This Chicken Marengo combines seared chicken thighs with mushrooms and a tomato white wine sauce for an easy, comforting meal.
Easy One-Pot Chicken Marengo (Rich Tomato & Wine Sauce)
When Chicken Marengo is on the stove, the scent alone feels like a promise of a good evening. I like how it feels both relaxed and elevated at the same time, perfect for a quiet family meal, yet just as fitting when I have guests. I can have it ready in about an hour, and it still tastes like something that simmered all afternoon.
The combination of mushrooms, tomatoes, garlic, and a pour of white wine gives this dish the kind of flavor that makes people assume you did a lot more work than you actually did. It's French-Italian in spirit, simple ingredients, one pot, and a sauce that I always serve with bread or a side of pasta to make the most of every drop. It's a classic with room to make it your own, but even the straightforward version feels special every single time.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Thighs & Seasoning: I like using bone-in, skin-on chicken thighs because they stay juicy and develop that perfect golden crust when seared. A bit of kosher salt, black pepper, and flour helps seal in the juices and gives the skin a lovely crispness.
- Mushrooms, Onion & Garlic: These are the heart of the sauce. I love using white or cremini mushrooms for their earthy flavor, and the combination of chopped onion and minced garlic makes the whole kitchen smell incredible as they cook together.
- Wine, Tomatoes & Broth: A splash of dry white wine deglazes the pan beautifully and adds brightness to balance the richness of the chicken. The tomato paste, diced tomatoes, and broth create that silky, savory sauce that makes this dish so comforting.
- Fresh Herbs & Finishing Touches: Thyme and bay leaf give the sauce its depth, while a sprinkle of parsley and a touch of lemon zest at the end brighten everything up and make the flavors come alive.
👩🏻🍳How to Make Chicken Marengo
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. 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 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.
📖Variations
- Add Olives: A handful of green olives gives the sauce a Mediterranean twist.
- Make It Creamier: Stir in a splash of cream at the end for a smooth, rich finish.
- Try Other Proteins: You can make this recipe with boneless chicken thighs or even pork chops for a different take that cooks a bit faster.
🍽 What to Serve with Chicken Marengo
I love serving Chicken Marengo with mashed potatoes, rice, or buttered noodles to soak up the sauce. A fresh tomato burrata salad or a piece of crusty ciabatta on the side makes it complete.
💭My Tips for Recipe Success
Let the Chicken Sear Properly: I always give the chicken a few minutes undisturbed in the pan to build that golden crust, it's what gives the sauce its depth later on.
Deglaze: When adding the wine, I use a wooden spoon to scrape up the browned bits from the bottom of the skillet. Those little bits are packed with flavor and make all the difference.
Simmer Slowly: I've learned not to rush this step. A gentle simmer lets the chicken soak up the sauce and become tender without drying out.
Storage: If you have leftovers, store them in an airtight container. I find the flavors deepen overnight, making it even better the next day.
🍗Try These Chicken Recipes Next!
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
- 4 tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion - Chopped
- 200 g White Mushrooms or Cremini Mushrooms - Sliced
- 3 Cloves Garlic - Minced
- 1 tablespoon All-purpose Flour
- 1 tablespoon Fresh Thyme Leaves
- 1 Bay Leave
- 120 ml Dry White Wine
- 2 tablespoon Tomato Paste
- 400 g Diced Tomatoes - 1 can
- 240 ml Chicken Broth
- 2 tablespoon Fresh Parsley - Chopped
- 1 teaspoon Fresh Lemon Zest
Instructions
- Pat the chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon black pepper. Lightly dredge each piece in flour, shaking off the excess.
- In a large skillet, heat extra virgin olive oil over medium-high heat. Add the chicken thighs skin side down and sear until golden brown, about 5 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add the chopped onion with 1 teaspoon salt and ¼ teaspoon black pepper, and sauté until softened, about 5 minutes. Add the sliced mushrooms and cook until golden and their moisture has evaporated, about 2-3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle 1 tablespoon of flour into the pan and stir constantly for 1 minute to remove the raw taste. Add the fresh thyme and bay leaf.
- Pour in the dry white wine, stirring and scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2-3 minutes.
- Add the tomato paste, diced tomatoes, and chicken broth, stirring well to blend everything together, then bring the mixture to a gentle simmer. Return the chicken thighs to the skillet, skin side up, along with any juices from the plate.
- Cover and simmer over low heat for 20 minutes until the chicken is tender and cooked through. Remove the lid and simmer for 10 minutes to slightly thicken the sauce.
- Stir in the chopped parsley and lemon zest before serving.
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.