and bubbly, approximately 20 minutes. Remove from oven and let cool slightly before serving.
  7. Serve: Serve the warm Marry Me Chicken Dip with crostini for dipping, making it a perfect party appetizer.

Notes

  • You can substitute fresh thyme with dried thyme if fresh is unavailable, using about 1 teaspoon dried.
  • For a spicier kick, add a pinch of red pepper flakes to the tomato mixture while cooking.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
  • The dish pairs well with crusty bread, crackers, or vegetable sticks as alternative dippers.

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

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