Save I stumbled across this recipe one Sunday when I had leftover chicken from dinner and a craving for something new. The creamy, sun-dried tomato richness of Marry Me chicken met the clever portioned format of a sushi bake, and suddenly I had a dozen golden cups cooling on my counter. My neighbor knocked just as I pulled them from the oven, drawn by the smell of garlic and Parmesan drifting through the hall. We stood in the kitchen, breaking apart the crispy tops with our fingers, and she asked for the recipe before she even swallowed.
I made these for a casual game night, and they disappeared faster than I expected. My friend who usually avoids anything too rich went back for three cups, mumbling something about the balance of cream and brightness from the tomatoes. I loved watching people peel back the edges with a fork, discovering the pockets of melted mozzarella hidden inside. It felt less like serving an appetizer and more like sharing a little edible secret.
Ingredients
- Cooked orzo pasta: Its small, rice-like shape holds the creamy sauce without clumping, and it bakes into a tender, cohesive cup that slices cleanly.
- Cooked chicken breast: Shredding it by hand creates irregular pieces that catch more sauce than uniform cubes ever could.
- Olive oil: Use it to bloom the garlic and again as a light mist over the panko for even browning.
- Garlic: Fresh cloves release their sweetness slowly in the cream, building a base that tastes complex, not sharp.
- Heavy cream: It thickens just enough to coat the orzo without turning soupy, and it stays silky even after baking.
- Parmesan cheese: Grate it fresh for a nutty, salty depth that pre-shredded versions cannot match.
- Sun-dried tomatoes: Chop them small so their concentrated sweetness distributes evenly, adding little bursts of flavor throughout.
- Dried Italian herbs: A shortcut blend that brings oregano, basil, and thyme into harmony without measuring each separately.
- Crushed red pepper flakes: Optional, but they add a gentle warmth that wakes up the richness of the cream.
- Eggs: They bind the mixture and give the cups structure, so they lift out of the tin without crumbling.
- Shredded mozzarella: It melts into gooey pockets and stretches when you pull a cup apart, adding a playful, indulgent texture.
- Fresh basil: Stir it into the filling for fragrance, then scatter extra on top for a pop of color and herbal brightness.
- Panko breadcrumbs: Their coarse texture crisps up beautifully, creating a golden crown on each cup.
Instructions
- Prep the muffin tin:
- Preheat your oven to 375 degrees and give each cup a light coat of olive oil spray so the edges release cleanly later. A quick mist is all you need.
- Build the sauce base:
- Warm olive oil in a skillet over medium heat, then add minced garlic and let it sizzle for about a minute until your kitchen smells sweet and fragrant. Do not let it brown.
- Simmer the cream:
- Pour in the heavy cream along with Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and black pepper. Stir gently and let it bubble for 2 to 3 minutes until the sauce thickens just enough to coat the back of a spoon.
- Fold in the chicken:
- Add your cooked chicken to the skillet and stir for 1 to 2 minutes so every piece gets coated in that creamy, tomatoey sauce. Pull the pan off the heat and let it cool slightly so the eggs do not scramble in the next step.
- Combine the filling:
- In a large bowl, mix the cooked orzo, chicken mixture, eggs, mozzarella, and chopped basil until everything is evenly distributed and glossy. The eggs should blend in smoothly.
- Fill the cups:
- Spoon the mixture into each muffin cup, pressing down lightly with the back of the spoon to pack it in. You want them compact so they hold their shape.
- Add the topping:
- Sprinkle panko over each cup and give them a light mist of olive oil spray to help the crumbs turn golden. Do not skip this step or they will stay pale.
- Bake until golden:
- Slide the tin into the oven and bake for 18 to 20 minutes, watching for a crisp, golden top and set edges. Your kitchen will smell incredible.
- Cool and release:
- Let the cups rest in the tin for 5 minutes, then run a butter knife around the edges to loosen them. They should lift out cleanly.
- Garnish and serve:
- Scatter fresh basil over the tops while they are still warm. Serve them on a platter and watch them vanish.
Save The first time I brought these to a gathering, someone asked if they were fancy arancini. I laughed and said no, just a muffin tin and some leftovers, but I liked that they felt special enough to inspire that kind of guess. There is something about pulling individual portions from a tin that makes people lean in, curious and ready to taste. It reminded me that comfort food does not have to stay casual; sometimes it just needs a new shape.
How to Store and Reheat
Keep leftover cups in an airtight container in the fridge for up to 3 days. Reheat them in a 350-degree oven for 8 to 10 minutes to restore the crispy top, or microwave for 30 seconds if you are in a hurry and can live without the crunch. I prefer the oven because the texture stays closer to fresh-baked, and the edges crisp up again instead of turning soft.
Make-Ahead Tips
You can assemble the cups up to a day in advance, cover the tin tightly with plastic wrap, and refrigerate until you are ready to bake. Add the panko and olive oil spray right before they go into the oven so the topping stays dry and crisps properly. This trick saved me when I hosted brunch and wanted everything ready to pop in the oven without any last-minute mixing.
Variations and Substitutions
Swap orzo for ditalini or any small pasta shape if that is what you have on hand. Use rotisserie chicken to save time, or substitute cooked turkey for a lighter option. If you want extra heat, double the red pepper flakes or drizzle hot honey over the tops before serving.
- Try smoked mozzarella for a deeper, more complex flavor.
- Add a handful of chopped spinach to the filling for color and a bit of earthy balance.
- Use gluten-free pasta and gluten-free panko to make this celiac-friendly.
Save These little cups have become my go-to when I want to impress without stressing, and I hope they do the same for you. They taste like care, look like effort, and come together faster than most people guess.
Recipe Q&A Section
- → Can I substitute orzo with another pasta?
Yes, small pasta shapes like ditalini or mini shells work well as alternatives to orzo.
- → How can I add more heat to the bake cups?
Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the sauce for extra spice.
- → What is the best way to reheat these bake cups?
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain texture and warmth without drying out.
- → Can these cups be prepared in advance?
Yes, assemble the cups and refrigerate them unbaked for up to one day before baking.
- → What wine pairs nicely with these chicken bake cups?
A crisp Pinot Grigio or light Sauvignon Blanc complements the creamy and savory flavors nicely.