Chicken Marengo is a classic one-pot dish where tender chicken simmers in a rich tomato-mushroom sauce. This easy recipe combines French & Italian flavors for a hearty, comforting meal you’ll want to make again and again.
Chicken Marengo stands out for blending simple ingredients into a gourmet-feeling dish. Using basic pantry staples—tomatoes, garlic, mushrooms, and herbs—this one-pot meal delivers deep, comforting flavor.
The secret is in the technique: searing the chicken locks in juices, while slowly simmering the sauce concentrates its richness. A sprinkle of fresh parsley and a squeeze of lemon brighten the hearty stew, making it both rustic and refined.
Gather the ingredients below to make this flavorful Chicken Marengo. Prepare by patting the chicken dry and chopping the vegetables so everything is ready to cook.
1. Chicken thighs (bone-in, skin-on)
Amount: 8 (about 3 lbs)
Bone-in chicken gives richer flavor and crispier texture
2. Kosher salt
Amount: 2 teaspoons
Season generously and adjust at the end if needed
3. Black pepper
Amount: 1/2 teaspoon
Freshly ground gives best aroma and taste
4. All-purpose flour
Amount: 1/2 cup
Light coating helps browning and slightly thickens sauce
5. Olive oil
Amount: 2 tablespoons
Butter can be used for richer flavor
6. Garlic
Amount: 4 cloves (minced)
Add near end of sautéing to prevent burning
7. Yellow onion
Amount: 1 (diced)
White or sweet onion can also be used
8. Cremini mushrooms
Amount: 8 ounces (sliced)
Baby bella or button mushrooms also work
9. Fresh thyme
Amount: 1 tablespoon leaves
Dried thyme (1 tsp) can be used instead
10. Bay leaves
Amount: 2
Remove before serving
11. Dry white wine
Amount: 1 cup
Sauvignon Blanc or Pinot Grigio adds depth
12. Chicken broth
Amount: 1 cup
Low-sodium preferred for better control
13. Diced tomatoes
Amount: 1 (15-ounce) can
Crushed tomatoes or fresh diced tomatoes can be used
14. Fresh parsley (chopped)
Amount: 2 tablespoons
Adds freshness at the end
15. Cooked pasta or rice (for serving)
Amount: 1 lb pasta or 2 cups rice
Any preferred pasta or grain works well
Chicken Marengo is a classic French-Italian chicken stew with tender chicken thighs simmered in a savory tomato and mushroom sauce. It’s named after Napoleon’s victory at the Battle of Marengo and is known for its rich, comforting flavor.
Yes, you can substitute boneless chicken breasts if you prefer. Breasts are leaner than thighs, so watch them closely during cooking to avoid drying out. You may need to reduce the simmering time once the chicken is cooked through. Thighs are recommended for more flavor and tenderness, but breasts will still work.
You can replace the white wine with extra chicken broth or a broth-and-vinegar mixture. Use 1 cup of chicken broth and add a tablespoon of white wine vinegar or lemon juice to mimic the wine’s acidity. Diluted white grape juice can also be used, though the flavor will be slightly different.
Yes, Chicken Marengo adapts well to both slow cookers and Instant Pots. For a slow cooker, brown the chicken and sauté the vegetables on the stove first, then transfer everything to the slow cooker and cook on low for 4-6 hours. For an Instant Pot, brown the chicken using the Sauté mode, then add all ingredients and pressure-cook on high for about 10 minutes with a quick release. Both methods yield tender, flavorful chicken.
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Chicken Marengo is a classic French chicken stew with tender chicken simmered in a savory tomato and mushroom sauce. This hearty one-pot recipe is easy to make and full of comforting flavor.
Pat the chicken thighs dry with paper towels, then sprinkle them evenly with salt and pepper. Dredge the chicken in flour, shaking off any excess.
Heat the olive oil in a Dutch oven over medium heat. Sear the chicken, skin-side down, until the skin is golden-brown and crisp, about 3-5 minutes. Flip and brown the other side for 2-3 minutes. Remove the chicken and set it aside (it will finish cooking later).
Sauté the minced garlic, diced onion, and sliced mushrooms in the same pot until the mushrooms release their juices and the onions are tender, about 5 minutes. Stir in the thyme and bay leaves and cook until fragrant, about 1 more minute.
Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer until the wine has mostly evaporated, about 5-6 minutes. Then add the chicken broth and diced tomatoes, stirring to combine.
Return the chicken to the pot, nestling the pieces into the sauce. Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 40 minutes, or until the chicken is cooked through (165°F) and the sauce has thickened.
Discard the bay leaves. Garnish the stew with chopped parsley. Serve the Chicken Marengo hot, spooning the sauce over cooked pasta or rice. Enjoy your meal!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Anna — a wellness enthusiast, recipe creator, and founder of Cook Recipe. I love making healthy, easy, and feel-good meals that inspire others to live happier, more balanced lives. When I’m not in the kitchen, you’ll find me exploring new places or flowing through a yoga session! 🌿
