Chicken Marengo
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This Chicken Marengo combines seared chicken thighs with mushrooms and a tomato white wine sauce for an easy, comforting meal.
I’m Calling This My French Comfort Food Night
I might not be Napoleon, although some days I feel like I’m waging battles in my kitchen, but I do love making Chicken Marengo when I want something cozy and downright delicious without a ton of fuss.
This dish is all about juicy chicken thighs simmered in a garlicky tomato and white wine sauce, loaded with mushrooms and big savory flavor. It’s the kind of dinner that fills the house with amazing smells, and next thing you know, Remo’s poking his head in the kitchen asking if it’s ready yet, and the pups are right behind him, just in case I “accidentally” drop a piece of chicken.
We usually scoop it up with some good bread while the dogs give us the side eye for not sharing. Zero regrets.
If you’ve never tried Chicken Marengo, it’s way easier than it sounds. One pan, simple ingredients, and a comforting meal that tastes like you put in a lot more effort than you actually did.
Why You’ll Love This Chicken Marengo
- Big flavors, minimal fuss: One skillet, easy steps, and loads of savory goodness.
- Cozy and satisfying: Perfect for chilly nights, or any night you want real comfort food.
- Great for leftovers: Tastes even better the next day, which means less cooking tomorrow.
- Simple ingredients: Nothing weird, just chicken, tomatoes, mushrooms, and pantry staples.
Before You Start: Tips & Ingredient Notes
- Chicken Thighs: I go for bone-in, skin-on because they’re juicy and way more flavorful than breasts. Boneless works too, just cook them a bit less.
- Wine or Not: Dry white wine gives a nice layer of flavor, but chicken broth with a squeeze of lemon works fine if you’d rather skip the booze.
- Mushrooms: Use whatever mushrooms you like, white, cremini, portobello, or leave them out if you’re not a fan.
- Dredging the Chicken: A quick toss in flour helps the chicken brown better and thickens up the sauce a bit.
- Grab Some Bread: You’ll want a good crusty loaf to scoop up the sauce. Remo insists on it.
Pat the chicken thighs dry with paper towels, so they’ll brown up nicely. Season with salt and pepper, then dredge them in flour, shaking off any extra.
Heat some olive oil in a big skillet. Pop in the chicken, skin side down, and let it sizzle for 5-6 minutes until golden. Flip and cook the other side for another few minutes, then set them aside.
In the same skillet, add the onion, mushrooms, and garlic. Cook until the onions are soft and everything smells amazing.
Pour in the white wine and scrape up all those tasty brown bits from the bottom of the pan. That’s pure flavor gold right there.
Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Nestle the chicken back in, skin side up. Keep the skin above the liquid so it stays crisp. Cover and let it simmer for 40-45 minutes.
Remove the bay leaf. Taste and adjust salt and pepper if needed. Sprinkle on fresh parsley and some lemon zest. Serve with bread to scoop up every last drop of that sauce.
Serve With
Here’s what I love to pile next to my Chicken Marengo for the perfect dinner:
Creamy Polenta
Easy Tossed Salad
Mashed Potatoes
No-Knead Baguette
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Totally. Just know they cook faster and can dry out more easily, so keep an eye on them. Thighs stay juicier and have way more flavor (trust me, I’ve tested it both ways).
Do I have to use wine?
Nope! White wine adds nice acidity, but you can swap in chicken broth plus a squeeze of lemon juice instead. Remo doesn’t even notice the difference.
What mushrooms are best?
I usually grab cremini or white mushrooms because they’re easy to find, but any mushrooms work. Or leave them out if you’re mushroom-averse.
Can I make this ahead?
Absolutely. Chicken Marengo actually tastes even better the next day. Just cool it, store it in the fridge, and gently reheat when you’re ready to eat.
How do I know when the chicken is done?
The chicken should hit 165°F (74°C) inside and feel tender. If you’re using bone-in thighs, poke near the bone, the juices should run clear, not pink.
My sauce looks too thick/thin, what should I do?
If it’s too thick, add a splash of broth or water. Too thin? Let it simmer uncovered for a few extra minutes. Cooking is all about adjustments!
Storage
Let your Chicken Marengo cool down first, then transfer it to airtight containers. It’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months. When you’re ready for leftovers, thaw it overnight in the fridge and reheat gently. If the sauce looks too thick, just add a splash of broth or water to loosen it up.
Try These Chicken Thighs Recipes Next
- Greek Chicken Thighs
- Oven Baked Chicken Thighs
- Lemon Herb Chicken And Potatoes Skillet
- One Pot Chicken and Orzo
- Smothered Chicken
- Sheet Pan Rosemary Chicken And Potatoes
- Chicken Provençal
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Chicken Marengo
Video
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- salt and pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 1 large onion (finely chopped)
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup dry white wine
- 14 ounces diced tomatoes (1 can)
- 1½ cu chicken broth (low sodium)
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup fresh parsley (chopped)
- zest of 1 lemon
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs and cook for another 4-5 minutes. Remove from the skillet and set aside. (You may need to work in batches to avoid overcrowding the pan.)
- In the same skillet, reduce the heat to medium and add the onion, mushrooms and garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
- Pour in the white wine and stir, scraping up the browned bits from the bottom of the pan. Let it simmer for a few minutes to reduce slightly.
- Stir in the diced tomatoes, chicken broth, thyme, and bay leaf. Bring to a simmer.
- Place the chicken thighs back into the skillet, skin-side up. Make sure the skin remains above the liquid to keep it crispy. Cover and simmer on low heat for about 40-45 minutes, or until the chicken is fully cooked and tender.
- Discard the bay leaf and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and lemon zest.
Equipment
Notes
- Chicken Swap: Boneless thighs or breasts work too. Just cut down the cooking time so they don’t dry out.
- No Wine? No problem. Swap in chicken broth with a squeeze of lemon juice.
- Mushroom Haters: Skip them or use bell peppers instead.
- Sauce Fix: Too thick? Add a splash of broth or water. Too thin? Let it simmer a few extra minutes uncovered.
- Leftovers: Keep in the fridge up to 4 days or freeze for up to 3 months. Reheat gently and add a bit of broth if needed.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
