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close up chicken Marbella and rice in red skillet

One Pan Chicken Marbella and Rice

This dish brings together Chicken Marbella and its favorite side dish, white rice, to form a delicious and restaurant worthy dish in one big pan. Sweet prunes are the perfect compliment to sharp, salty olives, capers, and unctuous garlic. 
Course Main Course
Cuisine American, American Classic
Prep Time 10 minutes
Cook Time 40 minutes
Marinate 15 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 903kcal
Author Diana Reis


  • 12" Skillet or Dutch Oven


  • 6 Chicken Thighs bone-in, skin on
  • ¾ Cup Dry White Wine chardonnay
  • ¼ Cup Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • ½ Cup Brown Sugar
  • ½ Cup Prunes
  • ½ Cup Spanish Olives sliced
  • 2 Tablespoons Capers
  • 10 Cloves Garlic minced
  • 3 Tablespoons Dried Oregano
  • 3 Bay Leaves
  • 1 Teaspoon Salt
  • 1 Teaspoon Chili Flake optional
  • 1 Cup White Rice
  • 1 Cup Water


  • Start by measuring your Marbella marinade ingredients and putting them in a food storage bag. It is best to slice the green olive and press or mince the garlic.
  • Then, use a paper towel to pat the chicken thighs dry. Cut off any extra skin that folds around the back of the chicken pieces and place the thighs into the marinade. Seal the bag and massage the marinade into the chicken pieces.
  • Let the meat sit in the marinade for at least 15 minutes. You can marinade up to overnight, however, if you plan to marinade for more than 30 minutes the chicken should be placed back in the refrigerator until you are ready to cook.
  • Heat a large skillet on medium heat. Once the pan is hot, remove your chicken pieces from their marinade and let the excess liquid drip off. No need to pat dry! Reserve your Marbella Marinade to make the rice dish and finish the chicken.
  • Then, place the thighs in the skillet skin side down and let them brown for about seven minutes.
  • Next, turn the pieces over and brown the underside for about three minutes.
  • Remove the browned chicken from the skillet and place them on a plate. They will not be fully cooked at this point.
  • Pour all of the reserve marinade into the skillet. Use a wooden spoon to deglaze the pan and let it come to a simmer for 5 minutes. This will help bring the flavors together and kill any bacteria from the raw chicken.
  • Next, add one cup of water to the marinade and bring it to a low simmer.
  • Stir in one cup of long grain white rice.
  • Then, turn the heat down to low. Place the browned chicken thighs skin side up back into the cooking liquid and rice.
  • Simmer on very low heat with a lid on for 30 minutes.


Oven Method
You can also finish this dish in the oven. The oven method is nice because you don’t have to worry about controlling your heat on the stove and burning the rice at the bottom of the pan. It can sit for a bit longer in the oven if you aren’t ready for the dish.
Be sure to preheat your oven to 400° and use an oven safe pan and lid. Bake with a lid on for 40 minutes. 
How long does Chicken Marbella need to marinade?
The chicken pieces should sit for at least 15 minutes, but can be left as long as overnight. This marinade has a lot of acidic elements and shouldn’t be left on for multiple days.


Calories: 903kcal | Carbohydrates: 86g | Protein: 33g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1112mg | Potassium: 728mg | Fiber: 5g | Sugar: 36g | Vitamin A: 591IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 4mg