Chicken Marbella with Boneless Thighs

This Chicken Marbella with boneless thighs is one of those dishes I like to make when I want something savory, slightly sweet, and full of Mediterranean flavors. The prunes, olives, and capers create a beautiful balance with the tender chicken, while the herbs and wine give it a rich depth of flavor.

Why You’ll Love This Recipe

I love this dish because it’s so easy to put together yet tastes like something from a fine restaurant. The chicken thighs stay juicy, and the mix of sweet prunes, briny olives, and capers creates a unique flavor that feels both comforting and elegant. It’s perfect for weeknights but also impressive enough for guests.

Ingredients

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

1 ½ pounds boneless chicken thighs
4 cloves garlic peeled and smashed
1 Tablespoon dried oregano
1 teaspoon salt
½ teaspoon pepper
¼ cup red wine vinegar
¼ cup olive oil
½ cup pitted prunes
½ cup pitted green olives I used Castelvetrano olives
1 tablespoon capers drained
2 bay leaves
1 Tablespoon brown sugar
½ cup dry white wine
¼ cup minced italian parsley

Directions

1. I start by combining garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, and bay leaves in a large bowl.
2. I add the chicken thighs, turning to coat them well, and let them marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.
3. When ready to cook, I preheat my oven to 375°F (190°C).
4. I arrange the chicken and marinade mixture in a baking dish.
5. I sprinkle the brown sugar evenly over the chicken and pour the white wine around it.
6. I bake uncovered for 45–50 minutes, basting occasionally with the pan juices, until the chicken is tender and fully cooked.
7. I garnish with minced parsley before serving.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare (plus marinating time) and 50 minutes to cook, making the total active time around 1 hour and 5 minutes.

Variations

I sometimes use bone-in chicken for extra flavor, though it requires a longer cook time. I also like swapping the prunes for dried apricots or figs for a different kind of sweetness. For a spicier version, I add a pinch of red pepper flakes.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days in an airtight container. To reheat, I warm the chicken in the oven at 350°F (175°C) until heated through. This dish also freezes well I store it with its sauce in a freezer-safe container for up to 2 months.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but I prefer thighs since they stay juicier.

Do I have to marinate the chicken overnight?

No, but I find that marinating for several hours gives the best flavor.

Can I make this dish ahead of time?

Yes, I often prepare it a day in advance since the flavors deepen as it sits.

What can I serve with Chicken Marbella?

I like pairing it with rice, couscous, or crusty bread to soak up the sauce.

Can I substitute the prunes?

Yes, dried apricots, figs, or dates work well too.

What type of white wine is best?

I use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Can I reduce the sweetness?

Yes, I simply cut back on the brown sugar or prunes.

Is it possible to make this dish in a slow cooker?

Yes, I cook it on low for about 6 hours, though the texture of the chicken is a bit different.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C).

Can I make this dish for a crowd?

Yes, I easily double or triple the recipe and bake it in a large roasting pan.

Conclusion

This Chicken Marbella with boneless thighs is a dish I always enjoy making because it’s flavorful, comforting, and elegant at the same time. The combination of sweet, savory, and tangy ingredients creates a meal that feels special without being difficult to prepare. It’s one of those recipes I return to again and again.

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