Garlic Chicken Pizza Recipe Papa Murphy’s: Copycat Takeout Flavor at Home

This homemade version captures the signature flavors of that beloved takeout pizza with restaurant-quality results. I developed this recipe after years of trying to replicate that perfect balance of garlic, chicken, and cheese.

The key is in the sauce—a creamy garlic base that brings everything together without overpowering. Thinly sliced chicken breast gets a quick sauté to lock in juices, while fresh garlic and herbs add layers of authentic flavor.

You’ll end up with a pizza that’s loaded with tender chicken, melty cheese, and that distinctive garlic kick. The crust bakes up golden and crisp, just like the original but made in your own kitchen.

Perfect for weeknight dinners when you crave that familiar taste. Here’s how to make it at home.

Ingredients for Garlic Chicken Pizza Recipe Papa Murphy’s

Pantry staples plus a few fresh picks bring this copycat pizza to life.

The chicken needs to be thin—pound it to an even quarter-inch so it cooks fast and stays juicy. Costco sells pre-sliced chicken breast that works great here. For the dough, Trader Joe’s has a solid pre-made option (the garlic herb one adds extra flavor). If you’re making it from scratch, let it rest at room temp for 30 minutes before stretching—makes all the difference.

No fresh garlic? Jarred minced garlic works in a pinch (about 2 tbsp equals 6 cloves). Swap the heavy cream for half-and-half if that’s what you’ve got. The mozzarella can be fresh if you prefer that gooey texture, but low-moisture shreds better for even melting. Skip the parsley garnish if you don’t have it—won’t affect the flavor.

Dough can chill in the fridge for 24 hours if you prep ahead. Leftover pizza keeps 3-4 days in the fridge—reheat in a skillet to crisp the crust. The garlic sauce? Make extra and freeze for up to 3 months (it’s great on pasta too).

Step-by-Step Instructions for Garlic Chicken Pizza

Here’s how to build this copycat masterpiece with restaurant-quality results at home.

Step 1: Prep the Chicken and Garlic Sauce Base

Thinly slice the 1 lb boneless chicken breast into even strips for quick cooking. Season both sides with ½ tsp black pepper, ½ tsp salt, and 1 tsp dried oregano. This ensures every bite is flavorful.

Heat 2 tbsp olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes until golden brown and cooked through. Remove and set aside.

In the same pan, melt 0.5 cup butter with minced 6 cloves garlic cloves over medium heat for 2 minutes until fragrant. Stir in 0.5 cup heavy cream and simmer for 3 minutes until slightly thickened.

Step 2: Roll Out and Pre-Bake the Pizza Dough

Preheat your oven to 475°F. Dust your work surface with 0.25 cup all-purpose flour and roll out the 1 lb pizza dough into a 12-14 inch circle. Transfer to a baking sheet.

Lightly spread 0.5 cup pizza sauce over the dough, leaving a ½-inch border. Pre-bake for 5 minutes until the crust just starts to set. This prevents a soggy bottom when you add the toppings.

Step 3: Assemble with Cheeses and Chicken

Sprinkle 2 cups mozzarella cheese evenly over the sauce, then distribute the cooked chicken strips. Drizzle the garlic cream sauce over the top, letting it seep between the cheese for maximum flavor in every bite.

Sprinkle 0.5 cup parmesan cheese over everything. The combination of melty mozzarella and sharp parmesan creates that authentic takeout flavor profile we’re after.

Step 4: Bake to Perfection

Return the pizza to the oven and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with light brown spots. Watch for the edges of the crust to pull away from the pan slightly—that’s your visual cue it’s done.

Remove from the oven and let rest for 2 minutes. This allows the cheese to set slightly so it doesn’t all slide off when you slice it.

Step 5: Garnish and Serve

Sprinkle 0.25 cup fresh parsley over the hot pizza. The fresh herb adds a bright contrast to the rich garlic and cheese flavors. Use kitchen shears to snip the parsley directly over the pizza for even distribution.

Slice into 8 pieces and serve immediately while hot. The crust should be crisp on the bottom, the cheese gooey and stretchy, and the chicken tender with that signature garlic cream flavor in every bite.

Make-Ahead Tips for This Dish

Prep Ahead Dough

You can prepare the 1 lb pizza dough up to 24 hours in advance. After shaping, wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 30 minutes before stretching to relax the gluten.

Chicken Prep

Slice and season the 1 lb boneless chicken breast the night before. Store in an airtight container in the fridge. This saves time and lets the oregano and salt penetrate deeper for more flavor.

Garlic Sauce Storage

Make the garlic cream sauce up to 3 days ahead. It thickens as it cools, so reheat gently with 1-2 tbsp milk to restore the perfect consistency. I often double the recipe for future pizzas. 💡

Assemble Early

Roll out the dough and add the 0.5 cup pizza sauce and 2 cups mozzarella cheese up to 2 hours before baking. Cover with a damp towel to prevent drying. Add chicken and garlic sauce just before baking.

Freeze for Later

Bake the pizza fully, let cool, then freeze in individual slices wrapped in foil. Reheat at 375°F for 10-12 minutes straight from frozen. The crust stays crisp, and the flavors hold up surprisingly well. ❄️

Leftover Magic

Leftover pizza keeps 3-4 days in the fridge. For best results, reheat in a skillet over medium-low with a lid to melt the cheese and crisp the crust. Microwaving works but can make it soggy.

Frequently Asked Questions