Marry Me Chicken Sushi Bake

My friend texted me a photo of her viral sushi bake and I immediately thought: what if I took that concept and ran with the Marry Me chicken trend? The result was this ridiculous fusion appetizer that somehow works beautifully. These little cups hit all the marks—creamy, comforting, and surprisingly elegant when you plate them up. The first time I served them, someone asked if I'd been secretly training as a chef. I laughed and admitted they were just a happy accident born from scrolling food videos at midnight.

I brought a batch to my neighbor's casual dinner, thinking they'd be a fun conversation starter. Instead, people actually asked for the recipe before dessert even arrived. Watching someone bite into one of these cups and get that first hit of garlic, cream, and crispy chicken was worth every minute of prep. That's when I knew this wasn't just a trendy mash-up—it was something worth making again and again.

Ingredients

• Cooked orzo pasta: Use 2 cups and cook it just shy of al dente since it'll continue softening in the oven; this keeps everything from turning mushy.
• Shredded chicken breast: Go for 2 cups of tender, bite-sized pieces; rotisserie chicken works beautifully if you're short on time.
• Olive oil: 2 tablespoons for sautéing plus a spray for the muffin tin keeps the bake from sticking and adds richness.
• Garlic: Three cloves minced fine—this sauce lives and dies by good garlic flavor, so don't skip it.
• Heavy cream: 1 cup is the backbone of that Marry Me sauce; it needs to be real cream, not a substitute.
• Grated Parmesan cheese: Half a cup of the good stuff adds that umami punch and helps thicken the sauce naturally.
• Sun-dried tomatoes: A third cup chopped gives you bursts of tangy sweetness that cut through the richness perfectly.
• Dried Italian herbs: One teaspoon ties everything together; if you have fresh, use three times as much.
• Red pepper flakes: Half a teaspoon is gentle; bump it up if you love heat.
• Salt and black pepper: Season as you go, not just at the end—your palate will thank you.
• Large eggs: Two eggs act as a binder and help the whole mixture hold its shape; they're essential, not optional.
• Shredded mozzarella: Half a cup gives you that melty interior texture that makes these feel luxurious.
• Fresh basil: Two tablespoons chopped into the mixture plus extra for garnish brings brightness to every bite.
• Panko breadcrumbs: A quarter cup stays crispier than regular breadcrumbs and gives you that textural contrast.

Instructions

Get your vessel ready:

Preheat your oven to 375°F and spray a 12-cup muffin tin lightly with olive oil so nothing sticks. Cold tins are your friend here—everything releases cleaner.

Bloom that garlic:

Warm 2 tablespoons of olive oil in a skillet over medium heat, then add your minced garlic. You want it fragrant and just starting to turn golden—about 1 minute—but stop before it browns or it'll taste bitter.

Build the creamy sauce:

Pour in your heavy cream and let it warm through, then whisk in Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Let it bubble gently for 2 to 3 minutes until it thickens enough to coat the back of a spoon.

Welcome the chicken:

Stir in your cooked chicken and let everything meld for another minute. This is where the magic happens—the flavors start talking to each other. Let it cool for just a couple minutes so the eggs don't scramble when you add them.

Marry all the elements:

Dump your cooked orzo into a big bowl with the cooled chicken mixture, crack in your eggs, add mozzarella and fresh basil, then fold everything together gently. You want it combined but not mushed.

Fill your cups:

Spoon the mixture evenly into each muffin cup, pressing down slightly so everything is compact and snug. Don't overpack—you need a little room for the topping.

Crown with crunch:

Sprinkle each cup generously with panko breadcrumbs, then give each one a light mist of olive oil spray. This is what turns golden and gorgeous in the oven.

Bake to golden:

Slide the tin into your preheated oven for 18 to 20 minutes until the tops are golden and the mixture is set but still slightly creamy inside. You'll know it's done when a toothpick inserted in the center comes out just moist, not wet.

Release and rest:

Let everything cool for about 5 minutes, then run a thin knife around the edges of each cup to loosen it. They should pop out easily without breaking.

Finish with fresh basil:

Scatter extra chopped basil over the warm cups right before serving for a pop of color and a whisper of freshness.

Save

The moment someone's face lit up when they realized these weren't actual sushi—that they were a clever, delicious imposter—that's when I understood the appeal. It's permission to play with your food, to blend traditions and trends into something that tastes entirely its own.

Why This Fusion Works

The beauty of this recipe is that it borrowed from sushi bake's structure—the muffin tin presentation, the layered textures, the idea of something you can prep ahead—but swapped in flavors everyone already loves. That creamy Marry Me sauce is a crowd-pleaser, and the way orzo plays the role usually given to sushi rice feels both familiar and surprising. It's comfort food wearing a trendy hat, and it somehow pulls it off.

Timing and Make-Ahead Strategy

You can assemble these cups completely unbaked up to a day in advance, which makes them perfect for entertaining. Cover them with plastic wrap and refrigerate, then just add a few extra minutes to the bake time straight from the fridge—no need to let them come to room temperature. I've also frozen them unbaked for up to a month; just add a couple more minutes when baking from frozen and keep an eye on that golden color.

What to Serve Alongside

These cups shine next to something light and bright—a crisp green salad with lemon vinaigrette cuts through the richness beautifully, or serve them with a simple arugula situation if you're feeling fancy. A cold Pinot Grigio pairs like a dream, or if you're going non-alcoholic, a sparkling lemonade with fresh basil does something magical. They're substantial enough to stand alone as an appetizer, but they're also humble enough to play well with others on a cheese board.

• Try them warm, at room temperature, or even chilled the next day—they're genuinely good in any state.
• Double the batch and freeze extras; they reheat beautifully in a 350°F oven for about 10 minutes.
• Swap sun-dried tomatoes for roasted red peppers if that's more your style, or skip them entirely for a cleaner, creamier version.

Save

This recipe proved that sometimes the best food moments come from following no rules at all, just curiosity and whatever's in your kitchen. Make these, watch people's faces change, and let them ask you for the recipe three times before you finally write it down.

Recipe Q&A

→ What type of pasta works best for the bake?

Orzo pasta is ideal for its small shape and texture, but small pasta like ditalini can be used as a substitute.

→ How can I add a spicy kick to the dish?

Increase the amount of crushed red pepper flakes in the sauce according to your heat preference.

→ Can this be prepared in advance?

Yes, you can assemble the cups and refrigerate them unbaked for up to one day before baking.

→ What cheeses are included in the topping?

The bake uses shredded mozzarella on top and grated Parmesan in the sauce for depth of flavor.

→ What herbs complement the creamy sauce?

Dried Italian herbs combined with fresh basil provide aromatic notes that brighten the dish.