shrimp and chicken recipe
The Best shrimp and chicken recipe
I’ve been making this shrimp and chicken recipe for years, and it’s one of those dishes that just never gets old. It’s quick enough for a weeknight dinner but still feels special enough for company, which is why it’s a staple in our house. The combination of tender shrimp and juicy chicken works so well together, and the simple seasoning lets the natural flavors shine without overpowering anything. My kids always ask for seconds, and honestly, so do I—it’s that good.
What I love most about this recipe is how balanced it is. Shrimp is packed with protein and low in calories, while chicken adds heartiness and extra nutrients. The garlic, lemon, and herbs give it a bright, fresh taste without being heavy, and you can serve it over rice, quinoa, or even with a side of roasted veggies for a complete meal. It’s one of those dishes that checks all the boxes—easy, healthy, and delicious—and it’s become a go-to for busy nights when I want something satisfying without spending hours in the kitchen.
Garlic Butter Shrimp and Chicken Skillet
A savory one-pan dish combining succulent shrimp and tender chicken in a rich garlic butter sauce. Perfect for a quick yet impressive weeknight dinner with minimal cleanup.
🥘Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup dry white wine (or chicken broth)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
- Cooked rice or crusty bread
- Lemon wedges
- Fresh parsley for garnish
👨🍳Directions
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1 Pat the shrimp and chicken dry with paper towels. In a mixing bowl, toss the shrimp and chicken with salt, black pepper, paprika, and garlic powder until evenly coated.
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2 Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden and nearly cooked through. Remove the chicken from the skillet and set aside.
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3 In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside with the chicken.
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4 Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
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5 Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes until slightly reduced.
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6 Return the chicken and shrimp to the skillet, along with any accumulated juices. Stir to coat everything in the sauce. Cook for an additional 1-2 minutes until heated through.
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7 Sprinkle with lemon zest and fresh parsley. Taste and adjust seasoning if needed.
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8 Serve hot over cooked rice or with crusty bread, garnished with additional parsley and lemon wedges.
🔧Equipment
- Large skillet (12-inch)
- Mixing bowl
- Tongs or spatula
- Cutting board
- Chef’s knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Shrimp and Chicken Skillet Works
This shrimp and chicken recipe is one of those foolproof dishes that always delivers—whether it’s a weeknight dinner or a big family gathering. The flavors are balanced, it’s easy to scale up or down, and it pleases just about everyone at the table. I love that it feels special enough for company but simple enough to throw together without stress, making it a go-to for any occasion.
❓ Frequently Asked Questions About Garlic Butter Shrimp and Chicken Skillet
1. Can I use frozen shrimp for this shrimp and chicken recipe?
Yes, you can use frozen shrimp, but it’s best to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps them sear better. Avoid refreezing shrimp once they’ve been thawed for the best texture.
2. What’s the best way to prevent chicken from drying out in this dish?
To keep the chicken juicy, avoid overcooking it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Marinating the chicken beforehand (even for 30 minutes) with a little oil, lemon juice, or yogurt can also help retain moisture. Cooking the chicken first and setting it aside before adding it back at the end is another good technique.
3. Can I substitute the chicken with another protein?
Absolutely! This recipe is versatile. You can swap chicken for pork, beef, tofu, or even fish like salmon or cod. Adjust cooking times based on the protein you choose—seafood and tofu cook faster, while beef or pork may need a few extra minutes.
4. How do I know when the shrimp are fully cooked?
Shrimp cook very quickly—usually in 2-3 minutes per side. They’re done when they turn opaque and pink with a slight curl (they’ll form a loose “C” shape). Overcooked shrimp become rubbery, so remove them from heat as soon as they’re no longer translucent.
5. Can I make this recipe ahead of time?
Yes, you can prep components ahead of time. Marinate the chicken and shrimp up to 24 hours in advance, or cook the protein and store it separately in the fridge for 1-2 days. However, for the best texture, combine everything just before serving, as shrimp can become tough if reheated too long. Sauces and veggies can also be prepped ahead and added during the final cooking step.
