My neighbor Dorothy brought this to our potluck in 1978 and I begged her for the recipe for two years before she finally shared it.
This Oven-Baked 5-Ingredient Chicken Marengo is a simplified, comforting take on a classic French-inspired dish. Traditionally known for its rich tomato-based sauce, this version streamlines the process into an easy baked casserole while still delivering deep, savory flavor. A combination of diced tomatoes and condensed cream of mushroom soup creates a thick, velvety sauce that coats tender chicken thighs and mushrooms as they slowly braise in the oven.
Oven-Baked 5-Ingredient Chicken Marengo
Ingredients
| Ingredient | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs (patted dry) | 3 lb (about 6–8 pieces) |
| Kosher salt | 1 tsp |
| Black pepper | ½ tsp |
| Sliced mushrooms (white or cremini) | 2 (8 oz) packages |
| Diced tomatoes with juices | 1 (14.5 oz) can |
| Condensed cream of mushroom soup | 1 (10.5 oz) can |
| Olive oil or neutral oil (optional for browning) | 2 tbsp |
Step-by-Step Directions
Step 1: Prepare the Oven and Dish
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or casserole pan and set aside.
Step 2: Season and Brown the Chicken
Pat the chicken thighs dry and season evenly with salt and pepper. For extra flavor, heat oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes on the skin side until golden, then 2–3 minutes on the other side. Transfer to the baking dish, skin side up.
Note: If short on time, you can skip searing and place the seasoned raw chicken directly into the baking dish.
Step 3: Add the Mushrooms
Scatter the sliced mushrooms around and between the chicken pieces, nestling them into the dish so they can absorb the cooking juices.
Step 4: Make the Sauce
In a bowl, mix the diced tomatoes (with their juices) and the condensed cream of mushroom soup until combined. The mixture will be thick, which is expected. Pour it evenly over the chicken and mushrooms, leaving the tops of the chicken exposed.
Step 5: Covered Baking
Cover the dish tightly with foil and bake for 45 minutes, allowing the chicken to gently braise in the sauce.
Step 6: Uncover and Finish Cooking
Remove the foil carefully. Spoon some of the sauce over the chicken, then return the dish to the oven uncovered. Bake for another 25–35 minutes, until the sauce is bubbling and thickened and the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Optional Browning and Rest
For deeper color, broil for 2–3 minutes at the end, watching closely to prevent burning. Let the dish rest for 5–10 minutes before serving so the sauce can settle.
Serve warm over rice, pasta, or potatoes for a complete meal.
