Oven-Baked 5-Ingredient Chicken Marengo
Welcome to the world of easy cooking with this Oven-Baked 5-Ingredient Chicken Marengo. This dish combines tender chicken thighs with flavorful mushrooms and a creamy sauce, all baked together to create a comforting meal. It’s not just easy to make but also delicious and satisfying. Whether you’re cooking for your family or just for yourself, this dish will impress everyone at the table.
Why Make This Recipe
This recipe is perfect for anyone who wants a simple yet hearty meal without spending hours in the kitchen. With just five main ingredients, you can prepare a delightful dish that requires minimal prep time. Plus, cooking everything in one dish means less cleanup, making it ideal for busy weeknights. The combination of juicy chicken, savory mushrooms, and creamy sauce will have you coming back for seconds!
How to Make Oven-Baked 5-Ingredient Chicken Marengo
Ingredients:
- 3 pounds bone-in, skin-on chicken thighs (about 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
- 2 tablespoons olive oil or neutral cooking oil for browning the chicken (optional but recommended)
Directions:
- Heat the oven to 350°F (175°C). Lightly grease a deep ceramic casserole dish (about 9×13 inches or similar) and set aside.
- Pat the chicken thighs very dry with paper towels. Sprinkle both sides with the salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat and sear the chicken thighs skin-side down until golden brown. Then, transfer to the casserole dish.
- Scatter the sliced mushrooms over the chicken.
- In a medium bowl, combine the diced tomatoes and cream of mushroom soup. Pour this mixture over the chicken and mushrooms.
- Cover the dish with foil and bake for 45 minutes.
- After 45 minutes, remove the foil, spoon sauce over the chicken, and bake uncovered for another 25–35 minutes until the chicken is tender. Optionally, broil for 2–3 minutes to brown the skin.
- Let rest for 5–10 minutes before serving.
How to Serve Oven-Baked 5-Ingredient Chicken Marengo
This dish is best served warm, straight from the oven. Pair it with rice, pasta, or crusty bread to soak up the delicious sauce. You can also serve it alongside a fresh green salad or steamed vegetables for a complete meal.
How to Store Oven-Baked 5-Ingredient Chicken Marengo
If you have leftovers, let the dish cool down completely. Store the chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave until heated through.
Tips to Make Oven-Baked 5-Ingredient Chicken Marengo
- Make sure to pat the chicken dry to get a nice golden brown crust.
- Feel free to experiment with different mushroom varieties for added flavor.
- For a little extra kick, add some Italian seasoning or red pepper flakes to the tomato sauce.
Variation
You can easily customize this recipe by adding vegetables like bell peppers or spinach. Just toss them in with the mushrooms for a more colorful and nutritious dish.
FAQs
- Can I use boneless chicken thighs?
- Yes, you can use boneless chicken thighs, but adjust the cooking time as they may cook faster.
- Is there a substitute for the cream of mushroom soup?
- You can use any creamy soup, such as cream of chicken or even a homemade white sauce if you prefer to avoid canned soups.
- Can I make this dish ahead of time?
- Yes, you can prepare it a day in advance. Just cover and refrigerate before baking. Bake it when you’re ready to serve!
Enjoy your Oven-Baked 5-Ingredient Chicken Marengo, and happy cooking!
Oven-Baked 5-Ingredient Chicken Marengo
Ingredients
Method
- Heat the oven to 350°F (175°C). Lightly grease a deep ceramic casserole dish (about 9x13 inches or similar) and set aside.
- Pat the chicken thighs very dry with paper towels. Sprinkle both sides with the salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat and sear the chicken thighs skin-side down until golden brown. Then, transfer to the casserole dish.
- Scatter the sliced mushrooms over the chicken.
- In a medium bowl, combine the diced tomatoes and cream of mushroom soup. Pour this mixture over the chicken and mushrooms.
- Cover the dish with foil and bake for 45 minutes.
- After 45 minutes, remove the foil, spoon sauce over the chicken, and bake uncovered for another 25–35 minutes until the chicken is tender. Optionally, broil for 2–3 minutes to brown the skin.
- Let rest for 5–10 minutes before serving.
