Save to Pinterest I stumbled on this recipe during a rainy Sunday when I had leftover chicken and a random craving for something creamy but handheld. The idea hit me while scrolling past yet another sushi bake video: what if I borrowed that muffin tin trick but swapped the rice for orzo and leaned into those rich Marry Me chicken flavors? The first batch disappeared so fast I didn't even get a proper photo.
The first time I brought these to a potluck, my friend Kate grabbed three before anyone else noticed. She kept asking if I'd used some secret ingredient, but honestly it's just the way the sun-dried tomatoes melt into the cream and cling to every grain of orzo. Now she texts me every few weeks asking when I'm making them again.
Ingredients
- Cooked orzo pasta: This tiny rice-shaped pasta soaks up the sauce beautifully and holds everything together without turning mushy.
- Cooked chicken breast: Shredding it by hand gives you those irregular pieces that catch more sauce than uniform dice.
- Olive oil: A good fruity one makes a difference when you're building the base flavor.
- Garlic: Fresh cloves minced fine release their sweetness into the oil and perfume the whole kitchen.
- Heavy cream: This is what makes the sauce cling and turn silky, no skimping here.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff.
- Sun-dried tomatoes: The oil-packed kind add tangy depth and little bursts of umami.
- Dried Italian herbs: A pinch of oregano, basil, and thyme ties the whole dish together.
- Crushed red pepper flakes: Optional but I always add them for a gentle warmth that sneaks up on you.
- Salt and black pepper: Season boldly, the orzo and chicken need it.
- Eggs: They bind the mixture so each cup holds its shape when you pop it out.
- Mozzarella cheese: Adds gooey pockets and a subtle stretch.
- Fresh basil: Stirred in and scattered on top, it brightens every creamy bite.
- Panko breadcrumbs: The secret to that golden, crispy crown.
- Olive oil spray: A light mist over the panko makes it crunch up perfectly.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and give each muffin cup a generous spritz of olive oil so nothing sticks. I learned this the hard way after prying out my first batch with a butter knife.
- Build the sauce base:
- Warm the olive oil in a skillet over medium heat, then toss in the garlic and let it sizzle for about a minute until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Create the Marry Me magic:
- Pour in the heavy cream, Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and pepper, then simmer gently for 2 to 3 minutes. You'll see it thicken just enough to coat the back of a spoon.
- Marry the chicken:
- Stir in your cooked chicken and let it bathe in that creamy sauce for a minute or two. Pull it off the heat and give it a moment to cool so the eggs don't scramble later.
- Mix the filling:
- In a big bowl, combine the orzo, chicken mixture, eggs, mozzarella, and fresh basil, folding everything until it's evenly coated and cohesive. Taste it now and adjust the salt if needed.
- Fill the cups:
- Divide the mixture among the 12 muffin cups, pressing down lightly with the back of a spoon to pack it in. Even filling means even baking.
- Crown with crunch:
- Sprinkle panko over each cup and give them a quick mist of olive oil. This step is what makes the tops turn golden and crispy.
- Bake to perfection:
- Slide the tin into the oven for 18 to 20 minutes until the tops are bronzed and the centers feel set when you gently press one. The smell alone will have people wandering into the kitchen.
- Cool and release:
- Let the cups rest for 5 minutes, then run a thin knife around each edge and lift them out. They should pop free cleanly if you greased well.
- Garnish and serve:
- Scatter fresh basil over the top and watch them vanish.
Save to Pinterest One evening I made a double batch for my neighbor who'd just had a baby, and she told me later that she ate four cups standing at the counter while they were still warm. She said it was the first time all week she'd felt like herself again, and that's when I realized food this comforting doesn't need a fancy occasion.
Make It Your Own
If you're out of orzo, ditalini or even broken-up angel hair works in a pinch, just keep an eye on the texture so it doesn't turn soggy. I've also swapped the chicken for shredded rotisserie when I'm too tired to cook, and honestly no one notices. For a vegetarian twist, try sautéed mushrooms and spinach in place of the chicken, and add a pinch of nutmeg to the cream.
Storing and Reheating
These cups keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a 350°F oven for about 10 minutes until warmed through. I don't recommend the microwave unless you're desperate, it makes the panko soggy and sad. You can also freeze them after baking, then thaw overnight and crisp them up in the oven.
Pairing and Serving Ideas
I love setting these out on a big platter with a bowl of arugula dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. A chilled Pinot Grigio or a sparkling water with a twist of lime feels right alongside them. If you're serving them as a main, three cups per person with a side of roasted vegetables makes a full meal.
- Try a drizzle of balsamic glaze over the tops for a sweet-tart finish.
- Serve with a small dish of marinara for dipping if you want an extra saucy moment.
- Garnish with microgreens or edible flowers if you're feeling fancy.
Save to Pinterest These little cups have become my go-to whenever I want to impress without the stress, and every time I pull them from the oven I'm reminded that the best recipes are the ones you stumble into by accident. I hope they bring as much joy to your table as they have to mine.
Recipe FAQ
- → What type of pasta is best for these bake cups?
Orzo pasta is preferred for its small, rice-like size that binds well with the chicken and sauce mixture, but small pasta shapes like ditalini can be used as substitutes.
- → How can I add a spicy kick to the dish?
Increasing the amount of crushed red pepper flakes in the sauce adds a pleasant heat without overpowering the creamy flavors.
- → Can these cups be prepared ahead of time?
Yes, you can assemble the cups and refrigerate them unbaked for up to one day before baking to save time.
- → What is the recommended oven temperature and baking time?
Preheat the oven to 375°F (190°C) and bake the cups for 18–20 minutes until they turn golden and are set firmly.
- → What garnishes complement these bake cups?
Fresh chopped basil scattered on top after baking adds a vibrant aroma and color, enhancing the flavor profile nicely.