Seafood Chicken
Indulge in the luxurious fusion of flavors with this Seafood Chicken recipe, where tender, seared chicken thighs meet the delicate sweetness of shrimp and scallops in a rich, creamy sauce. Perfectly balanced with dry white wine, garlic, shallots, and a touch of lemon zest, this dish delivers a restaurant-quality experience right from your kitchen. Served over a hearty bed of white rice or pasta, it’s an elegant and comforting meal that’s as impressive as it is satisfying. Whether you're hosting a dinner party or craving something special, this quick yet elevated recipe—ready in just an hour—is sure to delight both seafood and chicken lovers alike. Keywords: Seafood Chicken recipe, chicken and shrimp, creamy seafood sauce, elegant dinner recipes, seafood pasta accompaniment.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 200 grams Shrimp (peeled and deveined)
- 150 grams Scallops
- 4 cloves Garlic (minced)
- 2 pieces Shallots (finely chopped)
- 250 milliliters Heavy cream
- 250 milliliters Chicken broth
- 100 milliliters Dry white wine
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon (juice and zest)
- 4 cups Cooked white rice or pasta (for serving)
Instructions
Season the chicken thighs with half of the salt, black pepper, and paprika on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped shallots, and sauté for 2-3 minutes until fragrant.
Deglaze the skillet by pouring in the white wine. Let it simmer for 2-3 minutes, scraping the bottom of the pan to release any browned bits.
Add the chicken broth and heavy cream to the skillet. Stir well, and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet. Cover with a lid and cook for 20 minutes over low heat, flipping the chicken halfway through.
Meanwhile, heat the remaining tablespoon of butter in another skillet over medium heat. Add the shrimp and scallops, and cook for 3-4 minutes until just opaque. Remove from heat and set aside.
Once the chicken is cooked, stir in the cooked shrimp and scallops into the creamy sauce. Add lemon juice, lemon zest, and half of the fresh parsley. Season with additional salt and pepper to taste if needed.
Garnish the dish with the remaining parsley and serve hot over a bed of cooked white rice or pasta.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 686 mg | 15% | |
*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.
