Chicken Marbella is one of those recipes I love making when I want something elegant yet surprisingly simple. Juicy chicken thighs are marinated with prunes, olives, capers, and herbs, then baked until tender. The sweet and savory flavors balance beautifully, making this dish feel both comforting and sophisticated.

Why You’ll Love This Recipe

I like this recipe because the chicken gets so much flavor from marinating overnight—it turns out tender, juicy, and full of depth. The prunes bring a natural sweetness, while the olives and capers add briny contrast. The sauce that forms during baking ties everything together into a silky finish that I love spooning over rice or roasted potatoes. Even though it looks fancy, it’s very straightforward to prepare, which makes it perfect for both dinner parties and weeknight meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons juice from capers
¼ cup olive oil
2 tablespoons honey
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon oregano
2 tablespoons red wine vinegar
2 cloves garlic minced
4 bone-in skin-on chicken thighs
1 cup pitted prunes
1 cup green Spanish pitted olives
2 tablespoons capers
4 bay leaves
½ cup broth

Directions

Step 1: In a large bowl, whisk together caper juice, olive oil, honey, salt, pepper, oregano, red wine vinegar, and garlic.

Step 2: Add chicken, prunes, olives, capers, and bay leaves. Toss to coat well. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 3: Preheat oven to 375°F (190°C). Transfer everything to an 8×8-inch baking pan, placing chicken skin-side up. Pour the broth over the top.

Step 4: Cover with foil and bake for about 40 minutes, or until the chicken reaches 165°F.

Step 5: Remove foil, switch oven to broil, and broil for 5 minutes until the skin is golden brown.

Step 6: Serve warm with pan juices spooned over the chicken.

Servings and Timing

This recipe makes 4 servings.
Preparation time: 15 minutes
Marinating time: 4 hours (or overnight)
Cooking time: 50 minutes
Total time: 5 hours 5 minutes

Variations

Sometimes I like to swap chicken thighs for a whole cut-up chicken if I’m feeding more people. I’ve also used dried apricots in place of prunes for a slightly different sweetness. If I want a sharper flavor, I add a little extra vinegar. For extra richness, I drizzle a bit more olive oil before baking.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in a 325°F oven until hot. The dish also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, but I prefer bone-in skin-on thighs since they stay juicier and the skin crisps under the broiler.

Do I have to marinate the chicken overnight?

At least 4 hours is best, but overnight gives the deepest flavor.

Can I use chicken breasts instead?

Yes, but I keep an eye on the baking time since breasts cook faster and can dry out.

What can I serve with chicken Marbella?

I like pairing it with rice, couscous, or roasted potatoes to soak up the pan juices.

Can I replace the prunes?

Yes, dried apricots or figs work well if I don’t have prunes on hand.

How do I make the skin extra crispy?

Broiling at the end of baking helps the skin brown beautifully.

Can I prepare this ahead of time?

Yes, I often marinate the chicken the day before and just bake it before serving.

Is this dish freezer-friendly?

Yes, I freeze leftovers for up to 2 months, then reheat gently in the oven.

Do I need to turn the chicken while it bakes?

No, I keep it skin-side up the whole time for the best browning.

Can I make this dish sweeter?

Yes, I sometimes add a little extra honey or a few more prunes for a richer sweetness.

Conclusion

Chicken Marbella is one of my go-to dishes when I want a recipe that’s both comforting and impressive. I love the balance of sweet prunes, salty olives, tangy capers, and juicy chicken all baked together in a flavorful sauce. Whether I make it for a family dinner or when guests come over, it always turns out delicious and satisfying.