Amazing Surf and Turf Skillet with Chicken and Scallops

Hello there! I’m Anna, and I just love sharing simple, flavorful chicken recipes that make everyday cooking feel easier and, honestly, way more joyful. If you’ve ever wanted a showstopper dinner on the table in under half an hour, you are in the right place. We are diving headfirst into my absolute favorite weeknight luxury: the Surf and Turf Skillet with Chicken and Scallops. Seriously, this dish looks like it took hours of fussy work, but I promise you, it comes together faster than ordering takeout!

It’s that perfect combination of tender chicken thighs and sweet, seared scallops swimming in a bright, garlicky herb sauce. I designed this specifically for those evenings when you want to feel like a culinary genius without spending your whole evening over the stove. It’s impressive enough for company, but fast enough for a Tuesday night. That’s the magic I aim for in my kitchen!

Why This Surf and Turf Skillet with Chicken and Scallops Recipe Works

The reason this Surf and Turf Skillet with Chicken and Scallops is my go-to secret weapon is the timing. We’re talking 15 minutes of prep and 15 minutes of cooking, total. That 30-minute window is non-negotiable, yet the flavor is huge! You get that incredible savory hit from searing the chicken, followed by the sweet tenderness of perfectly cooked scallops.

The pan sauce brings it all together—it’s bright from the lemon, earthy from the thyme and rosemary, and packed with garlic. You don’t need complicated steps or obscure ingredients. It’s just bold flavor achieved quickly. That’s why this recipe shines; it delivers high-impact dinner results with low-effort cooking.

Gather Your Ingredients for Surf and Turf Skillet with Chicken and Scallops

Okay, let’s talk supplies! To pull off this spectacular Surf and Turf Skillet with Chicken and Scallops in just 30 minutes, organization is key. Having everything measured out before you even turn on the stove saves so much panic later. We are dealing with quick-cooking seafood here, so speed is everything!

The ingredients list is straightforward, focusing on fresh herbs and pantry staples to build that big garlic-herb flavor profile. Remember, since this cooks so fast, you want your ingredients ready to go the second the pan is hot. When you look at the list, you’ll see we’re using chicken thighs or breasts—I usually stick with thighs because they stay juicier, even when searing quickly, but breasts work great too! If you are looking for more chicken ideas, check out my easy creamy oven baked chicken thighs recipe.

Here is exactly what you need to grab for four servings:

Item	Amount
Chicken (thighs or breasts), cut into pieces	1 lb
Fresh Sea Scallops	1 lb
Kosher Salt & Black Pepper	½ tsp each
Garlic Powder	½ tsp
Olive Oil	2 Tbsp total
Unsalted Butter	2 Tbsp
Garlic, minced	5 cloves
Low-Sodium Chicken Broth	½ cup
Lemon Juice	2 Tbsp
Lemon Zest	1 tsp
Fresh Thyme	1 tsp (or ¼ tsp dried)
Fresh Rosemary, finely chopped	1 tsp (or ¼ tsp dried)
Fresh Parsley, chopped	2 Tbsp
Chili Flakes (optional)	Pinch

Ingredient Clarity and Preparation Notes

Listen to me on this one: the scallops *must* be patted completely dry. I mean bone dry! Use paper towels and press firmly. If they are damp, they will steam instead of sear, and we want that beautiful golden crust on our Surf and Turf Skillet with Chicken and Scallops. Don’t skip that step!

For the chicken, cut it into large, uniform bite-sized pieces so they cook evenly alongside the scallops later. Also, make sure you have fresh herbs if you can swing it. The flavor difference between fresh thyme/rosemary and dried is huge in a quick pan sauce like this. If you must use dried, remember they are much stronger, so use only about a quarter of the fresh measurement.

Essential Equipment for Your Skillet Meal

You don’t need a dozen pots and pans for this weeknight wonder! The beauty of this meal is that it all happens in one vessel. Make sure you have a good quality, large skillet—something that can handle medium-high heat without warping. It needs to be big enough to sear the chicken and scallops in single layers without crowding them.

And please, grab your instant-read thermometer. Since we are cooking chicken and delicate seafood together, knowing the internal temperature is the best way to guarantee perfect results every time. For more one-pan wonders, check out this delicious one-pan dinner idea.

Step-by-Step Instructions for Surf and Turf Skillet with Chicken and Scallops

This is where the magic happens, and trust me, it moves fast! Since this Surf and Turf Skillet with Chicken and Scallops is meant to be quick, have everything ready to go before you start heating the oil. Remember, we are searing in batches to prevent overcrowding, which is the secret to getting that beautiful golden crust instead of steamed meat.

Seasoning and Searing the Chicken

First things first: grab your chicken pieces and toss them really well with the kosher salt, black pepper, and garlic powder. Get that seasoning right into the crevices! Now, put 1 tablespoon of olive oil in your large skillet and crank the heat up to medium-high. You want that oil shimmering just before you add the chicken.

Place the seasoned chicken pieces into the hot pan so they are in a single layer—don’t let them touch! If you have too much chicken, use two batches. Cook them for about 5 to 6 minutes until they are beautifully golden brown on the outside and almost cooked through internally. Once they hit that stage, take them out immediately and set them on a clean plate. Don’t worry about washing the pan; those brown bits are flavor gold!

Perfect Searing for Your Scallops

Now for the seafood star! Add the remaining tablespoon of olive oil to that same skillet. Give your dry scallops a very light dusting of salt and pepper—remember they are delicate, so don’t overdo it. Place the scallops into the hot pan, again, making sure they aren’t touching each other. We need good contact with the hot metal!

Sear them for 2 to 3 minutes per side. You are looking for them to turn opaque white all the way through and develop a nice, light golden sear on the outside. As soon as they look perfect, pull them off the heat and add them to the plate with the chicken. We don’t want them to overcook while we make the sauce!

Building the Garlic Herb Pan Sauce

Turn the heat down a little bit to medium now. Add your 2 tablespoons of butter to the pan. As soon as it melts, toss in those 5 cloves of minced garlic. Be quick here—garlic burns easily! Cook it only for about 30 to 45 seconds until you can really smell that gorgeous aroma filling your kitchen. If it starts turning brown, pull the pan off the heat for a second!

Now, deglaze! Pour in the chicken broth and the lemon juice. Use a wooden spoon or spatula to scrape up all those flavorful browned bits stuck to the bottom of the pan—that’s where the deep savoriness comes from. Let that liquid bubble away and reduce by about half, maybe 2 minutes.

Once it’s reduced a bit, stir in your lemon zest, fresh thyme, rosemary, and parsley, plus those chili flakes if you like a tiny kick. Let that simmer for another minute or two until the sauce coats the back of your spoon lightly.

Finishing the Surf and Turf Skillet with Chicken and Scallops

Time to bring it all home! Gently nestle the reserved chicken and the seared scallops back into that fragrant pan sauce. You aren’t cooking them anymore; you are just warming everything through and making sure they get coated in all that amazing flavor. Let that heat gently for about 2 minutes.

Give the sauce a quick taste check. Does it need a little more salt? A crack of pepper? Adjust it now! That’s the final touch for your incredible Surf and Turf Skillet with Chicken and Scallops. Serve it immediately, spooning that garlicky herb sauce generously over the top of the chicken and scallops.

Tips for Success Making Your Surf and Turf Skillet with Chicken and Scallops

I want your Surf and Turf Skillet with Chicken and Scallops to be perfect, so here are the two non-negotiable secrets I’ve learned over testing this recipe. First, about those scallops: seriously, pat them dry! If you skip that step, you’ll end up with pale, rubbery scallops instead of those sweet, golden beauties. A few solid presses with paper towels makes all the difference in getting that sear.

Second, when cooking the chicken, use that thermometer. Chicken needs to hit an internal temperature of 165 degrees Fahrenheit to be safe, and since we are cutting it into pieces, it cooks fast. Checking the temperature guarantees juicy results without guessing. When you follow those two tips, this meal is foolproof! You can find more great tips on our Pinterest page.

Serving Suggestions for This Flavorful Skillet Meal

This beautiful main course deserves the right supporting cast! Since the Surf and Turf Skillet with Chicken and Scallops has such a fantastic, bright pan sauce, you’ll want something underneath to soak up every last drop. I often serve this over fluffy white rice because it catches the lemon-herb sauce perfectly.

If you are looking for something richer, creamy mashed potatoes are heavenly alongside the chicken and scallops. For a lighter touch, don’t forget sautéed greens like spinach or asparagus. They add a nice color and balance out the richness of the butter and seafood beautifully! If you enjoy greens, you might also like this spinach artichoke stuffed chicken recipe.

Storing and Reheating Leftovers

If you happen to have any of this amazing skillet left over—which is rare in my house!—storage is super easy. You want to keep the chicken and scallops together with the sauce so they don’t dry out in the fridge. Pop everything into an airtight container. It’s best eaten within two days.

Reheating needs a gentle touch, especially for the scallops. Don’t just blast it in the microwave! A quick reheat on the stovetop over medium-low heat is best, or just a few seconds in the microwave to warm it through. Here’s a quick breakdown:

Action	Guidance
Storage Time	Up to 2 days in the fridge
Reheating Method	Stovetop Medium-Low or very short microwave bursts
Safety Note	Ensure food reaches 165°F when reheating

Frequently Asked Questions About This Recipe

Even though I’ve tried to make this Surf and Turf Skillet with Chicken and Scallops as straightforward as possible, I always get a few questions when people try it for the first time. Don’t hesitate to ask—we all start somewhere in the kitchen! Most of the concerns revolve around timing, which makes sense since this dish cooks so quickly.

It’s important to remember that because the scallops cook so fast, any substitution needs careful watching. This recipe is perfectly balanced for that specific protein combination, but you can definitely play around with the other elements if you need to switch things up. Let’s tackle some common worries!

Can I use shrimp instead of scallops in the Surf and Turf Skillet with Chicken and Scallops?

Yes, absolutely! Shrimp is a wonderful stand-in. Just remember that shrimp cooks even faster than scallops. If you swap them in, you’ll want to add them right at the very end with the chicken and only cook them for about 1 to 2 minutes total until they turn pink and curl. You don’t want tough shrimp!

What internal temperature should the chicken reach?

This is a big safety one, and I always stress it: your chicken must reach an internal temperature of 165 degrees Fahrenheit when checked with a thermometer inserted into the thickest part of the piece. Since we are searing it first and then warming it in the sauce, double-checking that temperature ensures it’s perfectly safe and cooked through.

How do I prevent the garlic from burning when making the pan sauce?

Garlic burns in about three seconds flat when the pan is hot, and burnt garlic tastes bitter, which ruins the bright flavor we want in this skillet. When you add the butter and then the minced garlic, immediately turn the heat down to medium or medium-low. You only need about 30 to 45 seconds until you smell it—that’s your cue to add the broth and lemon juice right away to stop the cooking process!

Nutritional Estimate for Surf and Turf Skillet with Chicken and Scallops

I always feel a little guilty eating something this delicious because it tastes so indulgent, but looking at the numbers for the Surf and Turf Skillet with Chicken and Scallops, it’s actually a fantastic choice for a balanced meal! Since we are using lean chicken and scallops, and the sauce is broth-based rather than cream-heavy, the fat content stays reasonable.

This estimate is based on four equal servings, not including any sides you might choose like rice or potatoes. It’s a high-protein meal that keeps you full without weighing you down. Remember, these are just estimates, but they give you a great baseline! For more high-protein chicken meals, see my protein packed chicken skillet recipe.

Metric	Estimate Per Serving
Serving Size	1 serving
Calories	450
Protein	38g
Fat	28g
Carbohydrates	4g

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