Marry Me Chicken Sushi Bake (Printable version)

Savory baked cups combining creamy chicken, sun-dried tomatoes, and orzo pasta with Italian herbs.

# 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 chopped sun-dried tomatoes
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

# Steps to follow:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with 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, grated Parmesan, chopped sun-dried tomatoes, dried Italian herbs, crushed red pepper flakes, salt, and black pepper to the skillet. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Stir in cooked chicken breast and simmer the mixture for an additional 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, combine cooked orzo pasta, chicken mixture, eggs, shredded mozzarella, and chopped fresh basil. Stir thoroughly until all ingredients are well incorporated.
06 - Evenly divide the mixture among the muffin cups, pressing lightly to compact the filling.
07 - Sprinkle each filled cup with panko breadcrumbs and lightly mist or drizzle olive oil over the top.
08 - Bake in preheated oven for 18 to 20 minutes, until the tops are golden and the cups are set.
09 - Allow to cool for 5 minutes, then loosen edges with a knife and carefully remove each cup from the tin.
10 - Garnish with additional fresh basil leaves before serving.

# Expert tips:

01 -
  • They hold their shape perfectly, so you can eat them with your hands at a crowded party without any mess.
  • The creamy Marry Me sauce gets baked right into every bite, which means no dipping or extra bowls.
  • You can make them a day ahead and just pop them in the oven when guests arrive.
02 -
  • Don't skip the cooling time or the cups will crumble when you try to lift them out.
  • If your sauce is too thin, the cups will be soggy, so simmer it until it thickens noticeably.
  • Press the mixture firmly into the muffin cups or they'll have gaps and fall apart.
03 -
  • Use a cookie scoop to portion the mixture evenly so all the cups bake at the same rate.
  • If the edges stick, run the knife under hot water first and they'll release cleanly.
  • Double the recipe and freeze half unbaked for an emergency appetizer stash.
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