This Shrimp and Chicken with Creamy Garlic Sauce is exactly what you need for a cozy weeknight dinner. Seriously, it’s so easy you might just stop ordering takeout! Trust me, if you’ve got a skillet and a few simple ingredients, you’re all set. If you’re into easy dinners, you’ll flip over my Chicken Thighs with Creamy Mustard Sauce too.
The Easiest Shrimp and Chicken You’ll Ever Make
This Shrimp and Chicken is the kind of recipe that makes you feel like a kitchen pro without any major effort. With just one skillet, you can whip up an impressive meal that’s ready in no time. Seriously, if you can stir a spoon, you can make this.
Why This Shrimp and Chicken Hits Different
- Ready in 30 minutes flat
- One pot, less cleanup
- Kid-tested, parent-approved
- Uses stuff you already have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the good stuff:
- 2 chicken breasts
- 8-10 shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- For the topping:
- Fresh parsley (for garnish)
- Mashed potatoes (for serving)
(Use the cheap kind for chicken broth, it works fine. A handful of fresh herbs — optional but SO worth it.)
How to Make It — Stupid Easy
- First things first — heat that olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, paprika, and Italian seasoning. Cook them for 6-8 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, melt the butter over medium heat and add the minced garlic. Cook until fragrant (about 1 minute).
- Toss in the shrimp and cook for 2-3 minutes until they’re pink and cooked through. Remove shrimp and set aside.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and bring to a simmer. Let it reduce slightly (about 5 minutes).
- Return the chicken and shrimp to the skillet, coating them in that creamy sauce. Simmer for an additional 2-3 minutes until everything is heated through.
- Serve the chicken and shrimp on a bed of mashed potatoes, garnished with fresh parsley. And that’s literally it. Dinner is served!
Best Ways to Serve
Throw it next to some garlic bread and call it a night. My kids like it with a side of veggies, while I drown mine in even more creamy sauce. Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Pop any leftovers in an airtight container in the fridge for up to 3 days. You can freeze it too, but I recommend using it within a month for the best taste. Reheat it in the microwave for about 2 minutes — good as new! If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip the garlic — that’s where the magic happens.
- If your chicken is a little dry, just add a splash of broth when reheating.
- Want it extra creamy? Add a dash more heavy cream.
- Fresh parsley is non-negotiable for garnish — trust me.
Fun Ways to Switch It Up
- Going dairy-free? Use coconut milk — nobody will know.
- Feeling spicy? Throw in some red pepper flakes with the garlic.
- Short on time? Skip the mashed potatoes and serve it on pasta instead. Still delicious.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! You can season the chicken and shrimp and chop the garlic ahead of time.
I don’t have chicken broth — what else works?
You can use vegetable broth or even water in a pinch.
Help! Mine came out dry. What happened?
Sounds like the chicken may have cooked too long. Try checking the internal temp next time — it should be about 165°F.
Is this freezer-friendly?
Yes! Just make sure it’s in an airtight container, and use it within a month.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
Oh, and for another take, check out this Creamy Garlic Shrimp recipe!
Shrimp and Chicken with Creamy Garlic Sauce
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless and skinless
- 8-10 pieces shrimp Peeled and deveined
- 2 tablespoons olive oil For cooking
- 1 tablespoon butter For flavor
- 4 cloves garlic Minced
- 1 cup heavy cream For the sauce
- 1/2 cup chicken broth Use inexpensive kind
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
For Serving
- to taste Fresh parsley For garnish
- as needed Mashed potatoes For serving, optional
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, paprika, and Italian seasoning.
- Cook the chicken for 6-8 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, melt the butter over medium heat and add the minced garlic. Cook until fragrant, about 1 minute.
- Toss in the shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
Cooking
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and bring to a simmer. Let it reduce slightly for about 5 minutes.
- Return the chicken and shrimp to the skillet, coating them in the creamy sauce. Simmer for an additional 2-3 minutes until heated through.
- Serve the chicken and shrimp on a bed of mashed potatoes, garnished with fresh parsley.