Marry Me Chicken Sushi Bake

I stumbled onto this recipe while scrolling through a viral sushi bake video at midnight, wondering if I could somehow make it work without nori or rice. My kitchen was stocked with orzo, cream, and that rotisserie chicken from earlier, so I grabbed a muffin tin on impulse and started mixing. Twenty minutes later, these golden little cups came out of the oven, and I realized I'd accidentally created something better than the original—crispy on top, creamy inside, and honestly? They tasted like the kind of dish that makes people ask for the recipe before they even finish eating.

I served these at a potluck last spring, and watched people's faces when they bit into one—that moment of surprise when something fusion actually works. Someone asked if I'd been to culinary school, and I just laughed while eating my own cup straight from the tin. That's when I knew these were keepers.

Ingredients

• Cooked orzo pasta: This tiny, rice-shaped pasta absorbs the cream sauce beautifully without getting mushy, and it holds together in the muffin cups like a dream.
• Shredded or diced chicken breast: Use rotisserie chicken if you're in a hurry—nobody needs to know it wasn't roasted at home.
• Olive oil: Two tablespoons to start the garlic, which is the foundation of everything good about this sauce.
• Garlic: Minced fine so it dissolves into the cream rather than sitting there in chunks.
• Heavy cream: The star that turns this into the Marry Me Chicken experience; don't skimp or substitute with half-and-half.
• Grated Parmesan cheese: This gives the sauce an umami depth that makes people linger over the flavor.
• Sun-dried tomatoes: Chopped small so they add sweet, tangy notes throughout without overwhelming the bites.
• Dried Italian herbs: A one-teaspoon shortcut that costs you nothing but adds everything.
• Crushed red pepper flakes: Optional, but I always add it because the gentle heat makes people come back for more.
• Salt and black pepper: Taste as you go with the sauce; cream can hide underseasoning.
• Eggs: These bind the mixture and help it hold its shape when baked, plus they add richness.
• Shredded mozzarella: The melting cheese that makes the tops stretchy and golden.
• Fresh basil: A handful chopped for the mixture, plus extra for garnish because fresh herbs make everything look intentional.
• Panko breadcrumbs: They get crispier and more dramatic than regular breadcrumbs, and the texture contrast is everything.
• Olive oil spray: For the muffin tin and topping, which gives a more even golden brown than drizzling.

Instructions

Prep your pan:

Preheat to 375°F and spray your muffin tin generously, getting into every corner so nothing sticks when it comes time to unmold.

Build the sauce foundation:

Heat oil in a skillet over medium, add garlic, and listen for that sizzle—you want just a minute so it becomes fragrant without browning.

Cream it up:

Pour in the heavy cream and let it warm through, then add the Parmesan, sun-dried tomatoes, herbs, and heat until it thickens slightly, which takes about three minutes of gentle simmering.

Marry the chicken:

Stir in your shredded chicken and let it warm through for a minute or two, then let the pan cool slightly so you don't scramble the eggs in the next step.

Combine everything:

In a large bowl, mix the cooked orzo, chicken mixture, eggs, mozzarella, and fresh basil until every strand of pasta is coated and the eggs are fully incorporated.

Fill and press:

Divide the mixture evenly among the twelve muffin cups, pressing lightly so they hold together but stay tender inside.

Top with texture:

Sprinkle panko breadcrumbs over each cup and give them a light spray of olive oil so they turn golden and crunchy.

Bake until set:

Bake for 18–20 minutes until the tops are golden brown and the mixture has set around the edges but still feels slightly soft in the center.

Cool and unmold:

Let them sit for five minutes, run a small knife around each cup to loosen, and slide them out onto a plate.

Finish with fresh herbs:

Garnish with extra basil right before serving so it stays bright green and aromatic.

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There's something magical about biting into a warm cup and hitting that layer of crispy panko, then the creamy chicken and pasta underneath. These stopped being just an appetizer after that first taste and became the thing people asked me to bring to every gathering.

Why This Fusion Works

Sushi bake trends taught us that not everything needs to be rolled in nori to be beautiful and shareable. This recipe takes the idea of deconstructed sushi—layered, textured, elegant—and replaces rice and fish with creamy Italian-inspired flavors that don't require years of technique to master. The muffin tin shape gives the same sense of careful assembly and portion control that sushi offers, but the filling tastes like the kind of dinner you'd be proud to serve.

Make Ahead and Storage

These cups are incredibly forgiving for entertaining. You can assemble them completely, cover the muffin tin with plastic wrap, and refrigerate for up to a day before baking. Bake them straight from the fridge, just add a few extra minutes to the cooking time since they'll start cold. Leftover baked cups can be reheated in a 300°F oven for about five minutes until warm through, though they're honestly best eaten fresh.

Variations and Swaps

The beauty of these cups is how adaptable they are. Use any small pasta—ditalini, small shells, even tiny couscous—and they'll bind together just as well. If you want more heat, increase the red pepper flakes or add a dash of hot sauce to the cream. For a lighter version, use half heavy cream and half chicken broth, though you'll lose some richness. Some friends have swapped the chicken for sautéed shrimp or even caramelized mushrooms, and the cups held up beautifully to both.

• Try mixing in fresh spinach or sun-dried tomato pesto for extra depth.
• Upgrade the topping with a mix of panko and grated Parmesan for a cheesy crust.
• If you don't have fresh basil, dried basil in the mixture works fine, but always save some fresh herb for garnish.

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These cups are proof that the best recipes come from curiosity and having the right ingredients on hand. Make them once and they'll become your secret weapon for looking effortlessly fancy.

Recipe Q&A

→ Can I use other pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, offering a similar texture and bite in the cups.

→ How spicy is the dish and can I adjust it?

The dish includes optional crushed red pepper flakes for a light kick. You can increase or omit them based on your spice preference.

→ Is there a recommended way to reheat the baked cups?

Reheat gently in the oven at 350°F to maintain crispiness; avoid microwaving to prevent sogginess.

→ Can these chicken cups be made ahead?

Yes, assemble the mixture in muffin cups, refrigerate uncovered for up to one day, then bake when ready.

→ What sides pair well with these baked cups?

Light green salads or a crisp white wine such as Pinot Grigio complement the creamy and savory flavors nicely.