Chicken Marbella is a delicious chicken recipe with olives and dried fruit. It’s flavorful, tangy, and slightly sweet. This dish is warm, comforting, and great to make for a dinner party or holiday dinner. Slow cooker and oven directions included!
Chicken Marbella is a popular recipe in the US to make for various Jewish Holidays like Passover, Rosh Hashanah, Hanukkah, and Shabbat. The chicken has so much flavor from the briny capers and olives but is balanced by the sweet prunes and apricots.
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Why You'll Love This Recipe
- Slow cooker and oven roasted directions - I included directions for both.
- Tips on how to make the juiciest and most flavorful chicken.
- This dish is delicious served warm, room temperature, or even cold!
- Directions for a party size portion as well as smaller family sized servings.
- Minimal prep time.
Dana’s note: I really enjoy the sweet and savory notes of this chicken dish. Dried fruits contrast the saltiness of the olives and capers. Holiday guests really enjoy and compliment this dish. I have made it with 5 pounds of chicken for a party or with a half recipe for a family dinner plus leftovers. This recipe is adaptable to use all chicken breasts or a mix of breasts and thighs. I also developed a slow cooker option for making the dish.
This is my version of a classic dish from the Silver Palate Cookbook, a popular cookbook first published in 1982. A friend gave me an adapted version of the recipe a long time ago, and I’ve been making it ever since. I have tweaked the recipe along the way to have enough liquid and a balance of flavors. I've experimented with different dried fruits in the reicpe, and I prefer dates and apricots.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Bone-in chicken breasts - Roasting chicken breasts with the bones and skin helps keep the chicken moist and flavorful. You will want to find breasts that are similar in size for even cooking. You can substitute with a mix of breasts and bone-in chicken thighs.
- Herbs - Dried oregano, bay leaves, and fresh parsley.
- Kalamata olives - These olives are dark purple to black and have a bold and briny flavor. Make sure they are pitted. You can substitute with green olives.
- Fruit - Pitted dried prunes add a great flavor and slight sweetness. I often substitute with pitted dates and apricots. Try to find low sulfur dried apricots if possible. I usually find them at a local farmer’s market.
- Red wine vinegar - Can substitute with white wine vinegar.
- Dry white wine - Use something you would drink.
Slow Cooker Directions
See the recipe card below for complete directions.
Jump to RecipeSeason the chicken first. Next add all remaining ingredients into the slow cooker and stir to combine.
Gently place the chicken pieces in the slow cooker and spoon some marinade over the top. Marinade should come about half way up the chicken. Add a little extra broth if needed.
Cover and refrigerate for at least 3 hours, or up to overnight.
Before cooking, take the chicken out of the refrigerator and place on the counter for 1 hour or less.
Cook on high for about 4-5 hours, or use the probe setting and set to 160ºF.
Oven Directions
See the recipe card below for complete directions.
Jump to RecipeAdd all marinade ingredients into a large shallow roasting pan and stir. Or use two baking dishes to fit all the chicken piece.
Place chicken on top in a single layer, skin side up. If possible, marinate for 3 hours, up to overnight. If you don't have time to marinate, the chicken will still come out tasty.
Cook at 350ºF for about 40-50 minutes until the internal temperature of the chicken reaches 160-165ºF and the skin is golden brown.
If the chicken skin is not quite brown enough, run it under the broiler for 1-2 minutes watching carefully so that the chicken does not get too dark.
How to serve Chicken Marbella
This classic recipe can be served warm or at room temperature. Some people even enjoy it cold!
Wait 10 minutes before cutting the chicken so that the juices don’t run out. Slice chicken breasts and place on a serving platter.
You can also cut large breasts into serving portions. Place olives and fruit around the chicken. Spoon sauce over the chicken. Garnish with a sprinkle of optional parsley.
For picky kids, leave the sauce off. Extra sauce can be served in a gravy boat.
Serve with whole wheat couscous, steamed broccoli florets, or a simple salad. Alternatively serve with anything that nicely soaks up the sauce like rice, mashed potatoes, crusty bread, or quinoa.
Top Tips
- Marinate the chicken overnight if possible. This is optional, but helps infuse the chicken with all that delicious.
- The recipe can be made with a mix of breasts and thighs. For the slow cooker, put the dark meat in first at the bottom of the pot. In the oven, make one pan of breasts and one pan of dark meat in order to control the cooking time. The dark meat may need a longer cooking time. I don’t recommend using boneless chicken thighs or breasts as the bones add flavor while cooking.
- Don’t put a cold dish into the oven! If you are marinating, make sure to take the dish out of the refrigerator about an hour before you want to start cooking so the dish can come closer to room temperature. Putting a cold dish in a hot oven can cause it to crack.
- Half the recipe. If making this dish for a smaller crowd, you can half the recipe. Use the slow cooker temperature probe, but the dish cooks in the slow cooker for about 3 hours and 40 minutes. You may have leftovers for a second meal, which you can freeze for later if you’d like.
- Tips on making the juiciest chicken. Use an instant read thermometer to determine doneness. Insert the thermometer into the center of the thickest part of the chicken without touching the bone. Cook chicken breasts to 160ºF (chefs' preference) or 165ºF (USDA recommendation). Cook chicken thighs to 175-185ºF. Using a thermometer takes the guesswork out of checking for doneness. When the chicken is cooked to the correct temperature, it is juicy and tender.
Make Ahead
The chicken is extra tasty when it’s prepped and marinated the night before, so that makes this recipe handy for entertaining and prepping ahead.
Add all the ingredients to the slow cooker pot or a baking dish if using the oven. Marinate covered overnight. Before cooking, let the dish come close to room temperature which will take up to an hour.
Storage and Reheating
How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
How to freeze: Freeze leftovers in a freezer safe container for up to 3-4 months.
How to reheat: The leftovers of this dish are excellent as well. Reheat very briefly in the microwave or in the oven at 300ºF for 15 minutes until just warm. Do not over cook. Or some people really enjoy this chicken cold or at room temperature.
More Chicken Recipes
- Za'atar Roasted Chicken with Lemon and Herbs
- Thai Chicken Salad With Peanut Dressing
- Sheet Pan Honey Mustard Chicken and Vegetables
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Recipe
Chicken Marbella
Equipment
- Large roasting pan optional
- Slow cooker optional
Ingredients
- 5 pounds chicken breast with bone in and skin try to get breasts of similar size for even cooking.
- 1 tablespoon kosher salt
- ½ teaspoon freshly cracked black pepper to taste
- 6 garlic cloves minced
- ⅓ cup dried oregano
- 4 bay leaves
- ⅓ cup pitted kalamata black olives or can substitute green olives
- ¼ cup capers rinsed well (optional)
- ¾ cup pitted prunes optional - cut in half, I like to sub with pitted dates
- ¾ cup dried apricots low sulfur if you can find it. I find them at a local farmers market.
- 1 cup brown sugar
- ¾ cup red wine vinegar can substitute white wine vinegar
- ¼ cup olive oil
- 1 to 1 ½ cup chicken broth
- 1 to 1 ½ cup dry white wine
- Chopped parsley as garnish optional
Instructions
Slow cooker directions:
- Lightly season chicken with salt and pepper. Set aside.
- Put all of the remaining ingredients in the slow cooker insert and stir. The slow cooker size needs to be 5 quarts or larger to hold the full recipe.
- Gently place the chicken in the slow cooker and spoon some marinade over the top. Marinade should come about half way up the chicken. Add a little extra broth if needed.
- Put on lid and refrigerate overnight, or at least 3 hours.
- Take the chicken out of the refrigerator and place on the counter for 1 hour or less.
- Cook the chicken in the slower cooker in the “probe” mode set to 160ºF. (165ºF is recommended by the USDA. Chefs usually recommend 160ºF). Place the probe in the thickest part of the breast but do not touch bone. The chicken will be done and moist in about 4 to 5 hours. If you don’t have a temperature probe with your slow cooker, cook on low, then check the chicken with an instant read thermometer. Check for doneness by piercing the chicken and looking for clear or slightly yellow juices running out. Opaque pink juices mean that the chicken is not cooked through yet.
- Once cooked, check the seasoning and add extra salt or pepper if needed.
Oven instructions:
- Use 2 shallow baking or roasting pans or one extra large one. Add all marinade ingredients into the dish and stir. Place chicken on top, skin side up.
- Marinate covered for 3 hours up to overnight.
- Before baking, take dish out the the refrigerator and let sit at room temperature for up to an hour. You do not want to put a cold dish into the hot oven, or it can break from heat shock.
- Cook the chicken in a single layer in a preheated oven at 350ºF for about 40-50 minutes. You’ll know it’s done by the firmness of the meat and by piercing the chicken and checking for clear yellow (not opaque pink) juices running out. Or use an instant read thermometer and remove the chicken from the oven when it reaches 160-165ºF. If the chicken skin is not quite brown enough, run it under the broiler for 1-2 minutes watching carefully so that the chicken does not get too dark.
To serve:
- Chicken can be served warm or at room temperature.
- Wait 10 minutes before cutting the chicken so that the juices don’t run out of the chicken. Slice chicken breasts and place on a serving platter. Alternatively, cut large breasts into serving portions. Place olives and fruit around the chicken. Spoon sauce over the chicken. This chicken is very flavorful; for picky kids, leave the sauce off. Extra sauce can be served in a gravy boat. Sprinkle optional parsley garnish.
- Serve with whole wheat couscous and steamed broccoli florets. Alternatively, serve with anything that nicely soaks up the sauce like rice, mashed potatoes, or quinoa.
Notes
- Marinate the chicken 3 hours to overnight if possible. This is optional, but helps infuse the chicken with all that delicious.
- Don’t put a cold dish into the oven! If you are marinating, make sure to take the dish out of the refrigerator about an hour before you want to start cooking so the dish can come closer to room temperature. Putting a cold dish in a hot oven can cause it to crack.
- This recipe can be make with a mix of breasts and thighs. For the slow cooker, put the dark meat in first at the bottom of the pot. In the oven, make one pan of breasts and one pan of dark meat in order to control the cooking time. The dark meat may need a longer cooking time.
- Half the recipe. If making this dish for a smaller crowd, you can half the recipe. Use the slow cooker temperature probe, but the dish cooks in the slow cooker for about 3 hours and 40 minutes. You may have leftovers for a second meal, which you can freeze for later if you’d like.
- Tips on making the juiciest chicken. Use an instant read thermometer to determine doneness. Insert the thermometer into the center of the thickest part of the chicken without touching the bone. Cook chicken breasts to 160ºF (chefs preference) or 165ºF (USDA recommendation). Cook chicken thighs to 175-185ºF. Using a thermometer takes the guesswork out of checking for doneness. When the chicken is cooked to the correct temperature, it is juicy and tender.
- Make ahead instructions: Add all the ingredients to the slow cooker pot or a baking dish if using the oven. Marinate overnight covered. Before cooking, let the dish sit at room temperature for an hour.
- How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- How to freeze: Freeze leftovers in a freezer safe container for up to 3-4 months.
- How to reheat: The leftovers of this dish are excellent as well. Reheat very briefly in the microwave or in the oven at 300ºF for 15 minutes until just warm. Do not over cook. Or some people really enjoy this chicken cold or at room temperature.
- Adapted from a recipe given to me by a friend, which was adapted from Chicken Marbella from The Silver Palate Cookbook.
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