Chicken Marengo slowly simmers in the oven with tomatoes, mushrooms, and garlic to create the most tender and flavorful chicken dish ever!
When it comes to chicken recipes this easy Chicken Marengo is one of the most flavorful recipes around! This simple yet delicious sauce is packed with wonderfully robust flavor and the chicken comes out so tender! Serve this chicken over a bed of rice or pasta and you have a meal the whole family will be thanking you for!
Not your average chicken dinner recipe
The sauce is what makes this chicken recipe truly phenomenal! The incorporation of flavors in this dish is so good you’re going to want to share it with everyone you know!
More Tasty Chicken Casseroles
- Cheddar Bay Chicken Bake – This recipe is SO simple! Chicken breasts get covered with marinara and topped with cheddar bay biscuit dough for a crazy good meal the whole family runs to the table for.
- Monte Cristo Chicken Bake – An all-in-one meal that’ll have everyone asking for seconds. Rice, chicken, and Canadian bacon get topped with a yummy dijon cream sauce and Swiss cheese, then baked to perfection!
INGREDIENTS
Chicken – You will need 12 boneless skinless chicken thighs for this recipe. You can also substitute chicken breasts if you prefer. I would recommend 4-6 depending on the size of the chicken breasts.
Veggies – You will need white mushrooms, onions, tomatoes, and garlic to complete this dish. The white mushrooms are mild and soft in contrast to the bright tomatoes.
HOW TO MAKE THIS CHICKEN MARENGO
STEP ONE: Season the chicken thighs with salt and pepper on both sides. Then heat the oil in a large skillet and brown the chicken in batches. Remove the cooked chicken onto a paper towel to drain. Then transfer all the chicken thighs to a large casserole dish.
STEP TWO: Preheat the oven to 350 degrees F. In a separate bowl, whisk together the flour, chicken broth, and white wine. Set this bowl aside for later.
STEP THREE: In the same skillet that you browned the chicken, add the sliced mushrooms, chopped onion, and minced garlic. Season the veggies with salt and pepper and cook them until the mushrooms have released their moisture and evaporated and the onions are soft.
STEP FOUR: Add the tomato paste to the center of the skillet and cook and stir for 1 minute. Pour the flour mixture into the skillet. Stir to combine and bring to a boil while whisking until slightly thickened. Add the diced tomatoes to the skillet and adjust seasoning to taste if needed. Pour the sauce over the chicken in the casserole dish.
STEP FIVE: Bake for 1 hour uncovered. Sprinkle parsley over to the top to garnish and serve!
WHAT IS CHICKEN MARENGO?
This French chicken dish has some history to it! It is tied to Napoleon, as historians believe it was served after he defeated the Austrian army in the Battle of Marengo. This dish has been transformed over the years. Often it was traditionally served with an egg and crayfish on top, though today those ingredients are usually left out.
This easy Chicken Marengo recipe is a wonderfully balanced combination of tomatoes and chicken along with onion, garlic, and mushrooms. These flavors work perfectly together. I guarantee you will savor every bite!
WHAT TO SERVE WITH CHICKEN MARENGO?
Typically, this chicken dish is served over white rice or pasta. I have served it alongside, and on top of, mashed potatoes as well. Every combination is amazing! If you want something a little more balanced, you can serve it with green beans or broccoli too!
TRY THESE OTHER FLAVORFUL CHICKEN RECIPES
- Chicken Bacon Ranch Pasta Bake
- Air Fryer Chicken Wings Recipe
- Chicken Cordon Bleu Casserole
- Instant Pot Chicken Marsala
- Bacon Wrapped Chicken
*This post originally posted on 10/27/2015.
Ingredients
- 12 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 18 ounces white mushrooms sliced
- 2 yellow onions peeled and sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup white wine (or more chicken broth)
- 1 tablespoon tomato paste
- 12 ounces canned crushed tomatoes (plain or with Italian seasoning)
- 2 tablespoons flat leaf parsley chopped
Instructions
- Salt and pepper chicken on both sides. Heat the olive oil in a large skillet over medium-high heat and brown chicken on each side. (You'll need to work in batches.) Transfer the browned chicken to a paper towel-lined plate to drain. Once all the chicken is cooked, transfer it to a large casserole dish.
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, chicken broth, and wine until smooth. Set aside.
- To the same skillet, add mushrooms, onions, and garlic. Season with salt and pepper. Cook until the mushrooms are tender and the onions are soft.
- Add the tomato paste to the skillet and stir to combine. Pour in the flour mixture, stir into the veggies, and bring to a boil. Continue cooking until thickened slightly. Add the tomatoes and adjust the seasoning if needed.
- Pour the sauce over the chicken. Bake for 1 hour uncovered. Sprinkle parsley over top and serve warm.
Tammy says
This is anything but Chicken Marengo! I am sure it’s nice but why Jill a classic when you can call it something else?
Tara Noland says
I would say yes, give it a try!
Lesley Reynolds says
Can this be made in the slow cooker instead of the oven?
Julie @Real Housemoms says
Hi Lesley! I think this recipe would totally work in the crock pot. Be sure to brown the chicken as directed, and then put the remaining ingredients prepared as directed in the crockpot. It should cook for about 5 to 6 hours on low, or until the chicken reaches 165 degrees F.
Lorinda-The Rowdy Baker says
Boy, doesn’t this look scrumptious! I’ll definitely be trying it out – thanks!
Tara N says
Thanks Lorinda, and easy too!
Kimberly Wynn says
Made this for dinner and it was a big hit with my family, it was so delicious! This recipe is definitely a keeper, Thank you! 🙂
Tara N says
Excellent, glad to hear Kimberly, thank you so much for taking the time to tell us!!
Lisa Evanoff says
This was wonderful!
Tara N says
Thanks Lisa! So glad you liked it!
Deb says
I made this tonight for the family with a few tweaks – it was delish! Added some fresh thyme and herbs de provance as well as a bit of worchestershire sauce to give it a bit more depth. I didnt have white wine open so i did all stock. Maybe why to needed a bit of acid? Lastly, I did it all in one pot (dutch overn) just to reduce dishes. Will make this again for sure!
Tara N says
So glad you liked it Deb and I liked your twists!
Maureen | Orgasmic Chef says
This recipe bring back great memories. I look forward to making this one. 🙂
Treva says
I’m making this recipe now but I don’t see when the crushed tomatoes are added. Assuming it’s with the tomato paste. Am I missing something?
Tara N says
So sorry, typo, you add them in the end and adjust seasoning. You can add them after the tomato paste too if that is what you did.
Treva says
Thanks!! It was delicious and I’ll definitely make this again. I might add a little more seasoning next time (used only Marzano tomatoes and added a bit of Italian seasoning but not enough).
Jill Adler says
I’ve seen this recipe with 1.5 tsp of dried tarragon added as well as parsley
Purabi Naha says
Loved this Chicken Marengo recipe. Although, we need a little forethought before starting the recipe, I think, it is totally worth it.