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Classic One-Pan Chicken Marengo

A rustic one-pan chicken marengo with tender chicken, cremini mushrooms, and a rich tomato herb sauce, ready in 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into large chunks
  • 2 tbsp all-purpose flour for dredging
  • salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 cup cremini mushrooms sliced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 0.5 cup dry white wine or chicken broth
  • 14.5 oz crushed tomatoes 1 can
  • 1 tsp dried thyme
  • fresh parsley chopped, for garnish
  • black olives or fried egg optional traditional garnish

Equipment

  • Large skillet with lid
  • wooden spoon
  • Meat thermometer

Method
 

  1. Pat chicken dry, season with salt and pepper, and lightly dredge each piece in flour. Heat olive oil in a large skillet over medium-high heat until shimmering. Brown the chicken for 4 to 5 minutes per side until golden. Remove to a plate and set aside.
  2. In the same pan, add mushrooms and diced onion. Cook over medium heat for 5 to 6 minutes until onions are soft and mushrooms have browned. Add garlic and cook 1 minute until fragrant.
  3. Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Let reduce for 2 minutes.
  4. Add crushed tomatoes and dried thyme. Stir to combine. Nestle the chicken pieces back into the sauce, partially submerging them.
  5. Reduce heat to low, cover the pan, and simmer for 20 minutes until the sauce has thickened and the chicken reaches an internal temperature of 165°F. Remove lid for the last 5 minutes for a thicker sauce.
  6. Garnish with chopped fresh parsley and serve warm over polenta, egg noodles, or with crusty bread.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Flavors deepen significantly after one day. Freeze for up to 3 months. Reheat on stovetop over medium-low with a splash of broth. Substitutions: Use chicken broth plus 1 tbsp lemon juice in place of wine. Swap all-purpose flour for rice flour for a gluten-free version. Add pearl onions or black olives for a traditional presentation. Serving: Best over creamy polenta, wide egg noodles, mashed potatoes, or with crusty bread to soak up the sauce.