Easy Chicken and Shrimp Recipe for Weeknight Dinners

If you’re on the hunt for a delicious and quick dinner idea that pleases everyone, look no further than this Easy Chicken and Shrimp Recipe. Combining tender chicken and succulent shrimp, this dish is a protein-packed delight that’s perfect for busy weeknights. It’s flavorful, versatile, and, best of all, ready in under 40 minutes. This recipe has been my go-to on days when I crave something comforting yet elegant, and I can’t wait to share it with you!

Why You Will Love This Recipe

This recipe combines the best of both worlds: the hearty flavor of chicken and the delicate sweetness of shrimp. It’s a meal that feels fancy enough for entertaining but is simple enough for a quick weeknight dinner. The combination of garlic, butter, and a hint of lemon creates a sauce so delicious you’ll want to drizzle it over everything. Plus, it’s versatile! You can pair this dish with rice, pasta, or crusty bread to soak up all that goodness. For me, this recipe is a lifesaver on hectic days, and my family always looks forward to it.

Equipment Needed

To make this recipe, you’ll need the following tools:

• A large skillet or sauté pan
• A cutting board and sharp knife
• Measuring cups and spoons
• Tongs or a spatula
• A citrus juicer (optional but helpful)

Ingredients

Here’s what you’ll need to whip up this delicious chicken and shrimp recipe:

• 2 boneless, skinless chicken breasts, thinly sliced
• 12 oz large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional for heat)
• Salt and black pepper to taste
• Juice of 1 lemon
• 1 cup chicken broth (low sodium preferred)
• 2 tablespoons heavy cream (optional for a creamy sauce)
• Fresh parsley, chopped (for garnish)

Ingredient Tips:

• Chicken: If you don’t have thinly sliced chicken breasts, you can use chicken tenders or pound regular breasts to an even thickness for quicker cooking.
• Shrimp: For convenience, opt for shrimp that’s already peeled and deveined. Frozen shrimp works great; just ensure it’s thawed completely before cooking.
• Lemon: Fresh lemon juice is a must for the best flavor, but bottled lemon juice can work in a pinch.

Instructions

1. Prep the Ingredients: Pat the chicken and shrimp dry with paper towels and season both generously with salt, pepper, and paprika.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken slices and cook for 4-5 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
3. Cook the Shrimp: In the same skillet, add a tablespoon of butter. Toss in the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside with the chicken.
4. Make the Sauce: Lower the heat and melt the remaining butter in the skillet. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the red pepper flakes, if using, and deglaze the pan with chicken broth. Simmer for 3-4 minutes to reduce slightly.
5. Combine and Finish: Stir in the lemon juice and heavy cream (if using) to create a luscious sauce. Return the chicken and shrimp to the skillet, tossing to coat them in the sauce. Heat through for 2-3 minutes.
6. Serve: Garnish with fresh parsley and serve hot with your favorite side dish.

Tips

• Cooking Temperature: Ensure the chicken reaches an internal temperature of 165°F and shrimp are cooked until opaque and pink.
• Make It Ahead: You can cook the chicken and shrimp ahead of time and refrigerate them. Prepare the sauce fresh and combine everything before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Variations

• Keto-Friendly: Skip the cream and serve the chicken and shrimp over zoodles or cauliflower rice.
• Gluten-Free: Pair this dish with gluten-free pasta or rice for a celiac-friendly option.
• Spicy Twist: Add extra red pepper flakes or a dash of cayenne for more heat.
• Vegetarian Alternative: Swap the chicken and shrimp for mushrooms and tofu, adjusting the cooking times as needed.

Serving Ideas

This versatile dish pairs beautifully with a variety of sides:

• Steamed jasmine rice or buttery mashed potatoes
• Pasta tossed in olive oil and garlic
• Roasted vegetables like asparagus or broccoli
• Crusty bread to mop up the sauce

FAQs

• Can I use frozen chicken and shrimp? Yes! Just ensure they are fully thawed and patted dry before cooking to avoid excess moisture.
• What can I substitute for chicken broth? Vegetable broth or even white wine can work well as substitutes.
• Can I make this dish dairy-free? Absolutely. Swap the butter for a plant-based alternative and omit the cream.
• How do I prevent overcooking the shrimp? Shrimp cooks very quickly, so keep an eye on them and remove them from heat as soon as they turn pink.

Nutritional Information

Per serving (approximate, without sides):

• Calories: 320
• Protein: 32g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 1g

Concluding Thoughts

This Easy Chicken and Shrimp Recipe is a winner for weeknight dinners. It’s quick, satisfying, and packed with flavors that your family will love. Whether you’re cooking for a busy weeknight or a cozy dinner with friends, this dish is guaranteed to impress. Don’t forget to share your experience in the comments below and let us know how you made it your own! We’d love to hear your thoughts. And if you’re looking for more weeknight inspiration, check out our other recipes for simple and tasty meal ideas.