If you’re looking for a dinner that’s fast, bold, and packed with flavor without requiring a sink full of dishes, this chicken and shrimp recipe is exactly what you need.
Juicy golden chicken breast and plump, perfectly cooked shrimp tossed together in a rich garlic butter sauce with lemon, smoked paprika, and fresh herbs — all made in a single skillet in just 30 minutes. The garlic butter coats every piece of chicken and shrimp in a glossy, incredibly savory sauce that you’ll want to mop up with bread long after the plate is empty.
This is the kind of weeknight dinner that looks and tastes like you spent hours in the kitchen, but comes together faster than ordering takeout. Serve it over rice, pasta, or warm crusty bread and it becomes a complete, satisfying meal that the whole family reaches for again and again.
Ready to make it? Let’s cook.
Table of Contents
Why You’ll Love This Chicken and Shrimp Recipe
One pan, easy cleanup. Everything cooks in a single skillet from start to finish.
Ready in 30 minutes. Fast enough for any weeknight, impressive enough for guests.
Incredible garlic butter sauce. Rich, glossy, and packed with garlic, lemon, and herb flavor.
Two proteins in one dish. Juicy chicken and plump shrimp together make this extra satisfying.
Serve it three ways. Over rice, pasta, or with crusty bread — all equally amazing.
Completely customizable. Add vegetables, change the spice level, or swap the herbs to make it your own.
The Secret to Perfect Chicken and Shrimp Together
The biggest challenge with combining chicken and shrimp in one pan is that they cook at very different speeds. Chicken needs 5–7 minutes per side, while shrimp cook in just 2–3 minutes total. The secret is to cook them separately in the same pan — chicken first until golden and cooked through, shrimp next until just pink and opaque — then bring them together in the garlic butter sauce at the very end.
This way both proteins are cooked perfectly and neither is overcooked or rubbery. Follow this method and you’ll get juicy chicken and tender shrimp in every single bite.
Knowing exactly when shrimp are perfectly cooked versus overdone is one of the most valuable skills in seafood cooking. Wholesome Yum’s complete guide to cooking shrimp perfectly explains the exact visual cues to watch for so your shrimp come out tender and juicy every single time.
Chicken and Shrimp Recipe
Chicken and Shrimp Recipe – Garlic Butter, One Pan & Ready in 30 Minutes
Course: Dinner, MainCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes420
kcal30
minutesThis bold, flavorful chicken and shrimp recipe features golden seared chicken and juicy shrimp tossed in a rich garlic butter lemon sauce — all in one pan in just 30 minutes.
Ingredients
For the Chicken:
1½ lbs (680g) boneless skinless chicken breasts, sliced into 1-inch strips
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined, tails on or off
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Garlic Butter Sauce:
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, minced
½ teaspoon crushed red pepper flakes (adjust to taste)
¼ cup (60ml) chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, finely chopped
Salt and black pepper to taste
For Serving:
Steamed white rice, pasta, or warm crusty bread
Extra lemon wedges
Extra fresh parsley
Directions
- Season the proteins. In one bowl, toss the chicken strips with smoked paprika, garlic powder, Italian seasoning, salt, and pepper until evenly coated. In a separate bowl, toss the shrimp with smoked paprika, garlic powder, salt, and pepper.
- Sear the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken strips in a single layer — do not overcrowd the pan. Cook for 4–5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Cook the shrimp. Add another tablespoon of olive oil to the same skillet. Add the seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink, opaque, and just cooked through. Do not overcook — shrimp go from perfect to rubbery in under a minute. Remove from the skillet and set aside with the chicken.
- Build the garlic butter sauce. Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden.
- Deglaze the pan. Pour in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan — this is pure flavor. Let the sauce simmer for 2–3 minutes until slightly reduced.
- Bring everything together. Return the chicken and shrimp to the skillet. Add the lemon zest and fresh parsley. Toss everything together in the sauce for 1–2 minutes until heated through and fully coated in the glossy garlic butter sauce.
- Taste and adjust. Taste the sauce and adjust salt, pepper, or lemon juice as needed.
- Serve. Transfer to a serving platter or individual plates. Garnish with extra fresh parsley and lemon wedges. Serve immediately over steamed rice, pasta, or with warm crusty bread for dipping.
Recipe Video
Notes
- Don’t overcrowd the pan. Cook the chicken in batches if needed. Crowding creates steam instead of sear and you’ll lose that beautiful golden crust.
- Shrimp cook fast. Watch them carefully — the moment they turn pink and curl into a C shape they’re done. An O shape means overcooked.
- Use the same pan throughout. All those browned bits left by the chicken and shrimp dissolve into the butter sauce and add incredible depth of flavor. Don’t wipe the pan between steps.
- Pat the shrimp dry. Moisture on the shrimp prevents them from searing properly. Pat dry with paper towels before seasoning for the best result.
- Butter goes in last. Adding butter after the proteins are removed prevents it from burning and keeps the sauce silky and smooth.
Nutrition Information (per serving)
- Calories: 420 kcal
- Protein: 48g
- Fat: 22g
- Carbohydrates: 4g
- Sodium: 780mg
Expert Tips for the Best Results
1. Slice Chicken Evenly
Cut the chicken into even 1-inch strips so every piece cooks at the same rate. Uneven pieces mean some will be overcooked while others are still underdone.
2. High Heat for the Sear
Medium-high heat is essential for getting that golden, caramelized crust on the chicken. Too low and the chicken steams instead of sears — you lose the flavor and texture that makes this dish so good.
3. Room Temperature Proteins
Take the chicken and shrimp out of the fridge 15 minutes before cooking. Room-temperature proteins cook more evenly and sear better than cold ones straight from the fridge.
4. Fresh Garlic Only
Pre-minced jarred garlic doesn’t caramelize or bloom in butter the same way fresh garlic does. Use fresh cloves for the most aromatic, flavorful sauce.
5. Finish With Lemon Zest
The zest adds a bright, aromatic citrus note that the juice alone cannot provide. Always add the zest at the end — it’s fragile and the flavor dissipates with too much heat.
Variations to Try
Cajun Chicken and Shrimp — Replace the Italian seasoning and smoked paprika with Cajun seasoning on both proteins. Add sliced bell peppers and onions to the skillet for a classic Southern-inspired dish. Serve over rice.
Creamy Garlic Chicken and Shrimp — After building the garlic butter sauce, stir in ½ cup of heavy cream and 2 tablespoons of Parmesan before returning the proteins. Creates a rich, velvety sauce perfect over pasta.
Spicy Honey Chicken and Shrimp — Drizzle 2 tablespoons of our Hot Honey Recipe into the garlic butter sauce for a sweet, spicy glaze that’s completely addictive.
Mediterranean Style — Add halved cherry tomatoes, kalamata olives, and a handful of fresh spinach to the sauce before returning the chicken and shrimp. Serve over orzo pasta or rice.
Lemon Herb Chicken and Shrimp — Double the lemon juice and zest and add fresh thyme and rosemary to the butter sauce for a bright, fresh, herb-forward version.
What to Serve With Chicken and Shrimp
Steamed White Rice — The classic pairing. The garlic butter sauce soaks into the rice beautifully and makes every grain flavorful.
Pasta — Toss the finished chicken, shrimp, and sauce with linguine or spaghetti for a complete pasta dinner.
Warm Crusty Bread — Serve alongside our Sourdough Focaccia Recipe for mopping up every drop of that incredible garlic butter sauce.
Simple Green Salad — A light, crisp salad balances the richness of the garlic butter perfectly. Our Waldorf Salad Recipe is a great pairing.
Roasted Vegetables — Roasted zucchini, asparagus, or broccoli alongside the chicken and shrimp makes this a complete and colorful meal.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The garlic butter sauce may solidify when cold — it will melt again when reheated.
Freezer: Not recommended for the shrimp — shrimp become rubbery after freezing and thawing. If freezing, remove the shrimp and freeze only the chicken and sauce for up to 2 months.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. Avoid the microwave for shrimp — it makes them tough and rubbery.
Frequently Asked Questions
Can I use frozen shrimp?
Yes — thaw completely under cold running water for 5 minutes, then pat thoroughly dry before seasoning. Never cook shrimp from frozen in a skillet — the excess water will steam instead of sear.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs are juicier and more forgiving than breasts. Cut into 1-inch pieces and cook the same way — they may need an extra 1–2 minutes.
How do I know when the shrimp are done?
Perfectly cooked shrimp curl into a loose C shape and turn pink and opaque. If they curl tightly into an O shape, they are overcooked. Pull them off the heat the moment they reach the C shape.
Can I add vegetables to this recipe?
Absolutely. Add sliced bell peppers, zucchini, asparagus, or broccoli to the skillet after removing the chicken and before building the sauce. Cook for 3–4 minutes until tender-crisp.
What size shrimp is best?
Large or jumbo shrimp (16–20 per pound) work best — they’re meaty enough to hold up alongside the chicken and don’t overcook as quickly as smaller shrimp.
Can I make this dairy-free?
Yes. Replace the butter with extra olive oil or a dairy-free butter alternative. The sauce will be slightly less rich but still delicious.
The 30-Minute Dinner That Tastes Like a Restaurant Meal
This chicken and shrimp recipe is the proof that the best weeknight dinners don’t need to be complicated to be extraordinary.
One pan. Thirty minutes. Two proteins coated in a garlic butter sauce so good you’ll want to make it every single week.
Golden seared chicken, perfectly cooked shrimp, that rich glossy sauce pooling around everything — this is the dinner that makes everyone at your table quietly grateful that you’re the one who cooked tonight.
Made this recipe? Rate it below and tell me what you served it with!
