Baked Tuscan Chicken Dip (Marry Me Chicken Dip)
Serves 6
20 mins prep
55 mins cook
75 mins total
This baked Tuscan chicken dip is a shareable and extra cheesy version of the herby sun dried tomato dish sometimes known as marry me chicken!
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Preheat oven to 350°F.
Season both sides of chicken breasts with salt, pepper, and half of the dried oregano, thyme, and basil, making sure to rub it over the sides of the chicken so it sticks.
⅕ 10 chicken breastskosher saltblack pepper⅕ 1 oregano⅕ ½ thyme⅕ ½ basilIn a medium skillet, heat olive oil over medium high heat. Add chicken and cook until golden on each side. Once cooked through remove to a bowl and shred then set aside.
⅕ 1 olive oilIn a large bowl stir together cream cheese, sour cream, garlic powder, onion powder, the remaining dried oregano, thyme, and basil, crushed red pepper, grated parmesan, sun dried tomatoes, 3/4 cup of the mozzarella, fresh basil, and a squeeze of lemon juice, mixing until very well combined. Evenly stir in the shredded chicken.
⅕ 1 oregano⅕ ½ thyme⅕ 6 cream cheese⅕ ½ sour cream⅕ 1 garlic powder⅕ ¼ onion powder⅕ ¼ crushed red pepper⅕ ½ parmesan⅕ ½ sun dried tomatoes⅕ 1 mozzarella⅕ ¼ basillemon juice⅕ ½ basilSpread the dip into a shallow baking dish. Top with the remaining 1 cup mozzarella and the shredded parmesan. Bake for 20-25 minutes until bubbling and golden. Broil for 2-3 minutes if needed, watching closely.
⅕ 1 mozzarella⅕ ¼ parmesanRemove from oven and top with additional sun dried tomatoes, basil, and crushed red pepper. Serve immediately with toasted bread slices or pita chips!
toasted bread slices or pita chips
