Stunning 1 one-pan chicken and shrimp food

When life gets busy, you still deserve something amazing on your plate. That’s why I’m bringing you this incredible one-pan chicken and shrimp recipe! I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. Forget complicated steps; this dish is proof that you can create an elegant meal in under 40 minutes, all swimming in the most luxurious garlic butter sauce you’ve ever tasted.

My whole philosophy revolves around maximizing flavor while minimizing cleanup. This skillet dinner is the perfect example of that—juicy chicken, tender shrimp, and that rich sauce—it’s restaurant quality without the fuss. Trust me, once you try this one-pan chicken and shrimp, it’s going straight into your regular rotation!

Gathering What You Need for One-Pan Chicken and Shrimp

Before we get that skillet hot, we need to make sure everything is prepped and ready to go. This is the secret to making any one-pan meal feel totally stress-free—mise en place, as the fancy chefs say! Because everything happens fast once the heat is on, having your ingredients measured and ready is crucial for this one-pan chicken and shrimp.

We’re working with two main proteins here, and we want them treated right. The sauce base is simple, relying on broth and cream to carry all that incredible garlic flavor. Don’t skimp on the quality here; it really pays off!

Essential Components

• Two boneless, skinless chicken breasts, about six ounces each. Make sure they are roughly an inch thick so they cook evenly with the shrimp later on.
• Eight large shrimp, peeled and deveined. If you buy them frozen, make sure they are fully thawed before you start.
• Half a cup of low-sodium chicken broth. We need that liquid to scrape up all the good bits later!
• Half a cup of heavy cream. This gives us that lovely, rich texture for the sauce.
• A quarter cup of grated Parmesan cheese. Freshly grated melts so much better, trust me on this one.

Flavor Builders and Finishers

These are the elements that make this dish sing! Don’t skip the fresh garlic—it makes a huge difference.

• Three cloves of garlic, minced finely.
• One tablespoon of lemon juice, freshly squeezed if you can manage it.
• One cup of baby spinach. It wilts down so fast, but adds lovely color.
• Two tablespoons of chopped parsley for garnish. If you only have dried parsley, use two teaspoons instead, but fresh is so much brighter!
• A tablespoon of olive oil and one tablespoon of butter for searing.
• Seasonings: one teaspoon of salt, half a teaspoon of black pepper, half a teaspoon of smoked paprika, and a quarter teaspoon of crushed red pepper flakes for a little warmth.

Preparing Your Skillet for the One-Pan Chicken and Shrimp

Okay, before we even think about turning on the stove, we have to prep these proteins. This step is non-negotiable if you want that beautiful golden crust on your chicken! First, take your chicken breasts and pat them down thoroughly with paper towels. I mean *really* dry them off. Excess moisture steams the chicken instead of searing it, and we want sear, not steam!

Once they are dry, it’s time for the seasoning blend. We are using salt, pepper, and smoked paprika. Rub that mix all over both sides of the chicken pieces. This light coating is what sets up the flavor base for the entire one-pan chicken and shrimp meal. Set that seasoned chicken aside while you get your skillet warming up.

Step-by-Step Cooking Instructions for One-Pan Chicken and Shrimp

This is where the magic happens, and trust me, it moves fast! Since everything cooks in the same pan, the flavors really marry together beautifully. Keep your cutting board clear and your sauce ingredients ready to go because once that chicken hits the heat, we need to stay focused to get this perfect one-pan chicken and shrimp done in time for dinner.

Searing the Chicken to Perfection

Grab your big skillet—you need room for everything to lay flat! Add the tablespoon of olive oil and the tablespoon of butter and set the heat to medium-high. We want that fat hot enough to sizzle immediately when the chicken goes in. Place those seasoned chicken breasts right into the hot skillet. Don’t crowd them, or they won’t brown correctly!

Cook the chicken for about six to seven minutes per side. You are looking for a deep, golden-brown crust. But the most important thing is safety, so grab that instant-read thermometer. You must cook the chicken until it hits an internal temperature of 165°F, or 74°C, right in the thickest part. Once they’re done, pull the chicken out onto a clean plate and cover them loosely with foil to keep them warm while we start the sauce.

Building the Garlic Butter Sauce

Keep the heat on medium. Toss your minced garlic right into the same pan—you’ll hear it sizzle instantly! Garlic burns fast, so sauté it for just 30 seconds until you can really smell that wonderful aroma. Don’t walk away during this part!

Now, pour in the half-cup of low-sodium chicken broth. This is key: use a wooden spoon or spatula to scrape up every single browned bit stuck to the bottom of the pan—that’s pure flavor! Let that simmer for a minute, then pour in the heavy cream, the lemon juice, and those little red pepper flakes. Let this sauce gently simmer for about three minutes until it starts to thicken just slightly.

Turn the heat down to low and whisk in that Parmesan cheese until it’s completely smooth. Give it a quick taste here and add a tiny pinch more salt if you think it needs it.

Cooking the Shrimp and Finishing the One-Pan Chicken and Shrimp

It’s time for the shrimp! Gently nestle the eight peeled and deveined shrimp right into that simmering cream sauce. They cook super fast—only two to three minutes per side until they turn pink and opaque. You don’t want to overcook them, or they get rubbery!

Once the shrimp look perfect, nestle the chicken breasts right back into the pan. Spoon that amazing garlic butter sauce right over the chicken breasts to warm everything through for about two more minutes. Finally, toss in that full cup of baby spinach. Stir it gently until it just wilts down—maybe 30 seconds. Sprinkle everything generously with fresh parsley, and you’ve got the most satisfying one-pan chicken and shrimp dinner ready to serve!

Tips for the Best One-Pan Chicken and Shrimp Results

Getting restaurant-quality results from your skillet is all about timing and temperature control. Since this is a one-pan chicken and shrimp dish, the order of operations matters immensely. My biggest tip, which I learned the hard way, is to never skip drying the chicken thoroughly before searing. That moisture is the enemy of a good crust, and you want that deep golden color!

Also, pay close attention to the heat when you introduce the garlic. It should smell fragrant quickly, but if it starts turning dark brown, pull the pan off the heat immediately because burnt garlic tastes bitter and will ruin that beautiful sauce base.

When you return the chicken to the pan at the end, don’t just let it sit there; spoon that gorgeous sauce over the top. This helps the chicken finish heating through without drying out and lets it soak up all the lemon and Parmesan flavor. Remember, shrimp cook incredibly fast. If you start worrying about the chicken being warm enough, the shrimp will already be tough. Keep the shrimp separate until the very last minute for the best texture in your amazing one-pan chicken and shrimp.

Serving Suggestions for Your Skillet Dinner

Because this dish has such a vibrant, rich garlic butter sauce, you need something light to soak it all up! You don’t want to introduce too many competing flavors, so I always stick to simple companions. Pasta is an obvious choice, but I prefer something that feels a little lighter for a weeknight meal.

Toss the meal with a cup of angel hair pasta—it cooks so fast! If you’re skipping the pasta, steamed green beans or roasted asparagus are fantastic. They add a nice snap of texture against the tender chicken and shrimp. Finally, always serve this with a few fresh lemon wedges on the side. A final squeeze right before eating brightens up the whole sauce and cuts through the richness perfectly.

Storing and Reheating Leftover One-Pan Chicken and Shrimp

Even though this one-pan chicken and shrimp is so good you’ll want to eat it all in one sitting, sometimes we have leftovers, which is perfectly fine! The key to saving this meal is separating the shrimp and chicken from the sauce if you plan on freezing it, although I usually just keep the whole thing in the fridge for a couple of days. If you want to see more easy dinner ideas like this, check out my Pinterest page!

When cooling down leftovers, try to do it quickly. Don’t leave the skillet sitting out on the counter for hours. Pop the container in the fridge within two hours of cooking. Reheating needs a gentle touch, especially the shrimp, so we don’t turn them into little pink rubber bands!

Storage Guidelines Table

Storage Location	Duration	Container Type
Refrigerator	2 to 3 days	Airtight container
Freezer	Up to 1 month	Freezer-safe, shallow container

For reheating, I strongly recommend using the stovetop for the best results. Place the leftovers in a skillet over low heat with a tiny splash of extra chicken broth or water. Stir gently until everything is just warmed through. If you must use the microwave, use short 30-second bursts, stirring in between, to avoid making the shrimp tough. This easy skillet meal keeps well, making it a great option for lunch the next day!

Addressing Common Questions About This Recipe

I get so many questions about making this quick weeknight meal work perfectly for everyone. People always want to know how to shave off a few extra minutes or what happens if they don’t have exactly what’s listed. Don’t worry about minor tweaks; we can make this work for your kitchen!

The focus here is on getting that beautiful garlic butter shrimp flavor without adding complexity. Here are a few things I hear most often when people are making this easy chicken dinner. If you are looking for more ways to cook chicken breasts perfectly, check out my tips on juicy baked chicken breasts.

Can I use pre-peeled shrimp?

Absolutely! Using pre-peeled and deveined shrimp is a huge time-saver, and honestly, it doesn’t change the flavor at all. It just means you skip that slightly messy step of pulling the shells off yourself. Just make sure if you buy them frozen, they are completely thawed and patted dry before they hit that sauce, or they’ll release excess water.

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

You should never rely just on color or time when cooking chicken. The only truly safe and accurate method is using an instant-read thermometer. You need to insert it into the thickest part of the chicken breast, ensuring it doesn’t touch any bone (though we are using boneless here!). The USDA safe minimum internal temperature for poultry is 165°F, or 74°C. When it hits that mark, it’s perfectly cooked and safe to eat.

Can I substitute the heavy cream?

Heavy cream gives us our signature velvety texture, but I know it’s not always on hand. If you use half-and-half, you’ll need to simmer the sauce a bit longer, maybe an extra minute or two, so the liquid reduces and thickens up enough before you add the Parmesan. For a non-dairy option that keeps the richness, try full-fat canned coconut cream. It sounds strange, but the fat content works wonderfully in this savory garlic butter sauce, and you won’t taste the coconut! For another great skillet meal, consider my delicious one-pan dinner.

Share Your Easy Chicken Dinner Success

I truly hope this recipe makes your busy weeknights a little brighter and a lot tastier! If you loved how fast and flavorful this skillet chicken turned out, please let me know. Snap a picture, share your experience, and leave a rating below so other busy cooks know they can trust this simple recipe! If you are interested in other ways to use spinach in chicken dishes, take a look at my recipe for spinach artichoke stuffed chicken.

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