Marry Me Chicken Dip with Sun-Dried Tomatoes

Appetizer

Marry Me Chicken Dip with Sun-Dried Tomatoes

Shredded chicken and sun-dried tomatoes bake in a cream cheese dip with a white cheddar and Parmesan crust.

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Yield
14 to 16 servings
Cuisine
American

Serving ideas

Serve hot with toasted baguette.

Ingredients

See the ingredient checklist
  • 3 tbsp extra-virgin olive oil
  • 2 boneless skinless chicken breasts, about 8 oz each
  • 1/4 tsp kosher salt, plus more for the chicken
  • ground black pepper
  • 8.5 oz oil-packed sun-dried tomatoes, drained and thinly sliced
  • 6 cloves garlic, minced
  • 2 tbsp chopped fresh thyme
  • water, a splash to deglaze
  • 16 oz cream cheese, softened
  • 2 oz Parmesan, finely grated and divided, about 1 cup
  • 4 oz white cheddar, finely grated, about 1 cup
  • toasted baguette slices

Before you cook

Set the skillet on a rimmed sheet to catch any bubbling cheese.

How to make Marry Me Chicken Dip with Sun-Dried Tomatoes

  1. Heat the oven to 375°F. Warm the oil in a small cast-iron skillet over medium heat. Season the breasts and brown them about 5 minutes per side, then transfer to a plate. They finish cooking in the dip.

  2. Cook the tomatoes in the same skillet over medium-low until slightly darkened, about 2 minutes. Stir in the garlic and thyme for 1 minute. Add a splash of water, scrape up the browned bits and let the mixture cool slightly.

  3. Process the cream cheese, 1/4 teaspoon salt, three-quarters of the tomato mixture and half the Parmesan until smooth. Shred the chicken, fold it into the cream cheese mixture and spread in the skillet.

  4. Combine the cheddar, remaining tomato mixture and Parmesan and sprinkle over the dip. Set the skillet on a baking sheet and bake until golden and bubbling, about 20 minutes, and the chicken is cooked through.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Marry Me Chicken Dip with Sun-Dried Tomatoes

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Shredded chicken and sun-dried tomatoes bake in a cream cheese dip with a white cheddar and Parmesan crust.
Print Recipe
Total Time 45 minutes
Servings: 14 to 16 servings
Course: Appetizer
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 3 tbsp extra-virgin olive oil
  •  
    2 boneless skinless chicken breasts about 8 oz each
  • ¼ tsp kosher salt plus more for the chicken
  • ground black pepper
  •  
    8.5 oz oil-packed sun-dried tomatoes, drained and thinly sliced
  •  
    6 cloves garlic, minced
  •  
    2 tbsp chopped fresh thyme
  • water a splash to deglaze
  •  
    16 oz cream cheese, softened
  •  
    2 oz Parmesan, finely grated and divided about 1 cup
  •  
    4 oz white cheddar, finely grated about 1 cup
  •  
    toasted baguette slices

Instructions
 

  1. Heat the oven to 375°F. Warm the oil in a small cast-iron skillet over medium heat. Season the breasts and brown them about 5 minutes per side, then transfer to a plate. They finish cooking in the dip.
  2. Cook the tomatoes in the same skillet over medium-low until slightly darkened, about 2 minutes. Stir in the garlic and thyme for 1 minute. Add a splash of water, scrape up the browned bits and let the mixture cool slightly.
  3. Process the cream cheese, 1/4 teaspoon salt, three-quarters of the tomato mixture and half the Parmesan until smooth. Shred the chicken, fold it into the cream cheese mixture and spread in the skillet.
  4. Combine the cheddar, remaining tomato mixture and Parmesan and sprinkle over the dip. Set the skillet on a baking sheet and bake until golden and bubbling, about 20 minutes, and the chicken is cooked through.

Notes

Set the skillet on a rimmed sheet to catch any bubbling cheese.
Adapted from Alejandro Valdés Lora, Delish.

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