Sweet meets savory in Chicken Marbella made famous by the Silver Palate restaurant. Tangy marinated chicken is sprinkled with brown sugar, topped with olives and dried plums 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…say chicken sprinkled with brown sugar and topped with prunes and olives.
Chicken Marbella will tantalize your taste buds!
That’s exactly what happened to me. When I worked up recipes for our make ahead meal assembly store, I had to open myself up to dishes that had broad appeal, but were not necessarily what I was used to. 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.
This recipe is based upon Prune and Olive Chicken over at All Recipes. If you are not a fan of prunes, raisins will work too. And, if your guests might not take to “prunes” then trying calling this fruit “dried plums.” 🙂
To round out this meal, make 5 minute couscous and stir in some of the Chicken Marbella sauce and goodies (i.e. prunes and olives.) A few halved grape tomatoes liven up the color even more!
Enjoy!
- 4 boneless skinless chicken breasts
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 Tablespoon dried oregano
- 2 garlic cloves minced
- 2 Tablespoons capers
- 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
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Combine the marinade in a plastic bag that seals.
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Place chicken breasts in bag. Turn chicken to coat with marinade periodically.
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Marinate for about 4 hours or overnight.
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Preheat oven to 350 degrees F.
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Place chicken in baking dish, spooning a little marinade over the top of the chicken.
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Pour white wine around chicken.
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Sprinkle a teaspoon of brown sugar over each chicken breast.
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Top with prunes an olives.
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Bake uncovered for 30 minutes or until internal temperature reaches 170 degrees.
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Spoon sauce over the top of chicken at least once during cooking and before serving.
Suggested side: Couscous. Stir in excess juices, olives and prunes to flavor the couscous.
Enjoy!
Hello! We’re sharing easy and healthy recipes the whole family will love! Why am I called the Dinner-Mom? 
I wouldn’t call myself a prune fan but you make it sound and look good with this preparation!
Thanks for stopping by! I’ve converter a few people with this recipe.
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.
Thanks for your feedback. We are always revising our advertising policies and appreciate your comments.
A fabulous Weekday Supper indeed! What a great sweet/salty flavor combo.
Thanks Renee!
This dish sounds absolutely amazing — I just won’t tell my kids what the fruit is. hahaha
I used to tell my girls…these are just really big raisins!
I like the idea of a sweet and salty combo…great balance of flavors!
Thanks Shaina! I’ve got sweet and salty on my mind now!
This is a wonderful looking, well-rounded meal. Bravo!
Thank so much!!
As a sweet and savory fan, I’m rejoicing over this one. Sounds delicious, will make soon, pinned. Thanks for sharing the recipe.
Sweet and savory is a great combination…looking to post more of this combo!
Been making Chicken Marbella since that book came out in the ’80s! It’s awesome, isn’t it?
Thanks Dorothy! It’s very popular at my house too!