Marry Me Chicken Sushi Bake (Print)

Baked cups combine tender chicken, creamy sauce, orzo, and fresh basil for a flavorful treat.

# What you'll 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
15 - 1/4 cup panko breadcrumbs
16 - Olive oil spray

# Directions:

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. Add minced garlic and sauté 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 for 2 to 3 minutes until the mixture thickens slightly.
04 - Stir in the shredded cooked chicken and simmer for 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, mix the cooked orzo, chicken sauce mixture, eggs, shredded mozzarella, and chopped fresh basil until well combined.
06 - Evenly distribute the mixture among the muffin cups, pressing lightly to compact each portion.
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 tops are golden and set.
09 - Allow to cool for 5 minutes, then loosen edges with a knife and carefully remove the cups from the muffin tin.
10 - Garnish each cup with additional fresh basil before serving.

# Expert Advice:

01 -
  • Make-ahead magic that lets you assemble everything the night before and just pop them in the oven.
  • They're Instagrammable enough for a dinner party but easy enough for a casual weeknight with friends.
  • The crispy panko top against the creamy filling inside feels fancy but tastes like pure comfort.
02 -
  • Let your sauce cool before adding the eggs or you'll end up with scrambled bits throughout—learned this the hard way on attempt number one.
  • Don't skip pressing the mixture into the cups; loose, fluffy filling will fall apart when you remove them from the tin.
  • Cook your orzo slightly underdone because it continues cooking in the oven and you want each bite to stay tender, not turn to mush.
03 -
  • Use a light hand with the olive oil spray on top—too much and your panko gets soggy instead of crispy.
  • If your mozzarella is packed in liquid, pat it dry before adding it to the mixture so you don't make everything wet.
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