Marry Me Chicken Sushi Bake (Print)

Creamy chicken and orzo blend baked in muffin cups, topped with mozzarella and breadcrumbs.

# Components:

→ Chicken & Pasta

01 - 2 cups cooked orzo pasta (equivalent to approximately 6.3 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 additional for garnish)
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. Sauté minced garlic for 1 minute until fragrant.
03 - Add heavy cream, 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 slightly thickened.
04 - Stir cooked chicken into the sauce and simmer for 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, mix cooked orzo pasta, chicken mixture, eggs, shredded mozzarella, and chopped fresh basil until well combined.
06 - Divide the mixture evenly into the prepared muffin cups, pressing gently to compact.
07 - Sprinkle panko breadcrumbs over each cup and lightly mist with olive oil spray.
08 - Bake cups for 18 to 20 minutes until golden brown and set.
09 - Allow cups to cool for 5 minutes. Use a knife to loosen edges before removing from muffin tin.
10 - Garnish each cup with additional fresh basil before serving.

# Chef Secrets:

01 -
  • They're portable enough to eat with your hands, fancy enough to impress people, and secretly just as easy as stirring a pot.
  • That creamy Marry Me sauce somehow tastes like you spent hours on them, but you really didn't.
  • They freeze beautifully, so you can bake a batch when life is calm and reheat them when everything gets hectic.
02 -
  • Don't skip the cooling step after making the sauce; warm filling and uncooked eggs don't mix well, and undercooked eggs will ruin your whole day.
  • The eggs are your secret weapon for binding, but only if you mix everything thoroughly; lumps of egg in your finished cup are nobody's idea of fun.
  • These cups need muffin tin wells with sides, not a regular tin; it's the difference between a neat little cup and a pasta mess trying to escape.
03 -
  • Use a cookie scoop to fill the cups; it keeps everything even and your hands clean, and even portions bake more consistently.
  • If your mozzarella is very wet, pat it dry before shredding; excess moisture can make the centers weepy instead of creamy.
  • Don't overthink the panko topping; a light hand means crispy exteriors and tender insides, while a heavy hand just adds crunch where you might want softness.
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