Oven-Baked 5-Ingredient Chicken Marengo
This cozy, no-fuss casserole is a church basement potluck classic. Rooted in a neighborly 1978 recipe swap, it features tender, oven-braised chicken thighs nestled in a rich tomato-mushroom gravy. It’s the perfect one-dish wonder for weeknights or gathering friends.
Serve with: Fluffy white rice, buttered egg noodles, or mashed potatoes to soak up the sauce. Add a side of green beans or crusty bread for a complete meal.
Ingredients
- 3 pounds bone-in, skin-on chicken thighs (6–8 pieces), patted dry
- 1 teaspoon kosher salt & 1/2 teaspoon black pepper
- 2 (8-ounce) packages sliced mushrooms (white or cremini)
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- Optional: 2 tablespoons olive oil for browning
Directions
- Prep and Season: Preheat oven to 350°F (175°C). Grease a 9×13-inch deep ceramic casserole dish. Pat chicken thighs very dry and season both sides with salt and pepper.
- Brown the Chicken (Optional): Heat oil in a large skillet over medium-high. Sear chicken skin-side down for 4–5 minutes until golden, then flip for 2–3 minutes. Transfer to the baking dish in a single layer. (Note: You can skip this and place raw chicken directly in the dish if preferred).
- Layer Mushrooms: Scatter sliced mushrooms around and over the chicken, tucking some underneath so they can soak up the rendered juices.
- Sauce: In a medium bowl, whisk together diced tomatoes (with juices) and condensed soup. Pour evenly over the chicken, leaving the very tops of the skin exposed so they can crisp and glaze.
- The Covered Bake: Cover tightly with foil and bake for 45 minutes to allow the chicken to braise and flavors to meld.
- The Uncovered Bake: Remove foil (watch for steam!). Spoon some sauce over the thighs and return to the oven uncovered for 25–35 minutes. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Finishing Touch: For extra color, broil for 2–3 minutes at the end until the skin is glossy and caramelized. Rest for 5–10 minutes before serving.
Variations & Kitchen Tips
- For Picky Eaters: Finely chop the mushrooms so they melt into the sauce, or swap diced tomatoes for crushed tomatoes to avoid chunks.
- Protein Swaps: Use drumsticks (same weight) or boneless thighs. If using boneless, check for doneness 10–15 minutes earlier.
- Flavor Boost: Stir in a clove of minced garlic or a splash of dry white wine into the sauce for a more traditional Marengo profile.
Food Safety & Storage: Always wash hands and surfaces after handling raw chicken. Refrigerate leftovers within 2 hours in shallow containers. Use within 3–4 days or freeze for up to 3 months.