Chicken Marengo is a French-inspired recipe with golden pan-seared chicken breasts topped with juicy tomatoes and mushrooms. It’s saucy, a little spicy, and a whole lot of delicious!
If you love this chicken recipe, try my easy coq au vin, pan-fried chicken paillard, and saucy Chicken Dijon, next.
This Chicken Marengo recipe has perfectly seasoned, pan-seared chicken breasts finished off with a heaping pile of juicy tomatoes and mushrooms. I’ve been making this dish since I traveled to New York City years ago on a blogging trip hosted by Hunt’s Tomatoes. While there, I was SO inspired, I think I cooked with tomatoes for about a week afterward.
Chicken Marengo is a French-inspired chicken dinner loaded with flavor and a hint of spice, perfect for winter cooking. Do you know that Dominican dance, the Merengue? That’s what your tastebuds will be doing after a bite of Chicken Marengo! 💃
Why Is It Called Chicken Marengo?
I little bit of Googling reveals that Chicken Marengo was named after the Battle of Marengo, won by Napolean in the 1800’s. Some say that the recipe originated back then. The more likely story is that it was invented in Paris by a chef honoring Napoleon’s win. Either way, it’s no wonder this chicken has stood the test of time. It’s saucy, delicious, and just spicy enough to keep you wanting more.
Ingredients You’ll Need
Chicken Marengo is a bit like the French relative of chicken cacciatore. The tomato mushroom sauce in this recipe needs just a few easy ingredients, and it packs plenty of flavor onto a plate. Here are some notes on what you’ll need. Scroll down to the recipe card for a printable ingredients list with the full recipe amounts and details.
- Olive Oil – Extra virgin olive oil, or similar, for pan-searing the chicken.
- Chicken – I make this recipe with boneless, skinless chicken breasts. Any kind of chicken will work, boneless or bone-in, breasts or thighs. Bone-in chicken takes a bit longer to cook.
- Cayenne Pepper – For that signature spicy Marengo kick. Feel free to adapt the amount of cayenne pepper to taste. You can also leave it out if you’re sensitive to spice.
- Onion and Garlic – Diced yellow onion, but shallots also work well here, and I used freshly minced garlic.
- Tomatoes – An easy shortcut is canned diced tomatoes, along with the juices. I love the sweeter flavor of San Marzano tomatoes.
- Chicken Broth – I like to cook with low-sodium chicken broth or stock. Vegetable stock is a good substitute.
- Mushrooms – These can be any type of mushroom you’d like. White button mushrooms, Baby Bella mushrooms, or brown mushrooms are all good choices. Slice them up before you start.
- Flour – All-purpose flour helps to thicken the sauce. You can substitute the flour with ½ the amount of cornstarch if needed.
- Fresh Herbs – For a garnish, I like to use fresh basil sliced into ribbons and chopped parsley.
How to Make Chicken Marengo
It doesn’t take much to pull off some seriously saucy tomato magic in this Chicken Marengo recipe. If you wanted to, you could even make it a one-pan meal and cook the chicken and tomato mushroom sauce in the same skillet (chicken first, then the sauce). Follow the step-by-step here:
- Cook the chicken. Coat the chicken breasts on all sides with cayenne pepper, salt, and pepper. Then, sear the chicken in a hot pan with oil, about 10 minutes per side, until it’s golden and cooked through. See my stove top chicken breasts recipe for searing tips.
- Make the sauce. Next, get your onions sautéeing in a lidded skillet, and stir in the garlic. Add the tomatoes and chicken broth, then season to taste and bring the sauce to a low simmer. Place the lid over the pan and cook for 15 minutes.
- Finish it up. Whisk the flour into the sauce, cover again, and let that simmer and thicken for 5 minutes. Lastly, stir in the basil and parsley, and take the pan off the heat.
- Serve. Arrange your seared chicken on a serving platter. Spoon the saucy tomatoes and mushrooms over top, and serve!
Get a Head Start
An easy way to cut down on prep time and have dinner on the table faster is to cook the chicken ahead of time. I’ve made Chicken Marengo a few times when I have leftover baked chicken breasts in the fridge. In this case, simply reheat the chicken in the pan or oven while you whip up the tomato mushroom sauce. Serve as usual, and voilà!
Tips and Variations
- Don’t overcook the chicken. Use an instant-read thermometer to take the temperature of the chicken at the thickest part of the breast. Chicken is cooked when the internal temperature reads 165ºF.
- Adapt the heat. This chicken recipe has a subtle yet spicy heat thanks to the cayenne pepper. If you’re not one for spice, it’s fine to skip it. On the other hand, if you like your chicken Marengo on the fiery side, amp up the cayenne, add chili flakes, or dice up fresh chilies to simmer in the sauce. You can also try canned fire-roasted tomatoes in place of regular diced tomatoes.
- Replace the broth with wine. Sometimes, I like to go half and half with chicken broth and red wine for a richer flavor in the sauce. I recommend a dry red, like Cabernet Sauvignon or Pinot Noir, or dry sherry. You can also completely replace the broth with wine if you prefer.
- Make it briny. Try a variation of this recipe called Chicken Provençal, cooked with red wine, capers, black olives, and anchovies. You might also like this baked chicken marbella.
Serving Suggestions
Traditional chicken Marengo recipes call for crayfish and fried egg as a garnish. I leave those out of this weeknight-ready version. If you want to go the authentic route, you can absolutely fry up an egg and finish off this dish with lobster on the side. I’ve also served this chicken at dinner parties with a big pot of French bouillabaisse to share with the table.
Most nights, I serve juicy chicken Marengo with an extra side of veggies, like steamed broccoli or roasted asparagus, and fluffy dinner rolls to soak up the leftover sauce. Lighten things up with a fresh Caesar salad, and try a slice of pear cake for a sweet finish.
How to Store and Reheat Chicken
- Refrigerate. Leftover chicken Marengo can be stored with the sauce in an airtight container in the fridge for up to 3 days.
- Reheat. Warm the chicken in a skillet or the oven until it’s hot throughout. I always find leftover chicken gets a bit rubbery when it’s reheated in the microwave, but it’ll work in a pinch.
- Freeze. Store the cooled chicken in a freezer-safe container and freeze it for up to 2 months. Thaw it in the fridge overnight before reheating.
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Prep the chicken. Season chicken breasts with cayenne pepper, salt, and black pepper on all sides.
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Cook the chicken. Heat 1 tablespoon olive oil over medium heat in a nonstick heavy-bottomed skillet. Add the chicken to the hot oil and cook until the edges are opaque, about 10 minutes. Flip to the other side, cover the pan, lower the heat, and cook for another 8 to 10 minutes, or until done. Then, set them aside.
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Sauté. In the meantime, heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add onions and cook for 3 minutes. Stir in garlic and continue to cook for 20 to 30 seconds, or until fragrant.
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Make the sauce. Add tomatoes and chicken broth; season with salt and pepper and bring to a boil. Lower to a simmer, cover the pot, and continue to cook for 15 minutes.
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Add mushrooms. Remove the lid and add the sliced mushrooms.
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Thicken the sauce. Add the flour and stir until completely combined. Cover with the lid and continue to cook for 5 more minutes to thicken.
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Finish it up. Stir in basil and parsley, and take the pot off the heat. Taste for seasonings and adjust accordingly.
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Serve. Transfer the prepared chicken breasts to a serving plate. Top the chicken with the prepared sauce, and serve.
Serving: 5ounces | Calories: 254kcal | Carbohydrates: 9.8g | Protein: 26.3g | Fat: 12.8g | Saturated Fat: 1.9g | Cholesterol: 65mg | Sodium: 286.1mg | Fiber: 2g | Sugar: 2g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
