One pan chicken decorated with sweet bell peppers and crispy pancetta for an easy-to-make, incredibly delicious dinner the whole family will love! This dish was said to be served as a celebration of Napoleon’s victory, and trust me, it tastes like a celebration. Let me show you how to make this chicken with tomato and bell peppers.
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Why is it called Chicken Marengo?
According to legend, chicken Marengo was created to celebrate Napoleon’s victory at the battle of Marengo over the Austrian army. It’s said that the chef searched the town of Marengo for ingredients and created this dish from what he could collect. You can read more about the history here… now let’s chat about the recipe!
Ingredients + Substitutes
Here’s what to gather for this super easy chicken Marengo; plus a few ways you can modify it to suit your personal preferences!
- Chicken thighs vs. chicken breast: you can use either here, but we prefer chicken thighs as they stay beautifully juicy, are hard to overcook, and are easy to get the skin crispy for added texture. If you prefer chicken breast, just follow the steps below and cook the breasts until they reach an internal temp of 165 F.
- Bell peppers, mushrooms, onions, etc: This is one of the rare chicken dishes where I don’t incorporate caramelized onions, but you sure can! Mix in your favorite veggies–sauteed mushrooms, spinach, kale, do you.
- Pancetta? I always love the addition of bacon or pancetta in hearty chicken dishes like this one; but if you’re looking for something a little lighter, feel free to use a bit of extra oil instead.
How To Make Chicken Marengo
Easy to make, and only one pan? Yes PLEASE! We love making this chicken Marengo recipe on busy weeknights when we’re craving something a little heartier than usual. Here’s how with step-by-step photos:
- Season the chicken.
- Sear on each side until golden.
- Saute the bell peppers and pancetta.
- Saute the garlic.
- Add all other sauce ingredients.
- Add the chicken and cook until cooked through.
What To Serve With Chicken Marengo
This dish is amazingly delicious on its own for an easy low carb chicken recipe. It can also be served with your favorite starch or veggies to bulk things up. We love it with…
- Rice, risotto, or your favorite veggie substitute like cauliflower risotto or broccoli rice.
- Bread to soak up any extra sauce.
- A side salad like this kale Caesar or shrimp Caesar salad.
- Simple roasted vegetables are a great addition to any plate; try roasted cauliflower or roasted broccolini.
- Your favorite pasta dish; from simple butter noodles to a side of eggplant rollatini or zucchini lasagna.
Storing, Reheating, + Freezing Tips
This chicken Marengo recipe makes for fabulous leftovers, especially if you make it per the recipe below–chicken thighs don’t get dry like breast, even when reheated. Make the most of your leftovers by:
- Storing them in an airtight container in the fridge. I like to stash the veggies and sauce separately from the chicken thighs.
- Reheating them in the microwave until the chicken has heated through. For bonus added texture, re-crisp the skin of your thighs under the broiler for a few minutes.
- I don’t recommend freezing this chicken Marengo recipe, it’s best fresh!
More Italian Chicken Recipes
Chicken Marengo
Print Recipe Pin RecipeIngredients
- 7-8 chicken thighs bone in and skin on
- 2 teaspoons salt divided
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable or avocado oil
- 4 ounces pancetta diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 cloves garlic minced
- 1/2 cup white wine
- 1 15 ounce can diced tomatoes
- 2 teaspoons fresh rosemary minced
- 1/2 cup chicken stock
- 1/4 cup capers
- 1/4 cup fresh parsley chopped
Instructions
- Place chicken thighs on a plate and pat completely dry. Sprinkle both sides with 1 teaspoon salt and pepper. Press to adhere.
- Heat vegetable or avocado oil in a large, heavy bottom skillet over medium heat. Once the oil is hot and shimmering, add the chicken skin side down and sear until golden and the skin is crispy. Flip the chicken and brown on the other side. Set browned chicken aside on a plate. If your pan isn't large enough to brown all the chicken at once without overcrowding, do this in batches.
- Add the pancetta, red bell pepper, and yellow bell pepper to the pan. Saute until the pancetta is crispy and the peppers soften, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
- Add the white wine to the pan. Bring to a simmer and use the back of your wooden spoon to scrape up any brown bits from the bottom of the pan. Add the can of diced tomatoes, rosemary, oregano, chicken stock, capers, and remaining teaspoon of salt. Stir to combine.
- Add the chicken skin side up, and place a lid on top. Reduce the heat of your pan to a simmer with the lid on, and continue to cook until the internal temp of your chicken reaches 175 F, about 20 minutes.
- Top with parsley before serving, and enjoy!
