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cooked chicken breasts in an olive sauce in a skillet.
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Chicken Marbella With Olives and Prunes

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!
Prep Time5 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American, Mediterranean
Diet: Gluten Free, Halal, Low Fat, Low Lactose
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

For the chicken:

  • 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

Marbella sauce:

  • 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

Instructions

  • In a mixing bowl, combine the 2 tablespoons cornstarch, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper.
  • Add the 2 pounds small-sized chicken breasts and 2 tablespoons olive oil. Toss until every piece of chicken is evenly coated.
  • Let marinate for 20-30 minutes on the counter while you prepare the remaining ingredients.
  • Heat a large oven-proof skillet over medium heat and preheat the oven to 375F.
  • 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.
  • In the same skillet, reduce the heat to medium and cook the 3 cloves garlic or about 30 seconds.
  • Stir in the 1/2 cup chicken broth, 3 tablespoons vinegar, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, and 2 tablespoons caper brine.
  • Simmer for 2-3 minutes until the sugar dissolves.
  • Return the chicken to the skillet together with the 1/2 cup green olives, 1/2 cup pitted prunes and 2 tablespoons capers. Transfer to the oven and bake for 15 minutes, until the chicken is fully cooked and the tops start to brown.
    cooked chicken breasts in an olive sauce in a skillet.
  • Once done, sprinkle with fresh herbs. Serve over cooked rice, if desired.

Notes

  • For large chicken breasts: Cut them in half lengthwise or bake a little longer, until the internal temperature reaches 165F.
  • 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.

Nutrition

Calories: 460kcal | Carbohydrates: 28g | Protein: 50g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1496mg | Potassium: 1120mg | Fiber: 3g | Sugar: 15g | Vitamin A: 592IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg