This Chicken Marengo recipe combines seared chicken thighs and mushrooms with a tomato and white wine sauce. It cooks in one skillet in about an hour, with the final uncovered simmer giving the Marengo sauce time to thicken around the chicken.
Why You'll Love My Chicken Marengo
- Everything Cooks in One Skillet: The chicken, vegetables and sauce build on the same browned base.
- Bone-in Thighs Remain Tender: They cook gently in the sauce without becoming dry.
- The Sauce Has Real Depth: Mushrooms, tomatoes, white wine, thyme and chicken broth create several layers of flavor.
- Lemon Zest Balances the Finish: Adding it just before serving gives the tomato sauce a brighter edge.
What I enjoy most about Chicken Marengo is how easily it moves between an ordinary family meal and something I would happily serve when I have guests. It feels relaxed because everything comes together in one skillet, but the wine, mushrooms, and slowly reduced sauce give it a more considered finish. When I want something equally comforting but more centered on mushrooms and wine, I make my Chicken Chasseur, while Chicken Marsala without Cream has its own sweeter wine character. Chicken Marengo is the one I choose when I want tomatoes to be part of the sauce without losing the flavor created by searing the chicken first.
What Is Marengo Sauce?
In my version, Marengo sauce is made with mushrooms, onion, garlic, white wine, tomato paste, diced tomatoes, and chicken broth. It has a savory tomato flavor, a gentle earthiness from the mushrooms, and enough body to cling lightly to the tender chicken. Searing the thighs first leaves browned bits in the skillet, and deglazing with wine brings that flavor into the sauce. The flour adds thickness, while the uncovered simmer reduces the liquid before parsley and lemon zest brighten the finish. If you enjoy the sauce-focused comfort of Chicken Paprikash or Creamy Garlic Parmesan Chicken, this recipe offers that same satisfying quality with a tomato and white wine base instead.
Key Ingredients in Chicken Marengo
These are the ingredients I rely on to give Chicken Marengo its deep, balanced sauce and tender texture.
- Bone-In, Skin-On Chicken Thighs: I prefer thighs because they stay tender as they simmer. A light flour coating helps them brown, while a little extra flour gives the sauce body.
- Mushrooms, Onion and Garlic: White button or cremini mushrooms bring an earthy depth that works beautifully with the tomatoes. The onion and garlic create the savory foundation underneath everything else.
- Tomatoes, White Wine and Chicken Broth: Tomato paste intensifies the sauce, while diced tomatoes give it substance. Dry white wine lifts the browned flavor from the skillet, and chicken broth brings everything together.
- Thyme, Bay Leaf, Parsley and Lemon Zest: Thyme and bay leaf gently season the sauce as it simmers. I add the parsley and lemon zest at the end for a fresher, brighter finish.
How to Make Chicken Marengo
The recipe is prepared entirely on the stovetop, with each stage building flavor in the same skillet.
1. Prepare and Sear the Chicken: Pat the chicken thighs dry, season with salt and black pepper, then lightly dredge in flour. Sear in olive oil until golden on both sides, then set aside.
2. Cook the Vegetables: In the same skillet, sauté the onion, then add mushrooms and cook until golden. Stir in garlic.
3. Build the Marengo Sauce: Sprinkle flour, add thyme and bay leaf, then pour in white wine and let it reduce. Stir in tomato paste, diced tomatoes, and broth, then return the chicken to the pan.
4. Simmer and Finish: Cover and simmer until tender, uncover to chicken, then finish with fresh parsley and lemon zest before serving.
Tips for Chicken Marengo
Let the Chicken Brown Undisturbed: I resist moving the thighs too soon because those browned edges and pan drippings create the foundation of the Marengo sauce.
Cook the Mushrooms Until the Pan Looks Dry: Allow their released moisture to evaporate before adding the garlic. This gives the mushrooms a deeper flavor and prevents a watery sauce.
Reduce the Wine Properly: I scrape up every browned bit while the wine simmers, then wait until it has reduced by about half before adding the tomatoes and broth.
Finish with an Uncovered Simmer: Removing the lid for the final 10 minutes helps the sauce reduce naturally and become better suited for spooning around the chicken.
Storage
I store leftover Chicken Marengo in an airtight container in the refrigerator for up to 3-4 days. The sauce becomes more settled as it rests, so reheat it gently with the chicken until piping hot throughout.
What to Serve with Chicken Marengo
I like serving Chicken Marengo with rice cooked in chicken broth and butter, mashed potatoes, or buttered noodles because they make the most of the tomato and white wine sauce. A piece of homemade ciabatta bread is useful for soaking up anything left on the plate, while a tomato burrata salad brings a lighter contrast alongside the chicken.
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Recipe
Chicken Marengo
Ingredients
- 6 bone-in, skin-on chicken thighs - about 3 pounds (1360 g)
- 2 teaspoon kosher salt - divided
- ½ teaspoon freshly ground black pepper - divided
- 3 tablespoon all-purpose flour - for dredging
- 4 tablespoon extra virgin olive oil
- 1 yellow onion - chopped
- 200 g white button or cremini mushrooms - sliced
- 3 cloves garlic - minced
- 1 tablespoon all-purpose flour - for the sauce
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 120 ml dry white wine
- 2 tablespoon tomato paste
- 1 can diced tomatoes - 14 ounces / 400 g
- 240 ml chicken broth
- 2 tablespoon chopped fresh parsley
- 1 teaspoon finely grated fresh lemon zest
Instructions
- Pat the 6 bone-in, skin-on chicken thighs dry with paper towels. Season them with 1 tsp kosher salt and ¼ tsp Freshly ground black pepper. Lightly coat each thigh with 3 tbsp all-purpose flour, shaking off any excess.
- Heat 4 tbsp extra virgin olive oil in a large skillet over medium-high heat. Arrange the chicken skin-side down and sear for about 5 minutes per side, until golden. Transfer the chicken to a plate.
- Add 1 yellow onion, chopped, to the same skillet and season with the remaining 1 tsp kosher salt and ¼ tsp Freshly ground black pepper. Cook for about 5 minutes, until softened.
- Add 200 g white button or cremini mushrooms, sliced, and cook for 2-3 minutes, until golden and their released moisture has evaporated. Stir in 3 cloves garlic, minced, and cook for 1 minute.
- Sprinkle 1 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute. Add 1 tbsp fresh thyme leaves and 1 bay leaf.
- Pour in 120 ml dry white wine. Scrape the browned bits from the bottom of the skillet and simmer for 2-3 minutes, until the wine has reduced by approximately half.
- Stir in 2 tbsp tomato paste, the 1 can diced tomatoes, and 240 ml chicken broth. Bring the Marengo sauce to a gentle simmer.
- Return the chicken and any accumulated juices to the skillet, arranging the thighs skin-side up. Cover and simmer gently over low heat for 20 minutes.
- Remove the lid and simmer for another 10 minutes, until the sauce has slightly thickened and the chicken reaches at least 165°F (74°C) in the thickest part without touching the bone.
- Discard the bay leaf. Stir in 2 tbsp chopped fresh parsley and 1 tsp finely grated fresh lemon zest, then serve the Chicken Marengo with the sauce spooned around the chicken.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Jules says
Chicken Marengo is that rare mix of simple and impressive. One pan, big flavor, and a sauce that feels restaurant-level without any extra effort. I love this recipe.