30 Min Chicken and Shrimp in Garlic Cream Sauce

If you’re tired of the same old rotation but think amazing flavor takes hours, let me introduce you to Chicken and Shrimp in Garlic Cream Sauce. Seriously, this dish is a total game-changer for busy weeknights! I’m Anna, and I absolutely love sharing simple, flavorful chicken recipes that make everyday cooking feel easier and way more joyful. I’ve spent years figuring out how to pack maximum flavor into minimum time, and this creamy skillet dinner is proof you don’t need complicated steps for a restaurant-quality meal.

We’re talking perfectly seared chicken, plump shrimp, and a rich, aromatic garlic sauce that comes together faster than you can decide what movie to watch. This recipe proves that a stunning main course, like this Chicken and Shrimp in Garlic Cream Sauce, can genuinely be ready in about 30 minutes flat. Trust me, once you nail this technique, you’ll be making this Chicken and Shrimp in Garlic Cream Sauce every single week!

Gathering What You Need for Chicken and Shrimp in Garlic Cream Sauce

Even though this Chicken and Shrimp in Garlic Cream Sauce comes together so fast, preparation is key. Having everything ready before you even turn on the stove makes the 30-minute cook time realistic. Don’t even think about rushing the prep work! You want the chicken cut and seasoned, and the garlic minced and ready to go before the oil even hits the pan. It’s all about setting yourself up for success so the actual cooking process is smooth sailing.

Essential Ingredients List

Here is what you need to gather for a perfect batch. Remember, fresh ingredients really make this creamy skillet dinner sing, especially that garlic!

• 1.5 lbs boneless chicken (breasts or thighs), cut into large strips
• 1 lb large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper (start with about 0.5 tsp each)
• Garlic powder (about 0.5 tsp)
• Olive oil and unsalted butter
• 5 cloves fresh garlic, minced (don’t skimp here!)
• Heavy cream (1.5 cups – or half-and-half if you want it lighter)
• Low-sodium chicken broth (1 cup)
• Lemon juice and zest (about 1 Tbsp juice, 1 tsp zest)
• Italian seasoning (1 tsp, or a mix of fresh parsley and thyme)
• Grated Parmesan cheese (optional, 2 Tbsp)
• Fresh parsley, chopped, for finishing

Necessary Cooking Equipment

You don’t need a fancy kitchen for this, but having the right tools makes it so much easier. Trust me on this one—a good pan makes all the difference!

• One large, sturdy skillet (cast iron or stainless steel works best for searing)
• Cutting board and sharp knife
• Measuring cups and spoons
• Tongs or a sturdy wooden spoon for flipping
• Small bowl for seasoning the chicken

Mastering the Perfect Chicken and Shrimp in Garlic Cream Sauce

This is where the magic happens, and honestly, it’s all about timing and heat management. If you follow these steps closely, you’ll nail that restaurant-quality Chicken and Shrimp in Garlic Cream Sauce every single time. It moves fast, so make sure your prep work is done!

Preparing and Searing the Chicken

First things first: chicken needs to be dry! Take those chicken strips and pat them down super well with paper towels. Moisture is the enemy of a good sear. Once they are dry, toss them in a bowl with the salt, pepper, and garlic powder until they are evenly coated. Don’t be shy with that seasoning!

Get your large skillet hot over medium-high heat and add the olive oil. We want this oil shimmering before the chicken goes in. Place the chicken pieces in the hot oil without overcrowding the pan—work in batches if you need to. Let them cook undisturbed for about 5 to 6 minutes until they get that beautiful golden-brown crust. Once they are golden and look almost cooked through, pull them out onto a clean plate and set them aside. They’ll finish cooking later in the sauce.

Cooking the Shrimp Succinctly

Now we move fast! Keep the heat medium-high. Toss the peeled and deveined shrimp right into that same hot skillet. Shrimp cooks incredibly fast, and we do not want rubbery shrimp! Cook them for just 2 to 3 minutes on one side until they start turning pink, then flip them over and cook for another minute or two until they are opaque all the way through. As soon as they look cooked, scoop them out and join the chicken on the plate. They need a little break while we build the sauce base.

Building the Aromatic Garlic Cream Sauce

Reduce the heat down to medium—we don’t want to burn that gorgeous garlic. Add your butter to the skillet. Once it melts, throw in that minced garlic. You only cook this for about 30 seconds until you can really smell it—it should be fragrant, not brown. Browning garlic makes it bitter, and we definitely don’t want that!

Next, pour in the chicken broth and the lemon juice. This is crucial: use your spoon or a flat whisk to scrape up all those little brown, flavorful bits stuck to the bottom of the pan. That’s pure flavor gold! Let that simmer for a minute or two to reduce slightly. Then, pour in the heavy cream, lemon zest, and Italian seasoning. Let this simmer gently, stirring occasionally, for about 3 to 4 minutes. You’ll see it start to thicken up nicely. It should coat the back of a spoon.

Finishing and Combining for the Best Chicken and Shrimp in Garlic Cream Sauce

Once the sauce is looking rich, stir in the optional Parmesan cheese and some fresh chopped parsley until everything is smooth. Now, gently nestle your cooked chicken and shrimp back into that wonderful sauce. You aren’t cooking them again; you are just warming them through and coating them beautifully. Let this hang out for about 2 to 3 minutes. Taste the sauce now—this is your last chance to adjust the salt and pepper to your liking. You want that final seasoning adjustment to make this Chicken and Shrimp in Garlic Cream Sauce perfect before serving it over your carb of choice!

Simple Tips for the Best Chicken and Shrimp in Garlic Cream Sauce Success

Making this Chicken and Shrimp in Garlic Cream Sauce is mostly about timing, but a few little tricks will guarantee success every time. My top piece of advice, which I learned the hard way, is to always use high-quality, low-sodium chicken broth. If your broth is overly salty, you’ll end up wrestling with the seasoning at the end, and you can’t really take salt out once it’s in the sauce!

Another thing everyone asks me about is the cream. If you are trying to lighten this dish up just a touch, you can absolutely swap the heavy cream for half-and-half. Just know that you might need to simmer the sauce for an extra minute or two to get that same luxurious thickness. Don’t rush it, though; a thin sauce ruins the whole creamy skillet dinner experience!

Also, don’t forget the importance of crusty bread! While the Chicken and Shrimp in Garlic Cream Sauce is amazing over pasta, having some warm bread on the side is non-negotiable for soaking up every last drop of that garlic butter sauce. It’s the best part, seriously. And if you want to sneak in some green, toss in a handful of spinach right when you add the shrimp back—it wilts down instantly! If you are looking for other great skillet meals, check out this delicious one-pan dinner idea.

Serving Suggestions for Your Creamy Skillet Dinner

When you have a sauce this rich and flavor-packed, you need the perfect base to carry it. The best way to serve this incredible Chicken and Shrimp in Garlic Cream Sauce is over something that can soak up every bit of that garlicky goodness. My go-to, hands down, is perfectly cooked fettuccine—it just clings to the creamy sauce so well. For more pasta inspiration, see my recipe for creamy garlic parmesan chicken pasta.

However, for a lighter feel, serving it over fluffy white rice works beautifully. If you’re looking for something a little more comforting and soul-satisfying, don’t hesitate to spoon this creamy skillet dinner over a mound of buttery mashed potatoes. No matter what you choose, always finish the plate with a generous squeeze from a fresh lemon wedge and a sprinkle of extra chopped parsley. That little bit of acid brightens up the whole dish!

Frequently Asked Questions About Chicken and Shrimp in Garlic Cream Sauce

I get so many questions about tweaking this recipe, which is great because it shows how much you all love making this Chicken and Shrimp in Garlic Cream Sauce! Here are the things I hear most often when people are planning their creamy skillet dinner. You can find more of my cooking tips on Pinterest.

Can I make this Chicken and Shrimp in Garlic Cream Sauce ahead of time?

This is a tough one because seafood doesn’t reheat as well as chicken. I highly recommend cooking the chicken and making the garlic cream sauce base (up to step 7) ahead of time and storing them separately. When you are ready to eat, reheat the sauce gently, add the chicken back in, and then cook your shrimp fresh right before serving. Reheating shrimp that was cooked yesterday can make it chewy, and nobody wants that when they expect succulent seafood!

What is the safest way to check if the chicken is done?

Don’t rely on color alone, especially when you are searing it nicely first! The absolute best and safest way to know your chicken is ready is by using an instant-read thermometer. You are looking for an internal temperature of 165°F, or 74°C, right in the thickest part of the largest piece. If you check that temperature, you know for sure it’s safe and perfectly cooked before it even hits the sauce for its final warm-up. For more tips on cooking chicken perfectly, check out my guide on juicy baked chicken breasts.

How can I make this a lighter Chicken and Shrimp in Garlic Cream Sauce?

I totally get wanting a slightly lighter version of this creamy skillet dinner! The easiest swap is replacing the heavy cream with half-and-half. It gives you almost the same richness, just a little less fat. If you use half-and-half, you just need to be patient when simmering the sauce in step 6; it takes a bit longer to reduce and thicken up properly. Don’t turn the heat up too high, or you risk scorching it!

Storing and Reheating Your Leftover Chicken and Shrimp in Garlic Cream Sauce

If you somehow manage to have leftovers of this fantastic Chicken and Shrimp in Garlic Cream Sauce, storing them correctly is important, mainly because of the seafood. You want to separate the components if possible, but if you must store it together, make sure you do it quickly! Get the leftovers into an airtight container right away and refrigerate them within two hours of cooking.

When it comes to reheating this creamy skillet dinner, use low heat. The microwave can sometimes make seafood tough, so if you use one, heat it in short 30-second bursts. The best method is actually reheating it gently on the stovetop over medium-low heat. Add a tiny splash of milk or broth to the sauce to help loosen it up as it warms through. This ensures your reheated Chicken and Shrimp in Garlic Cream Sauce is just as delicious as the first time!

Share Your Experience Making This Dish

I truly hope this recipe brings easy joy to your table! Once you’ve made this Chicken and Shrimp in Garlic Cream Sauce, I’d love to hear what you thought. Did you serve it over pasta or potatoes? Let me know how it turned out for you! If you enjoy skillet meals, you might also like my skillet bang bang chicken thighs.

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