garlic chicken and shrimp recipe - ready in 30 minutes

a quick and tasty weeknight dinner

There are days when I just need dinner on the table in half an hour, but I don't want to compromise on taste. That's when this garlic chicken and shrimp recipe comes to the rescue. Juicy shrimp, tender chicken, and a buttery garlic sauce all come together in one pan. Pair it with pasta or rice, and dinner is done.

I've made this on school nights when time is short, and it never fails to impress. Plus, cleanup is a breeze because everything happens in a single skillet.

this recipe

If you're into easy, protein-packed dinners like this, you should also try my creamy cajun shrimp pasta for another quick option.

why you'll love this garlic chicken and shrimp recipe

• fast and easy - ready in about 30 minutes
• one-pan cleanup - less mess, less stress
• protein-packed - chicken and shrimp make a filling combo
• versatile - serve over pasta, rice, or with crusty bread

ingredients you'll need

Here's everything you need for this recipe:

• 1 pound boneless, skinless chicken breasts or tenders
• 1 pound large or jumbo shrimp, peeled and deveined
• 3 ounces (6 tablespoons) unsalted butter
• ¼ cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon coarsely chopped fresh basil
• 1 tablespoon coarsely chopped fresh parsley, plus more for garnish
• ½ teaspoon kosher salt
• ½ teaspoon Creole seasoning
• 1 cup cooked pasta or rice

how to make garlic chicken and shrimp

This recipe comes together in just a few easy steps.

step 1 - prep the chicken and shrimp

Lightly pound the chicken to an even thickness, then cut it into strips about 1 inch wide. If you're using tenders, you can skip this step.

To devein the shrimp, run the tip of a small knife along the back and pull out the dark vein. Rinse and pat dry with paper towels.

step 2 - start the skillet

In a large skillet over medium heat, melt the butter with the olive oil. Once the butter stops foaming, add garlic, basil, parsley, salt, and Creole seasoning.

step 3 - cook the chicken

Lower the heat to medium-low and add the chicken strips. Stir for about 5 minutes until opaque and almost cooked through.

step 4 - add the shrimp

Toss in the shrimp and cook until pink and opaque, about 3-5 minutes. Stir often so everything cooks evenly.

step 5 - serve it up

Spoon the chicken and shrimp mixture over hot pasta or rice. Garnish with extra parsley if you like.

tips for success

• Don't overcook the shrimp. They're done as soon as they turn pink.
• Slice the chicken evenly so it cooks at the same speed.
• Add garlic just before cooking the chicken and shrimp so it doesn't burn.

recipe variations

• creamy version - stir in a splash of heavy cream at the end.
• herb twist - add rosemary or thyme for extra aroma.
• veggie boost - toss in spinach, zucchini, or cherry tomatoes.

serving ideas

This dish is super flexible. Serve it with:

• pasta or rice (perfect for soaking up the sauce)
• garlic bread or crusty bread
• steamed veggies like broccoli or green beans

nutritional benefits

• High in protein and low in carbs
• Garlic is rich in antioxidants and supports heart health
• Olive oil adds healthy fats
• Shrimp provides omega-3s and essential vitamins

Estimated calories per serving (serves 4): ~290 calories

frequently asked questions

Q: Can I use frozen shrimp?
Yes! Just thaw them fully and pat dry before cooking.

Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.

Q: Can I make this dairy-free?
Swap the butter with extra olive oil or a dairy-free alternative.

Q: Can I add cream?
Absolutely. A splash of cream makes the sauce richer.

try this garlic chicken and shrimp tonight

This recipe is proof that you don't need hours in the kitchen to make something amazing. With juicy chicken, tender shrimp, and that garlicky butter sauce, it's a weeknight dinner that feels special but is still simple.

So grab your skillet, pour yourself something to sip on, and let's make dinner easy tonight.

recipes you may like

• honey garlic shrimp stir fry
• lemon butter chicken thighs
• easy shrimp fried rice

📖 Recipe

Garlic Chicken and Shrimp

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• Author: Callie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: American

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Description

Juicy shrimp, tender chicken, and a buttery garlic sauce come together in one pan for a quick, flavorful 30-minute dinner. Perfect for busy weeknights.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or tenders
• 1 pound large or jumbo shrimp, peeled and deveined
• 3 ounces (6 tablespoons) unsalted butter
• ¼ cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon coarsely chopped fresh basil
• 1 tablespoon coarsely chopped fresh parsley, plus more for garnish
• ½ teaspoon kosher salt
• ½ teaspoon Creole seasoning
• 1 cup cooked pasta or rice

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Instructions

1. Lightly pound the chicken to an even thickness and cut into 1-inch strips. Skip this step if using tenders.
2. To devein the shrimp, run a knife along the back and pull out the vein. Rinse and pat dry.
3. In a large skillet over medium heat, melt the butter with olive oil. Once the butter foams, add garlic, basil, parsley, salt, and Creole seasoning.
4. Lower heat to medium-low and add the chicken strips. Stir for about 5 minutes until almost cooked through.
5. Add shrimp and cook until pink and opaque, about 3-5 minutes, stirring often.
6. Spoon the mixture over hot pasta or rice. Garnish with extra parsley if desired.

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Notes

Don't overcook the shrimp - they're done once they turn pink. Slice the chicken evenly so it cooks uniformly. Add the garlic just before the chicken and shrimp to avoid burning. For a creamy version, stir in a splash of cream. This dish pairs well with pasta, rice, or crusty bread.

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Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 0g
• Sodium: 430mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 27g
• Cholesterol: 190mg