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Chicken Marbella

5 stars based on 37 votes

Chicken marbella 7

Chicken Marbella is probably the most famous dish to come out of the beloved Silver Palate Cookbook by Julie Rosso and the late Sheila Lukins. I grew up eating it…in fact, my mother still makes it on special occasions. I almost didn’t post the recipe because I figured most of you already had it, but then it occurred to me that there might be a whole new generation of cooks that didn’t. After all, the cookbook was published in 1982. I don’t know about you but I was only 9 years old!

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So, what makes Chicken Marbella so famous and special? Well, for starters, the chicken is unfailingly tender and juicy. It’s also incredibly flavorful, thanks to a long marinade in garlic and herbs and a savory-sweet gravy that, I swear, is good enough to drink. But more than anything, it’s the combination of deep purple prunes, briny capers and meaty green olives that makes it so spectacular.

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It’s also incredibly easy to make. Most of the preparation is done the day before…You simply rub the chicken with the marinade, toss in some capers, olives and prunes, and let it sit in the fridge overnight. The next day, you douse it with white wine, sprinkle some brown sugar over top, and bake it. That’s really all there is to it.

Chicken marbella 11

If you don’t have the Silver Palate Cookbook, a 25th anniversary edition complete with photos was published a few years ago. The recipes are as relevant today as they were many years ago…in fact, my mother still keeps her original copy by the stove, with the Chicken Marbella page dog-eared, tattered and scribbled on.

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Below you’ll find the recipe as it was originally printed but with our notes and hints in parenthesis. I hope you enjoy it as much as we have over the years.

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Chicken Marbella

Servings: 5-6


  • 2 cut-up chickens, 2-1/2 pounds each, quartered, bone-in, skin-on
  • 1/2 head garlic, peeled and finely puréed (8 cloves, minced)
  • 2 tablespoons dried oregano
  • Coarse salt and freshly ground black pepper, to taste (about 2-1/4 teaspoons salt and 1 teaspoon pepper)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup Spanish green olives
  • 1/4 cup capers, with a bit of juice
  • 3 bay leaves
  • 1/2 cup light brown sugar
  • 1/2 cup white wine
  • 2 tablespoons freshly chopped Italian parsley


  1. In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade (use your hands to rub marinade all over and especially under the skin). Cover and let marinate, refrigerated, overnight.
  2. Preheat the oven to 350°F.
  3. Arrange the chicken in a single layer in two 9 x 13-inch baking dishes and spoon marinade over it evenly. Sprinkle the chicken pieces with brown sugar and pour white wine around them.
  4. Bake for 50 minutes to 1 hour, basting occasionally with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
  5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley. Serve remaining sauce in a gravy boat. (Alternatively, you can brown the skin and de-fat the gravy before serving. Here's how: When the chicken is done, transfer chicken, prunes, olives and capers to a serving platter, then pour the gravy into a medium bowl and let the fat settle at the top. In the meantime, place the chicken back in baking dishes and broil for a few minutes to brown the skin. While chicken is browning, de-fat the gravy. Transfer chicken pieces back to serving platter and pour some of the gravy over top. Serve remaining sauce in a gravy boat.) Serve hot or room temperature.
  6. Note: You can substitute all white or dark meat depending on what your family likes. I've also seen appetizer versions made entirely with small drumsticks and wings.

Once Upon a Chef Cookbook - Coming Spring 2018 - Available for Preorder!

Nutrition Information

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  • Calories: 998
  • Fat: 67 g
  • Saturated fat: 18 g
  • Carbohydrates: 23 g
  • Sugar: 17 g
  • Fiber: 2 g
  • Protein: 71 g
  • Sodium: 482 mg
  • Cholesterol: 283 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 4 stars

    Hi Jenn,
    Happy New Year! I was going to make this for tomorrow with chicken thighs. I was going to add apricots in addition to prunes as I had it recently and it was good. Do I still need to add 1 cup of sugar at end? Looking forward to your cookbook!

    - jen on December 31, 2017 Reply
    • Hi Jen, I’d still add the sugar but you can cut back a little, if you’d like. Happy New Year!

      - Jenn on December 31, 2017 Reply
  • Hi Jenn! I love all your recipes and can’t wait for your cookbook to come out. I am hosting a dinner for about 20 people. Would it be best to cook the Chicken Marbella the day before, the day of and keep the chicken warm while other chicken is baking or bake all at once? If I cook all at one time, how long should I bake the chicken? Thanks!

    - Cathy on November 5, 2017 Reply
    • Hi Cathy, so glad you like the recipes! If you have enough room in your baking dish(es) and oven to cook all the chicken at the same time, I would recommend that. Hope everyone enjoys!

      - Jenn on November 7, 2017 Reply
  • This sounds scrumptious! I plan to make it for 8-10 people. Should all the ingredients be doubled? I’m thinking parmesan orzo and a green salad as accompaniments.
    Sound okay?

    - Toni on October 30, 2017 Reply
    • Sounds like a delicious meal! And I would either make 1 1/2 or 2 times the recipe. If you double it, you’ll likely have some (yummy) leftovers.

      - Jenn on October 31, 2017 Reply
  • I made this last night for dinner. It was so good and so easy to prepare. My husband wasn’t sure he’d like it, but he ended up loving it and asking for more! Thanks for another winner Jenn!

    - Jennifer on October 27, 2017 Reply
  • 5 stars

    Excellent dish for Girls Night Out Dinner Party.

    I made this last night. My changes based on reviews were: 1. I used only fresh herbs including oregano, marjoram and thyme in the marinade. it was so flavorful. 2. I used bone and skin on organic chicken breast (split in half), thighs and drumsticks and baked on Convection roast for 50 minutes. 3. i served with brown and wild rice and Autumn salad . I had rave reviews. And it is a great made in advance dish that is so pretty to serve also.

    - Ellen on October 27, 2017 Reply
  • 5 stars

    Chicken Marbella is a huge hit at our house! At first the kids were like, “prunes and olives??” but now this dish is even requested on birthdays. I follow the recipe pretty much as is except I have never basted the chicken and it turns out perfect every time. Some days the chicken gets marinated overnight but mostly just for a day. Serve with rice and veg, always a happy family around the table.

    - Victoria on September 19, 2017 Reply
  • Can I used chicken stock in place of the white wine? Thank you.

    - Sara on September 18, 2017 Reply
    • Yes- hope you enjoy!

      - Jenn on September 19, 2017 Reply
  • Can I make this with boneless chicken breasts???

    - Vicki on September 18, 2017 Reply
    • Hi Vicki, I don’t recommend breasts for this recipe; if you really want to use breasts, I suggest this recipe instead.

      - Jenn on September 19, 2017 Reply
  • I am planning to make this for this Christmas for a party of 20. Can I make this a day ahead and reheat?

    - Caroline on September 10, 2017 Reply
    • Yes, definitely. Enjoy!

      - Jenn on September 10, 2017 Reply
  • Ok to serve with pickled brisket, roasted potatoes, etc Large rosh hashana dinner. Plan to make ahead and freeze, will make extra marinade when i reheat so it heats up moist. Does this make sense?

    - Wendy on September 3, 2017 Reply
    • Hi Wendy, Yes, I think all of that could work together. Hope you have a great holiday!

      - Jenn on September 3, 2017 Reply
  • 4 stars

    My Italian prune plums are ready to pick, can I substitute then for the dried prunes?

    - Beth on August 20, 2017 Reply
    • Hi Beth, I think that’ll work. Please let me know how it turns out if you try it that way.

      - Jenn on August 22, 2017 Reply
  • I’m having 6 women friends to my lake house for a few days. I’m looking through your recipes and setting up my menus. Starting off with crustless broccoli quiche for breakfast.
    For supper I’m thinking of this chicken Marbella and Julia Turshein’s lasagna.
    A) would you pair these two?
    B) can they both be made day ahead and reheated?
    I’ll be doing asparagus and possibly the roasted beet salad … What do you think?

    - Louise on June 4, 2017 Reply
    • Hi Louise, What a fun weekend that sounds like! If you’re looking for two different dinner options, I think those two are great choices (and yes they can both be made ahead of time and reheated) but I wouldn’t serve them together on the same plate. With the Chicken Marbella, I’d serve rice or orzo and asparagus on the side. With the lasagna, I’d serve a big salad and bread. Hope that helps!

      - Jenn on June 4, 2017 Reply
  • Jenn – my chicken Marbella is marinating but plans have changed, so need to freeze the dish. Please advise whether to freeze raw or cook it first. thank you.

    - Theresa Miller on May 4, 2017 Reply
    • Hi Theresa, either one will work!

      - Jenn on May 4, 2017 Reply
  • Jen, Since I’m not a huge fan of dried oregano, is there another spice that would work well in the chicken marbella?

    - Rosemary on April 9, 2017 Reply
    • Hi Rosemary, dried thyme or basil would work here in place of the oregano. Enjoy!

      - Jenn on April 9, 2017 Reply
  • Does the chicken have an olivey taste? I have some picky people coming and I want to make this, but don’t want it to be passed up bc of the olives!

    - Brooke Palmer on April 6, 2017 Reply
    • No, it doesn’t; The olives and capers are balanced perfectly with the prunes to make a delicious sweet-savory gravy. I think everyone will enjoy!

      - Jenn on April 6, 2017 Reply
  • 5 stars

    Fantastic flavors! I followed the recipe exactly except for using the cut up chicken. I happened to have 5 frozen, boneless, skinless breasts on hand, so took a chance. Although the skin would add more flavor, I thought that these were wonderful: moist, tender, and great flavor combo. I don’t typically care for olives or capers, but when you add all of these ingredients together, there’s an amazing synergy. Thanks for including this recipe on your site!

    - Cindy on March 7, 2017 Reply
  • Jenn, can you please provide the nutritional information for this dish? I’m looking forward to making it. Thank you.

    - Barbara on March 2, 2017 Reply
    • Hi Barbara, I just added them. You’ll see the numbers are pretty high; that’s primarily because of the skin on the chicken (but it is delicious)!

      - Jenn on March 2, 2017 Reply
  • For this Chicken Marbella, do I have to leave the skin on. I never do as I won’t eat it. Will it still maintain the same flavor?

    - Nancy on February 27, 2017 Reply
    • Hi Nancy, You don’t have to leave it on, but the skin adds so much flavor – If possible, I would suggest cooking the chicken with the skin on and removing it before serving.

      - Jenn on February 28, 2017 Reply
  • 5 stars

    Hi Jenn,
    My husband said this was the best chicken he’s ever had. He’s 62 so that’s a lot of chicken years! He said it was restaurant quality so he hit the nail on the head (it is restaurant quality!) I can’t get over how easy it was. I used two chicken breasts with bones and skin which produced almost no sauce. I’m going to make it again for friends next week, any suggestions on how to get more gravy/sauce? I’ll probably make 4 of the same breasts for them. Thanks so much for this recipe, can’t wait to try more as I’m new to your blog. Love it!

    - Carol on February 16, 2017 Reply
    • Hi Carol, so glad you enjoyed the chicken! Definitely sounds strange, though, that there wasn’t much gravy as this generally has quite a bit. Are you sure you measured everything correctly?

      - Jenn on February 17, 2017 Reply
      • 5 stars

        My husband just had the leftovers for lunch. He still raved.
        Yes, I measured everything to the recipe. Even added more wine at around 35 minutes. Maybe it was because I only used one split breast? Your recipe has 2.5 lbs per pan, all the chicken parts. It was still fantastic though. Maybe I should double up on the marinade, although maybe not the garlic? I wish I had taken a picture right out of the oven. Thanks.

        - Carol on February 17, 2017 Reply
  • 5 stars

    Hi Jenn, this is such an easy and delicious dish! Thanks so much for the recipe! If I only have dark brown sugar on hand, can this be substituted for light? And if so, would the amount be the same?

    - Jane S. on January 31, 2017 Reply
    • Hi Jane – Yes and yes 🙂

      - Jenn on January 31, 2017 Reply
  • I added the wine to the marinade by mistake will it still work?

    - paula on January 11, 2017 Reply
    • Yes, Paula – don’t worry about it!

      - Jenn on January 11, 2017 Reply
  • Where do you find 2.5lb chickens? I’m at Safeway and the lightest chicken they have us 5lbs.

    - Seth on December 19, 2016 Reply
    • Hi Seth, The recipe calls for cut-up chickens. Sorry that wasn’t clear – I’ll update the recipe to clarify.

      - Jenn on December 19, 2016 Reply
      • 5 stars

        Ah, thanks, that makes a lot more sense. Marinating now!

        - Seth on December 20, 2016 Reply
  • Can you use boneless chicken breasts?


    - erin on December 18, 2016 Reply
    • Hi Erin, I don’t recommend boneless breasts for this recipe. Sorry!

      - Jenn on December 19, 2016 Reply
  • I added the brown sugar by mistake to the marinade is that Ok or do I need to start over?

    - brenda on December 18, 2016 Reply
    • Not necessary– it will still work. Hope you enjoy!

      - Jenn on December 18, 2016 Reply
  • 5 stars

    PS: Forgot to mention I am making this tonight!!!! I have never had anything on your site, including the Marbella, that didn’t turn out perfect. But these giant chicken breasts have me a bit concerned.

    - Pam on December 17, 2016 Reply
  • 5 stars

    I couldn’t fine “normal” size chicken breasts. These are very large. They have been marinating overnight and I have turned them a few times. It now looks like there is very little of the marinade in the dish. My concern is that there won’t be enough to add to pan with wine and brown sugar. Six breasts. Thank you!

    - Pam on December 17, 2016 Reply
    • Hi Pam, I think it will probably be fine but if you want to play it safe you can make more of the marinade (maybe a half recipe) and add it to the pan (that way, you’ll have plenty of sauce too). Hope you enjoy it!

      - Jenn on December 17, 2016 Reply
      • You are the best! At quick replies AND fabulous recipes. Many thanks!

        - Pam on December 17, 2016 Reply
  • 5 stars

    This dish is fabulous!! I have made this almost a dozen times in the last year & a half. My kids ask for it by name and company always raves about it. Super easy but taste like you are a top chef! Thank you Jenn, this recipe is going in our family recipe book, a keeper!

    - Victoria B on December 16, 2016 Reply
  • 5 stars

    I was introduced to this dish about 10 years ago while working at a little store with gourmet takeout. Everyone just loved it…including me. I can’t believe that I completely forgot about it! Thanks for the reminder and the recipe. It’s just as fabulous as I remember it to be. Happy Holidays, Jenn!

    - Robin on December 16, 2016 Reply
  • I’m planning on making this so would like to know if you achieved the beautiful brown skin in the photo from baking alone or was it broiled? My oven does not have a broiler so would I need to brown the skin before baking? Thanks for your reply.

    - Leslie on October 21, 2016 Reply
    • Hi Leslie, Yes, I did broil the chicken after baking it. If you’d like to achieve that same brown skin, sear them briefly after baking them in the oven. Hope you enjoy!

      - Jenn on October 24, 2016 Reply
      • Thanks for your reply Jenn. I just read the recipe again and noticed the last paragraph which mentions the broiling. I’ll try browning after baking. BTW…your blog/website is the most user-friendly as any I’ve ever experienced! Love it!

        - Leslie on October 24, 2016 Reply
    • 5 stars

      Hi, I have never had to use the broiler, it always gets beautifully browned on it’s own. YUM

      - Victoria B on December 16, 2016 Reply
      • 5 stars

        I also have never used the broiler, they brown beautifully. This makes the house smell wonderful, and reheated is just as good the next day.

        - Sarah on December 24, 2016 Reply
  • 5 stars

    Seriously amazing. I made this for an extended family dinner and it could not have been easier or more delicious. As the mother of a 1 year old I have minimal time to cook dinner. I was able to prep this at night in about 15 minutes and then all I had to do was pop it in the oven the next night. Rave reviews from the whole crowd. I served it with whole wheat couscous and a green salad. Will definitely keep this in the rotation.

    - Elizabeth on October 16, 2016 Reply
  • Yikes!! Didn’t read properly and I added the brown sugar and wine to the marinade. Do I need to start over or is it ok? Thanks!

    - Elizabeth on October 15, 2016 Reply
    • It’s fine Elizabeth – no need to start over. Enjoy!

      - Jenn on October 16, 2016 Reply
  • Can you eliminate the Capers?

    - Pauline on October 4, 2016 Reply
    • Sure, that would be fine.

      - Jenn on October 4, 2016 Reply
  • 5 stars

    I’m always looking for new flavor combinations and this recipe hit the criteria. When I read the ingredients prunes, green olives, caper, garlic, my first thoughts were “yuck, ewww, hmmmm, interesting.” My curiosity got the better of me and I had to make it. It was a flavor explosion! the prunes were delicious sweet bombs in the savory sauce from the olives, garlic and capers. The chicken was moist and delicious. I don’t like olives, at all and couldn’t chew and swallow them but the flavor they added to the meal was undeniable. This is a keeper and sharing recipe.

    - Suzon on September 30, 2016 Reply
  • Can this be made with boneless, skinless chicken breasts? If so , any changes in quantities or ingredients or in cooking time? I saw your previous comment about the skin adding flavor, but boneless, skinless is so much easier to manage for guests at a dinner party!

    - Laurie on September 26, 2016 Reply
    • Hi Laurie, The recipe really won’t work with boneless breasts – sorry! But you might try this recipe on Epicurious, which is similar. Hope that helps!

      - Jenn on September 26, 2016 Reply
  • 5 stars

    This is wonderful!! Tried it last night and we both loved it. Can’t wait until we have the leftovers. Thank you for another outstanding recipe. Looking forward to your cookbook.

    - Jean Casey on May 26, 2016 Reply
  • 5 stars

    Love both you and your website..can hardly wait for to purchase an autographed (I hope) copy of your cookbook. My question, Can I bake the day before and just reheat as I would love to serve this to company, but will be walking in the door just a short time before them?. If so, reheat at what temperature and for how long>

    - Carol on May 8, 2016 Reply
    • Thanks for the nice words Carol! And, it’s fine to make this ahead, just reheat, covered, in a 350°F oven until heated through.

      - Jenn on May 9, 2016 Reply
  • 5 stars

    I’m so glad you posted this recipe. I, too, made it many times using the Silver Palate Cookbook. It’s been so many years I forgot all about it. I’m going to make it this weekend. Can’t wait!

    - Amy on April 22, 2016 Reply
  • Hi ,
    i was wondering can we make this recipe with no skin chicken thighs?
    Your recipes are wonderful, thank you for sharing,

    - NATHALIE on April 20, 2016 Reply
    • Hi Nathalie, you can use skinless chicken thighs, but the skin adds so much flavor – If possible, I would suggest cooking the chicken with the skin on and removing it before serving.

      - Jenn on April 20, 2016 Reply
  • Hi Jen,
    I’m making this for a crowd on Friday and wanted to know if a large aluminum pan will work the same as baking dishes that you use. I just want to make sure there wouldn’t be any chemical reaction letting the chicken parts marinate in the foil.
    Thanks so much!

    - Abbie on April 18, 2016 Reply
    • Hi Abbie, I don’t think there should be any problem with marinating the chicken in the aluminum pan, but just to be safe, you could use large ziplock bags instead. Hope everyone enjoys!

      - Jenn on April 18, 2016 Reply
  • 5 stars

    Chicken Marbella…. Delicious! Made with orzo… Who knew chicken, prunes, capers and olives combined could taste so wonderful!!!

    - Diane on April 13, 2016 Reply
  • I’m not a wine drinker, so I don’t know what would work best in the recipe. Please give a few suggestions for a good wine to use. Thank you!

    - Paula on April 12, 2016 Reply
    • Hi Paula, Any inexpensive white wine would be perfectly fine to use. Chardonnay or Pinot Grigio are good options. Hope you enjoy!

      - Jenn on April 13, 2016 Reply
  • I just realized that the chicken is supposed to marinate overnight and I only have about 4-5 hours for marinating time. Should I still make it? Or wait until another time when I can give it the full overnight marinade? Thanks!

    - Pam on April 10, 2016 Reply
    • It will still be tasty Pam, but will just absorb a little less of the flavors.

      - Jenn on April 10, 2016 Reply
      • Thank you, Jenn! I decided to wait until later this week because I have never made this and, from all the rave reviews, it is clearly worth the overnight marinating time.

        - Pam on April 11, 2016 Reply
        • 5 stars

          I made this dish starting in the morning and marinating only for 6 hours. It was still fantastic.

          - Nancy Black on April 16, 2016 Reply
  • My questions are about substituting ingredients.

    I hate Olives. I use olive oil all the time but cannot stand the taste of olives.

    My wife is very sensitive to spices and I would need to remove or greatly reduce the garlic.

    Any suggestions on a substitute for these two ingredients.

    Thanks in advance.


    - Rhae Swisher on April 8, 2016 Reply
    • Hi Rhae, It’s fine to just omit the olives. As for the garlic, it does add wonderful flavor so I wouldn’t omit it entirely — but I think it’s fine to reduce it. You could also add a tablespoon of minced shallots to amp up the flavor a bit.

      - Jenn on April 9, 2016 Reply
  • I have a sulfite allergy. I’m not sure what to substitute for the red wine vinegar. What would be best. I will already have to substitute chicken broth for the white wine for the same reason. I’m dying to try this recipe.

    - Christina on April 7, 2016 Reply
    • Hi Christina, perhaps you could try brown or white rice vinegar. I would love to hear how it turns out if you make it!

      - Jenn on April 7, 2016 Reply
  • 5 stars

    Is there any substitute for sugar other than substitute faux sugar.

    All your recipes are wonderful but many include sugar. I usually omit but feel I’m missing out on the overall flavor.

    - gen cerefice on April 7, 2016 Reply
    • Hi Gen, you could get away with using honey or agave nectar here. (If you go with honey, use a little less than 1/2 cup as honey is a bit sweeter tasting than sugar.) I’d love to know how it turns out if you prepare it this way!

      - Jenn on April 8, 2016 Reply
  • 5 stars

    I first tasted Chicken Marbella when I met my husband about 10 years ago. My MIL makes this for many of the Jewish holidays, and gave me the recipe when we got married. Super easy, always tasty, and the longer it marinates, the better it gets! I didn’t realize the cookbook had been re-released. I’ll have to get a copy for myself. My mother-in-law will be thrilled 😉

    - Kirsten on April 7, 2016 Reply
  • 5 stars

    Just made this last night and it is delicious! I used boneless skinless chicken breasts instead of chicken pieces. So easy to put together. Making copies of this recipe for my daughters and will definitely make this again!

    - Linda on March 2, 2016 Reply
  • 5 stars

    I first had Chicken Marbella at a baby shower about 23 years ago. It just knocked my socks off it was so good. I begged (literally!) for the recipe and have been making it ever since. It is my go to meal for special company and get asked for the recipe often. I use boneless, skinless chicken breasts and double the amount of prunes and olives. It tastes even better as leftovers. I usually just serve it over plain, brown basmati rice along with a big green salad. This recipe deserves at least 10 stars!!

    - Pattie on February 20, 2016 Reply
  • 5 stars

    This was amazing good. I used boneless/skinless breasts and thighs. Turned out so juicy and the sauce had a rich satisfying flavor. It’s been moved into regular rotation.

    - Ryan on January 10, 2016 Reply
  • What is the accompaniment for this chicken?

    - Adelaide Mingle on December 22, 2015 Reply
    • Hi Adelaide, I don’t suggest anything within the recipe but this would be delicious with French Green Beans with Shallots and a grain or roasted potato. Feel free to check out the sides on my site for some inspiration.

      - Jenn on December 23, 2015 Reply
  • Hi,
    I really want to try this dish for Christmas. I wanted to know if instead of cooking in oven can we cook it in air fryer instead? and if yes, then what should be suggested time and temperature for air fryer?
    Many thanks in advance

    - Somya on December 21, 2015 Reply
    • Hi Somya, I’m not very familiar with an air fryer, but I wouldn’t recommend it. I think this is really best from the oven.

      - Jenn on December 22, 2015 Reply
      • 5 stars

        Sorry for very very late update. I finally did try it in air fryer but had to cook it in two batches. It was delicious, all my guests loved it..I have sent this recipe to my in laws now 🙂 Thank u soo much for awesome recipe.

        - Somya Rajat on January 21, 2016 Reply
        • So glad to hear it came out well in the air fryer- thanks for the update Somya!

          - Jenn on January 21, 2016 Reply
  • 5 stars

    In the photo the big green olives look whole and so do the prunes. Do u actually chop them up when u make it? Really like this recipe…making again now…I’m leaning toward chopping but need to know for future.

    - Louise on December 10, 2015 Reply
    • For this recipe, I leave the olives and prunes whole. Feel free to chop them though, if you prefer :).

      - Jenn on December 10, 2015 Reply
  • Do you know if you can freeze the Marbella Chicken after you have cooked it?

    - Shirleyann James on October 5, 2015 Reply
    • Hi Shirleyann, Yes, that should be fine.

      - Jenn on October 6, 2015 Reply
  • 5 stars

    Hello! I love this and love making it! My question is can I marinade for two days? I am making a lot of food and would love to get this out of the way. It’s easy but does take time.
    Thanks, Sherri

    - sherri Fogelman on September 12, 2015 Reply
    • Hi Sherri, Yes that’s fine. Enjoy!

      - Jenn on September 13, 2015 Reply
  • 5 stars

    What do you serve with chicken marbella?

    - Jill on August 16, 2015 Reply
    • Hi Jill, I typically serve it with rice pilaf or mashed potatoes, and a simple green veg (like my French Green Beans with Shallots or Sauteed Asparagus & Peas)

      - Jenn on August 19, 2015 Reply
      • Thanks

        - Jill on August 19, 2015 Reply
  • What wine(s) pairs best with chicken marbella

    - Al Gordon on August 1, 2015 Reply
    • Hi Al, I’d probably serve the same wine I add to the dish — but a richer white wine like Chardonnay would work, or rosé or a light bodied red like Pinot Noir or Grenache.

      - Jenn on August 10, 2015 Reply
  • How would I prepare a half recipe of Chicken Marbella? Just use half the ingredients ? Thank you.

    - Gaile Leahy on June 17, 2015 Reply
    • Hi Gaile, Yes, that should work.

      - Jenn on June 18, 2015 Reply
  • Dear Jenn, can I use chicken wings and dates instead of prunes? Thank you! Sonia.

    - Sonia Mapily on May 29, 2015 Reply
    • Hi Sonia, Yes and yes 🙂

      - Jenn on May 29, 2015 Reply
  • Can I skip olives in this recipe? No one likes in my family.

    Also can I substitute wine for chicken broth? My husband and I do not drink or use liquor in cooking.

    - Mindy S. on April 8, 2015 Reply
    • Hi Mindy, Yes and yes 🙂

      - Jenn on April 9, 2015 Reply
  • one more question- can you add or use other dried fruits instead of prunes?

    - Susan on March 29, 2015 Reply
    • Yes, feel free to make substitutions 🙂

      - Jenn on March 29, 2015 Reply
  • Hi ,
    I have 2 questions:
    How can this dish be made for a smaller group (4 people)?

    Can this dish be cooked a day or 2 in advance and reheated? If so, how do you recommend re heating it?

    - Susan on March 29, 2015 Reply
    • Hi Susan, I’d probably just stick to the quantity, since the recipe only serves 5-6. You could always cut it in half, but you might be short. It’s fine to make ahead, just reheat, covered, in a 350°F oven until heated through.

      - Jenn on March 29, 2015 Reply
  • 5 stars

    We had friends over for dinner and I made your Chicken Marbella recipe. It turned out wonderfully and we all enjoyed it. It’s going into the rotation!
    I served it with orzo mixed with roasted vegetables and salad.
    Thanks for sharing.

    - Diana on March 29, 2015 Reply
  • 5 stars

    I love this dish and have made it many times. Wondering if anyone has taken it to an outdoor picnic. It will be “forks/spoons only” so I wonder if I could just cut the pieces bite sized? Perhaps better to make it with boneless breasts then? Already made the bread for dipping afterward!

    - Annie on March 21, 2015 Reply
  • I love chicken Marbella…I make it all the time! Yours looks great! 🙂

    - Sandi on January 15, 2015 Reply
  • 5 stars

    Jen, the chicken marbella recipe is wonderful, it does make quite a bit of wonderful sauce, however, a bit too much.
    what else can I do with it, soup possibly?
    definitely want to save it.
    thank you.

    - Eva Beaudoin on December 26, 2014 Reply
    • Hi Eva, I think it would be delicious over pasta for another meal.

      - Jenn on December 27, 2014 Reply
  • Love this recipe…my mother makes it every year. What kind of pan do you use’; more specifically, what depth? Thanks!

    - Sarah on December 19, 2014 Reply
    • Hi Sarah, I use a standard 9 x 13-inch baking dish; it’s about 2 inches deep.

      - Jenn on December 19, 2014 Reply
  • 5 stars

    The Chicken Marbella is absolutely delicious! I’m making it for the second time and every ingredient is absolutely perfect for this dish!!

    - Kelly on December 4, 2014 Reply
  • 5 stars

    Jenn – I actually found your blog while doing an internet/pinterest search for this exact recipe 3+ years ago! One of my best friends Mom’s made this dish for me and your recipe was dead on perfect! Although not typical ingredients I cook with (prunes, olives, capers) they work wonderfully together! Love to pair with a nice rice pilaf or mashed potato to soak up the wonderful sauce. This reminds me, it’s time to make again!

    - Theresa on December 3, 2014 Reply
  • Hi Jenn,
    I have enjoyed your recipes over the last couple of years and always look forward to seeing “what’s new”. I have a question about the Chicken Marbella. Since it will seem to have some very distinctive flavors, what side dish/dishes do you recommend to go along with it?
    Thank you.

    - Penny Davis on December 2, 2014 Reply
    • Hi Penny, Thank you! I always serve this dish with a simple rice pilaf and green beans (see my French green bean recipe on the site). Hope that helps!

      - Jenn on December 3, 2014 Reply
  • Jenn, this recipe looks so very interesting. I’ve got a pretty good sense of how ingredients combined will taste, but I need specifics…i.e. pitted prunes (dried or canned?), “a bit of caper juice”..(how much?), “Spanish olives” (pitted?, from a jar or an olive bar?, pimentos or none?.

    Thanks for your reply.

    - Cheryl on November 18, 2014 Reply
    • Hi Cheryl, Sure — you need dried prunes, about 1 tablespoon caper juice and pitted Spanish or Greek green olives from an olive bar (no pimentos). Hope that helps!

      - Jenn on November 19, 2014 Reply
  • Can these recipe be made with chicken thighs instead of a whole cut up chicken?

    - Janet on October 28, 2014 Reply
    • Hi Janet, Absolutely; it will be even better.

      - Jenn on October 28, 2014 Reply
      • Thanks Jenn. How many pounds of chicken thighs would you use (I’m assuming you recommend getting bone in/skin-on thighs, though I don’t like skin)?

        - Janet on October 28, 2014 Reply
        • You’ll need 4-5 pounds, or 12-14 skin-on, bone-in chicken thighs. I would definitely cook the chicken with the skin on, as it adds a lot of flavor, but it’s fine to remove it before serving.

          - Jenn on October 29, 2014 Reply
  • Yesterday I was preparing the marinade for FOUR chickens (per the Silver Palatte’s original recipe) for a party I was going to. Just as I was about to toss the chicken with the ingredients I learned that the party – scheduled for the following day – had been postponed for a week. Two questions: (1) can I freeze the marinade? I hate to waste it and hope I can just thaw it, then toss with the olives and prunes, meat week; (2) I froze the chicken parts. What’s the best way to defrost them? I appreciate your input. P.S.: should I leave chicken skins on or off?

    - Rebecca on September 14, 2014 Reply
    • Hi Rebecca, Yes, you can freeze the marinade. I would start defrosting the chicken in the fridge a day or two before you need to marinade it; it will take a while to thaw. As for the skin, I would definitely leave it on; it will add flavor and keep the meat from drying out during the cooking process. You can always remove it before serving if you like. Hope that helps!

      - Jenn on September 14, 2014 Reply
      • Thank you for taking the time to respond and help me…I’m grateful.

        - Rebecca on September 16, 2014 Reply
  • Loved the chicken marbella recipe but when I doubled the amount of capers quarter to half a cup I liked it even better, chopped celery leaves worked well also, we added sliced orange kumeras (sweet potatoes) to the mixture before cooking about 500g that allowed them to absorb the magnificent flavours within the Marbella: Thank you for providing such a very lovely exquisitely flavoured easy chicken dish, we are very grateful.

    - H Stone on May 31, 2014 Reply
  • I’m a 48 y/o man from the Deep South that has been eating chicken cooked in every imaginable way since I’ve had teeth. I had never heard of chicken Marbella, but when I read the recipe, I knew I had to try it. It was incredible! I highly recommend this recipe!!

    - Chip on May 7, 2014 Reply
  • Jenn,

    Can you tell me a good white wine to use? I’ve always been confused when a recipe calls for white wine, for cooking. Also, do you have a recipe for prime rib and an old fashioned bread pudding? I’ve tried many of your recipes and they have all been a hit!

    Kelly 🙂

    - Kelly on May 3, 2014 Reply
    • Hi Kelly, Any inexpensive white wine that you would drink would be perfectly fine to use — honestly, whatever you have around. Just stay away from anything labeled “cooking wine.” I do have a wonderful apple rum raisin bread pudding on the site but not a prime rib – I will work on it 🙂

      - Jenn on May 4, 2014 Reply
    • 5 stars

      Hi Jen,

      I do have Silver Palate and have made this, but not for a long time, so thanks for the reminder. Also, for people asking what kind of white wine to use, I have taken many cooking classes over the years and my favorite chef taught us a long time ago to keep a bottle of vermouth (white) in our pantry to use for a white wine. Never have to worry about having to make a special trip to the store, and it works in any recipe calling for white wine.
      Thanks for all the great recipes and tips and I just saw your children for the first time and they are GORGEOUS!

      - Linda on January 29, 2015 Reply
  • OMG … Jen, this dish was sooo delicious! Your recipes are making me a SUPER STAR in the kitchen!
    I never thought mixing olives, prunes,capers, brown sugar & red wine vinegar would taste so wonderful!
    Thanks again for terrific recipes!

    - Patti Burns on April 15, 2014 Reply
    • So glad you enjoyed it, Patti, but I can’t take the credit. This one is straight from The Silver Palate Cookbook 🙂

      - Jenn on April 15, 2014 Reply
  • Thank you for sharing. I have been looking everywhere for this recipe, I know I packed it away somewhere but could not find it. Best chicken ever.

    - Linda hopps on March 14, 2014 Reply
  • How much salt and pepper did you add? I think it says to taste?

    - Karen on January 10, 2014 Reply
    • Hi Karen, I like my food well-seasoned so I would use about 1-1/2 teaspoons of salt and 1/2 teaspoon pepper.

      - Jenn on January 10, 2014 Reply
  • I was nervous about making this dish but the step-by-step guide & pictures made it an easy task & my guests enjoyed it so much.
    The chicken is tender, juicy & flavourful even after being reheated the next day.
    Thanks so much Jenn, your site has truly inspired me & is my go-to whenever I decide to try something new 🙂

    - Ash on November 24, 2013 Reply
  • I have made this recipe several times. I usually use a combo of thighs and split breasts so that there is some skin on each piece. This recipe is absolutely amazing! I tried it the first time just because of the weird combo of ingredients…I mean who would think olives, capers and prunes??? Preparation takes some time but do it the day before. The flavors are wonderful and the sauce/broth definately needs to go over mashed potatoes or sopped up with bread or drank straight up! Great taste, great recipe. Wouldn’t change a thing.

    - Linda on November 15, 2013 Reply
  • Just using boneless chicken breasts. How would I change the recipe? How many pounds would I need for 10 people? Can you have too much sauce and can you use white wine that has been frozen?

    - Lisa on October 13, 2013 Reply
    • Hi Lisa, Many years ago Bon Appétit printed a recipe that was based on Chicken Marbella, only using boneless chicken breasts. The Washington Post reprinted it, incorporating suggestions from reader reviews. I’ve made it and it’s very good. Here’s the link:

      Hope that helps and please come back and let me know how it comes out. Also, it’s fine to use wine that has been frozen.

      - Jenn on October 15, 2013 Reply
  • …or use whichever pieces are your favorites. if you like just thighs (or breasts), that’s fine, too.

    - cindy on August 21, 2013 Reply
  • How does one cut the chicken up? Breasts,thighs and drumsticks?

    - Marjory Ross on August 19, 2013 Reply
    • Hi Marjory, yes that’s correct.

      - Jenn on August 21, 2013 Reply
  • Hi Kim… I suggested (above) serving Israeli couscous with dried fruits and nuts…. adds a delicious element, and can also be served at room temp on a warm day or picnic. My recommendation…. use much less brown sugar than the recipe calls for….I just lightly sprinkle the pieces with sugar which is completely sufficient. Otherwise way too sweet for my family and friends. Enjoy!

    - Cindy on May 27, 2013 Reply
  • thanks, Jenn! i am serving w/ the rice and a simple salad (couldn’t find good h. verts)…i did make a mistake and added the wine to the marinade…hope it doesn’t ruin it w/ the vinegar in there too…will add some more wine (i doubled the recipe) and the brown sugar when i bake this afternoon…thanks!!

    - kim hylton on May 27, 2013 Reply
  • What do you serve as side dishes with Chicken Marbella?

    - Tracy on March 16, 2013 Reply
    • Hi Tracy, It’s delicious with couscous or rice, and a simple steamed green vegetable like haricots verts.

      - Jenn on March 16, 2013 Reply
      • Hi,

        Someone made this for my family years ago, and I am going to attempt to make it for a friend’s family. I would love to know what to serve with it? Rice pilaf and a salad? another vege like a broccoli casserole and also corn? just a vege and some good bread? would love to know what others have served along side this dish…thanks! (p.s. if the dish has white wine in it, i should serve it with the same white wine, right?)

        - kim hylton on May 25, 2013 Reply
        • Hi Kim, I always serve it with rice pilaf or roasted potatoes, and steamed haricots verts with a little olive oil, butter and salt. The sauce is so flavorful, you don’t want too many competing flavors. The dish is a little on the brown side, so it’s nice to have a pop of color on the plate. The same white wine would be great but any white wine would do.

          - Jenn on May 25, 2013 Reply
  • The best recipe for a large crowd, when our family gets together, all 31 of us, everyone expects me to cook this recipe. The best combination of flavors, best left overs ever !! I make double and triple recipe !! I usually marinade it overnight.

    - daymel on October 4, 2012 Reply
  • A favorite from the Silver Palate Cookbook. Nice to see it here

    - Cheryl on May 16, 2012 Reply
  • Cannot wait to make this! Tries at a friends house it was good but too greasy. Your recipe sounds alot better!

    - Susan on May 15, 2012 Reply
  • Try serving with Israeli cous cous adorned with golden raisins, currents, dried cranberries, and toasted pine nuts to continue the Mediterranean feel. Obviously, you can substitute any fruit/nut combo you enjoy. Can even use orzo instead of cous cous.

    - Cindy on April 19, 2012 Reply
  • Everyone loves this dish and asks for the recipe. It is an easy company meal because you put everything together the night before and the next day, simply add the wine and sugar and pop it in the oven.

    - phyllis on March 2, 2012 Reply
  • An old and trusted favorite, and believe me, it is well worth introducing to a whole new generation of cooks!

    - Beth on March 1, 2012 Reply
  • This is my favorite chicken dish above all others. I make it for my birthday every year. The flavors are outstanding and I love the olives, prunes, and capers contrasted with the wine and brown sugar. Really, all ingredients are probably on hand anyway, which is another reason it is so easy. I use a mix of breast and thighs (bone in, skin on,) as I love thighs and my family loves breast meat. I also scaled it down from her originally published recipe. It is a very easy, versatile dish. The leftovers are also very yummy. I love serving it with wild rice. Thank you for introducing this to all your fans, Jennifer!

    - Karen on March 1, 2012 Reply
  • Great dinner party recipe.

    - Danita on March 1, 2012 Reply
  • I made this for a dinner party and everyone raved about it! Thanks for another great and promising recipe!

    - Ada Howe on March 1, 2012 Reply
  • Can you make this dish without the olives? My husband and I really don’t liked them…. thanks

    - Risa on January 25, 2012 Reply
    • Risa, You can definitely make it without the olives. You will love it!

      - Jenn on January 25, 2012 Reply
  • I thought this chicken was delish! My husband, on the other hand, rated it as so so. He liked that the chicken was moist but didn’t care for its sweetness, and he’s not a prunes lover. I had it for lunch and dinner 2 days in a row and still want more! Every bite with rice, chicken, prunes, capers, olives, and Italian parsley was heavenly. Thanks so much!

    - Kim on January 8, 2012 Reply
  • Have you ever tried it with boneless breasts and thighs?

    - Jennifer Hallock on November 17, 2011 Reply
  • Just finished making it – came out delicious! thanks for sharing this wonderful recipe 🙂 I really like the idea of using it for appys as well!

    - The Bird Cage on March 1, 2011 Reply
  • Taryn,

    Yes, that would be fine. Enjoy!

    - Jenn on February 9, 2011 Reply
  • Hi Jenn, If I only wanted to make on chicken could I half the recipe?

    - taryn on February 9, 2011 Reply
  • Hi Malinda, That wine is perfectly fine and don’t worry about adding the brown sugar to the marinade…it will be fine. As for the lemon bars, if you want to double the recipe, definitely make it in two separate pans, otherwise it will be way too thick. Good luck and hope you enjoy!

    - Jenn on January 30, 2011 Reply
  • Ok its MalindaC again, Ive got my chicken marinating but, made a mistake or so, I added my brown sugar with the marinade, will this ruin it? I also need to know if this wine is ok: Robert Mondavi Winery 2007 Chardonnay? oh and I need to know if you can double the lemon bars or should I just make 2 seperate pans of it? thanks so much, I cant wait to let you know how it all taste!

    - malinda c on January 29, 2011 Reply
  • Melinda, You can use any dry white wine (for cooking, I always use something good enough to drink but cheap). The prunes do get nice and soft but they don’t disintegrate into the sauce. Adults will love them — they add so much to the sauce — but young kids will probably not. Whenever I make this dish, I just serve my kids a portion without the prunes, olives and capers. Hope that helps! Feel free to email me with any other questions.

    - Jennifer on January 28, 2011 Reply
  • I am going to try this marbella, but i need to know a good white wine to use, like sweet or dry…please let me know, im making this for a special occasion on this sunday for my girls and their school choir! oh and im a little nervous about leaving the prunes in after it cooks, im afraid the kids might snarl, any suggestions on that, or do they cook up where you cant tell what they are? Thanks I love this sight 🙂 Malinda

    - malinda c on January 28, 2011 Reply
  • I had never heard of Chicken Marbella but the recipe looked so unique I had to try it. The entire family thought it was wonderful and said I have to make it again and again. Thanks for the great recipe!

    - Linda on January 21, 2011 Reply
  • I have made this recipe a million times. Some times I chop the prune and olives very tiny and other times leave them on the larger size. Now here is a fun twist. I once made it with dried apricots, golden raisins,& prunes all chopped pretty small and a varity of gourmet olives. Fallowed the recipe the same and served it with home made lavash bread and it was delicious.

    - Rebekah on December 3, 2010 Reply
  • I made this and it was fabulous! This is my girlfriend’s go-to recipe for dinner parties and I have enjoyed it many times at her house, thinking it would be far too involved and difficult to attempt in my kitchen. It was a snap and oh-so good! I had a whole cut chicken from an organic farm with the bone in and I wasn’t quite sure what I was going to do with it – this made a fabulous dinner!! Thank you.

    - Lyl Rose on October 26, 2010 Reply
  • Sure this new generation will like this chicken marbella dish. I read many cook books but im very impressed with silver palate cookbook. This recipe is simple superb. Done a great job!!!!

    - Chicken marbella on October 26, 2010 Reply
  • I’m so n <3 w/Italian cooking!!!!!!!!!

    - Nenette on October 25, 2010 Reply
  • Wow, just discovered your blog on Facebook!
    I basically LEARNED how to cook from The Silver Palate Cookbook by Sheila Lukins and Julie Rosso, but never tried this recipe, yet! I knew it sounded familiar! I’m looking forward to more of your blog posts!

    - Kristina C. on October 21, 2010 Reply
  • this looks delicious. what do you serve this with?

    - serena on October 21, 2010 Reply
  • This recipe is fantastic. Thank you for sharing! I enjoy all your posts. Keep it up 🙂

    - Katie on October 20, 2010 Reply
  • What is the caloric count for this dish?

    - Marlene on October 19, 2010 Reply
  • Thank you for brining this recipe to my attention. It looks amazing!

    - leslie on October 17, 2010 Reply
  • Let me pass on a tip from a caterer who used the sauce components of Chicken Marbella to make a mayonnaise textured spread (all the solids and adjust the liquid to the correct onsistency when pulverizing in the Cuisinart). Then he took the chicken, skinned it and put it into quarters of pita bread which had been “lathered” inside with the mayo. They were really good for a casual meal with a hearty soup.
    > And, it is an easy way to use the leftovers too.

    - Susan on October 16, 2010 Reply
  • I absolutely love Chicken Marbella. I was only just introduced to it about 4 years ago and I’ve made it a number of times since. That sweet and briny marinade is just beyond words!

    - Kathy - Panini Happy on October 14, 2010 Reply
  • Lets watch the age thing!!! I just made Chicken Marbella last month for some friends they loved it and it froze well also for guests for them another night!!
    Thanks for sharing!!

    - Kathy on October 13, 2010 Reply
  • A family favorite for years!

    - Lynn on October 13, 2010 Reply
  • I LOVE chicken Marbella!

    I can’t wait to make this, I haven’t had any in years…

    Thanks for postin!


    - [email protected] on October 13, 2010 Reply
  • I love this recipe! I agree with you that there might be a whole new generation of people that need to know about this recipe. Thanks for reintroducing it!

    - Kath on October 12, 2010 Reply
  • This looks delicious! I think this will be a dish to be made in our new house 🙂

    - Evan @swEEts on October 12, 2010 Reply

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