Bourbon Street Chicken and Shrimp
A quick skillet dinner featuring chicken and shrimp in a savory, spiced butter sauce with mushrooms and onions.
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.
Notes
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.