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Chicken and Shrimp Recipe

Chicken and Shrimp Recipe

This one-pan chicken and shrimp recipe combines juicy chicken breasts and succulent shrimp in a rich, creamy Parmesan sauce. Ready in just 40 minutes, this restaurant-worthy dish is perfect for special occasions yet simple enough for weeknight dinners. Serve over pasta or rice for a complete meal that's sure to impress.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Chicken and Shrimp Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories: 520kcal
Cost: $35

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

Nutrition

Calories: 520kcal | Carbohydrates: 8g | Protein: 45g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 285mg | Sodium: 890mg | Potassium: 720mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1250IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 3mg