Ready to elevate your pizza game? Really, who can resist the heavenly combo of garlic-infused chicken and melty cheese on a crispy crust? This garlic chicken pizza is about to become your go-to for cozy nights in or impressive dinner parties.
Why This Recipe Works
- The secret marinade for the chicken—featuring minced garlic, olive oil, and a splash of lemon juice—ensures every bite is bursting with flavor and juiciness, avoiding the dreaded dry chicken syndrome.
- Pre-baking the pizza crust at 475°F for 5 minutes before adding toppings creates that perfect crispy base that holds up against the generous layers of sauce and cheese without getting soggy.
- Using a blend of mozzarella and provolone cheeses gives you the ultimate stretchy, gooey texture while adding a subtle sharpness that complements the garlicky chicken beautifully.
- Finishing with a drizzle of garlic-infused olive oil and fresh parsley right after baking locks in aromatic freshness and adds a restaurant-quality touch that’ll make you feel like a pizza pro.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- 4 cloves garlic, minced (plus 2 extra for garnish)
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound pizza dough (store-bought or homemade)
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon red pepper flakes (optional)
Equipment Needed
- Large mixing bowl
- Skillet or frying pan
- Rolling pin
- Pizza stone or baking sheet
- Parchment paper
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the cubed chicken with 2 tablespoons of olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Use your hands or a spoon to toss everything together until the chicken is evenly coated. Let it marinate at room temperature for 15 minutes—this allows the flavors to penetrate the meat deeply. While it’s marinating, you can prep your other ingredients. Tip: If you have extra time, marinating for up to 30 minutes in the fridge will intensify the garlic flavor even more, but 15 minutes does the trick for a weeknight win.
Step 2: Cook the Chicken to Perfection
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil shimmers and easily slides around the pan, add the marinated chicken in a single layer. Cook for 4-5 minutes without stirring to get a nice sear on one side, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F and the pieces are golden brown with no pink inside. Remove from heat and set aside. This step ensures your chicken is juicy and packed with flavor, not boiled or steamed.
Step 3: Prepare the Pizza Crust
Preheat your oven to 475°F with a pizza stone or baking sheet inside—this preheating is crucial for a crispy crust. On a floured surface, roll out your pizza dough into a 12-inch circle about ¼-inch thick. If you like a thicker crust, go for ½-inch, but adjust baking time later. Place the rolled dough on a piece of parchment paper for easy transfer. Prick the dough all over with a fork to prevent large bubbles from forming during baking. Tip: Let the dough rest at room temperature for 10 minutes before rolling for easier handling and better texture.
Step 4: Assemble the Pizza
Spread the pizza sauce evenly over the dough, leaving a ½-inch border around the edges for the crust. Sprinkle half of the mozzarella and provolone cheeses over the sauce. Evenly distribute the cooked chicken pieces on top, then cover with the remaining cheeses. Finish with a sprinkle of Parmesan cheese. This layering method—sauce, cheese, chicken, more cheese—ensures every slice has perfect cheesy coverage and prevents the chicken from drying out.
Step 5: Bake to Golden Excellence
Carefully slide the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly and slightly spotted with brown. The edges should be firm to the touch, and if you lift a corner, the bottom crust should be crisp. For an extra crispy crust, bake for the last 2 minutes on the oven’s top rack.
Step 6: Garnish and Serve Immediately
Remove the pizza from the oven and let it rest for 2-3 minutes on a cutting board—this allows the cheese to set slightly for cleaner slicing. Drizzle with a bit of extra olive oil infused with minced garlic (just warm 1 tablespoon olive oil with 1 minced garlic clove for 30 seconds), sprinkle with fresh parsley and red pepper flakes if using. Slice into 8 pieces and serve hot. Tip: Use a pizza wheel or sharp chef’s knife for clean cuts through that crispy crust.
Tips and Tricks
For the ultimate garlic experience, try roasting whole garlic cloves alongside your pizza! Simply wrap 4-5 unpeeled cloves in foil with a drizzle of olive oil and bake at 400°F for 20-25 minutes until soft and caramelized. Squeeze the roasted garlic out of its skin and spread it over the crust before adding sauce—it adds a sweet, mellow depth that minced garlic alone can’t achieve. If you’re using store-bought dough, let it come to room temperature for at least 30 minutes before rolling; cold dough is stubborn and might shrink back. For a crispier crust, pre-bake it naked for 3-4 minutes at 475°F before adding toppings—this creates a barrier against sogginess. If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven; it mimics the stone’s heat conduction surprisingly well. To prevent cheese from burning before the crust cooks through, place your pizza on the lower oven rack for the first 8 minutes, then move to the middle rack for the remaining time. For extra flavor, mix a teaspoon of garlic powder into your pizza sauce before spreading—it amplifies the garlic theme without overpowering. If you’re making this for a crowd, cook the chicken in batches to avoid steaming; overcrowding the pan leads to boiled, not seared, chicken. Leftover pizza? Reheat slices in a skillet over medium heat for 3-4 minutes instead of the microwave to revive the crust’s crispness. For a chewier crust, add a tablespoon of honey to your dough recipe; the sugar helps with browning and texture. Finally, if you’re short on time, use rotisserie chicken—just toss it with the marinade ingredients and warm it in the skillet for 2 minutes to infuse the flavors.
Recipe Variations
- BBQ Garlic Chicken Pizza: Swap the pizza sauce for ½ cup of your favorite BBQ sauce, use cheddar cheese instead of provolone, and add thinly sliced red onions and cilantro after baking. The sweet and smoky BBQ pairs amazingly with the garlicky chicken, and the cheese blend creates a tangy contrast that’ll have you reaching for seconds.
- White Garlic Chicken Pizza: Skip the tomato sauce entirely and spread a layer of ricotta cheese mixed with minced garlic and Italian seasoning over the crust. Top with the cooked chicken, mozzarella, and sautéed spinach or mushrooms for a creamy, decadent twist that feels fancy but comes together in minutes.
- Spicy Buffalo Garlic Chicken Pizza: Toss the cooked chicken in ¼ cup of buffalo sauce mixed with a teaspoon of garlic powder before assembling. Use blue cheese or ranch dressing as the base instead of pizza sauce, and top with extra blue cheese crumbles and celery slices after baking for a game-day favorite with a garlic kick.
- Mediterranean Garlic Chicken Pizza: After baking, top with diced tomatoes, Kalamata olives, crumbled feta cheese, and a drizzle of tzatziki sauce. The fresh, briny flavors complement the garlic chicken beautifully, turning your pizza into a Greek-inspired feast that’s perfect for summer evenings.
- Breakfast Garlic Chicken Pizza: Use the cooked chicken and cheeses as is, but add scrambled eggs and crumbled cooked bacon before baking. Serve with a side of hot sauce for a brunch-worthy pizza that’ll make you wonder why you ever settled for plain old toast.
Frequently Asked Questions
Can I use pre-cooked or leftover chicken for this recipe?
Absolutely! If using pre-cooked chicken, skip the marinating and cooking steps. Simply shred or cube 2 cups of cooked chicken, toss it with the marinade ingredients (olive oil, garlic, lemon juice, oregano, salt, pepper), and warm it in a skillet for 2-3 minutes to infuse the flavors. This saves time and reduces dishes, but note that the garlic flavor might be slightly less intense since the chicken isn’t marinated raw. Leftover rotisserie chicken works wonderfully here—just adjust salt levels since it’s already seasoned.
How do I prevent my pizza crust from getting soggy?
Soggy crust is the arch-nemesis of good pizza! First, preheat your oven with the pizza stone or baking sheet inside—this blast of heat crisps the crust quickly. Second, don’t overload with sauce; ½ cup is plenty for a 12-inch pizza. Third, layer cheese directly on the sauce before adding chicken; the cheese acts as a barrier. Finally, ensure your chicken is well-drained and not watery after cooking. If using veggies, sauté them first to release moisture. Baking on the lower oven rack initially also helps crisp the bottom.
Can I make this recipe gluten-free or low-carb?
Yes, with easy swaps! For gluten-free, use a store-bought gluten-free pizza dough or make your own with almond flour and psyllium husk. Bake at 425°F for 15-18 minutes since GF crusts brown faster. For low-carb, try a cauliflower crust: mix 4 cups riced cauliflower, 1 egg, ½ cup Parmesan, and 1 teaspoon garlic powder, bake at 400°F for 20 minutes before topping. Alternatively, use low-carb tortillas as a base—brush with oil, bake at 400°F for 5 minutes, then add toppings and bake another 8-10 minutes. Both options keep the garlic chicken flavor while fitting dietary needs.
How long does leftover garlic chicken pizza last, and how should I store it?
Leftover pizza will keep in the refrigerator for up to 3-4 days stored in an airtight container or wrapped tightly in foil. For best results, let it cool completely before storing to prevent condensation that makes the crust soggy. To freeze, place slices on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag for up to 2 months. Reheat in a 375°F oven for 10-12 minutes (15-18 if frozen) or in a skillet over medium heat for 3-4 minutes per side. Avoid the microwave unless you enjoy limp crust!
Can I prepare any components ahead of time?
Definitely! The chicken can be marinated and cooked up to 2 days in advance—store it covered in the fridge and warm slightly before using. The pizza dough can be made or bought ahead and stored in the fridge for 24 hours (let it come to room temperature before rolling). You can also mix the cheeses together and store them in a baggie. For ultimate convenience, assemble the entire pizza (except garnishes) on parchment paper, cover loosely with plastic wrap, and refrigerate for up to 6 hours before baking. Add 1-2 minutes to the baking time if going straight from the fridge to the oven.
Summary
This garlic chicken pizza combines juicy, garlic-marinated chicken with a crispy crust and melty cheeses for a crowd-pleasing meal. With simple steps and pro tips, it’s perfect for weeknights or entertaining.
