Chicken Marbella With Olives and Prunes

Name: Chicken Marbella With Olives and Prunes
Prep time: 5 min
Cook time: 30 min
Total time: 65 min
Ingredients: 2 pounds small-sized chicken breasts; 2 tablespoons cornstarch; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 3 cloves garlic (minced); 1/2 cup chicken broth; 3 tablespoons vinegar; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 teaspoon dried oregano; 2 tablespoons caper brine; 1/2 cup green olives (pitted and halved); 1/2 cup pitted prunes (halved); 2 tablespoons capers (drained); 2 tablespoons chopped fresh parsley

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This Chicken Marbella is a dinner party staple. Juicy chicken breasts are cooked with Mediterranean flavors of oregano, sticky prunes, briny olives, and capers in a sweet-tart sauce. It’s packed with flavor and so easy to make for a crowd!

A blue skillet with chicken marbella, olives, prunes and parsley.

Chicken Marbella has a reputation from the ’80s for being the go-to dinner party dish and I can see why! It’s so fast to pull together, uses one pan, and tastes sophisticated yet comforting. I’ve slightly changed the original by using chicken breasts instead of whole chicken pieces which makes prep a bit faster, but also speeds up the cook time.

Tons of flavor come from the spices, herbs, olives, and mustard, while the sweet-tart sauce keeps the chicken tender and juicy. It’s also gluten-, dairy-, and egg-free, which makes it great for catering to a crowd with dietary restrictions. Serve it up over steamed rice or alongside some air-fryer crispy potatoes, and you’ve got a meal everyone will adore.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

30 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Chicken Marbella. The full quantities can be found in the recipe card further down the post.

Chicken breasts: Use boneless, skinless breasts here, as they cook quickly and provide lean protein. Boneless, skinless thighs may also be used, if preferred, for a richer dish.

Cornstarch: Helps form a flavorful crust on each chicken breast while also thickening the sauce.

Seasonings: A combination of onion powder, garlic powder, smoked paprika, and oregano adds a ton of flavor with minimal effort.

Chicken broth: Forms the base of the sauce, helping the chicken braise in the oven and stay moist and flavorful. I like to use a low-sodium broth here as the capers and olives are salty. Vegetable broth works too.

Vinegar: Balances the sweetness of the prunes and sugar. White wine vinegar is classic, but you can swap it for fresh lemon juice, red wine vinegar, or apple cider vinegar.

Capers and caper brine: Season the dish and add a salty pop to each bite. If you’re not a caper fan, swap them for extra olives (and use olive brine instead of caper brine).

Olives: Go for pitted olives here for ease. I like to use large, green, Spanish olives for their creamy texture and milder flavor, but black olives also work, as long as they’re not too intensely flavored.

Prunes: Add a jammy sweetness to the dish to balance the salty and tart flavors. You can swap them for raisins, chopped dates, or chopped dried apricots for a different taste.

Tips for Success

Pick an olive you like: As olives can have such varied flavors, it’s a good idea to go with a variety you know you like. Avoid very bitter or super salty varieties, as these can overpower the dish.
Marinate the chicken: Letting the chicken marinate in the spices gives the flavors a chance to infuse before cooking. I do this for 20-30 minutes, but you can even leave the covered bowl in the fridge for 24 hours so the flavors can develop more.
Use small chicken breasts: Look for chicken breasts about 5 ounces each. Evenly sized, smaller breasts will cook quickly (and at the same rate), so all the meat remains juicy. If you can only find larger breasts, cut them in half.
Use a thermometer: It’s always a good idea to use a digital thermometer to check if the meat is cooked, instead of relying just on cook time. This ensures the meat is perfectly cooked and stays moist.

How to Make Chicken Marbella

Step 1. In a mixing bowl, combine the cornstarch, salt, garlic powder, onion powder, smoked paprika, oregano, and black pepper.

Step 2. Add the chicken and olive oil. Toss until every piece of chicken is evenly coated.

process shot to season the chicken and cooking it on a pan.

Step 3. Let it marinate for 20-30 minutes on the counter while you prepare the remaining ingredients.

Step 4. Heat a large oven-proof skillet over medium heat and preheat the oven to 375F.

Step 5. Add a small drizzle of olive oil and cook the chicken in batches until golden, about 5 minutes per side. It doesn’t need to be fully cooked yet. Transfer to a plate.

Step 6. In the same skillet, reduce the heat to medium and cook the garlic for about 30 seconds.

Step 7. Stir in the chicken broth, vinegar, brown sugar, Dijon, oregano, and caper brine.

process shot to make the sauce for the chicken marbella in a skillet and then adding the cooked chicken breast.

Step 8. Simmer for 2-3 minutes until the sugar dissolves.

Step 9. Return the chicken to the skillet together with the olives, prunes, and capers. Transfer to the oven and bake for 15 minutes, until the chicken is fully cooked and the tops start to brown.

Step 10. Once done, sprinkle with fresh herbs and serve over cooked rice, if desired.

cooked chicken marbella with prunes and olives in a skillet.

Recipe Notes

Add some heat: Add a pinch or two of red pepper flakes to the chicken marinade.
Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Reheat the chicken in a covered skillet with a splash more chicken broth or water over a medium-low heat until the meat is warmed through.
Make-ahead: The chicken can be coated with the spices and olive oil then left in a covered bowl in the fridge for up to 24 hours before cooking.

Questions I Get Asked a Lot

Can I use bone-in, skin-on chicken thighs?

Yes, you can swap the chicken breasts for bone-in, skin-on thighs, although this will increase the cook time.

What to serve with chicken marbella?

It’s great served with some crusty bread like my Italian focaccia, white or brown rice, herbed couscous, or even cauliflower rice. Other suggested sides are boursin mashed potatoes, roasted veggies, or a fresh garden salad.

How long should I marinate it for?

The minimum amount of time to marinate the chicken for is 20-30 minutes. However, if you have the time, feel free to marinate in the fridge overnight for even more flavor.

What is chicken marbella?

Chicken Marbella is a Spanish-inspired American recipe that was made famous when it was published in the Silver Palate Cookbook in the 1980s. The original recipe features a whole chicken, cut into pieces, cooked in a wine sauce with olives, capers, and prunes.

chicken in marbella sauce with prunes and olives in a skillet.

More Chicken Recipes

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.