30 Min Chicken Breast with Shrimp Pan Sauce Joy

I’m Anna, and I’m absolutely obsessed with finding ways to get incredible flavor onto your table without spending all night chained to the stove. If you’re tired of boring weeknight dinners, listen up! Today, we are making the most glorious **Chicken Breast with Shrimp Pan Sauce** you’ve ever tried. Seriously, just 30 minutes stands between you and juicy chicken nestled alongside plump shrimp, all swimming in a bright, garlicky lemon butter sauce. It tastes like something you’d order at a nice restaurant, but it’s so easy, I promise your busy schedule won’t even notice. Get ready to make everyday cooking easier and way more joyful!

Why You Will Master This Chicken Breast with Shrimp Pan Sauce

Don’t let the name fool you; this recipe is built for speed and maximum impact. You’re going to nail this dish because it requires zero complicated techniques, just one pan and about 30 minutes from start to finish. The payoff is huge: a rich garlic lemon sauce that coats everything beautifully.

Quick Prep, Big Flavor

We’re talking a 10-minute prep window here! That’s barely enough time to get your cutting board out. Because we are using simple pantry staples and fresh seafood, the flavor develops almost instantly when it hits the hot pan. It’s truly fast food, but gourmet style.

The Perfect Weeknight Meal

I know how hectic things get after work or school pickups. That’s why this skillet method is my go-to recommendation for you. You don’t need multiple pots cluttering your sink. You get tender chicken and succulent shrimp cooked perfectly in one go. You’ll feel like a pro!

Essential Ingredients for Chicken Breast with Shrimp Pan Sauce

Okay, let’s talk about what you need to pull this magic trick off. The list looks long, but don’t panic! It’s mostly pantry standards, and everything is organized so you can prep quickly. When you set up your station, make sure you have all your items measured out—the cooking moves fast once the heat is on. I always lay everything out in the order I use it. This list is exactly what you’ll need for four generous servings.

Preparing the Chicken and Shrimp

We start with the stars of the show. You need four boneless, skin-on chicken breasts. Keeping the skin on is my secret weapon for flavor, but if you absolutely must go skinless, just know you’ll need to watch the cooking time closer! For the shrimp, grab a pound of large ones, peeled and deveined—trust me, peeling is a mess you don’t need on a busy night.

• 4 boneless, skin-on chicken breasts (aiming for about 1.5 to 2 pounds total)
• 1 lb large shrimp, peeled and deveined
• \u00bd tsp kosher salt, \u00bd tsp freshly ground black pepper, and \u00bd tsp garlic powder (for seasoning the chicken)
• A small pinch of salt and pepper just for seasoning the shrimp before they hit the pan.

These are the items you’ll want consolidated when you build your final ingredient table later!

Crafting the Garlic Lemon Pan Sauce

This sauce is what makes the whole dish sing! It’s bright, savory, and comes together using the browned bits left in the skillet—that’s where all the flavor lives. Don’t skip the fresh herbs if you can help it; the fresh parsley brightens everything up at the end.

• 2 Tbsp olive oil and 2 Tbsp unsalted butter (you need both for flavor and high smoke point!)
• 5 garlic cloves, minced—yes, five! We want flavor here.
• \u00be cup low-sodium chicken broth
• 2 Tbsp fresh lemon juice and 1 tsp fresh lemon zest (the zest is crucial for that floral punch!)
• 1 tsp fresh thyme or oregano (if you only have dried, use \u00bd tsp dried)
• 2 Tbsp chopped fresh parsley, for finishing
• Extra salt and pepper for tasting the sauce right at the end.

Keep these components separate until you start the sauce steps. When we move to the final preparation guide, we’ll group these liquids and aromatics together for easy reference!

Equipment Needed for Your Chicken Breast with Shrimp Pan Sauce

Since this is a one-pan wonder, we don’t need a mountain of dishes, thank goodness! You mostly just need the right vessel to handle the searing and the sauce building.

• A large, heavy-bottomed skillet—cast iron or stainless steel works best for getting that good sear on the chicken skin.
• Tongs for safely flipping the chicken and tossing the shrimp.
• A sharp knife and cutting board for prepping your aromatics.
• Most importantly: a reliable instant-read meat thermometer. This is non-negotiable for perfect, safe chicken!

Step-by-Step Instructions for Chicken Breast with Shrimp Pan Sauce

Alright, let’s get cooking! This is where the magic happens, and honestly, it moves quickly, so make sure your shrimp are ready to go and your garlic is minced before you even turn on the stove. We’re aiming for maximum flavor development in minimum time. Follow these steps exactly, and you’ll have a restaurant-quality dinner ready before you can set the table!

Searing the Chicken to Perfection

First things first: drying the chicken. Grab those chicken breasts and pat them down really well with paper towels. Seriously, wet chicken steams; dry chicken browns beautifully. Once dry, season both sides generously with that salt, pepper, and garlic powder mixture we talked about. Heat your olive oil in that big skillet over medium-high heat. You want it hot enough that a drop of water sizzles immediately. Carefully place the chicken breasts skin-side down; don’t crowd the pan! Let them sit completely undisturbed for about 5 minutes. We are looking for deep, beautiful golden-brown skin. Once it releases easily when you try to nudge it, flip them over. Cook for another 4 to 5 minutes until they look mostly done. Pop them out onto a clean plate and set them aside—don’t worry if they aren’t 100 percent cooked through; they’ll finish in the sauce later.

Cooking the Shrimp Quickly

Now, turn that heat down just a touch to medium. Toss your shrimp into the same skillet—yes, right on those flavorful chicken drippings! Give them a quick sprinkle of salt and pepper. The key here is speed. Shrimp cook incredibly fast. Let them sit for 2 to 3 minutes on one side until they turn nicely pink and opaque. Flip them once, cook for just a minute more, and immediately scoop them out onto the plate with the chicken. If you leave them in, they turn rubbery, and we absolutely don’t want that!

Building the Flavorful Pan Sauce

This is the best part! Reduce your heat to medium now because we are working with garlic, and garlic burns if you look at it wrong. Add your 2 tablespoons of butter to the skillet. Once it melts, throw in all that minced garlic. Stir it constantly for about 30 seconds until you can really smell that beautiful aroma—seriously, stop cooking when it smells fragrant, not brown!

Now, pour in the chicken broth and the lemon juice. This is called deglazing! Use your wooden spoon or spatula to scrape up every single browned bit stuck to the bottom of the pan—that’s pure concentrated flavor! Let that mixture simmer down for about 2 or 3 minutes until it looks like it’s reduced slightly. Stir in your lemon zest and your thyme or oregano. Taste it now; it should be tangy and savory.

Finishing Your Chicken Breast with Shrimp Pan Sauce

Time for the reunion! Gently nestle the chicken breasts and the shrimp back into the skillet, making sure they get coated in that liquid gold. Spoon some of that sauce right over the tops of the chicken pieces. Let everything simmer together gently for another 2 to 3 minutes. This gentle heat finishes cooking the chicken safely and lets the shrimp soak up all the sauce goodness. Give the sauce one last taste test and add any extra salt or pepper you think it needs. Serve immediately, spooning that gorgeous sauce right over the chicken and shrimp! Don’t forget those fresh parsley sprinkles!

Tips for Success with Your Chicken Breast with Shrimp Pan Sauce

Even though this recipe is super straightforward, a few little tricks make the difference between a good dinner and an unbelievable one. I’ve learned these lessons the hard way over many attempts, so you don’t have to! Following these small expert steps ensures your chicken is perfectly cooked and your sauce has that restaurant shine every single time.

Temperature Check for Safety

This is the most important tip, and I cannot stress this enough: you must use a meat thermometer for the chicken. Since we are searing skin-on breasts and then finishing them in the sauce, timing can be tricky. Always check the thickest part of the breast—it needs to register 165 degrees Fahrenheit (74 degrees Celsius) to be safe to eat. If you cook it past that, it dries out, so pull it right when it hits the mark!

Sauce Adjustments and Richness

When you taste the sauce at the end, trust your palate! If it tastes a little too sharp from the lemon, add a tiny pinch more salt. If you want to skip the rice or pasta and have a truly decadent coating, try stirring in just one spoonful of heavy cream right at the very end before you plate everything. It instantly smooths out the sauce and gives it a beautiful, luxurious texture without changing the core lemon-garlic profile.

Serving Suggestions for Your Chicken Breast with Shrimp Pan Sauce

Now that you have this incredible main course ready, you need something to soak up all that glorious garlic lemon sauce! Since the chicken and shrimp are quite rich, I like pairing them with something simple that can capture every last drop. Cooked white rice is always a winner because it’s a blank canvas for the sauce.

If you’re feeling a bit more indulgent, buttery noodles or even some angel hair pasta work wonderfully. For a lighter, healthier approach that balances the richness perfectly, you can’t beat some quickly sautéd greens, like spinach wilted with a touch of olive oil. Either way, make sure you have those lemon wedges right there on the table for an extra spritz!

Storing and Reheating Leftover Chicken Breast with Shrimp Pan Sauce

Don’t let any of this amazing flavor go to waste! Store your leftovers right away in an airtight container in the fridge. Honestly, seafood doesn’t keep as long as plain chicken, so try to enjoy this within two days for the best texture. When you’re ready to reheat, you need to be gentle so the shrimp don’t turn tough.

I suggest reheating this gently on the stovetop over medium-low heat, perhaps adding a tiny splash of extra chicken broth or water to loosen that sauce up. Avoid the microwave if you can; it tends to make the shrimp chewy. Keep those storage details handy for when you build your final recipe card!

Frequently Asked Questions About Chicken Breast with Shrimp Pan Sauce

I get so many questions about making quick skillet dinners like this one work perfectly, so here are the answers to the ones I hear most often. Don’t let little questions stop you from making this amazing **creamy garlic skillet**! If you want more ideas on quick chicken dinners, check out my delicious one-pan dinner collection.

Can I use boneless, skinless chicken breasts instead?

Yes, you absolutely can swap the skin-on breasts for boneless, skinless ones! Just know that you lose some of that beautiful rendered fat that helps flavor the sauce. Since they are thinner, they will cook faster. You might only need 3 to 4 minutes per side for searing before moving them to rest. Always rely on that thermometer—165°F is the goal!

What is the best way to prevent the shrimp from overcooking?

This is key to getting succulent shrimp! The moment they turn pink and start curling into a loose ‘C’ shape, they are done. If they curl into a tight ‘O’ shape? Oops, they are overcooked. My biggest piece of advice is to remove them from the pan immediately after they turn opaque and set them aside with the chicken. They only need about 2 minutes total cooking time in the pan before they go back in for that final warm-up in the sauce.

How can I make the Chicken Breast with Shrimp Pan Sauce sauce thicker?

If you simmered the sauce for the full time and it still seems a little thin for your liking, don’t worry—we have a simple fix! Before you start cooking, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water in a tiny bowl to make a slurry. Once the sauce is simmering (Step 5), whisk in that slurry slowly. Let it bubble for about a minute, and you’ll see it thicken right up. It’s a great trick for any quick chicken dinner! You can find more tips on making juicy baked chicken breasts here.

Nutritional Expectations for Chicken Breast with Shrimp Pan Sauce

I always like to give you a general idea of what you’re putting on the table, especially when we are talking about a **quick chicken dinner** that packs so much protein! Based on the ingredients we used for four servings, here’s a quick snapshot of what you can expect per portion. Remember, this is just an estimate, and your final numbers will shift based on the exact size of your chicken breasts and how much sauce you generously spoon over your rice or pasta! For more inspiration on quick chicken meals, see my guide on quick juicy chicken breasts.

We are looking at a dish that is high in protein and relatively low in carbohydrates if you skip the side starch. That delicious fat content comes mostly from the skin-on chicken and the butter in the sauce, which gives it that incredible richness.

• Estimated Calories: 450 per serving
• Estimated Fat: 28 g
• Estimated Protein: 38 g
• Estimated Carbohydrates: 3 g

If you decide to add heavy cream, those fat and calorie counts will climb slightly, but wow, is it worth it sometimes! Keep these numbers in mind as you plan the rest of your meal, especially if you are serving this alongside buttery noodles. When you put this into your final recipe card, you’ll want to include a note that these figures are based on the main components only.

Share Your Experience Making This Recipe

That’s it! You’ve successfully created a stunning Chicken Breast with Shrimp Pan Sauce dinner in under 30 minutes. I genuinely hope this recipe makes your weeknight cooking feel easier and brings a little joy back to your kitchen routine. I’d absolutely love to hear how it turned out for you and your family. Did the garlic lemon sauce steal the show? Drop a comment below, rate the recipe, or share a photo if you made it! You can also save this recipe idea on Pinterest.

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