Looking for a restaurant-quality dinner that combines the best of land and sea? This chicken and shrimp recipe brings together tender, juicy chicken and succulent shrimp in one incredible dish. Perfect for special occasions or when you want to treat yourself to something extraordinary, this recipe delivers professional results right from your kitchen.
Why You'll Love This Chicken and Shrimp Recipe
This chicken and shrimp combination is a crowd-pleasing dish that's easier to make than you might think. The magic lies in how the flavors complement each other – the mild, savory chicken provides the perfect backdrop for the sweet, briny shrimp. Whether you're cooking for a date night or a family dinner, this recipe strikes the perfect balance between impressive and achievable.
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Ingredients
the Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
the Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup white wine (or chicken broth)
2 tablespoons fresh lemon juice
¼ cup fresh parsley, chopped
the Sauce:
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon cornstarch (optional, for thickening)
Salt and pepper to taste
Instructions
Prepare the Chicken
- Season chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove chicken from the pan and set aside, covered with foil to keep warm.
Cook the Shrimp
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Add minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
- Add shrimp to the pan in a single layer.
- Cook for 2-3 minutes per side until pink and opaque.
- Add white wine and lemon juice, letting it simmer for 1 minute.
- Remove shrimp from the pan and set aside.
Make the Sauce
- In the same pan, add heavy cream and chicken broth.
- Bring to a gentle simmer, stirring occasionally.
- Add Parmesan cheese and butter, stirring until melted and smooth.
- If desired, mix cornstarch with 1 tablespoon cold water and add to thicken the sauce.
- Simmer for 2-3 minutes until the sauce reaches desired consistency.
Combine and Serve
- Return chicken and shrimp to the pan.
- Spoon sauce over the protein.
- Garnish with fresh parsley.
- Serve immediately while hot.
Hints and Tips
- the best results, choose large or jumbo shrimp (16-20 count per pound).
- Pat both the chicken and shrimp dry before cooking to achieve better browning.
- Don't overcook the shrimp – they'll become rubbery if cooked too long.
- Use a meat thermometer to ensure chicken is properly cooked without drying it out.
Equipment For Chicken and Shrimp Recipe
- Large skillet or sauté pan (12-inch recommended)
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for flipping chicken and shrimp
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat to prevent the shrimp from becoming tough.
- The cream sauce may thicken when stored; thin with a splash of chicken broth when reheating.
- Not recommended for freezing due to the cream-based sauce.
Recipe Variations & Substitutions
- Make it lighter by using half-and-half instead of heavy cream
- Swap white wine for chicken broth if preferred
- Add vegetables like spinach, mushrooms, or sun-dried tomatoes
- Use chicken tenderloins instead of breasts for faster cooking
- Make it spicier by adding more red pepper flakes or cayenne
- For a dairy-free version, use coconut cream and omit the Parmesan
Serving Suggestions
This chicken and shrimp recipe pairs perfectly with:
- Garlic mashed potatoes
- Steamed asparagus or broccoli
- Angel hair pasta or rice
- Crusty bread for sauce-soaking
- A crisp white wine like Chardonnay or Pinot Grigio
Top Tip
- Allow chicken to come to room temperature before cooking for more even results
- Don't move the chicken while it's searing to achieve a golden crust
- Keep shrimp cold until ready to cook
- Use fresh garlic rather than pre-minced for the best flavor
- Have all ingredients measured and ready before starting (mise en place)
FAQ
Yes, but thaw them completely and pat dry before cooking. Fresh shrimp is preferred for best results.
The internal temperature should reach 165°F, and the meat should be white throughout with no pink center.
While best served fresh, you can prepare the components separately and reheat gently. The sauce may need thinning when reheated.
A stainless steel or cast-iron skillet works best for achieving a good sear on both the chicken and shrimp.
This chicken and shrimp recipe combines the best of both worlds in one impressive dish. With its creamy sauce and perfectly cooked protein, it's sure to become a favorite in your recipe collection.
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Chicken and Shrimp Recipe
Equipment
- Large skillet or sauté pan (12-inch recommended)
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for flipping chicken and shrimp
Ingredients
the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
the Shrimp:
- 1 pound large shrimp peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ cup white wine or chicken broth
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley chopped
the Sauce:
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon cornstarch optional
- Salt and pepper to taste
Instructions
- Season chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Heat olive oil in large skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F. Remove and set aside.
- In same skillet, melt butter. Add garlic and red pepper flakes, cook 30 seconds.
- Add shrimp, cook 2-3 minutes per side until pink. Add wine and lemon juice, simmer 1 minute. Remove shrimp.
- Add cream and broth to pan. Simmer, add Parmesan and butter. Stir until smooth.
- Optional: Mix cornstarch with 1 tablespoon water, add to thicken sauce.
- Return chicken and shrimp to pan, coat with sauce.
- Garnish with parsley and serve.
Notes
- Use large or jumbo shrimp (16-20 count)
- Pat proteins dry before cooking
- Don't overcook shrimp
- Store leftovers up to 3 days
- Best served with pasta, rice, or potatoes
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