Chicken Marbella

A nostalgic classic, chicken Marbella is the weeknight dinner we just can’t forget about. One of the most recognizable recipes from The Silver Palate Cookbook, it’s no surprise that this dish has remained a favorite since the 1970s. The real star of the show here is the marinade. Dotted with prunes, olives, capers, and herbs, this sweet and briny marinade results in tender, incredibly flavorful chicken that’s sure to impress at any dinner party or date night.

The briny marinade.
The most signature part of this dish has to be the complex, sweet-briny marinade that flavors our chicken. With prunes, olives, capers, and herbs, this marinade might seem surprising, but trust us—the result is a flavor-packed chicken that we just can't get enough of.

Tip: Marinate for at least 2-6 hours. You can even prep this the day before and let it marinate for a full night beforehand to pack even more flavor into our chicken.

The prunes.
One of the signature aspects of this dish are the prunes. If you haven’t had them before, try them out! Cooked prunes taste much different than any dried prunes you may have hesitantly snacked on in the past. If you really hate them, swap them out for dried apricots instead.

The chicken.
We used bone-in, skin-on chicken in this recipe, but if you prefer boneless skinless thighs, feel free to use them instead! Fair warning: the absence of bones means the chicken will cook a bit faster, so keep an eye on them.

What to serve with chicken Marbella.
This main is delicious served atop rice, potatoes, or even egg noodles. If you’re looking for side dishes, you can’t go wrong loading your plate up with grilled balsamic mushrooms, mashed potatoes, or roasted artichokes.

Have you made this classic yet? Let us know how it went in the comments below!