I love turning classic comfort food into something fun and shareable, and this Marry Me chicken dip does exactly that. It has all the rich, creamy flavors I adore from Marry Me chicken, transformed into a warm, cheesy dip that’s perfect for scooping. Every bite is loaded with tender chicken, sun-dried tomatoes, spinach, and a tomato-cream sauce that feels indulgent and satisfying.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s easy to make but tastes like something special. I use simple ingredients, yet the final dip feels rich and impressive. I love how creamy and cheesy it is, with just the right balance of savory Italian-style seasoning. It’s one of those dishes I can make for a party and know it will disappear fast.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breasts
1 tablespoon sun-dried tomato oil
¾ tablespoon smoked paprika
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups chicken broth
1 cup sour cream
8 oz cream cheese
1 cup spinach, chopped
½ cup sun-dried tomatoes, chopped
1 tablespoon dry shallots
1 teaspoon garlic powder
½ teaspoon dried basil
1½ teaspoons Italian seasoning
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
additional cheese for topping, as desired
Directions
I start by coating both sides of the chicken breasts with smoked paprika, Italian seasoning, salt, and black pepper. I heat the sun-dried tomato oil in a large saucepan over medium heat and sear the chicken on both sides until it develops a deep golden color.
Next, I add the chicken broth, making sure it almost covers the chicken. I cover the pan and let the chicken braise until it’s tender enough to shred easily with a fork. Once cooked, I transfer the chicken to a large bowl and shred it.
I then add the sour cream, cream cheese, spinach, sun-dried tomatoes, dry shallots, garlic powder, basil, Italian seasoning, smoked paprika, salt, and black pepper to the bowl with the chicken. I mix everything until well combined, then fold in the parmesan and mozzarella cheese.
I spread the mixture evenly into a lightly greased oven-safe skillet. If I want it extra cheesy, I sprinkle more cheese on top. I bake the dip uncovered until it’s bubbly, then broil it briefly for a golden finish.
Servings And Timing
I usually get about 8 servings from this dip. Prep time takes around 5 minutes, and the total time is about 1 hour and 5 minutes, including cooking the chicken and baking the dip.
Variations
When I want to save time, I sometimes use pre-cooked shredded chicken instead of braising it myself. If I’m craving heat, I add red pepper flakes or a pinch of cayenne. For a meat-free option, I leave out the chicken and add artichokes for a creamy spinach-style dip.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t freeze this dip because the sour cream can separate. To reheat, I bake it at 325°F until warmed through or microwave individual portions in 1-minute intervals.
FAQs
Can I Make This Dip Ahead Of Time?
I often prepare the dip in advance and keep it refrigerated. When I’m ready to serve, I bake it until hot and bubbly.
What Can I Serve With This Dip?
I like serving it with crusty bread, toasted baguette slices, crackers, or sturdy chips that can handle a thick dip.
Can I Use Rotisserie Chicken?
Yes, I use rotisserie chicken when I want a shortcut. I just shred it and mix it directly into the dip ingredients.
How Do I Get A Golden Top?
I broil the dip for a few minutes at the end, keeping a close eye on it so it doesn’t burn.
Can I Bake This In A Baking Dish Instead Of A Skillet?
I’ve baked this dip in a regular oven-safe baking dish, and it works perfectly if I don’t have a skillet.
Conclusion
This Marry Me chicken dip is one of my favorite appetizers to make and share. It’s creamy, cheesy, and packed with comforting flavor, yet simple enough to prepare without stress. Whenever I bring it to the table, it’s gone before I know it.
This Marry Me Chicken Dip transforms the beloved flavors of Marry Me chicken into a rich, cheesy, and shareable appetizer. Packed with tender chicken, sun-dried tomatoes, spinach, and two cheeses, it’s baked until bubbly and golden, perfect for any gathering.
Total Time:1 hour 5 minutes
Yield:8 servings
Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon sun-dried tomato oil
¾ tablespoon smoked paprika
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 cups chicken broth
1 cup sour cream
8 oz cream cheese
1 cup spinach, chopped
½ cup sun-dried tomatoes, chopped
1 tablespoon dry shallots
1 teaspoon garlic powder
½ teaspoon dried basil
1½ teaspoons Italian seasoning
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Additional cheese for topping, as desired
Instructions
Preheat oven to 350°F (175°C). Lightly grease an oven-safe skillet or baking dish.
Season chicken breasts with smoked paprika, Italian seasoning, salt, and black pepper on both sides.
Heat sun-dried tomato oil in a large skillet over medium heat. Sear chicken on both sides until golden.
Add chicken broth to the skillet, cover, and braise until the chicken is cooked through and tender, about 20–25 minutes.
Remove chicken from the pan and shred in a large bowl.
To the bowl, add sour cream, cream cheese, chopped spinach, sun-dried tomatoes, dry shallots, garlic powder, dried basil, Italian seasoning, smoked paprika, black pepper, and salt. Mix well.
Fold in grated parmesan and shredded mozzarella cheese until evenly combined.
Spread the mixture into the prepared skillet or dish. Top with additional cheese if desired.
Bake uncovered for about 25–30 minutes, until hot and bubbly.
Optional: Broil for 2–3 minutes to achieve a golden top. Serve warm with bread, crackers, or chips.
Notes
Use pre-cooked or rotisserie chicken to save time.
Add red pepper flakes or cayenne for a spicy kick.
Artichokes make a great vegetarian substitute for chicken.
