Summer “Marry Me” spatchcock chicken combines a whole chicken (3 to 5 lbs) spatchcocked flat and coated in Cajun seasoning, cooked in a pizza oven at 350 to 400°F until the skin is crispy and the internal temperature hits 165°F, then nestled into a cast iron skillet of creamy “Marry Me” parmesan sauce made from butter, shallots, garlic, heavy cream, chicken broth, parmesan cheese, and sun-dried tomatoes. A separate skillet of sliced heirloom tomatoes gets blistered in the pizza oven until charred and soft, then topped with torn burrata that warms and slightly melts from the residual heat. The chicken gets basted with the creamy sauce while it rests, and the tomato-burrata finishes alongside with fresh basil, flaky salt, and olive oil. Serves 4.
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Why Spatchcocking Is the Best Way to Cook a Whole Chicken
Flat Chicken Cooks Faster and More Evenly
Spatchcocking removes the backbone from a whole chicken and flattens it so the bird lays in a single plane. This means the thighs, drumsticks, and breasts all sit at roughly the same distance from the heat source, which solves the most common problem with roasting a whole chicken: overcooked breast meat by the time the thighs reach a safe temperature. A spatchcocked bird also cooks roughly 25% faster than a whole bird because the heat reaches all surfaces simultaneously instead of slowly penetrating from the outside in.
Maximum Skin Exposure for Crispy Results
Because the entire bird lays flat, skin-side up, the full surface of the skin is exposed to the direct heat of the pizza oven. This means more of the skin crisps evenly compared to a traditional roasted bird where the bottom half of the skin sits against the pan and steams. In a pizza oven running at 350 to 400°F, the intense overhead heat crisps the Cajun-seasoned skin into a dark, crackling crust while the interior stays juicy.
Cajun Seasoning and the Pizza Oven Cook
Season Heavily for a Bold Crust
After spatchcocking, pat the chicken completely dry with paper towels. Rub 2 tablespoons olive oil over the entire bird, then apply a generous coating of Cajun seasoning on both sides. The oil helps the seasoning adhere to the skin and also promotes browning during the cook. Go heavier with the Cajun than you think you need, because the creamy Marry Me sauce and the fresh burrata will balance the spice with richness and acidity.
Pizza Oven at 350 to 400°F
Preheat the pizza oven to 350 to 400°F and place the chicken skin-side up. Cook until the internal temperature reaches 155 to 160°F, then crank the heat briefly for a final char on the skin if needed. If the skin darkens too fast early in the cook, loosely tent with foil to slow the browning, then remove the foil near the end for crisping. Pull the chicken when it hits 165°F internal and let it rest while you make the sauce.
Building the Marry Me Sauce
Shallots, Garlic, Cream, and Parmesan
In a cast iron skillet over medium heat, melt 2 tablespoons butter and sauté the minced shallot until soft and slightly golden. Add 4 cloves of minced garlic and cook for about 10 to 15 seconds until fragrant. Pour in 1 cup heavy cream and 1/2 cup chicken broth, then simmer for 3 to 4 minutes until the liquid starts to reduce slightly. Stir in 1/2 cup freshly grated parmesan cheese until the sauce is smooth and creamy. The parmesan thickens the sauce and adds a salty, nutty depth that forms the backbone of the Marry Me flavor.
Sun-Dried Tomatoes Add Sweetness and Umami
Add 1/2 cup chopped sun-dried tomatoes to the sauce and continue simmering until the sauce thickens enough to coat the back of a spoon. The sun-dried tomatoes add a concentrated sweetness and umami that fresh tomatoes cannot provide. Season with salt, black pepper, and optional red pepper flakes for a subtle heat that builds behind the cream. The sauce should be rich, thick, and glossy by the time the chicken is ready to go in.
Combining the Chicken and Sauce
Nestle the Chicken Into the Skillet
Place the rested spatchcock chicken directly into the cast iron skillet on top of the Marry Me sauce. Spoon the creamy sauce over the top of the chicken and baste it thoroughly so the sauce coats the Cajun-crusted skin. Let the chicken sit in the sauce and absorb the flavor for a few minutes before serving. The heat from the chicken warms the sauce while the cream and parmesan coat the exterior and seep into the crispy skin.
The Tomato and Burrata Finish
Blister the Tomatoes in the Pizza Oven
In a separate clean cast iron skillet, arrange sliced heirloom tomatoes with a drizzle of olive oil, salt, and pepper. Place the skillet into the pizza oven and let the tomatoes blister until soft, lightly charred, and bursting on the edges. The high heat of the pizza oven concentrates the tomato flavor and caramelizes the natural sugars, which gives you a sweeter, more intense tomato than you would get from a standard oven.
Tear Burrata Over the Top
Remove the skillet from the pizza oven and tear the burrata over the blistered tomatoes so the creamy center spills out across the hot tomato slices. Return the skillet to the oven briefly just until the burrata warms and slightly melts without fully liquefying. Finish with fresh basil or parsley, flaky salt, black pepper, and a final drizzle of olive oil. Serve the tomato-burrata skillet alongside the creamy chicken, or spoon it directly over the top.
Step-by-Step: How to Make “Marry Me” Spatchcock Chicken
Step 1: Spatchcock and Season the Chicken
Cut along both sides of the backbone using kitchen shears and remove it completely. Flip the chicken over and press firmly on the breastbone until it lays flat. Pat dry with paper towels, rub with 2 tablespoons olive oil, and season heavily with Cajun seasoning on both sides.
Step 2: Cook in the Pizza Oven
Preheat the pizza oven to 350 to 400°F. Place the chicken skin-side up and cook until internal temperature reaches 165°F. If the skin darkens too fast, tent loosely with foil and remove near the end for a final crisp. Let the chicken rest while you make the sauce.
Step 3: Make the Marry Me Sauce
In a cast iron skillet over medium heat, melt butter and sauté the shallot until soft. Add garlic and cook 10 to 15 seconds. Pour in heavy cream and chicken broth, simmer 3 to 4 minutes. Stir in parmesan until smooth, add sun-dried tomatoes, and continue simmering until thickened. Season with salt, pepper, and optional red pepper flakes.
Step 4: Combine Chicken and Sauce
Place the rested chicken directly into the skillet on top of the sauce. Spoon the creamy sauce over the top and baste the chicken well so the parmesan cream coats the Cajun-crusted skin.
Step 5: Blister Tomatoes and Add Burrata
In a separate cast iron skillet, arrange heirloom tomato slices with olive oil, salt, and pepper. Place into the pizza oven until soft and lightly charred. Remove and tear burrata over the top, then return to the oven briefly until the burrata warms and slightly melts. Finish with fresh basil, flaky salt, black pepper, and olive oil. Serve alongside or over the chicken.
Summer Marry Me Spatchcock Chicken with Burst Heirloom Tomatoes and Burrata
Ingredients
Equipment
Method
- Spatchcock the chicken: cut along both sides of backbone with kitchen shears, remove it, flip and press flat. Pat dry, rub with olive oil, season heavily with Cajun seasoning.
- Preheat pizza oven to 350-400°F. Cook chicken skin-side up until internal temp reaches 165°F. Tent with foil if skin darkens too fast. Rest while making sauce.
- In cast iron skillet, melt butter and sauté shallot until soft. Add garlic, cook 10-15 seconds. Add cream and broth, simmer 3-4 minutes. Stir in parmesan until smooth. Add sun-dried tomatoes and simmer until thickened. Season to taste.
- Place rested chicken into skillet on top of sauce. Spoon sauce over chicken and baste well.
- In a separate skillet, arrange heirloom tomatoes with olive oil, salt, pepper. Blister in pizza oven. Remove, tear burrata over top, return briefly to warm. Finish with basil, flaky salt, pepper, and olive oil. Serve alongside chicken.
Notes
Tried this recipe?
Let us know how it was!Marry Me Spatchcock Chicken FAQ
Common questions about the pizza oven cook, the sauce, burrata timing, and substitutions.
Your Questions, Answered
Yes. A standard oven at 400°F or a grill set up for indirect heat at the same temperature both work well. The pizza oven adds a subtle smoky char from the fire, but the Cajun seasoning, Marry Me sauce, and burrata carry the dish regardless of the heat source. Cook until 165°F internal and use the broiler briefly at the end for extra skin crisping if needed.
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it entirely. Flip the chicken over, press firmly on the breastbone with both hands until it cracks and the bird lays flat. The whole process takes about 2 minutes once you have done it once. Most butchers will also spatchcock a chicken for you if you ask.
Roma or vine-ripened tomatoes both work as substitutes. Heirloom tomatoes are preferred because they have a sweeter, more complex flavor and their softer flesh blisters beautifully in the high heat of the pizza oven. Cherry or grape tomatoes also work well if you leave them whole and let them burst during cooking.
Fresh mozzarella works, but burrata has a creamy stracciatella center that spills over the hot tomatoes and creates a richer, more luxurious texture than standard mozzarella. If using fresh mozzarella, tear it into pieces and place it on the blistered tomatoes the same way. The texture will be firmer and chewier, but the flavor combination still works.
Sauce and Serving
Yes. The sauce keeps in the fridge for up to 2 days in an airtight container. Reheat gently over medium-low heat, stirring frequently, and add a splash of cream or broth if it has thickened too much during storage. Make it fresh the day of for the best texture and flavor, but pre-making it saves time when you are managing the chicken and the tomato-burrata components simultaneously.
Sun-dried tomatoes add a concentrated sweetness and umami that fresh tomatoes cannot provide. Fresh tomatoes release water into the cream sauce and thin it out, while sun-dried tomatoes absorb the cream slightly and add depth without adding liquid. The fresh tomatoes appear separately in the blistered tomato-burrata finish, so you get both forms of tomato in the final dish.
Serve the chicken in the cast iron skillet with the Marry Me sauce, and place the tomato-burrata skillet alongside it on the table. Guests can spoon the blistered tomatoes and burrata directly over their portion of chicken, or eat them as a side. Crusty bread for dipping into the cream sauce, a simple arugula salad, or grilled asparagus all round out the plate.
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