Savory Chicken Marbella with Olives and Prunes

Originally popularized in the 1980s, Chicken Marbella offers a polished, comforting profile that’s quick to assemble and cooks in a single pan. This version uses boneless, skinless chicken breasts to cut prep and cooking time, but you can substitute thighs for a richer texture. The combination of spices, mustard, capers, and olives gives deep savory notes, while prunes and a touch of brown sugar add a rounded sweetness that keeps the meat juicy.

Because it’s naturally free of gluten, dairy, and eggs, this dish is a convenient option when feeding guests with common dietary restrictions. Serve it over steamed rice, couscous, or alongside roasted potatoes for a complete meal.

Recipe Overview

Chicken breasts: Use boneless, skinless breasts for quicker, lean results. Boneless skinless thighs work well if you prefer juicier, more flavorful meat.

Cornstarch: Coating the chicken in cornstarch helps create a light crust and slightly thickens the sauce during cooking.

Seasonings: A blend of garlic powder, onion powder, smoked paprika, oregano, and a little black pepper gives the chicken a savory base without fuss.

Chicken broth: A low-sodium broth forms the sauce base and keeps the meat moist while braising; vegetable broth may be used instead.

Vinegar: White wine vinegar is traditional and brings brightness to balance the prunes and sugar; lemon juice, red wine, or apple cider vinegar are fine alternatives.

Capers and brine: Capers add a sharp, salty pop. If you dislike capers, substitute extra olives and use a little olive brine if desired.

Olives: Use pitted olives for convenience. Mild green Spanish olives are a great choice; milder black olives can also work as long as they don’t overpower the sauce.

Prunes: Halved prunes introduce a jammy sweetness that pairs beautifully with tart and salty elements. Raisins, chopped dates, or dried apricots can be used instead for a different flavor profile.

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

Step 2. Add the chicken breasts and olive oil, then toss so each piece is evenly coated with the seasoned cornstarch.

Step 3. Let the seasoned chicken rest for 20–30 minutes at room temperature while you prepare the sauce ingredients.

Step 4. Preheat the oven to 375°F and heat a large ovenproof skillet over medium heat.

Step 5. Add a small drizzle of olive oil and brown the chicken in batches until golden, about 4–6 minutes per side. The chicken does not have to be fully cooked at this stage. Transfer browned pieces to a plate.

Step 6. In the same skillet, lower the heat to medium and sauté minced garlic for about 30 seconds until fragrant.

Step 7. Stir in the chicken broth, vinegar, brown sugar, Dijon mustard, dried oregano, and caper brine. Bring the mixture to a gentle simmer.

Step 8. Simmer the sauce for 2–3 minutes, stirring, until the sugar dissolves and the flavors meld.

Step 9. Return the browned chicken to the skillet, add the halved olives, prunes, and drained capers, then transfer the skillet to the preheated oven. Bake about 15 minutes, until the chicken is cooked through and beginning to brown on top.

Step 10. Remove from the oven, sprinkle with chopped fresh parsley, and serve. This dish pairs beautifully with rice, couscous, or roasted potatoes.

• For large chicken breasts: Slice them in half lengthwise so they cook evenly, or extend the baking time until the internal temperature reaches 165°F.
• Add heat: Stir in a pinch or two of red pepper flakes to the marinade if you like a spicy kick.
• Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
• Reheating: Warm leftovers gently in a covered skillet with a splash of broth over medium-low heat to preserve moisture and sauce consistency.
• Make-ahead: You can season and oil the chicken and refrigerate it, covered, for up to 24 hours before cooking for added convenience.