Marry Me Chicken Bake Cups (Printable Format)

Tender chicken and creamy orzo baked into golden cups with fresh basil and a crispy topping.

# What's Needed:

→ Chicken & Pasta

01 - 2 cups cooked orzo pasta (about 6.4 ounces 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 ground black pepper

→ Assembly & 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

# How To Make It:

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 and sauté minced garlic for 1 minute until fragrant.
03 - Add heavy cream, Parmesan, sun-dried tomatoes, Italian herbs, crushed red pepper flakes, salt, and black pepper to skillet. Simmer for 2 to 3 minutes until slightly thickened.
04 - Stir in cooked chicken and simmer for 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - In a large bowl, mix cooked orzo, chicken sauce mixture, eggs, mozzarella, and fresh basil until well combined.
06 - Divide mixture evenly among muffin cups, pressing lightly to compact.
07 - Sprinkle panko breadcrumbs over each cup and lightly mist with olive oil spray.
08 - Bake for 18 to 20 minutes until golden brown and set.
09 - Allow cups to cool for 5 minutes, then loosen edges with a knife and remove from tin.
10 - Garnish with additional fresh basil before serving.

# Expert Advice:

01 -
  • Each cup is perfectly portioned, so no one fights over the last scoop at the table.
  • The creamy sauce clings to every grain of orzo, delivering flavor in every bite without any sogginess.
  • They hold their shape beautifully, making them ideal for passing around at parties or packing for potlucks.
  • The panko topping adds a satisfying crunch that contrasts with the soft, cheesy center.
02 -
  • Let the chicken mixture cool before adding the eggs, or you will end up with scrambled bits instead of a smooth filling.
  • Press the filling firmly into the cups so they bake into sturdy portions that do not fall apart when you lift them out.
  • Mist the panko with olive oil before baking, or it will stay pale and soft instead of turning crisp and golden.
03 -
  • Grate your own Parmesan instead of using the pre-shredded kind; it melts smoother and tastes sharper.
  • Do not overfill the cups or they will puff up and spill over the edges during baking.
  • Let the cups cool in the tin for the full 5 minutes so they firm up and release without tearing.
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