Oven-Baked 5-Ingredient Chicken Marengo
This Oven-Baked 5-Ingredient Chicken Marengo is an easy French-inspired comfort-food dinner featuring juicy chicken, tomatoes, mushrooms, garlic, and savory broth. Everything bakes together in one casserole dish until the chicken is tender and surrounded by a rich tomato-mushroom sauce.
This simplified five-ingredient version keeps preparation easy while capturing the rustic flavors associated with Chicken Marengo. It’s an excellent choice for Sunday dinner, busy weeknights, or a cozy family meal served with rice, potatoes, or crusty bread.
Ingredients
- 2½ pounds boneless, skinless chicken thighs
- 1 can (28 ounces) crushed tomatoes
- 12 ounces fresh mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
The five ingredients are: chicken, tomatoes, mushrooms, garlic, and chicken broth.
Salt, black pepper, parsley, or dried herbs can be treated as optional seasonings.
How to Make Oven-Baked Chicken Marengo
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a large 9×13-inch baking dish or use a Dutch oven suitable for baking.
2. Prepare the Chicken
Pat the chicken thighs dry with paper towels.
Arrange them in a single layer in the prepared baking dish.
Boneless chicken thighs work particularly well because they remain tender and juicy while baking in the tomato sauce.
If desired, season lightly with black pepper.
3. Add the Mushrooms and Garlic
Clean and slice the mushrooms.
Scatter them around and over the chicken.
Sprinkle the minced garlic evenly throughout the dish.
There’s no need to sauté the mushrooms first. They’ll release their juices directly into the sauce as they bake.
4. Add the Tomatoes
Pour the crushed tomatoes evenly over the chicken and mushrooms.
Gently spread them across the baking dish so most of the chicken is surrounded by tomato sauce.
The tomatoes provide the casserole with its characteristic rich red color and slightly tangy flavor.
5. Add the Chicken Broth
Pour the chicken broth around the edges of the baking dish.
Gently move the ingredients with a spoon so some of the broth combines with the tomatoes without completely disturbing the chicken.
6. Bake
Cover the baking dish tightly with aluminum foil.
Bake for approximately 30 minutes.
Remove the foil and continue baking uncovered for another 15–25 minutes, or until the sauce is bubbling and the chicken reaches at least 165°F (74°C) internally.
The uncovered baking period allows some excess moisture to evaporate and concentrates the tomato-mushroom sauce.
7. Rest and Serve
Remove the Chicken Marengo from the oven and let it rest for about 5–10 minutes.
Spoon plenty of the tomato and mushroom sauce over each piece of chicken before serving.
Tips for the Best Chicken Marengo
Chicken thighs are ideal for this oven-baked version because they’re less likely to become dry than chicken breasts.
Don’t overcrowd the baking dish. Keeping the chicken in a relatively even layer helps it cook consistently.
If the sauce seems too thin after baking, transfer the chicken to a platter and return the sauce to the oven uncovered for several additional minutes.
Taste before adding extra salt, particularly if your chicken broth contains sodium.
For a more roasted appearance, briefly broil the chicken at the end after confirming it has cooked through.
Is This Traditional Chicken Marengo?
This is a simplified five-ingredient version, rather than a historically exact Chicken Marengo recipe.
Modern versions of Chicken Marengo vary considerably and may include ingredients such as olive oil, onions, herbs, wine, olives, or other additions. This recipe intentionally keeps the ingredient list short while using chicken, tomatoes, mushrooms, and garlic to create a rustic Marengo-inspired dinner.
Easy Variations
If you don’t need to maintain the five-ingredient count, add diced onions, thyme, oregano, or parsley.
A splash of dry white wine can add another layer of flavor to the tomato sauce.
For a slightly spicy variation, add crushed red pepper flakes.
Black or green olives can also be added during the final portion of baking.
What to Serve With Chicken Marengo
Chicken Marengo is especially good served over white rice, buttered egg noodles, or creamy mashed potatoes.
Crusty bread is another excellent option because it can soak up the rich tomato-mushroom sauce.
For vegetables, serve the chicken with green beans, broccoli, asparagus, or roasted zucchini.
How to Store Leftovers
Transfer leftover chicken and sauce to an airtight container and refrigerate for up to 3–4 days.
Keep the chicken covered with plenty of tomato sauce to help it remain moist.
Reheat gently in a covered saucepan or baking dish until thoroughly heated.
The cooked chicken and sauce can also be frozen for up to 3 months.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Boneless chicken breasts can be substituted, but they may cook more quickly and can become dry if overcooked. Check their internal temperature earlier.
Can I use canned mushrooms?
Yes. Drain them before adding them. Fresh mushrooms generally provide a firmer texture.
Can I make Chicken Marengo ahead?
Yes. You can assemble the casserole several hours ahead and keep it covered in the refrigerator. It may require a little extra baking time when starting cold.
How do I know when the chicken is done?
Insert an instant-read thermometer into the thickest part of the chicken. It should register at least 165°F (74°C).
Can I make the sauce thicker?
Yes. Bake the casserole uncovered a little longer after the chicken is cooked, or remove the chicken and simmer the sauce separately until reduced.
Final Thoughts
This Oven-Baked 5-Ingredient Chicken Marengo transforms chicken thighs, tomatoes, mushrooms, garlic, and broth into a warm, satisfying casserole with minimal preparation.
The tender chicken and rich tomato-mushroom sauce make it perfect for spooning over rice or mashed potatoes, while the short ingredient list keeps this French-inspired comfort-food dinner simple enough for any night of the week.
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