This Bourbon Street chicken and shrimp is a flavorful skillet meal inspired by the bold tastes of New Orleans. It features tender chicken and shrimp coated in a savory spice blend, all brought together in a rich butter sauce with sautéed mushrooms and onions.
Best of all, this is a true one-pan dinner that’s ready in about 25 minutes. It’s a straightforward recipe that delivers a lot of flavor, making it a great choice for a busy weeknight.
Why You’ll Love Bourbon Street Chicken and Shrimp
- One-Pan Cleanup: The entire dish, from searing the protein to making the sauce, comes together in a single skillet for easy cooking and cleanup.
- Flavorful Spice Blend: A simple homemade mix of common pantry spices creates a savory, slightly sweet, and warm flavor profile.
- Quick Cooking: Using thin chicken cutlets and shrimp ensures the proteins cook through in just a few minutes.
Bourbon Street Chicken and Shrimp Ingredients
- Chicken: Slicing chicken breasts into thinner cutlets helps them cook faster and more evenly. You can also use boneless, skinless chicken thighs, adjusting cook time as needed.
- Shrimp: Large or jumbo raw shrimp work best. If using frozen shrimp, make sure they are fully thawed and patted dry before you begin.
- Cayenne Pepper: This is the source of heat in the dish. Feel free to reduce the amount for a milder flavor or add a little extra for more spice.
- Mushrooms: Cremini (baby bella) mushrooms have a nice, earthy flavor, but white button mushrooms are a perfectly good substitute.
- Chicken Broth: Using low-sodium chicken broth gives you more control over the final saltiness of the sauce.
Exact quantities are in the recipe card below.
How to Make Bourbon Street Chicken and Shrimp
Step 1: Prepare the Seasoning and Proteins
First, combine all the spices in a small bowl to make the seasoning blend. Pat the chicken and shrimp dry with paper towels, then coat them well on all sides with the spice mix.
Step 2: Sear the Chicken and Shrimp
Melt half of the butter in a large skillet over medium-high heat. Cook the chicken until it’s browned on both sides. Add the shrimp and cook them just until they turn pink, then remove both the chicken and shrimp from the skillet and set them aside.
Step 3: Sauté Vegetables and Start the Sauce
In the same skillet, melt the remaining butter. Add the sliced onions and mushrooms and cook until they have softened. Stir in the minced garlic until it’s fragrant, then pour in the chicken broth to deglaze the pan, scraping up any flavorful bits from the bottom.
Step 4: Finish the Dish
Return the cooked chicken and shrimp to the skillet. Allow everything to simmer together for a few minutes so the sauce can thicken slightly and the chicken is fully cooked. Garnish with fresh parsley and serve immediately.
Storage Tips for Bourbon Street Chicken and Shrimp
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, being careful not to overcook the shrimp. Freezing is not recommended as the texture of the shrimp and sauce may change.
Expert Tips for Bourbon Street Chicken and Shrimp
- Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C) and shrimp reaches 145°F (63°C). Use a meat thermometer for accuracy.
- Spice Level: This recipe has a mild warmth from the cayenne. For less heat, reduce the cayenne to ¼ teaspoon. For more, increase it to your preference.
- Pan Size: Use a large skillet (12-inch is good) to avoid overcrowding, which helps the chicken and vegetables brown properly instead of steaming.
What to Serve with Bourbon Street Chicken and Shrimp?
This dish is often served over white rice to soak up the sauce. A side of steamed green beans or a simple green salad would also be a nice addition.
Bourbon Street Chicken and Shrimp Recipe FAQs
Is this recipe very spicy?
The heat comes from the cayenne pepper. The amount in the recipe gives it a mild warmth. You can easily adjust it by using less for a milder dish or more for a spicier one.
Can I make this with just chicken or just shrimp?
Yes. If using only chicken, use about 1.5 pounds of chicken. If using only shrimp, use 1.5 pounds of shrimp and add them near the end of cooking so they don’t get tough.
What does ‘Bourbon Street’ mean? Is there bourbon in it?
The name refers to a style of cooking inspired by the flavors of New Orleans, particularly Cajun and Creole cuisine. There is no bourbon in this recipe.
Bourbon Street Chicken and Shrimp
Ingredients
- 1 ½ tablespoons sweet paprika
- 1 tablespoon light brown sugar packed
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 lb boneless skinless chicken breasts, sliced into thin cutlets, 450g
- 1 lb large raw shrimp peeled and deveined, 450g
- 6 tablespoons unsalted butter divided, 85g
- 1 medium yellow onion sliced
- 8 oz cremini mushrooms sliced, 225g
- 4 cloves garlic minced
- ½ cup low-sodium chicken broth 120ml
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a small bowl, whisk together the paprika, brown sugar, salt, onion powder, garlic powder, thyme, oregano, cayenne, and black pepper to create the spice blend.
- Pat the chicken cutlets and shrimp dry with paper towels. Season all sides of the chicken and shrimp generously with the spice blend.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, until browned. Add the shrimp and cook for 1-2 minutes, just until they turn pink. Transfer the chicken and shrimp to a plate.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the sliced onion and mushrooms and sauté for 5-6 minutes, until softened and browned.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping the bottom with a spoon to release any browned bits. Bring the sauce to a simmer.
- Return the chicken and shrimp to the skillet. Let everything simmer together for 2-3 minutes, until the sauce has slightly thickened and the chicken is cooked through.
- Confirm the chicken has reached an internal temperature of 165°F (74°C) and the shrimp are opaque and have reached 145°F (63°C).
- Remove from heat and garnish with fresh parsley before serving.
