Irresistible Marry Me Chicken Dip Recipe for Parties

A Dip So Good, You’ll Want to Propose!

You’ve probably heard whispers of our legendary Marry Me Chicken, a dish so delicious it’s rumored to inspire proposals. We’ve seen it in its classic form, as a comforting gnocchi dish, transformed into hearty meatballs, or even as a delightful tofu creation. Well, we’ve been dreaming of a version that could truly shine at a party, something that could be shared, scooped, and savored by a crowd. And guess what? We’ve cracked the code!

I’ve taken all the very best, most irresistible elements of our viral Marry Me Chicken and transformed them into a dip that’s simply divine. Imagine a warm, bubbling, incredibly satisfying creation that’s just begging to be spread, dipped, and lathered onto everything from crispy crackers and crunchy chips to even a cheeky sandwich. This, my dears, is the Marry Me Chicken Dip, and it’s about to become your go-to for game days, potlucks, and every holiday spread in between. It’s the kind of dish that brings people together, sparking conversations and happy sighs with every single bite.

The Secret to Unforgettable Creaminess

To achieve that luxurious, rich creaminess that makes this dip so utterly addictive, I’ve used a glorious trio of cheeses. We start with the velvety smoothness of cream cheese, then layer in the sharp, nutty notes of Parmesan, and finally, the delightful punch of white cheddar. This blend creates a symphony of flavor and texture that’s truly something special. But don’t feel limited! If you’re craving a smokier depth, go ahead and swap the cheddar for smoked gouda. Or, for a tangier finish, try Asiago in place of Parmesan. The beauty of this recipe is its adaptability – make it your own!

But it’s not just about the cheese, oh no. We elevate this dish with the bright, concentrated flavor of sun-dried tomatoes, gently cooked in olive oil with fragrant garlic and fresh thyme. This aromatic blend helps to balance all that wonderful richness, adding a layer of sophisticated flavor that truly sets this dip apart. We mix some of these beautiful aromatics right into the creamy base, and then sprinkle the rest on top. This ensures you get that delightful texture and an intense burst of flavor from the very first scoop. And the chicken? Easy peasy! Just a simple cook and shred, and it’s ready to mingle with all that cheesy, tomato-infused goodness.

Your Party Prep Just Got Easier

One of the things I adore most about this recipe is how wonderfully it lends itself to prepping ahead. You can assemble the entire dip in your skillet, cover it tightly, and pop it into the fridge for up to a day before your event. When it’s showtime, simply slide it into the oven and bake until it’s golden and bubbling, filling your home with the most incredible aroma. And if by some miracle you have leftovers (though I doubt you will!), they can be refrigerated in an airtight container for up to three days. Just reheat them gently, covered with foil, in the oven to bring back that glorious, melty, gooey texture. Trust me, this Marry Me Chicken Dip is about to become a beloved staple in your entertaining repertoire!

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

Directions

1. Arrange a rack in center of oven; preheat to 375°. In a medium, high-sided, cast-iron or other ovenproof skillet over medium heat, heat 3 Tbsp. oil. Season chicken with salt and pepper and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into the center registers 165°, 5 to 7 minutes per side. Transfer to a plate and let cool slightly.
2. In same skillet over medium-low heat, cook tomatoes, stirring occasionally, until slightly darkened and brick red, about 2 minutes. Stir in garlic and thyme and cook, stirring, until fragrant, about 1 minute more. Add a splash of water, scraping up any browned bits from bottom of skillet with a wooden spoon. Remove from heat.
3. In a food processor, pulse cream cheese, about three-quarters of tomato mixture, any bits from bottom of skillet, half of Parmesan, and 1/4 tsp. salt until smooth. Transfer to a large bowl.
4. Using your hands or 2 forks, shred chicken. Fold into cream cheese mixture. Spoon mixture back into skillet and spread in an even layer.
5. In a small bowl, combine cheddar and remaining Parmesan and tomato mixture. Sprinkle over top. Place skillet on a baking sheet.
6. Bake dip until top is golden and bubbly, about 20 minutes.