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Oven-Baked 5-Ingredient Chicken Marengo

A simple yet hearty meal featuring tender chicken thighs, savory mushrooms, and a creamy sauce all baked together.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds bone-in, skin-on chicken thighs about 6–8 pieces, patted dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 16 ounces sliced mushrooms (2 packages, white or cremini)
  • 14.5 ounces can diced tomatoes with juices
  • 10.5 ounces can condensed cream of mushroom soup
  • 2 tablespoons olive oil or neutral cooking oil for browning the chicken (optional but recommended)

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Lightly grease a deep ceramic casserole dish (about 9x13 inches or similar) and set aside.
  2. Pat the chicken thighs very dry with paper towels. Sprinkle both sides with the salt and pepper.
Cooking
  1. 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.
  2. Scatter the sliced mushrooms over the chicken.
  3. In a medium bowl, combine the diced tomatoes and cream of mushroom soup. Pour this mixture over the chicken and mushrooms.
  4. Cover the dish with foil and bake for 45 minutes.
  5. 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.
  6. Let rest for 5–10 minutes before serving.

Notes

This dish is best served warm, paired with rice, pasta, or crusty bread to soak up the sauce. You can also serve it alongside a fresh green salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.