Chicken Marbella with Prunes, Olives, and Capers is a simple, savory dish that tastes best when prepared ahead of time.
Even after years of writing recipes, I still discover dishes I’ve made for years but never posted. Some recipes get held back because they’re tricky to photograph—this Chicken Marbella is one of those. It may not be the prettiest dish, but it delivers bold, balanced flavors.
I first received this recipe from a coworker around 2010 or 2011. I don’t remember the exact conversation, only that several of us wanted to try it after hearing how dependable and allergy-friendly it had been for her family. She shared the recipe, and I adapted it over the years until it became a go-to in my kitchen.
The beauty of Chicken Marbella is that most of the work happens ahead of time. You combine the ingredients and marinate the chicken for several hours or overnight, then bake it when you’re ready to serve. This makes it ideal for entertaining or a stress-free weeknight meal.
How to Make Chicken Marbella
Assemble the marinade and toss it with the chicken in the baking dish. Refrigerate for at least 4 hours or overnight so the flavors can meld. When you’re ready to cook, sprinkle brown sugar over the top, add a little water, and bake until the chicken reaches 165°F. Garnish with chopped parsley if you like.
Chicken Marbella Ingredients
The combination of prunes, olives, and capers creates a dish that’s savory, slightly sweet, and briny in all the right ways. Serve it with a green salad and bread, grains, or roasted potatoes for a complete meal.
- Fresh garlic, minced
- Pitted prunes, coarsely chopped
- Pitted green olives, coarsely chopped (plain or stuffed with pimento/garlic)
- Capers – use jarred capers in brine (nonpareil preferred)
- Olive oil
- Red wine vinegar (or white wine/ apple cider vinegar)
- Bay leaves
- Dried oregano
- Boneless skinless chicken thighs (thighs stay juicier; you can substitute breasts but cut into pieces to help the marinade penetrate)
- Light brown sugar
- Water
- Minced fresh parsley (optional, for garnish)
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Chicken Marbella Nutrition Notes
Nutritional values listed below correspond to one quarter of the recipe. Adjustments in portion size will change the nutrition information. To round out the meal, serve with cooked grains, potatoes, bread, and a green salad or roasted vegetables.
Chicken Marbella with Prunes, Olives and Capers
Equipment
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9×9″ baking dish or similar casserole dish
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Instant-read thermometer (recommended)
Ingredients
- 3 cloves garlic, minced
- ⅓ cup pitted prunes, coarsely chopped
- 10 pitted green olives, coarsely chopped
- 2 Tablespoons capers
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 bay leaves
- 1 Tablespoon dried oregano
- 1 ½ pounds boneless skinless chicken thighs (about 6)
- 2 Tablespoons brown sugar
- 3 Tablespoons water
- 1 Tablespoon minced fresh parsley (optional)
Instructions
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Combine the minced garlic, chopped prunes, chopped olives, capers, olive oil, red wine vinegar, bay leaves, and dried oregano in a 9×9″ baking dish or similar casserole. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 4 hours or overnight to marinate.
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Preheat the oven to 350°F. Sprinkle the brown sugar evenly over the chicken and pour the water over the top. Bake until the thickest part of the thighs reaches 165°F on an instant-read thermometer, about 45–60 minutes. If desired, sprinkle with minced fresh parsley before serving.
Nutrition
Notes
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