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Marry Me Chicken Dip

ByDiane Gail February 24, 2026February 24, 2026

Marry me chicken dip is a warm chicken dip inspired by the well-known marry me chicken dinner, combining shredded chicken, a creamy base, sun-dried tomatoes, and Italian seasoning. Baked until hot and bubbly, it’s designed for serving straight from the oven as an appetizer for gatherings, game days, and casual dinners.

Baked marry me chicken dip in a cast iron skillet.

When marry me chicken becomes a dip

When I realized marry me chicken could be turned into a hot chicken dip, I was in the kitchen that same day testing my own version. This marry me chicken dip keeps the familiar combination of chicken, sun-dried tomatoes, cream, and Italian seasoning, reworking it into a baked appetizer that comes out of the oven hot and ready to serve.

If you’ve made my warm honey bbq chicken dip, bacon and blue cheese dip appetizer, or baked buffalo chicken dip, you already know how well bold, savory flavors translate into a scoopable format. This version follows that same idea, focusing on the creamy, seasoned elements that made the original skillet dinner so widely shared.

Serve it with baked cornbread crackers, pepper jack crackers from scratch, or homemade savory crackers for a sturdy, from-scratch pairing that holds up to a warm, oven-baked dip.

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Shredded chicken, cheeses, spinach, sun-dried tomatoes, broth, and seasonings arranged on a wooden table.

Chicken broth: Use a well-made, balanced broth to build depth without overpowering the cream base; my from scratch chicken broth gives you clean flavor and full control over salt.
Sun-dried tomato oil: Measure the oil directly from the jar; it carries concentrated tomato flavor and acts as a seasoned fat, enriching the dip without additional oil.
Italian seasoning: Use a standard, well-balanced Italian seasoning blend; it supports the basil and ties the chicken, cream, and sun-dried tomatoes together.
Spinach: Always use fresh spinach; it wilts quickly into the hot mixture and avoids the excess moisture that frozen spinach can introduce.
Sun-dried tomatoes: Choose oil-packed, not dry-packed; chop them evenly so the flavor distributes throughout the dip instead of pooling in one bite.

See the recipe card for full information on ingredients and quantities.

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How to make marry me chicken dip

Shredded chicken warming in cast iron skillet on stovetop.

Shredded chicken coated with seasonings in cast iron skillet on stovetop.

Step 1: Place a 10″ cast iron skillet over medium heat and add the shredded cooked chicken with the sun-dried tomato oil. Stir to coat evenly and heat just until warmed through. Avoid browning — you are simply rehydrating and flavoring the chicken.

Step 2: Add the chicken broth, smoked paprika, Italian seasoning, dried basil, pressed garlic, onion powder, salt, and black pepper. Stir thoroughly so the spices distribute evenly. Let the mixture simmer gently for 3–4 minutes, allowing the seasonings to bloom.

Creamy chicken mixture blended in cast iron skillet on stovetop.

Chicken dip mixture with spinach and sun-dried tomatoes in cast iron skillet.

Step 3: Add the cubed cream cheese directly to the skillet. As it softens, use the back of a spoon or spatula to press and fold it into the hot mixture. Continue pressing and stirring until the cream cheese fully melts and the mixture becomes smooth with no visible white streaks. Reduce heat slightly if needed to prevent sticking.

Step 4: Stir in the fresh spinach and chopped sun-dried tomatoes, mixing until the spinach wilts and both ingredients are evenly incorporated throughout the mixture. The dip should look cohesive and thick, not watery.

Chicken dip mixture spread evenly in cast iron skillet before baking.

Baked chicken dip with paprika on top in cast iron skillet.

Step 5: Add the Parmesan and mozzarella and stir until evenly combined and beginning to melt. Spread the mixture into an even layer in the skillet and lightly dust the top with smoked paprika for garnish.

Step 6: Transfer the skillet to a preheated 350°F (175°C) oven and bake for 20 minutes, or until the edges are bubbling and the center is fully heated through. Remove from the oven and allow it to rest 5 minutes before serving so the dip sets slightly.

Top tips

Use finely shredded chicken: Even, fine shreds allow the chicken to integrate into the creamy base instead of sitting in strands. This keeps the dip cohesive and prevents dry pockets in individual bites.
Control the heat while melting the cream cheese: High heat can cause dairy to tighten before it fully melts, which leads to a slightly grainy texture. Keep the heat steady and work the softened cream cheese into the mixture gradually to ensure it blends completely and stays smooth.
Watch the texture before baking: The mixture should be thick and creamy before it goes into the oven, not loose or watery. If it looks thin, allow it to simmer briefly on the stovetop to reduce slightly before adding the final cheeses.
Don’t overbake: The dip is fully cooked before baking; the oven step is for finishing. Remove it once the edges bubble and the center is hot. Extended baking can cause separation around the edges.
Let it rest before serving: Allowing the dip to sit for several minutes after baking helps it settle and thicken slightly, which improves scoopability and prevents sliding when served.
Use sturdy dippers. This is a thick, hot chicken dip and needs structure underneath it. Thin crackers can break under the weight, so choose options with enough firmness to support a full scoop.