Lemon Cilantro Shrimp Chicken
Elevate your dinner game with this vibrant and flavor-packed Lemon Cilantro Shrimp Chicken recipe! Combining tender, golden-seared chicken breasts and perfectly cooked shrimp with a zesty lemon-garlic sauce, this dish is a symphony of savory, tangy, and aromatic flavors. Infused with fresh cilantro and seasoned with a bold blend of cumin, paprika, and garlic, this skillet meal is as easy to make as it is impressive to serve. Ready in just 40 minutes, it’s a one-pan wonder ideal for busy weeknights or elegant entertaining. Pair it with rice, quinoa, or a crisp green salad for a complete, crowd-pleasing meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 12 pieces Large shrimp, peeled and deveined
- 0.5 cups Fresh cilantro, chopped
- 2 pieces Lemons
- 3 pieces Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken broth
Instructions
Juice one lemon and slice the other lemon into thin rounds. Set aside.
In a small bowl, mix the ground cumin, paprika, salt, and black pepper.
Pat the chicken breasts dry with paper towels. Rub half of the spice mixture evenly over both sides of the chicken breasts.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the shrimp. Sprinkle the remaining spice mixture over the shrimp. Cook for 2-3 minutes on each side, or until pink and opaque. Remove shrimp and set aside.
Reduce heat to medium-low and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze. Let the liquid simmer for 2-3 minutes.
Return the chicken breasts to the skillet and spoon the lemon-garlic sauce over them. Add the sliced lemon rounds to the skillet. Cover and cook for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Add the cooked shrimp back to the skillet and sprinkle the dish with chopped fresh cilantro. Let it cook for another 2 minutes, uncovered, to warm the shrimp.
Serve the Lemon Cilantro Shrimp Chicken hot, garnished with additional cilantro, alongside rice, quinoa, or a fresh salad.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 307 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2029 mg | 43% | |
*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.
