Joyful chicken and shrimp skillet in 1 pan

If you’re looking for a truly impressive **chicken and shrimp skillet** that feels like it took hours but actually comes together in under 40 minutes, you’ve found your winner! I’m Anna, and I absolutely love sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and bring a little joy to the table. This dish, with its rich garlic cream sauce, is my go-to for those nights when I want something special without the fuss.

Trust me, after years of testing recipes, I know what works when you’re short on time. This recipe proves you don’t need complicated techniques to pull off a restaurant-quality romantic dinner right in one pan. We’re focusing on great sear, balancing those savory flavors, and getting dinner served fast!

Ingredients for Your chicken and shrimp skillet

We’re keeping this simple, just enough for two beautiful servings. Remember, fresh ingredients really make a difference here, especially that garlic! For the protein, you’ll need two boneless, skinless chicken breasts, cut about one inch thick, and eight large shrimp that are already peeled and deveined. Don’t skip seasoning the chicken well before it hits the hot pan; that’s where the flavor starts!

The sauce relies on broth and cream for richness, plus a good hit of Parmesan cheese for that salty, nutty depth. And we need spinach right at the end for color and greens. Everything comes together quickly, so have all your prep done before you turn on the stove!

Clarity on Measurements and Preparation

Here is exactly what you need ready to go:

• Chicken breasts: Two, about 6 ounces each, cut to 1 inch thick. Seasoned with 1 teaspoon salt, ½ teaspoon pepper, and ½ teaspoon smoked paprika.
• Shrimp: Eight large ones, peeled and deveined.
• Aromatics: Three cloves of garlic, minced very finely.
• Liquid base: ½ cup low-sodium chicken broth and ½ cup heavy cream.
• Flavor boosters: ¼ cup grated Parmesan cheese, 1 tablespoon of fresh lemon juice, and ¼ teaspoon of red pepper flakes (use less if you’re sensitive to heat!).
• Greens and Garnish: 1 cup of baby spinach (rinsed) and 2 tablespoons of fresh parsley, chopped.

You’ll want 1 tablespoon of olive oil and 1 tablespoon of butter for searing everything up.

Essential Equipment for the chicken and shrimp skillet

You don’t need a ton of fancy gadgets for this quick skillet meal, but having the right tools makes the process so much smoother. Since we’re cooking everything in one pan, a good quality, large skillet is your MVP. Don’t try to squeeze everything in, or it won’t sear properly!

Tools for Perfect Cooking Results

• A large, heavy-bottomed skillet (cast iron or stainless steel works great).
• Measuring cups and spoons for accurate sauce building.
• Tongs for easy flipping of the chicken and shrimp.
• A reliable instant-read meat thermometer—this is non-negotiable for safe chicken!

Step-by-Step Instructions for the chicken and shrimp skillet

Okay, time to get cooking! Since this is a one-pan wonder, you need to work efficiently. Make sure your chicken is seasoned and ready to go before you even think about heating the oil. We want speed today!

Preparing and Cooking the Chicken

First things first: pat those chicken breasts completely dry with paper towels. Moisture is the enemy of a good sear! Once dry, season both sides generously with your salt, pepper, and smoked paprika mix. Now, heat that tablespoon of olive oil and the tablespoon of butter in your large skillet over medium-high heat. When the butter foams a bit, carefully lay the chicken in. Let it cook undisturbed for about 6 to 7 minutes per side until it gets that gorgeous golden-brown crust. You absolutely must check that internal temperature—we are aiming for 165°F (74°C) right in the thickest part. Once it hits that mark, pull the chicken out and place it on a clean plate to rest while we move on.

Searing the Shrimp

Don’t clean the pan! Those little browned bits are flavor gold. Turn the heat down slightly before you add the shrimp directly to the same skillet. Shrimp cook lightning fast, so watch them closely. You only need 2 to 3 minutes per side. They are done when they turn pink all the way through and look opaque. Pull them out immediately and add them to the plate with the chicken so they don’t overcook while we make the sauce.

Building the Garlic Cream Sauce

Reduce the heat to medium now; we don’t want to burn the garlic! Toss in your minced garlic and just cook it for about 30 seconds until you can really smell it—don’t let it turn brown! Now, pour in that ½ cup of chicken broth. Use a wooden spoon or spatula to aggressively scrape up all those flavorful browned bits stuck to the bottom of the pan. That’s where the depth comes from! Once everything is scraped loose, stir in the heavy cream, Parmesan cheese, lemon juice, and those red pepper flakes. Let this simmer gently for about 3 minutes, stirring occasionally, until the sauce looks like it’s coating the back of your spoon slightly.

Finishing the chicken and shrimp skillet

Time to reunite the stars of the show! Nestle the cooked chicken breasts and the shrimp back into that lovely sauce. Spoon some of the sauce right over the top of the chicken pieces. Let everything simmer together for 2 minutes just to get hot again. Finally, toss in your cup of fresh spinach. Stir gently until it wilts down completely, which happens in just a minute or two. Sprinkle everything generously with that fresh chopped parsley and serve immediately!

Tips for Success with Your chicken and shrimp skillet

This dish is so easy, but there are a couple of little tricks I’ve learned over the years that make the difference between good and *great*. The biggest one is managing your heat, especially when you’re dealing with dairy and seafood in the same pan. Don’t rush the sear on the chicken; that crust locks in all the juices, so be patient and let it develop that golden color before flipping.

Also, make sure you use low-sodium broth. Since we are adding Parmesan cheese, which is naturally salty, starting with regular broth might make your final sauce too aggressive. Trust me on this one!

Achieving the Best Sauce Texture

When you add the cream and cheese, keep that heat at a steady medium or medium-low. If you boil the heavy cream too hard, it can sometimes break or get grainy—we want smooth, velvety sauce! The 3 minutes of simmering time is crucial for the sauce to thicken just enough. It should coat your spoon, but it will thicken a tiny bit more once you stir in the cold spinach anyway. If it seems too thin after 3 minutes, just let it go for one more minute, stirring constantly.

Frequently Asked Questions About This chicken and shrimp skillet

I get so many questions about tweaking my favorite recipes, and this chicken and shrimp skillet is no exception! People always want to know how to prep ahead or what else goes well with that amazing garlic cream sauce. Here are the things I hear most often.

Can I prepare the shrimp and chicken ahead of time?

You certainly can prep ahead, which is great if you’re trying to make this a truly quick skillet meal on a busy weeknight! You can season the chicken and keep it covered in the fridge for up to 24 hours. For the shrimp, it’s best not to peel and devein them until right before you cook, but if you must, keep them covered and very cold. However, for the best texture, I strongly recommend cooking both proteins fresh, especially the shrimp, as they go from perfect to rubbery in no time!

What can I serve with this quick skillet meal?

While I mentioned angel hair pasta or plain rice because they soak up that garlic cream sauce beautifully, you have so many other options! Roasted asparagus or steamed green beans are fantastic because they add a nice crisp texture contrast to the tender chicken and shrimp. If you want something lighter, a simple side salad dressed with a sharp vinaigrette cuts through the richness of the cream sauce really nicely. The key is to pick something that lets that sauce shine!

Storage and Reheating Instructions

This chicken and shrimp skillet is so good, you’ll probably want leftovers! To store it safely, let the dish cool down completely before putting it into an airtight container. We don’t want any steam trapped in there. It will keep well in the fridge for about three days. Reheating needs a gentle touch, especially with that cream sauce, so avoid the microwave if you can!

Keeping Leftovers Fresh

When reheating, use a small non-stick pan over low heat. Add a tiny splash of extra broth or milk to loosen up the sauce before you add the chicken and shrimp back in. Cook slowly, stirring constantly, until everything is warmed through and the sauce is smooth again. This prevents the cream from separating or scorching, keeping your quick skillet meal tasting almost as good as new!

Storage Item	Time Limit	Best Practice
Leftovers	3 Days	Airtight container in the refrigerator.

Share Your chicken and shrimp skillet Experience

I always love hearing how your dinners turn out! Did you manage to get that perfect sear on the chicken? Tell me if you served this romantic dinner over pasta or tried a different side dish. Drop a quick note below and let me know how this chicken and shrimp skillet fit into your week! Follow me on Pinterest for more inspiration!

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