You’ll love this faster and lighter Chicken Marbella. Chicken thighs are cooked on the stove-top with prunes, Spanish olives, capers, garlic and oregano for a flavorful and easy Mediterranean-style dish!
Lightened-Up Chicken Marbella
I love finding new ways to cook chicken thighs, and this Mediterranean style dinner is sure to become a regular on your recipe rotation! The combination of the sweet prunes and the salty tang of the capers and olives makes Chicken Marbella a delicious dish that balances the taste of the contrasting flavors beautifully. Some other chicken thigh recipes that you might want to check out are Braised Chicken Thighs with Mushroom and Leeks, Baked Chicken Thighs, and Air Fryer Asian-Glazed Chicken Thighs.
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Chicken Marbella is one of my favorite recipes from the classic Silver Palate Cookbook. Before making this dish, I had NO idea how much I liked prunes, ha! I also had no idea how perfectly prunes paired with olives and capers… it’s a sweet and salty combo that just works.
How To Make A Healthier Chicken Marbella
The original Chicken Marbella recipe is made with 1 cup of brown sugar (yikes), a whole head of garlic pureed (time consuming!), 1 cup of wine (that’s even more sugar)… plus, the chicken needs to marinate overnight.
I decided to try and make this dish not only much lighter, but also much faster. First, I cut back the sugar to just 1 tablespoon. Instead of skin on chicken pieces, I used removed the skin from my chicken thigh pieces. I also swapped the entire pureed head of garlic for just 6 chopped cloves, and I used low-sodium chicken broth in place of the white wine.
Also, instead of using a marinade for the chicken, I just cooked everything on the stove-top, creating a delicious pan-sauce with the pan juices at the end. Honestly, I like this lighter and faster version even better than the original!
Ingredients
Here’s what you’ll need (see full ingredients with measurements are at the bottom of this post in the recipe card):
- Extra-Virgin Olive Oil: Adds a rich, fruity base to start the cooking process.
- Bone-in Chicken Thighs: The main protein, with the skin removed offering juicy, flavorful meat that becomes tender when cooked.
- Garlic Cloves: Thinly sliced to infuse the dish with an aromatic flavor.
- Pitted Prunes: Halved and added for a sweet contrast that balances savory flavors.
- Spanish Green Olives: Halved for a briny, tangy kick that complements the sweetness of the prunes.
- Capers plus Brine: Bring a burst of salty, pickled flavor, with the brine (the juice from the jar) adding an extra zing.
- Dried Bay Leaves: Impart a subtle, herbal essence that deepens the dish’s complexity.
- Dried Oregano: Adds a hint of earthy, minty flavor that’s classic in Mediterranean cooking.
- Brown Sugar: Dark brown or light brown sugar provides a touch of sweetness to round out the savory notes.
- Kosher Salt: For flavor.
- Freshly Ground Black Pepper: Adds a slight heat and aromatic depth.
- Low Sodium Chicken Broth: The liquid base that helps to cook the chicken while keeping it moist and adding flavor.
- Red Wine Vinegar: Introduces an acidic brightness, balancing the rich and sweet elements.
How To Make Chicken Marbella
- First, heat olive oil in a large skillet over high heat until it’s shimmering. Next, add the chicken, skinned side down, then cover and let it cook until it turns a deep golden brown. After that, flip the chicken over, cover it again, and let it cook until it’s golden on this second side. Following that, add garlic to the skillet and stir until it becomes fragrant.
- Then, introduce the prunes, olives, capers and brine, bay leaves, and oregano into the skillet, spreading them out evenly around the chicken. Season the chicken with brown sugar, salt, and pepper. Pour the chicken broth and vinegar over everything and bring it to a boil.
- Afterward, reduce the heat to low, cover, and let it simmer until the chicken is thoroughly cooked through. Next, carefully move the chicken to a serving platter, then bring the skillet back to the stove over high heat. Let the sauce cook, swirling it occasionally, until it has reduced and slightly thickened.
- Finally, spoon the pan sauce over the chicken on the serving platter and serve. (See full recipe and directions in the recipe card below.)
Variations
- Chicken: Use bone-in chicken breasts or drumsticks instead. If you don’t mind the extra calories, you can also use skin-on chicken.
- Fresh Herbs: Top with fresh Italian parsley
What To Serve with Chicken Marbella
I serve this dish over couscous with a big green salad and my husband always gets excited when Marbella is on the menu. This would also go great with crusty bread, rice or rice pilaf, roasted potatoes, or even cauliflower rice to keep it light. Let me know in the comments if you love this dish (and prunes!) as much as I do.
Chicken Marbella is a classic dish that first gained popularity in the 1980s, thanks to “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins. It’s known for its unique combination of flavors, blending sweet, sour, and savory in a way that was quite innovative for its time. The dish is made with chicken marinated in olive oil, vinegar, prunes, olives, capers, and a mix of herbs and spices, then baked until golden and tender.
Yes, Chicken Marbella freezes quite well, making it a great make-ahead dish for meal planning or preparing food ahead for the month.
If frozen, it’s best to thaw chicken marbella overnight in the fridge. It can be reheated in the oven, covered, at 350°F (175°C) until heated through, about 20-30 minutes or microwaved 3 to 4 minutes.
Storage
To refrigerate or freeze this chicken marbella recipe, place the chicken in airtight freezer-safe containers or zip-top freezer bags. If using a plastic storage bag, squeeze out as much air as possible to prevent freezer burn. Pour in some of the cooking sauce to keep the chicken moist. Refrigerate up to 4 days or freeze up to 3 months.
More Chicken Thigh Recipes
- Air Fryer Chicken Thighs
- One Pot Chicken and Orzo
- Pollo Sabroso
- Arroz Con Pollo
- One Pot Balsamic Chicken Thighs
Chicken Marbella Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 ½ pounds 6 bone-in chicken thighs, skin removed
- 6 garlic cloves, thinly sliced
- ½ cup pitted prunes, halved
- ½ cup pitted Spanish green olives, halved
- ¼ cup drained capers plus 1 tablespoon brine
- 3 dried bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup low sodium chicken broth
- ¼ cup red wine vinegar
Instructions
- Heat olive oil in a large skillet over high heat until shimmering, about 2 minutes. Add the chicken, skinned side down, then cover and cook until deep golden brown, about 10 minutes.
- Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute.
- Add the prunes, olives, capers and brine, bay leaves and oregano to the skillet, arranging them evenly around the chicken. Season the chicken with brown sugar, salt and pepper. Pour the chicken broth and vinegar over top and bring to a boil.
- Reduce heat to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
- Carefully transfer the chicken to a serving platter then return the skillet to the stove over high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes.
- Spoon pan sauce and over chicken and serve.
This recipe looks amazing and I want to make it, but I’m wondering if I can use pitted and halved dates instead of prunes. I always have them on hand, but not prunes.
I made this recipe for lunch today for my husband and me and we LOVED it! I adjusted the ingredients to feed four and we will have enough leftovers for another meal. I served it with fresh green beans but, when I reheat it, I might serve with rice for a change of pace. I’m not a big fan of prunes but the combination of sweet and salty was amazing. I wouldn’t change a thing. Not even the prunes.
Glad you enjoyed it!
Yummy. Definitely repeating this one!
I love chicken Marbella and appreciate this quicker version. I didn’t have prunes so I used apricots. I also used Pinot Noir instead of the vinegar – a nod to Ina Garten’s original recipe. Delicious and easier for a weeknight.
This is one of our favorites. I do add more olives and prunes than in the recipe because, yum! Big test was I parcooked chicken and put the sauce together then froze for a camping trip. I put it all in a crockpot and added some precooked rice about an hour from dinner. Still delicious! Thank you for the recipe.
DELICIOUS!! My husband and I both loved this!! Sweet, savory, great balanced flavors and the recipe is easy and accurate! Second time making it. YUM! Didn’t serve it over a starch because we trying to do low carb… but a piece of crusty bread would be delicious because the sauce is so good 🙂
I don’t have prunes but I have raisins. I think I might try that as a substitute.
How did it go? This sounds like a logical substitute
Oh no! I don’t have red wine vinegar. Can I use another vinegar? Rice? White? Balsamic?
Balsamic would work!
Love this recipe, it’s delicious! This’ll be my third time making it. Great taste and love how well it freezes for individual serving leftovers. Thank you!
So glad you enjoy it!
This was really good and easy to make, even my kids liked it! I forgot to grab prunes at the store, so I subbed jarred sun dried tomatoes instead to replace the sweetness of the prunes. It turned out great!
Love the taste! Really enjoy that it is not too sweet and has very little brown sugar.
Sometimes I shy away from dark meat and unusual ingredients, but thought I’d give this a try. Sooooo worth it! The flavors were amazing. The chicken was done perfectly. I made it with the Houston Cous Cous as in the meal plan and that went so well with it! This is a company quality meal! Better than a restaurant!
Glad you enjoyed it!
If you’re on the fence about making this, just do it! This was a delicious combination of flavors I’ve never had before, and it will not be my last. I am always looking for different ways to make chicken interesting, and this fits the bill. Thanks, Gina. This was easy to prepare, healthy, and yet it tasted like it took me hours to make.
Glad you enjoyed it!
And I just made it again! It’s awesome!
Absolutely loved this! Used chicken breast instead and cut the browning down to about 3 minutes on each side. The sauce was full of flavor and came together so easily and fast. Definitely adding to my rotation!
Fantastic recipe! I have made the complicated original for special occasions many times and this is just as good! Bravo!
Delicious! Appreciate the less sweet and more flavorful recipe! Dinner guests gave compliments and it was so much less time consuming to make as opposed to the original recipe. Cheers!
Yummy. Light with just enough flavor!
Better than the original! I love the original recipe but I agree that this taste BETTER! And so much easier! I used boneless, skinless thighs and reduced the cook time of the meat by half. Also, added a few more prunes because the sweetness it adds is chef’s 💋!
We loved this, and I would make it for company. The flavors were concentrated and melded together just right. I made the original version years ago and I am sure this version is much much better, and easier too. Terrific and glad I tried it.
Can this be made with boneless breast or thighs? If so, would it affect cook time?
This was so delicious and easy to make! I will definitely be making this again!
Easy to prepare and yummy. Will definitely make it again.
This is wonderful and even better on day two. Here’s a few tips: after you have browned the chicken thighs remove them to a platter and then make the sauce – after the sauce is finished put the chicken thighs back in and cover as per directions. Directions instruct to cook the sauce down for 5 minutes – I did 10 minutes. Also, my husband does not like olives. I have made it with and without olives; they are not necessary.
This dish was excellent. The tart and sweet balance with the prunes and capers was delicious. I’ve never cooked with prunes before. The natural sweetness is very pleasing. The chicken was flavorful and moist. I made it as a weeknight meal so the prep didn’t take too long. I served it with orzo which was a great base for the sauce. Thank you Gina for always teaching us how to balance flavors.
Glad you enjoyed it Leigh!
This was so good & also great leftover. I used chicken breasts & they came out juicy & delicious.
Made it this evening and it was so delicious my husband clapped. I’ll definitely make it again.
Great!!
Can’t find this in My Fitness Pal to log it – can you add it please? Thanks so much!!
In step 1, do you keep it on high for the 10 minutes of cooking the chicken? Won’t it burn like that?
It doesn’t not burn. Mine came out a nice golden brown
I made this last night. I wasn’t sure about the pitted prunes, Spanish Olives, and capers. I thought the capers would make it super salty. I was wrong. This recipe was delicious and not salty at all. The thighs were juicy. My husband ate all the prunes and olives and told me to make this recipe again. I followed the recipe and made no changes. I don’t think I will adjust anything next time, although I may not be so finicky about mixing the spices, and the rest. We loved it! Thank you.
great!!
I have made the original recipe. So going to try this new version,
Serving 8 people, using bone in chicken breasts, cut in half , Should I double the recipe? And ok to use wine as opposed to broth?
This was a great recipe, a lot of ingredients but all came together great. Definitely putting in rotation and my husband loved it!
Really different and good! I love prunes so this was right up my alley. Chicken was tender and the sauce was delicious
We absolutely loved this! My husband wants to have it again tomorrow and the next day! I used to make the original recipe and this is just as good if not better. Absolutely delicious!
I made this tonight and it was 🔥I served it with a side of couscous, as suggested and included some sautéed mushrooms as well. I will 100% be making this again!
This recipe was excellent. I made it today for the 1st time. I will definitely make it again. I used Boneless Skinless chicken thighs.
I would love to try this recipe but I don’t have dried prunes on hand, wondering if I can use dates instead?
I was in the same spot. I used dates and it worked well. Nearly the same but a little sweeter. A good substitute in my opinion
That sounds like a great swap!
Made this tonight….very good. Used bone-in, skin-on thighs, maybe a bit more brown sugar, chicken broth and wine…otherwise the same. Next time I will add more prunes…they were delicious in it. I never made rhe original recipe from the 70s…the tho7ght of prunes in a main dish turned me off…now I know better !
I was the same with the prunes, ha!
Very delicious, I love this chicken and will definitely make this again.
So happy to hear this!
I don’t have prunes in the house. Would dried figs work? Can’t wait to try it but I will if only prunes work!
It will be tasty I am sure!
I’m so glad this popped in my feed today. Excellent!!
Absolutely delicious and very easy to make!
What can I use instead of the prunes?
Not sure since the prunes are a vital part of the recipe. Maybe dates, but I have not tried a substitution.
Can Chicken Marbella be frozen if I make double the recipe?
Yes. (details in recipe narrative)
Used this for a large group dinner and it was very popular.
This sounds amazing! This may just be Saturday nights dinner! Are the prunes dried or canned?
Hi Martha – the prunes are dried. Enjoy!