Marry Me Chicken Sushi Bake (Print)

Creamy chicken cups with orzo, sun-dried tomatoes, basil, and melted mozzarella baked to golden perfection.

# Ingredients:

→ Chicken & Pasta

01 - 2 cups cooked orzo pasta (approximately 6.34 oz dry)
02 - 2 cups cooked chicken breast, shredded or diced

→ Marry Me Sauce

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1/3 cup sun-dried tomatoes, chopped
08 - 1 teaspoon dried Italian herbs
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Assembly & Topping

12 - 2 large eggs
13 - 1/2 cup shredded mozzarella cheese
14 - 2 tablespoons fresh basil, chopped
15 - 1/4 cup panko breadcrumbs
16 - Olive oil spray

# Instructions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin using olive oil spray.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic for 1 minute until fragrant.
03 - Add heavy cream, Parmesan, sun-dried tomatoes, Italian herbs, crushed red pepper flakes, salt, and black pepper. Simmer for 2 to 3 minutes until sauce thickens slightly.
04 - Stir cooked chicken into the sauce and simmer for an additional 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, mix cooked orzo, chicken mixture, eggs, shredded mozzarella, and chopped basil until fully combined.
06 - Divide mixture evenly into prepared muffin cups, pressing gently to compact the filling.
07 - Sprinkle panko breadcrumbs evenly over each cup and lightly mist with olive oil spray.
08 - Bake for 18 to 20 minutes until tops are golden brown and set.
09 - Allow cups to cool for 5 minutes. Loosen edges with a knife and carefully remove from the muffin tin.
10 - Garnish with additional fresh basil before serving.

# Pro Tips:

01 -
  • These bake in a muffin tin, which means they're already portioned, elegant, and impossible to mess up plating.
  • The creamy Marry Me sauce does all the heavy lifting flavor-wise, so you don't need to be a sauce expert to nail it.
  • They're crispy on the outside and silky on the inside, giving you two different textures in one bite.
  • You can make them ahead and just pop them in the oven when guests arrive, which feels like cheating but tastes like you tried.
02 -
  • Don't skip cooling the sauce before mixing in the eggs, or you'll end up with scrambled egg pieces instead of a binder.
  • These cups are sturdier than they look once they cool, but they're most tender when eaten within an hour of baking.
  • The mozzarella helps hold everything together—if you reduce it or use a low-moisture variety, they'll be dense instead of creamy.
03 -
  • Make the cream sauce the morning of and reheat it gently when you're ready to assemble; it comes together faster and tastes even richer.
  • Pack these in a bento box with a simple salad and you have lunch that looks like you spent hours on it but only took twenty minutes to assemble.
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