Marry Me Chicken Sushi Bake (Print View)

Savory baked chicken and orzo cups with creamy sauce and sun-dried tomato hints.

# What You'll Need:

→ 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

# How To Make It:

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, heat olive oil and sauté minced garlic for 1 minute until fragrant.
03 - Add heavy cream, Parmesan cheese, chopped sun-dried tomatoes, dried Italian herbs, crushed red pepper flakes (if using), salt, and black pepper. Simmer for 2 to 3 minutes until sauce thickens slightly.
04 - Stir in cooked chicken and simmer for an additional 1 to 2 minutes. Remove from heat and allow mixture to cool briefly.
05 - In a large bowl, mix cooked orzo, chicken and sauce mixture, eggs, shredded mozzarella, and chopped fresh basil until well combined.
06 - Divide the mixture evenly among the prepared muffin cups, pressing lightly to compact the mixture.
07 - Sprinkle panko breadcrumbs evenly over each cup and lightly mist or drizzle with olive oil.
08 - Bake in the preheated oven for 18 to 20 minutes, until tops are golden and the cups are set.
09 - Allow to cool for 5 minutes, then loosen edges with a knife and carefully remove cups from the tin.
10 - Garnish each cup with additional fresh basil before serving.

# Expert Insights:

01 -
  • Each cup is a self-contained flavor bomb that tastes indulgent but comes together in under an hour.
  • The crispy panko top contrasts perfectly with the creamy, garlicky center, making every bite satisfying.
  • They're incredibly portable and reheat beautifully, so you can make them ahead and still serve them warm.
02 -
  • Don't skip the cooling step after baking or the cups will crumble when you try to remove them.
  • If your sauce looks too thick before mixing, add a splash of pasta water to loosen it up.
  • Press the mixture firmly into each cup so they bake up compact and sliceable instead of falling apart.
03 -
  • Toast the panko in a dry skillet for 2 minutes before sprinkling it on top for even more crunch and a nutty aroma.
  • Let the sauce cool slightly before mixing with eggs or you'll end up with scrambled bits instead of a smooth filling.
  • Run your knife under hot water before loosening the cups for a cleaner release and prettier presentation.
Go Back