Marry Me Chicken Sushi Cups

I stumbled onto this recipe during a late-night scroll through TikTok, mesmerized by videos of molten, golden baked cups pulling apart like warm clouds. What caught me wasn't just the sushi bake trend itself, but how someone had reimagined it with that famous Marry Me Chicken sauce—the one with sun-dried tomatoes and garlic-laden cream that tastes like something you'd order at a fancy date-night restaurant. The first time I made them, my kitchen filled with the smell of toasted garlic and herbs, and I realized I'd accidentally created something between an elegant appetizer and a cozy comfort bite.

I made these for my book club last month, and watching everyone's faces when they bit into the warm, crispy-outside, creamy-inside cups was absolutely priceless. One friend asked if I'd taken a cooking class, another immediately asked for the recipe, and suddenly my little kitchen experiment had become the dish everyone wanted to recreate at home.

Ingredients

• Cooked orzo pasta: This small, rice-shaped pasta is key because it holds the creamy sauce without getting mushy, and it mimics that delicate texture you'd find in a sushi bake.
• Shredded chicken breast: Rotisserie chicken works beautifully here and saves you time; the chicken acts as the protein backbone that holds everything together.
• Olive oil: Use good quality here since it's doing heavy lifting in building the sauce foundation.
• Garlic: Three cloves minced fine means the flavor distributes evenly without any harsh, raw bites.
• Heavy cream: This is what makes the sauce dreamy; don't skimp or substitute with milk.
• Grated Parmesan cheese: Freshly grated tastes noticeably better than pre-shredded, and it melts more smoothly into the cream.
• Sun-dried tomatoes: These add a tangy, concentrated sweetness that balances the richness beautifully.
• Dried Italian herbs: A gentle hand here keeps the sauce from tasting medicinal; you want a whisper, not a shout.
• Red pepper flakes: Optional, but they wake up your palate and add a subtle warning that keeps the bite interesting.
• Salt and black pepper: Season as you go, tasting after the cream goes in.
• Large eggs: These act as a binder and help the cups hold their shape when they're removed from the tin.
• Shredded mozzarella: Choose whole milk mozzarella for better melt and stretch.
• Fresh basil: Never underestimate fresh herbs; they brighten everything and taste like summer in your mouth.
• Panko breadcrumbs: Japanese-style panko gets crunchier and more golden than regular breadcrumbs, which is exactly what you want here.
• Olive oil spray: This prevents sticking and creates an even golden crust without adding excess oil.

Instructions

Set the stage:

Preheat your oven to 375°F and lightly coat a 12-cup muffin tin with olive oil spray. This temperature is gentle enough to cook the eggs through without curdling the cream.

Build the sauce foundation:

Heat olive oil in a skillet and let the minced garlic dance in it for just a minute until it becomes fragrant and slightly golden. You'll know it's right when your kitchen smells like an Italian grandmother's house.

Create the Marry Me magic:

Pour in the heavy cream, then add the Parmesan, sun-dried tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Let everything simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld into something cohesive and luxurious.

Welcome the chicken:

Stir in your cooked chicken and let it warm through in the sauce for about a minute. The cream will coat each piece, which is the whole point—you're marrying flavors here.

Cool slightly:

Remove from heat and let the sauce rest for a few minutes. This prevents the eggs from scrambling when you add them to the mix.

Bring it all together:

In a large bowl, combine the cooled orzo, entire chicken mixture, eggs, mozzarella, and fresh basil. Fold gently but thoroughly until everything is evenly distributed and the eggs are well incorporated.

Fill with intention:

Spoon the mixture into your prepared muffin cups, pressing gently to compact without squashing. Don't fill beyond the rim, or they'll overflow and create a mess in your oven.

Add the golden crown:

Sprinkle each cup with a little panko breadcrumb topping and give it a light mist of olive oil spray. This creates that beautiful, crispy exterior that contrasts with the creamy center.

Bake until golden:

Bake for 18 to 20 minutes until the tops are golden and the centers feel set when you tap them lightly. Your kitchen will smell absolutely irresistible.

Rest and release:

Let the cups cool for about 5 minutes in the tin, then run a thin knife around the edges and pop them out. This moment feels like a little magic trick that always works.

Finish with finesse:

Garnish with extra fresh basil right before serving to keep it bright and herbaceous.

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There's something about handing someone a warm, crispy cup that they can hold in their hand and eat with a little fork that makes them feel special. It transformed a casual appetizer into a moment of connection, and suddenly we were all talking about building our own little handheld feasts.

Make-Ahead Magic

One of my favorite discoveries was that you can assemble these cups the night before, cover the muffin tin with plastic wrap, and refrigerate them until you're ready to bake. When you do bake them straight from the cold, just add a few extra minutes to the cooking time and watch for that golden top. I've done this for dinner parties where I wanted to look calm and collected, and it completely changed the game for me.

Flavor Variations to Explore

Once you understand how this recipe works, you can play with it endlessly. I've made versions with roasted red peppers instead of sun-dried tomatoes, added fresh spinach for a green boost, swapped the chicken for shrimp or kept it vegetarian with wild mushrooms. The creamy sauce and egg binder hold everything together, so you're free to follow your mood and whatever's in your fridge. The beauty is that the technique stays the same; only the personality changes.

Serving and Pairing Ideas

These cups shine as part of a mixed appetizer spread, but they're also elegant enough to serve as a light lunch or dinner component alongside a crisp salad. A cold Pinot Grigio or sparkling water with lemon feels like the perfect companion, cutting through the richness and making everything feel celebratory. I've also found that they pair beautifully with a simple arugula salad dressed in lemon vinaigrette, which refreshes your palate between bites.

• Serve them warm right out of the oven for maximum crispness on the outside.
• You can prepare these fully ahead and reheat at 350°F for about 8 to 10 minutes until warmed through.
• Don't stress if one breaks—just call it rustic and plate it beautifully with extra basil on top.

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These little cups have become one of those recipes I reach for when I want to feel like I've done something special without the complicated stress. They're proof that fusion cooking doesn't have to be confusing—sometimes it's just about taking something you love and reimagining it in a way that makes you smile.

Recipe Guide

→ What pasta works best in these cups?

Orzo pasta is preferred for its small size, creating a perfect texture that binds well with the creamy sauce. Small alternatives like ditalini can also be used.

→ Can I adjust the spice level?

Yes, increasing or omitting the crushed red pepper flakes allows you to tailor the heat according to your taste.

→ How do I ensure the cups hold together well?

Using eggs and mozzarella in the mixture helps bind ingredients, while pressing the mix tightly into the muffin tin before baking provides structure.

→ What are good serving suggestions?

These cups pair beautifully with crisp white wines like Pinot Grigio or a light green salad to balance their richness.

→ Can these be prepared ahead of time?

Yes, you can assemble the cups and refrigerate them for up to one day before baking to save time on serving day.

→ Are there common allergens to consider?

This dish contains dairy, egg, and gluten. Check ingredient labels carefully if allergens are a concern.