Chicken Marengo with Mushrooms and Olives Recipe

If you’re looking for a cozy, rustic dish with rich flavors that make you feel right at home, then this Chicken Marengo with Mushrooms and Olives Recipe is absolutely for you. I love this recipe because it brings together tender chicken thighs, earthy mushrooms, briny olives, and a luscious tomato sauce that just sings comfort. Whether you’re cooking for a weeknight dinner or a casual gathering, you’ll find this recipe a guaranteed crowd-pleaser that’s surprisingly easy to pull together. Stick with me, and I’ll walk you through everything so your Chicken Marengo turns out perfect every time.

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Ingredients You’ll Need

The beauty of this Chicken Marengo with Mushrooms and Olives Recipe is in its straightforward ingredients—most of which you might already have. Each component plays a role in building a wonderfully balanced dish, from the savory mushrooms to the tangy Kalamata olives.

• Chicken thighs: Bone-in and skin-on for the juiciest, most flavorful results—trust me, the skin crisps up beautifully and you won’t want to skip it.
• Kosher salt and black pepper: Essential for proper seasoning throughout each step.
• All-purpose flour: Helps create a light crust and thickens the sauce a bit; just don’t overdo it when dredging the chicken.
• Vegetable oil: A neutral oil that browns the chicken perfectly without burning.
• Onion: Adds sweetness to the sauce as it softens.
• Black Kalamata olives: Their briny punch lifts the sauce — great choice to balance the richness.
• Green pepper: Adds a mild, fresh crunch and balances the tanginess.
• Mushrooms: I use cremini or button mushrooms sliced thinly—they soak up all the sauce goodness.
• Chopped tomatoes (canned): The base of the sauce, bringing acidity and depth.
• Tomato paste: Concentrates tomato flavor and thickens the sauce for that luscious texture.
• White wine: A must for deglazing your pan and adding complexity—dry works best, but use what you like.
• Chicken broth: Keeps the dish moist and adds savory warmth.
• Butter: Stirred in last for an extra silky finish.
• Red pepper flakes and garlic powder: A pinch of heat and subtle garlicky aroma to round out the spices.

Variations

I love to make this recipe my own by tweaking it seasonally or according to what’s in my pantry—and you should too! It’s flexible enough to handle different veggies or protein swaps without losing that classic Marengo soul.

• Add fresh herbs: Sometimes I toss in a handful of fresh thyme or parsley at the end for brightness—it really lifts the dish wonderfully.
• Swap chicken parts: If you prefer, boneless thighs or even chicken breasts work; just adjust cooking times so they stay juicy.
• Vegetarian version: Skip chicken and load up on mushrooms, bell peppers, and artichokes for a hearty veggie-packed stew.
• Spice it up: If you love heat, I sometimes bump up the red pepper flakes or add a diced jalapeño for a little kick.

How to Make Chicken Marengo with Mushrooms and Olives Recipe

Step 1: Prep and Season Your Chicken

Start by giving your chicken thighs a good rinse and patting them dry with paper towels—that’s key to getting a nice sear. Season generously with kosher salt, freshly ground black pepper, a pinch of red pepper flakes, and garlic powder. Then, lightly dredge them in all-purpose flour, shaking off any excess so you don’t get clumps. This coating helps the chicken get that beautiful golden crust and slightly thickens the sauce as it cooks.

Step 2: Brown the Chicken

Heat your vegetable oil over medium-high heat in a large sauté pan. Once shimmering, add the chicken skin-side down and let it brown for about 3 minutes per side—you want that rich, golden color without burning. Don’t crowd your pan; if needed, brown the chicken in batches. As you finish each batch, set the chicken aside on a plate. This step locks in flavor and adds depth to your final sauce.

Step 3: Cook Mushrooms and Onions

Lower the heat to medium-low and add your sliced mushrooms and onions to the pan. Let them soften and release their moisture gently for about 5 minutes. This helps develop that sweet, savory base. Then remove them from the pan and set aside—don’t worry, they’re coming right back in.

Step 4: Deglaze and Build Your Sauce

Turn the heat back up to medium-high and pour in the white wine to deglaze the pan, scraping up all those tasty browned bits on the bottom. Let the wine reduce for 2 to 3 minutes—that concentrates its flavor. Then add your chicken broth and let everything mingle for a couple of minutes before adding back the mushrooms and onions. Toss in your canned chopped tomatoes, tomato paste, green pepper strips, olives, and a touch more garlic if you like. Give it a good stir and let the sauce simmer for 3–4 minutes. You’re building layers of flavor here, so be patient—it’s worth it!

Step 5: Simmer the Chicken

Now, nestle your browned chicken thighs back into the pan, making sure they’re partially submerged in that glorious sauce. Cover the pan and let everything simmer gently for 25 to 30 minutes—or until the chicken reaches 185°F. This slow cook allows the flavors to marry and the chicken to become melt-in-your-mouth tender.

Step 6: Finish and Serve

Once cooked, taste the sauce and season with additional salt and pepper as needed. Turn off the heat and stir in a tablespoon of butter for an irresistible silky finish. Transfer the chicken and sauce to a serving platter and dig in immediately—you’re about to enjoy something truly special.

How to Serve Chicken Marengo with Mushrooms and Olives Recipe

Garnishes

I love finishing this Chicken Marengo with a sprinkle of fresh parsley or chopped thyme just before serving—it adds a fresh, herbal note that cuts through the richness. Sometimes, a drizzle of good-quality extra virgin olive oil right at the end lifts the presentation and flavor even more.

Side Dishes

My go-to sides for this dish are buttery mashed potatoes or buttery polenta—they soak up the sauce like a dream. Roasted root vegetables or a simple green salad with lemon vinaigrette also balance the richness wonderfully and keep things fresh.

Creative Ways to Present

For a special occasion, I sometimes serve Chicken Marengo over creamy risotto and garnish with thinly shaved Parmesan and fresh herbs. Or, try plating individual portions in shallow bowls with a rustic baguette on the side for dipping—everyone loves that communal feel at the table.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge and they keep beautifully for up to 3 days. In fact, I’ve found that the flavors deepen after resting overnight, making the dish even tastier the next day.

Freezing

This recipe freezes well if you want to prep ahead. Just cool completely and package portions in freezer-safe containers. When you thaw it, the sauce may thicken, so add a splash of chicken broth or water while reheating to loosen it back up.

Reheating

I usually reheat leftover Chicken Marengo gently on the stovetop over low heat, covered, stirring occasionally to prevent sticking. This helps maintain tender chicken and keeps your sauce silky. Alternatively, reheating in the oven at a low temperature with foil works great to avoid drying out.

FAQs

Final Thoughts

This Chicken Marengo with Mushrooms and Olives Recipe isn’t just a meal—it’s a cozy hug on a plate. I discovered this recipe years ago when I needed a comforting dish that was both flavorful and fuss-free. Since then, it’s become a staple in my kitchen and a go-to when I want to impress with minimal stress. I truly hope you enjoy making it as much as I enjoy sharing it with you. So go ahead, gather your ingredients, and treat yourself and your loved ones to this fabulous dish—you won’t be disappointed!

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