Amazing chicken and scallops in 1 pan

Who says a fancy dinner needs hours of work and a sink full of dishes? I’m Anna, a total food lover who believes that flavorful cooking should make your everyday life easier and way more joyful. If you’re looking to impress someone—maybe just yourself after a long day—without breaking a sweat, you’ve come to the right place. This recipe for **chicken and scallops** delivers restaurant-level elegance in just one pan. Seriously, the combination of perfectly seared chicken breast paired with sweet scallops, all swimming in a bright, garlicky butter sauce, is pure magic. It’s proof that quick dinners can still feel like a special occasion. Forget complicated steps; we’re keeping this simple, fast, and absolutely delicious.

Gathering Your Ingredients for Perfect Chicken and Scallops

When you’re dealing with two delicate proteins like chicken and scallops in the same pan, ingredient quality really matters. This isn’t the time to skimp! Because this is a one-pan meal, every single flavor has to pull its weight. We need that chicken to be just right, and our scallops must be ready for a fantastic sear. Don’t worry about the prep time; it’s only about 10 minutes, but those minutes spent getting everything ready make the difference between a good dinner and an amazing **chicken and scallops** experience.

Pay close attention to drying your scallops—I mean *really* dry. That step is crucial for getting that beautiful golden crust we are aiming for later on. Also, make sure your chicken breasts are trimmed evenly so they cook through at the same rate. Once you have everything measured out, you’ll feel so calm when you start cooking!

Essential Components for Your Chicken and Scallops

You’ll need two decent-sized chicken breasts, about six ounces each, and they should be roughly an inch thick so they cook nicely alongside the scallops. For the seafood, grab six large sea scallops. Remember, moisture is the enemy of a good sear, so have some paper towels ready! Seasoning is simple but powerful: salt, pepper, and a little smoked paprika for color and depth. For the sauce, we rely on fresh garlic—don’t even think about using the jarred stuff here—and good quality chicken broth and heavy cream to make it luxurious.

Table of Ingredients for One-Pan Chicken and Scallops

Here is exactly what you need for two generous servings:

Necessary Equipment for Perfect Chicken and Scallops

You don’t need a million gadgets for this dinner, which is part of why I love it so much! Since we are doing everything in one go, the right pan is your best friend here. You need something sturdy enough to handle medium-high heat for searing the chicken without warping. It also needs enough surface area so you aren’t overcrowding the pan when you sear those delicate scallops later on. A good, heavy skillet is definitely the way to go for this **chicken and scallops** recipe.

Preparing Your Pan for Success with Chicken and Scallops

The absolute must-have item is a large, heavy-bottomed skillet—stainless steel works wonderfully because it helps develop those tasty browned bits we need for the sauce base. Make sure it has high enough sides to hold the sauce later without too much splashing. You’ll also need basic things like a cutting board, a sharp knife for the garlic, and a set of tongs. Having a meat thermometer handy is non-negotiable for the chicken, trust me!

Step-by-Step Instructions for Your Chicken and Scallops Recipe

Alright, now that we have everything ready, let’s get cooking! Since we are aiming for a beautiful sear on both proteins, timing is everything here. We cook them separately for a reason, and then bring them back together for that amazing finish. Keep your heat steady and your focus sharp—you’ll have this fancy **chicken and scallops** dinner on the table in no time!

Preparing and Searing the Chicken

First things first: prep the chicken. Pat those breasts totally dry with paper towels—this helps them brown beautifully. In a small bowl, mix your salt, pepper, and smoked paprika, and then rub that seasoning all over both sides of the chicken. Now, take your large skillet and heat the olive oil along with that first tablespoon of butter over medium-high heat. Once the butter foams and subsides, carefully lay the chicken in the pan. Don’t move them! Let them cook undisturbed for about 6 to 7 minutes per side. You want a deep golden crust. The most important part: check the temperature! Chicken is done and safe when it hits 165°F internally. Transfer the cooked chicken to a clean plate and tent it loosely with foil while we move on to the seafood.

Achieving the Perfect Sear on Your Scallops

This step requires speed! Give the skillet a quick wipe down if there’s too much burnt residue, but leave a thin film of that flavorful fat behind. Turn the heat back up to medium-high. Take your scallops—and I mean *really* pat them dry again—and place them in the hot pan, making sure they aren’t touching each other. Don’t crowd them, or they’ll steam instead of sear! They only need 1 and a half to 2 minutes per side. You’re looking for a gorgeous, deep amber crust. Once they look golden and opaque, scoop them right out and set them on the plate with the chicken.

Building the Rich Garlic Butter Sauce

Lower the heat down to medium now; we don’t want to burn the garlic! Toss the remaining 3 tablespoons of butter into the pan. Once it melts, toss in your minced garlic and let it sizzle for just 30 seconds until you can really smell that amazing aroma—don’t let it brown! Next, pour in the chicken broth. Use your wooden spoon or spatula to scrape up all those little browned bits stuck to the bottom of the pan; that’s where so much flavor is hiding! Let that simmer rapidly for 2 minutes. Then, stir in the heavy cream, lemon juice, and those little red pepper flakes. Keep stirring gently and let this sauce simmer for about 3 minutes until it starts to look slightly thicker and coats the back of a spoon.

Finishing the Chicken and Scallops Together

It’s time for the grand finale! Gently nestle the cooked chicken breasts and the seared scallops back into the sauce in the skillet. Spoon some of that glorious garlic butter sauce right over the top of everything. Let it all warm through together for just 1 or 2 minutes—we don’t want to overcook the scallops! Finally, throw in that cup of baby spinach. Stir it around until it just wilts down into the sauce, which happens super fast. Turn off the heat, sprinkle everything generously with fresh chopped parsley, and serve immediately with a wedge of lemon squeezed right over the top. Enjoy!

Tips for Success When Making Chicken and Scallops

Look, this **chicken and scallops** dish is quick, but it demands a little attention during those searing moments. If you rush the prep or guess the heat levels, you’ll end up with steamed proteins instead of that beautiful crust we want. My main goal for you is to nail that texture contrast: tender inside, crisp outside. A few little tricks will ensure this quick dinner tastes like you spent all afternoon on it. Remember, since everything cooks fast, having your ingredients ready—your garlic minced, your broth measured—is half the battle won!

Achieving the Best Crust on Seared Scallops

I cannot stress this enough: the scallops must be bone dry before they hit the hot fat. If they are damp, they release steam, and steam prevents browning. Use paper towels and press down on them firmly. High heat is your friend here, but you must use enough fat (oil and butter) so they don’t stick immediately. Once you place them down, let them sit! Don’t poke or prod them for those first 90 seconds; that’s when the crust builds itself. They cook so fast, so keep an eye on the edges!

Ensuring Chicken Safety and Texture

When it comes to the chicken, flavor is great, but safety comes first, always. Since these breasts are relatively thin, they cook quickly, but you must verify they are done before you start the sauce. Pull out that meat thermometer! You are looking for a solid 165°F internal temperature. If you pull them out even slightly under that, pop them back in for a minute. Overcooking the chicken means it will dry out while you are finishing the scallops and the sauce, so hitting that magic number is key to keeping your protein tender. If you want more tips on keeping chicken breasts juicy, check out my guide on juicy baked chicken breasts.

Storage and Reheating Instructions for Leftover Chicken and Scallops

I’m always hoping leftovers don’t happen because this **chicken and scallops** dish is best right out of the pan, but life happens! If you do have some, you need to store it correctly because of the seafood. The sauce is rich, which helps keep things moist, but you have to handle the scallops gently during reheating so they don’t get rubbery. Don’t just toss everything in a container; a little planning goes a long way to preserving that lovely garlic butter flavor for another meal! If you’re looking for other delicious one-pan dinner ideas, I have plenty!

Storing Your Delicious Leftovers

The biggest rule here is refrigeration within two hours of serving. Transfer any remaining chicken, scallops, and sauce into a shallow, airtight container. I like shallow containers because they cool down faster, which is safer. You should aim to eat these leftovers within two days, tops, just to keep those scallops tasting their best. Don’t try to store them for a week; seafood just doesn’t hold up that long!

Table for Storing and Reheating Chicken and Scallops

Here’s a quick guide on managing your leftovers:

Frequently Asked Questions About This Chicken and Scallops Dinner

I know you might have a few last-minute worries before you jump into making this **chicken and scallops** dish, especially since we are cooking two different types of protein together! Don’t sweat it. Most questions I get are about timing or what happens if you don’t have exactly what’s listed. I’ve gathered the most common ones right here to make sure your dinner goes off without a hitch.

Can I Use Frozen Scallops for This Chicken and Scallops Recipe?

You absolutely can use frozen scallops if that’s what you have on hand, but you have to treat them right! The most crucial step is thawing them slowly—I usually put them in the fridge overnight. Once they are thawed, you must pat them aggressively dry. Seriously, use more paper towels than you think you need. Moisture equals steam, and we want a beautiful sear, not soggy seafood in our **chicken and scallops** dinner.

What Can I Substitute for Heavy Cream in the Sauce?

If you are out of heavy cream or trying to cut back a tiny bit, you can use half-and-half, but you’ll need to simmer it a bit longer to get that thickness. Another good option is full-fat coconut milk—the kind from a can, not the carton! It will give you a similar creamy texture, though it might add a very subtle sweetness. Just skip adding extra sugar, naturally, and let it reduce down properly so it coats the chicken and scallops nicely.

How Can I Make This a Complete Meal?

This dish is rich and flavorful enough to stand on its own, but I totally get wanting some sides! Since the sauce is so good, you need something to sop it up. Steamed rice or creamy mashed potatoes are fantastic for soaking up every last drop of that garlic butter. If you want something lighter, roasted asparagus or some simple steamed green beans pair beautifully without competing with the main flavors of the **chicken and scallops**. For more inspiration on chicken dishes, feel free to check out my collection of chicken recipes.

Sharing Your Experience with This Chicken and Scallops Recipe

I truly hope this one-pan **chicken and scallops** recipe brings a little bit of that easy elegance to your kitchen table! It’s one of my absolute go-to meals when I want something fast that still feels special. If you made this and loved that rich garlic butter sauce, please do me a favor and let me know! Drop a star rating below, or tell me in the comments what you served it with. I love hearing how you adapt my simple ideas! You can also see more visual inspiration for my recipes on Pinterest.

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