Marry Me Chicken Sushi Cups (Printer view)

Savory Marry Me chicken and orzo blend baked into flavorful muffin cups with Italian herbs.

# What You'll Need:

→ Chicken and Pasta

01 - 2 cups cooked orzo pasta (about 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 and 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

# 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, Parmesan cheese, chopped sun-dried tomatoes, Italian herbs, crushed red pepper flakes, salt, and black pepper. Simmer for 2 to 3 minutes until the sauce thickens slightly.
04 - Stir in cooked chicken breast and simmer for an additional 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, combine cooked orzo, chicken sauce mixture, eggs, shredded mozzarella, and chopped fresh basil. Mix thoroughly until evenly combined.
06 - Divide the mixture evenly among the 12 muffin cups, pressing lightly to compact each cup.
07 - Sprinkle panko breadcrumbs evenly over each filled cup and lightly mist with olive oil spray.
08 - Place in the preheated oven and bake for 18 to 20 minutes or until golden brown and set.
09 - Allow to cool for 5 minutes. Loosen edges with a knife and carefully remove the cups from the muffin tin.
10 - Garnish with additional fresh basil leaves before serving.

# Expert Suggestions:

01 -
  • You get all the creamy, tangy richness of Marry Me Chicken in a compact, party-ready form that doesn't require a fork.
  • The orzo binds everything into tender, golden cups that hold their shape and reheat beautifully the next day.
  • Each bite balances savory Parmesan, jammy sun-dried tomatoes, and just enough heat to keep things interesting without overwhelming anyone.
02 -
  • Let the sauce cool for at least 3 minutes before mixing in the eggs, or they'll scramble into the orzo and turn the filling grainy instead of creamy.
  • Press the mixture firmly into the muffin cups; if you scoop it in loosely, the cups will crumble when you try to remove them.
  • Don't overbake these; 20 minutes is the limit or the edges will dry out and the filling will lose its silky texture.
03 -
  • Use a small ice cream scoop to portion the filling evenly into the muffin cups; it's faster and cleaner than spooning by hand.
  • If the cups stick even after greasing, let them cool completely and then run the knife around the edges again; patience makes all the difference.
  • Double the recipe and freeze half the baked cups; they thaw and reheat perfectly, making weeknight entertaining almost effortless.
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