Dad’s Greek Chicken Dinner
With Father’s Day approaching, I thought posting this recipe is the perfect tribute to my very special Dad. My dad suddenly passed on August 15th, 2019. This was the dinner I fixed for dad the night before he died. He absolutely loved this dish and was so complimentary as to how tender the chicken was prepared. You won’t need your knife for this chicken!
I just cooked this dinner for the first time this past Saturday June 13th since dad died. I decided to cook this on a happy occasion to celebrate the birthdays of some of my closest friends who all had birthdays during the COVID-19 lock-down. I had not shared with them, till now, this was dad’s last dinner of his life. My girlfriends loved this dinner and I hope you too will enjoy and prepare for the special people in your life. As you will see here, I added some balloons, flowers and “Happy Birthday” sprinkles!
I served this with my vegetable ribbon salad with lemon creole dressing.
Here are the ingredients you will need to make Dad’s Greek Chicken Dinner:
- 6 boneless and skinless chicken breasts
- 1 1/2 pounds of shiitake mushrooms
- 3 large shallots diced
- 1/4 cup of capers rinsed and drained
- 1/2 cup of good white wine. I used on this occasion, Duckhorn Sauvignon Blanc. Use a good white wine you would drink.
- 2 1/2 8 oz cans of Artichoke Hearts in water
- Olive oil
- Greek Yogurt salad dressing. I used Whole Foods 365 brand Greek Yogurt Salad Dressing
- 4 tablespoons of Fresh Rosemary
- 1 1/2 tablespoons of Herbs de Provance
- 8 garlic cloves
- 2 tablespoons of Reduced Fat Irish butter or you can use Land O’Lakes light butter
- 1 tablespoon of Zatar seasoning to sprinkle all over your chicken
- 1 tablespoon of fresh dill
- Salt and pepper to taste
Let’s get Cooking!
- Marinate your chicken breasts with your Greek Yogurt salad dressing in a zip lock bag for up to 6 hours or you can marinate overnight in the refrigerator.
- set your oven to 350 degrees on bake
- Line a baking sheet with foil and place each of your chicken breasts on the sheet pan. Using a paper towel, pat each of your chicken breasts on both sides getting any large yogurt dressing drippings removed.
- Season both sides of the chicken breasts with the Zatar, Dill and Herbs de Provance. When done seasoning both sides very well, place in oven and cook for 28 minutes. Be sure to use your timer so you do not overcook! I promise your chicken will come out juicy and tender.
- While your chicken is cooking in the oven, using a dutch oven pot, add in your diced shallots with a drizzle of olive oil, a pinch of salt and pepper. Saute till your shallots become slightly browned and too when they create brown bits at the bottom of your pan.
- While your shallots are cooking down, drain and rinse your capers. Drain your artichokes and when drained, slice each in half (not quarters)
- Once your shallots are caramelized, add in your white wine and at the same time de-glazing the bottom of your pan.
- Add in all of your mushrooms, the remaining amount of your Herbs de Provance, light butter and mince 8 garlic cloves into the pot.
- Add in your Artichokes and Capers
- Mix everything very well and put the lid on an simmer on low till your chicken is ready to take out of the oven.
Serve your Artichoke Mushroom caper mix partially on top and to the side of your chicken.