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Chicken Marengo with Mushrooms

Chicken Marengo with Mushrooms
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 tsp Olive oil
  • 4 each boneless, skinless chicken breast halves (8 ounces each)
  • 12 oz (about 5 cups) fresh white button mushrooms, sliced
  • 2 cups frozen pearl onions, thawed
  • 1 tsp minced garlic
  • 1 tsp dried thyme, crushed
  • 1 tsp ground black pepper
  • 1 can (14 ounces) unsalted diced tomatoes (undrained)
  • 2 tsp dry white wine



1 In a Dutch oven or skillet, heat oil over high heat until hot.

2  Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side.

3  Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes.

4 Return chicken to skillet. Stir in thyme and pepper.

5 Add tomatoes with juice from can; bring to a boil.

6 Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally.

7  Serve over steamed rice, if desired.

Source: Photo and Recipe Courtesy of Mushroom Council and