Marry Me Chicken Sushi Bake (Printable Version)

Baked chicken and orzo cups with creamy sauce, sun-dried tomatoes, and fresh basil.

# What You Need:

→ Chicken & Pasta

01 - 2 cups cooked orzo pasta (approx. 6.35 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 (plus extra for garnish)
15 - 1/4 cup panko breadcrumbs
16 - Olive oil spray

# How To Make:

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

# Cooking Tips:

01 -
  • They look fancy but come together in under an hour, perfect for last-minute gatherings.
  • The creamy Parmesan sauce with sun-dried tomatoes makes every bite rich and tangy.
  • Baking them in muffin tins means built-in portion control and no messy serving.
  • Leftovers reheat beautifully, so you can enjoy them the next day without any sogginess.
02 -
  • Let the sauce cool slightly before mixing in the eggs, or you'll end up with scrambled bits instead of a smooth filling.
  • Press the mixture firmly into the muffin cups so they hold together when you remove them—loose packing leads to crumbly cups.
  • Don't overbake or the edges will dry out, pull them when the tops are golden and the centers still look slightly creamy.
03 -
  • Use a light hand when pressing the mixture into the cups—too much force and they'll be dense instead of tender.
  • If you don't have a muffin tin, this mixture works in a greased 8x8 baking dish, just cut it into squares after baking.
  • Freeze unbaked cups on a tray, then transfer to a freezer bag and bake straight from frozen, adding 5 extra minutes to the time.
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