Chicken with Shrimp Scampi
Indulge in the perfect marriage of surf and turf with this Chicken with Shrimp Scampi recipe—a luxurious yet approachable dish that combines tender, golden-seared chicken breasts with plump shrimp bathed in a zesty, buttery garlic-lemon sauce. Infused with the brightness of fresh parsley, a touch of dry white wine, and a hint of red pepper heat, this recipe creates a rich and flavorful meal that’s perfect for weeknight dinners or special occasions. Serve this irresistible duo over pasta, fluffy rice, or with crusty bread to soak up every last drop of the luscious scampi sauce. Ready in under 45 minutes, this quick and easy recipe delivers restaurant-quality flavors right in your kitchen!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 12 pieces Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 3 tablespoons Lemon juice
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 1 teaspoon Lemon zest
Instructions
Start by seasoning the chicken breasts with a pinch of salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside, tented with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Deglaze the skillet by pouring in the chicken broth and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the lemon juice, lemon zest, and crushed red pepper flakes to the skillet. Allow the mixture to simmer for 2-3 minutes to reduce slightly.
Stir in the shrimp and cook for 2-3 minutes, flipping them halfway through, until they turn pink and are cooked through.
Lower the heat and return the chicken breasts to the skillet, spooning some of the sauce over the top to coat them.
Add the remaining 2 tablespoons of butter to the skillet and swirl it into the sauce until it melts, creating a silky finish.
Garnish the dish with fresh parsley and serve immediately. Enjoy with a side of pasta, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.1 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
