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! It's ready in just 6 steps and is a super delicious dip best served with crusty bread slices or pita chips for dipping!
If you're a fan of the creamy sun dried tomato dish sometimes referred to as Tuscan chicken, or marry me chicken, then you will love this easy dip rendition! I recently learned that the creamy Tuscan chicken dish originated with a Tuscan garlic chicken dish from Olive Garden, and ever since then it seems like there are so many wonderful renditions! This baked dip version is the most delicious comfort food Tuscan chicken recipe that is also super easy to make.
While the original Tuscan chicken dish is a wonderful Sunday dinner or dinner party idea, this dip variation is a great shareable option that would be a delicious recipe to serve at a party or as an appetizer for multiple people! As I'm writing this post Valentine's Day is right around the corner, and this marry me chicken dip would be so fun at a Galentine's Day party or to share with a loved one. This would also be a great option if you're looking to add something else to your list of game day dip recipes! Perfect for any time of year, if you love the creamy baked Tuscan chicken dish then we think this will be your new favorite dip recipe!
If you're looking for another dip recipe to add to your rotation then be sure to try out our Whipped Ricotta Dip, or if you're in the mood for another creamy chicken recipe we think you'll love our Garlic Chicken Parmesan Pasta.
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Why You'll Love this Dip
- It tastes so much like the original chicken dinner version. If you love the other versions of the Tuscan chicken recipe but are looking for a shareable option then be sure to give this one a try!
- It's super creamy yet flavorful! Similar to something like buffalo chicken dip, this dip has a creamy cream cheese and sour cream base but is also infused with lots of flavor from dried herbs similar to Italian seasoning and sun dried tomatoes!
- It's a super easy recipe! Once the chicken is cooked the rest of the dip comes together in one large bowl and then is just baked until everything is nice and melty and golden!
Ingredients for this Baked Tuscan Chicken Dip
While this recipe has a slightly longer ingredients list, almost half of them are seasonings which you may already have in your spice rack or cabinet, and the rest are simple ingredients!
- Chicken breasts - I like to use boneless skinless chicken breasts and in order to ensure the chicken cooks through quickly in a skillet be sure to pound it very thin and to an even thickness throughout. You could also use different types of chicken cutlets or chicken tenders as long as they are thin. Boneless chicken thighs would also be fine they will just take longer to cook in the skillet. Make sure to cook them until they're golden brown before flipping as this will add lots of flavor to the dip.
- Dried oregano, thyme, and basil - The dried spices add the Italian seasoning flavor and are used to make the best seasoned chicken breasts and dip base.
- Olive oil - Used to cook the chicken breasts in a skillet.
- Cream cheese - The base for the dip. Make sure it's softened otherwise it will be very difficult to make the base smooth. I find it easiest to combine everything using a wooden spoon.
- Sour cream - Adds a little extra tang and a creamy texture to the dip.
- Garlic powder - I prefer using garlic powder instead of fresh garlic cloves so that it's not as harsh, but if you have roasted garlic on hand I think that would be an incredible addition!
- Onion powder - Just a little to add a very mild onion flavor.
- Crushed red pepper - I love the little bit of heat this adds but it's optional!
- Grated parmesan - I like using grated parmesan cheese in the base as opposed to shredded as I think the flavor holds up a little better once baked.
- Sun dried tomatoes - Classic in any married me chicken variation! Make sure they're drained and I also recommend saving some for adding to the top of the dip once it's baked.
- Mozzarella - Shredded mozzarella cheese is mixed in to the base of the dip and added on top for the cheesiest dip topping. Make sure to freshly shred the mozzarella as pre-shredded will not melt as well.
- Basil - Fresh basil adds the best flavor to the base of the dip while also being a pretty garnish for the finished dish.
- Lemon juice - A small squeeze of fresh lemon juice adds some brightness.
- Parmesan - Freshly shredded parmesan added to the top of the dip before baking it adds a little extra melty sharpness. Just make sure not to use pre-shredded.
- Toasted bread slices or pita chips for dipping - I love slicing up a baguette and toasting the slices for dipping, but pita chips would also be perfect!
See recipe card below for quantities.
Step by Step Instructions
This is a simple recipe which does not require too many dishes to make!
Step 1: Preheat the oven. Preheat oven to 350°F.
Step 2: Season the chicken. 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.
Step 3: Cook then shred the chicken. In 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.
Step 4: Combine the ingredients for the dip base. In 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, ¾ cup of the mozzarella, fresh basil, and a squeeze of lemon juice, mixing until very well combined. Evenly stir in the shredded chicken.
Step 5: Add dip to a baking dish, top with cheese, then bake. Spread 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.
Step 6: Finish the dip. Remove from oven and top with additional sun dried tomatoes, basil, and crushed red pepper. Serve immediately with toasted bread slices or pita chips!
Tips for Making this Dip
- Make sure to pound the chicken quite thin or it will not have time to cook through before the dried spices are toasted too much. The chicken should be fully cooked before shredding it so I like to use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- I recommend not oversalting the dip base itself as the seasoned chicken will add saltiness and so will the cheeses.
- Make sure to drain the sun dried tomatoes as you don't want the dip to have too much excess moisture and be too thin.
FAQs
Definitely! I would recommend using frozen spinach that is thawed and chopped with any excess liquid squeezed out with paper towels.
If you're sharing this with multiple people I think a side salad with arugula and a light vinaigrette would make for the perfect meal!
For sure! The cream cheese and sour cream give this dip a creamy and soft base which replicates the creamy sauce in the original chicken dish and definitely gives it a similar flavor profile.
Storing and Freezing
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
I don't recommend freezing this dip as it will change the texture of the cream cheese and sour cream.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Baked Tuscan Chicken Dip (Marry Me Chicken Dip)
Ingredients
- 10 ounces chicken breasts about 2 breasts, pounded very thin
- kosher salt
- black pepper
- 1 teaspoon oregano dried, divided
- ½ teaspoon thyme dried, divided
- ½ teaspoon basil dried, divided
- 1 tablespoon olive oil
- 6 ounces cream cheese softened
- ½ cup sour cream
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper optional, plus additional for topping if using
- ½ cup parmesan grated
- ½ cup sun dried tomatoes drained, plus additional for topping
- 1 ¾ cups mozzarella freshly shredded, divided
- ¼ cup basil fresh, chopped, plus additional for topping
- lemon juice squeeze
- ¼ cup parmesan freshly shredded
- toasted bread slices or pita chips for dipping
Instructions
- 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.10 ounces chicken breasts, kosher salt, black pepper, 1 teaspoon oregano, ½ teaspoon thyme, ½ teaspoon basil
- In 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.1 tablespoon olive oil
- In 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, ¾ cup of the mozzarella, fresh basil, and a squeeze of lemon juice, mixing until very well combined. Evenly stir in the shredded chicken.1 teaspoon oregano, ½ teaspoon thyme, 6 ounces cream cheese, ½ cup sour cream, 1 teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon crushed red pepper, ½ cup parmesan, ½ cup sun dried tomatoes, 1 ¾ cups mozzarella, ¼ cup basil, lemon juice, ½ teaspoon basil
- Spread 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.1 ¾ cups mozzarella, ¼ cup parmesan
- Remove 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
Lauren
hello! this dip is delicious. do you know if it can be made ahead and frozen?
Jackie Murphy
Hi Lauren, so glad that you think so! You can store the assembled but unbaked dip for up to 3 months in the freezer, then once ready to bake, I would thaw it in the fridge overnight then bake as directed!
Sarah McLaren
Great recipe. Everyone loved it on game day. Only revision I made was a tbsp of sugar.
Jackie Murphy
So happy to hear that, thank you so much for trying it Sarah! 🙂