Oven-Baked 5-Ingredient Chicken Marengo

This ultra-simple oven dinner transforms humble ingredients—chicken thighs, mushrooms, tomatoes, and cream of mushroom soup—into a deeply comforting dish with a rich, savory mushroom-tomato gravy. The chicken emerges tender and juicy, and the sauce begs to be sopped up with rice, mashed potatoes, or buttered egg noodles. Best of all, it comes together with just five main ingredients and minimal hands-on time.

• Prep Time: 15 minutes

• Cook Time: 1 hour 25 minutes

• Total Time: 1 hour 40 minutes

• Servings: 6

• Calories: 520 kcal per serving
  

  Ingredients

  • 3 lbs bone-in, skin-on chicken thighs (about 6 to 8 pieces), patted very dry

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 2 packages (8 oz each) sliced mushrooms (white or cremini)

  • 1 can (14.5 oz) diced tomatoes, with juices

  • 1 can (10.5 oz) condensed cream of mushroom soup

  • 2 tablespoons olive oil or neutral cooking oil (only if browning the chicken)
    

    Instructions

    1. Prep the oven and dish

    Preheat your oven to 350°F. Lightly grease a deep 9×13-inch casserole dish (or a similar oven-safe dish with decently high sides).

    2. Season the chicken

    Pat the chicken thighs thoroughly dry with paper towels—this is key for crispy skin. Season both sides evenly with the kosher salt and black pepper.

    3. Brown the chicken (optional but recommended)

    For deeper flavor and crispier skin, heat the oil in a large skillet over medium-high heat. Working in batches if needed, place the thighs skin-side down and cook until deeply golden, about 4 to 5 minutes. Flip and cook the other side for 2 to 3 minutes more. Transfer the browned thighs to your prepared baking dish, arranging them skin-side up in a single layer.

    Skip the skillet? If you're short on time, you can arrange the seasoned raw thighs directly in the baking dish—the dish will still be delicious, though the skin won't be as crisp.

    4. Add the mushrooms

    Scatter the sliced mushrooms around and between the chicken pieces, tucking some underneath for even cooking.

    5. Make the sauce

    In a medium bowl, stir together the diced tomatoes (with all their juices) and the condensed cream of mushroom soup until mostly combined. The mixture will be thick and slightly lumpy—that's perfectly fine.

    6. Assemble the casserole

    Pour the tomato-soup mixture over and around the chicken and mushrooms, making sure each thigh has some sauce nearby. Leave the tops of the chicken skin exposed so they can crisp up in the oven.

    7. First bake (covered)

    Cover the dish tightly with foil and bake on the center rack for 45 minutes.

    8. Second bake (uncovered)

    Carefully remove the foil. Spoon a little sauce over the tops of the thighs, then return the dish to the oven, uncovered, for another 25 to 35 minutes. The chicken is ready when it's very tender, the sauce is bubbly and slightly thickened, and the thickest part near the bone registers at least 165°F on an instant-read thermometer.

    9. Optional broil for crispy skin

    If you'd like a darker, more golden top, broil for 2 to 3 minutes at the end—just keep a close eye on it to prevent burning.

    10. Rest and serve

    Let the chicken rest for 5 to 10 minutes before serving. Spoon plenty of mushrooms and sauce over each piece, and serve alongside rice, noodles, mashed potatoes, or crusty bread to catch every last drop of gravy.
    

    Notes

    • Storage: Refrigerate leftovers in a covered container for 3 to 4 days.

    • Reheating: For individual portions, microwave until steaming hot, stirring the sauce once or twice. For larger portions, reheat covered in a 350°F oven until warmed through; add a splash of water or broth if the gravy has thickened too much.

    • Freezing: Freeze cooled chicken and sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

    • Food safety: Do not leave the dish at room temperature for more than 2 hours.