Pin it I threw a party last spring and panicked when my oven broke mid-prep. I had orzo, leftover chicken, and a hunch that muffin tins could save me. What came out were these golden, creamy little cups that vanished before I could plate them properly. Everyone kept asking if I'd ordered catering, and I just smiled.
The first time I made these for my book club, I watched my friend Anna take a bite and close her eyes. She said it tasted like the sushi bake her cousin makes, but with all the comfort of Italian food. That's when I knew I'd stumbled onto something that didn't need a category, just happy eaters.
Ingredients
- Cooked orzo pasta: This tiny rice-shaped pasta holds the creamy sauce without getting mushy, and it bakes into a tender, cohesive cup that doesn't fall apart.
- Cooked chicken breast: I use rotisserie chicken when I'm in a hurry, but any leftover chicken works beautifully as long as it's shredded small enough to mix evenly.
- Heavy cream: This is what makes the sauce rich and silky, and it thickens just enough in the oven to bind everything together.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind, which can make the sauce grainy.
- Sun-dried tomatoes: I always drain them well and chop them fine so their tangy sweetness gets into every spoonful without overpowering.
- Garlic: Fresh minced garlic blooms in the olive oil and perfumes the whole sauce, but don't let it brown or it turns bitter.
- Italian herbs: A simple dried blend adds warmth without needing to measure out basil, oregano, and thyme separately.
- Crushed red pepper flakes: Just a pinch gives a gentle heat that sneaks up on you, but you can skip it entirely if you prefer things mild.
- Eggs: They act like glue, holding the orzo and chicken together so the cups lift out of the tin cleanly.
- Mozzarella cheese: It melts into gooey pockets and adds a mild creaminess that balances the sharper Parmesan.
- Fresh basil: I stir it into the mixture and save a few leaves for the top because the bright, sweet flavor wakes everything up.
- Panko breadcrumbs: They toast golden and crunchy on top, giving each cup a satisfying texture contrast.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and grease every cup of a 12-cup muffin tin generously with olive oil spray. If you skip this step, the cups will stick and break when you try to remove them.
- Build the sauce:
- Heat olive oil in a skillet over medium heat, then add minced garlic and let it sizzle for about a minute until it smells sweet and nutty. Pour in the heavy cream, Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and black pepper, then simmer gently for 2 to 3 minutes until the sauce coats the back of a spoon.
- Fold in the chicken:
- Stir the cooked chicken into the sauce and let it simmer for just a minute or two so the flavors meld. Take the skillet off the heat and let it cool slightly so the eggs don't scramble when you add them later.
- Combine everything:
- In a large bowl, mix the cooked orzo, chicken mixture, eggs, mozzarella, and fresh basil until everything is evenly coated and nothing clumps. The eggs should disappear into the mix and bind it all together smoothly.
- Fill the cups:
- Divide the mixture among the 12 muffin cups, using a spoon to press it down lightly so there are no air pockets. Each cup should be filled to the top but not overflowing.
- Add the crunch:
- Sprinkle panko breadcrumbs over each cup and give them a quick mist of olive oil spray. This helps the panko turn golden and crispy instead of staying pale and soft.
- Bake until set:
- Slide the tin into the oven and bake for 18 to 20 minutes, until the tops are golden and the edges pull away slightly from the tin. The centers should feel firm when you press them gently.
- Cool and release:
- Let the cups cool in the tin for 5 minutes, then run a butter knife around the edge of each one to loosen it. Pop them out gently and garnish with fresh basil before serving.
Pin it I brought these to a potluck once and someone asked if they were tamales. Another person said they reminded her of arancini. I realized then that food doesn't always need a name, it just needs to make people lean in for seconds.
Make It Your Own
If you don't have orzo, try ditalini or even broken-up angel hair pasta. I've swapped the chicken for shredded turkey after Thanksgiving, and it tasted just as comforting. For a vegetarian version, leave out the chicken and add sautéed mushrooms and spinach instead.
Serving and Pairing
These cups are perfect on their own as a passed appetizer, but they also work as a side dish next to a simple green salad. I like serving them with a crisp Pinot Grigio or even a sparkling water with lemon if it's a casual gathering. They're best eaten warm, but they're still good at room temperature if you need to set them out early.
Storage and Reheating
You can assemble the cups and refrigerate them unbaked for up to a day, then bake them fresh when you're ready. Leftover baked cups keep in an airtight container in the fridge for 3 days and reheat well in a 350°F oven for about 10 minutes. I don't recommend freezing them because the texture gets a little watery when they thaw.
- Let them come to room temperature before reheating so they warm evenly.
- Cover them loosely with foil if the tops start to brown too fast.
- Add a fresh basil leaf right before serving to brighten them up again.
Pin it These little cups have gotten me out of more last-minute hosting moments than I can count. I hope they do the same for you.
Recipe FAQs
- → Can I use a different pasta instead of orzo?
Small pasta shapes like ditalini or acini di pepe work well as a substitute while maintaining the dish's texture and bite.
- → How spicy are these baked chicken cups?
The heat level can be adjusted by varying the amount of red pepper flakes; omit them for a mild flavor or add more for extra kick.
- → What is the best way to ensure the cups hold their shape?
Pressing the mixture firmly into the muffin tin and allowing them to cool before removal helps the baked cups keep their form.
- → Can these be prepared in advance?
Yes, you can assemble the cups and refrigerate them unbaked for up to one day before baking.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a light green salad complement the flavors and richness beautifully.