Sweet meets savory in Chicken Marbella made famous by the Silver Palate restaurant. Tangy marinated boneless chicken is sprinkled with brown sugar, topped with olives and prunes and baked to perfection.
Sometimes it pays to step out of your comfort zone. When you do, you are rewarded with exciting new flavor combinations that you never in a million years would dream up.
That’s exactly what happened to me when I worked up recipes for our make ahead meal assembly store.
I was always on the hunt for popular restaurant recipes that could be made at home, like Alice Springs Chicken and Monterey Chicken.
I’d read about The Silver Palate’s popular Chicken Marbella and gave it a try. It was an instant hit…and not just at the store, but with our family too.
Chicken Marbella Marinade
The original method of preparing this recipe calls for marinating the chicken overnight. We suggest at least 4 hours if you don’t have that much time. However, there’s another option.
If menu planning a day in advance is hit or miss, then add the marinade ingredients to a plastic bag with boneless chicken breasts and FREEZE IT!
Chicken Marbella marinade has:
- Red wine vinegar
- Olive oil
- Garlic
- Oregano
- Capers
The marinade seeps in while it’s freezing and has a chance to work some more while the chicken is defrosting.
We used boneless chicken breasts. However, any type of chicken will work in this recipe.
How to Cook Chicken Marbella
Once the chicken is marinated, it’s easy to assemble and bake this dish, which makes it perfect for entertaining.
- Place chicken in a baking dish,
- Pour white wine around the chicken
- Sprinkle brown sugar on the chicken
- Place prunes and olives on top of the chicken
Bake, uncovered for about 30 minutes! Use a meat thermometer to ensure it’s not over or under cooked.
This recipe is based upon Prune and Olive Chicken over at All Recipes. If you are not a fan of prunes, raisins or apricots will work too.
And, if your guests might not take to “prunes” then trying calling the fruit “dried plums.” It works every time! 🙂
What to serve with Chicken Marbella
Our favorite way to round out this meal is to make 5 minute couscous and stir in some of the sauce and goodies (i.e. prunes and olives.) A few halved grape tomatoes liven up the color even more! Rice, quinoa, farro or any other grain will work.
Tip: Always reserve the juices to serve on the side and liven up whatever else is on the plate.
Serve Chicken Marbella hot or cold! Yep. Cool the chicken to room temperature. Warm the juices and drizzle over the top. Serve it with a nice, cool salad.
Depending upon what’s in season, vegetables that pair with Chicken Marbella include:
- Green beans
- Asparagus
- Wilted spinach (Drizzle olive oil in a pan, add minced garlic and baby spinach leaves and stir and cook for several minutes until the spinach leaves are wilted.)
If you’re entertaining, finish it off with Flourless Chocolate Cake with Ganache or our naturally Vegan Chocolate Cupcakes!
It’s fancy enough for company but easiest enough for a busy weeknight dinner!
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Chicken Marbella
Ingredients
- 4 boneless skinless chicken breasts
Marinade
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 Tablespoon dried oregano
- 2 garlic cloves minced
- 2 Tablespoons capers
Finishing
- 1/4 cup white wine
- 4 teaspoons brown sugar
- 1/2 cup dried plums pits removed (I slice the the plums into strips.)
- 8-12 green olives
Instructions
- Combine the marinade in a plastic bag that seals.
- Place chicken breasts in bag. Turn chicken to coat with marinade periodically.
- Marinate for about 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Place chicken in baking dish, spooning a little marinade over the top of the chicken.
- Pour white wine around chicken.
- Sprinkle a teaspoon of brown sugar over each chicken breast.
- Top with prunes and olives.
- Bake uncovered for 30 minutes or until internal temperature reaches 165 degrees.
- Spoon sauce over the top of chicken at least once during cooking and before serving.
Notes
Nutrition
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David @ CookingChat
I wouldn’t call myself a prune fan but you make it sound and look good with this preparation!
Marjory
Thanks for stopping by! I’ve converter a few people with this recipe.
donatella
Thank you for sharing this lovely recipe, it is delicious. However, your web page has so much junk and advertisements it was difficult to read the recipe through and around them. I won’t be revisiting this site.
Marjory
Thanks for your feedback. We are always revising our advertising policies and appreciate your comments.
Renee
A fabulous Weekday Supper indeed! What a great sweet/salty flavor combo.
Marjory
Thanks Renee!
Family Foodie
This dish sounds absolutely amazing — I just won’t tell my kids what the fruit is. hahaha
Marjory
I used to tell my girls…these are just really big raisins!
Shaina
I like the idea of a sweet and salty combo…great balance of flavors!
Marjory
Thanks Shaina! I’ve got sweet and salty on my mind now!
Alaiyo Kiasi-Barnes
This is a wonderful looking, well-rounded meal. Bravo!
Marjory
Thank so much!!
Lea Ann (Cooking On The Ranch)
As a sweet and savory fan, I’m rejoicing over this one. Sounds delicious, will make soon, pinned. Thanks for sharing the recipe.
Marjory
Sweet and savory is a great combination…looking to post more of this combo!
Dorothy at Shockingly Delicious
Been making Chicken Marbella since that book came out in the ’80s! It’s awesome, isn’t it?
Marjory
Thanks Dorothy! It’s very popular at my house too!
Linda
I love quick and easy meals and this one sounds perfect for my husband and I. And I learned something new! I never knew you could freeze chicken with the marinade. What a great way to save time. Thanks for the great tip!
Brandi
This chicken must have such a delicate flavor, when topped with prunes and brown sugar. A little salty accent from olives makes this dish complete!
Elisha @UseHealthTips
thanks Dinner mom , just loved the idea of how u make new interesting food stuff everytime, brilliant