Amazing chicken breast with garlic shrimp 40 min

If you’re looking for a dinner that screams “fancy restaurant” but secretly takes less than 40 minutes, you’ve hit the jackpot! Today, we’re diving into the absolute dream of a chicken breast with garlic shrimp smothered in a bright, creamy lemon-butter sauce. Seriously, this is a one-pan wonder that proves you don’t need hours to make something spectacular.

Hi, I’m Anna! I’m just like you—a passionate food lover trying to fit amazing flavors into busy weeknights. My goal is always sharing simple and flavorful chicken recipes to make everyday cooking easier and more joyful. This particular dish, the chicken breast with garlic shrimp, is the perfect weeknight hero because it delivers huge taste without leaving you with a sink full of dishes. Trust me, once you smell that garlic hitting the hot pan, you’ll be hooked!

Gathering Your Ingredients for Chicken Breast with Garlic Shrimp

Okay, before we even think about turning on the stove, we need to get organized. This recipe moves fast once those pans get hot, so having everything measured out and ready to go is your secret weapon for a stress-free cooking experience. Remember, for this incredible chicken breast with garlic shrimp, precision matters, especially when it comes to the proteins!

We are aiming for two perfect servings here, so grab two boneless, skinless chicken breasts. They should be about six ounces each and roughly one inch thick—if they are much thicker, you might need to pound them slightly so they cook evenly with the shrimp later on. For the shrimp, you need ten large ones, and they absolutely must be peeled and deveined. Don’t skip the deveining bit; trust me, it makes all the difference in the final texture.

Essential Components for the Chicken Breast with Garlic Shrimp

These are the stars of the show! You’ll need the chicken and shrimp, of course. For searing the chicken initially, we’ll use one tablespoon of olive oil mixed with one tablespoon of butter. Then, for building that rich sauce that coats the chicken breast with garlic shrimp, make sure you have three cloves of garlic minced finely—no big chunks allowed! We also need two more tablespoons of unsalted butter reserved just for the sauce base.

Pantry Staples and Flavor Boosters

Now for the supporting cast that makes this dish sing! Seasoning is crucial, so we’re dividing our salt and pepper: half a teaspoon of salt and a quarter teaspoon of pepper go on the chicken first. Don’t forget the quarter teaspoon of smoked paprika for that gorgeous color and depth. For the sauce liquids, keep a quarter cup of low-sodium chicken broth, a quarter cup of heavy cream, and one tablespoon each of fresh lemon juice and zest ready. Finally, save the remaining half teaspoon of salt for tasting at the very end, and chop up two tablespoons of fresh parsley to brighten everything up.

Equipment Needed for One-Pan Chicken Breast with Garlic Shrimp

Since this is a one-pan wonder, we don’t need a mountain of dishes, which is exactly how I like it! For this chicken breast with garlic shrimp recipe, a large skillet is non-negotiable; it needs to be big enough to hold the chicken first, and then the shrimp and sauce later without overcrowding. You’ll definitely want a reliable meat thermometer—seriously, this is the only way to guarantee perfectly cooked chicken every time.

Beyond the skillet, grab a plate to rest the cooked chicken on while you handle the shrimp. And that’s it! A simple silicone spatula or wooden spoon for stirring the sauce, and you are ready to go. Keep it simple, keep it quick!

Step-by-Step Instructions for Perfect Chicken Breast with Garlic Shrimp

Alright, this is where the magic happens! Remember how organized we got with our ingredients? That preparation pays off now because we move quickly. We’re making this spectacular chicken breast with garlic shrimp in one pan, which means timing is everything. Let’s get cooking!

Preparing and Searing the Chicken

First things first, grab those seasoned chicken breasts. Remember we mixed half a teaspoon of salt, all the pepper, and the smoked paprika? Rub that all over both sides until they look beautiful and evenly coated. Now, on the stove, heat your large skillet over medium-high heat. You want that tablespoon of olive oil and the first tablespoon of butter to sizzle nicely—that’s how you get a good sear!

Carefully lay the chicken breasts into the hot fat. Let them sear undisturbed for about six to seven minutes per side. Don’t peek too much! We are aiming for that deep golden crust. The most important part here is the temperature: use that meat thermometer! The chicken must hit 165 degrees Fahrenheit internally before you take it out. Once they are done, pull them out immediately and set them on a clean plate to rest while we move on to the shrimp.

Cooking the Garlic Shrimp

Keep the heat right where it is, maybe even dropping it just slightly if your pan is smoking. We don’t want burnt garlic, just fragrant garlic! Add your peeled and deveined shrimp into that same skillet in a single layer. They cook so fast, it’s almost silly! Just two to three minutes on each side should do the trick until they turn pink and opaque. As soon as they look done—and I mean the *second* they look done—scoop them out and set them aside with the chicken. We don’t want rubbery shrimp!

Building the Lemon-Butter Sauce

Now we build the flavor base! Lower the heat to medium. Toss in your three minced cloves of garlic. Stir constantly for about 30 seconds until you can really smell that lovely aroma—don’t let it brown! Next, pour in the quarter cup of chicken broth. Use your spatula to scrape up all those delicious browned bits stuck to the bottom of the pan; that’s pure flavor! Let that bubble for just a minute. Then, stir in the heavy cream, the tablespoon of lemon juice, and the lemon zest. Let this mixture come to a gentle simmer and cook for two or three minutes until it starts to look slightly thicker, coating the back of a spoon.

Bringing the Chicken Breast with Garlic Shrimp Together

This is the grand finale for our chicken breast with garlic shrimp! Gently nestle the rested chicken breasts and those cooked shrimp back into the skillet right on top of the sauce. Spoon some of that creamy lemon sauce right over the chicken tops. Let everything simmer together gently for about two minutes, just long enough to warm the chicken through completely without overcooking it. Finally, kill the heat and stir in your fresh parsley. Taste the sauce now and add that remaining half teaspoon of salt if it needs a little boost. Serve it right away!

Tips for Success with Your Chicken Breast with Garlic Shrimp

This recipe is so straightforward, but there are just a couple of tiny spots where home cooks sometimes trip up. Follow these little pointers, and your chicken breast with garlic shrimp will be restaurant-quality every single time. We want tender chicken, bright sauce, and zero chewy seafood!

The main thing to watch out for is timing, especially when dealing with two different proteins. Since the shrimp cook lightning fast, we keep them separate until the very end. If you leave them in the sauce too long while the chicken rests, they turn into tiny pink erasers. We want buttery tenderness, not rubber bands!

Achieving Perfect Shrimp Texture

Seriously, the secret to never having rubbery shrimp is to cook them until they are *just* opaque and then remove them from the heat immediately. When you put them back into the pan at the end, it’s only for a quick two-minute warm-up in the sauce. If you see them curling into a tight ‘C’ shape, they are overcooked. A gentle curve is what we are looking for when they come out the first time.

Sauce Adjustments and Flavor Balancing

That lemon-butter sauce is going to taste amazing, but everyone’s palate is different, right? Once the sauce has simmered down slightly, give it a little taste before you add the parsley. If it tastes a little flat, it probably needs that last bit of salt we saved. If it’s too rich, add a tiny squeeze more lemon juice—maybe half a teaspoon at a time—until that bright acidity cuts through the creaminess perfectly. Don’t be shy about adjusting!

Serving Suggestions for Chicken Breast with Garlic Shrimp

You’ve made this gorgeous chicken breast with garlic shrimp, and now you need something to soak up every last drop of that incredible lemon-butter sauce! Since the main dish is already rich and deeply flavorful, we want sides that are simple but effective. I always lean toward things that can absorb that creamy goodness.

My first recommendation is always plain, fluffy white rice. It acts like a sponge! Alternatively, some freshly cooked pasta, like angel hair or linguine, is fantastic, though you might want to skip adding extra butter to the pasta so the pan sauce shines. If you’re looking for something green, lightly roasted baby potatoes tossed with just a little salt and pepper work beautifully because they offer a nice texture contrast to the tender chicken and shrimp.

Don’t forget the fresh lemon wedges on the side! A final squeeze over the top just before eating really wakes up the whole plate.

Storing and Reheating Leftover Chicken Breast with Garlic Shrimp

I rarely have leftovers of this chicken breast with garlic shrimp because my family devours it, but when I do, storing it correctly is key to enjoying it again tomorrow! You definitely want to separate the components if you can, but since this is a saucy dish, storing it together is usually fine if you are careful about reheating.

Make sure the dish is completely cooled down before putting it into an airtight container. It should keep well in the fridge for about two to three days. When you are ready to eat the leftovers, don’t just blast it in the microwave!

Here’s how I bring it back to life:

• Microwave Method: Reheat slowly on 50% power, stirring every 30 seconds until just warmed through. The cream can sometimes separate if it gets too hot too fast.
• Stovetop Method (Best!): Place the leftovers in a small non-stick pan over low heat. Add a tiny splash of extra chicken broth or water to help loosen the sauce. Heat gently until warm.

The shrimp might be a little softer the second time around, but the lemon-butter sauce keeps everything tasting wonderfully fresh!

Frequently Asked Questions About This Quick Shrimp Recipe

It’s totally normal to have questions when you’re trying a new favorite weeknight meal! I get asked about substitutions and techniques all the time. Here are a few things that come up most often when people are making this fast recipe. You can also find more inspiration for quick meals on our Pinterest page.

Can I use pre-peeled shrimp for this recipe?

Yes, absolutely! I love the convenience of pre-peeled shrimp when I’m in a rush. However, if you can find fresh or frozen shrimp that you peel yourself, they often have a slightly better snap when cooked. If you use pre-peeled, just make sure they are fully thawed and patted completely dry before they hit the hot pan—wet shrimp steam instead of searing, and we want that gorgeous color!

What if I do not have fresh parsley?

Don’t panic if you’re out of fresh parsley! That’s why I always include a note about dried herbs. If you only have dried parsley on hand, use about a quarter teaspoon. Fresh herbs are always brighter, but dried parsley works perfectly fine for adding that final touch of color and mild herbaceousness to the sauce.

How do I ensure my chicken stays moist?

This is the most important question! Moisture comes down to two things we covered in the steps. First, you must use that meat thermometer and pull the chicken out the second it hits 165 degrees Fahrenheit; overcooking by even a minute dries it out. Second, let it rest! When you pull the chicken out after searing, let it sit on that plate for five minutes before you put it back in the sauce. That resting time lets the juices redistribute, keeping the meat tender. For more tips on keeping chicken moist, check out our guide on juicy baked chicken breasts.

Estimated Nutritional Snapshot

Since we are cooking with whole ingredients and keeping the sides simple, this dish comes out surprisingly balanced! Just a heads up, these numbers are estimates based on the ingredients listed and the two-serving yield. Don’t forget, adding rice or pasta will change the final count significantly! If you are looking for other delicious one-pan dinners, be sure to check out our other recipes.

Nutritional Data Table

Component	Amount (Per Serving)
Calories	480
Fat	28 g
Carbohydrates	6 g
Protein	48 g

Print