Shrimp and Chicken Pan Roast
Elevate your dinner table with this irresistible Shrimp and Chicken Pan Roast, a vibrant one-pan dish bursting with bold flavors and creamy indulgence. Perfectly seared chicken thighs and succulent shrimp are nestled in a rich, velvety sauce made with garlic, onions, red bell peppers, and cherry tomatoes, all simmered to perfection in a blend of chicken broth and heavy cream. A touch of paprika, cayenne, and thyme adds warmth and depth, while fresh parsley brings a pop of brightness. Easy to prepare in under an hour, this flavorful main course is perfect served over fluffy white rice, creating a meal that's as comforting as it is impressive. Ideal for weeknight dinners or elegant entertaining, this recipe is packed with protein, vibrant vegetables, and plenty of crave-worthy sauce for a dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 12 pieces Large shrimp, peeled and deveined
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, sliced
- 1 cup Cherry tomatoes, halved
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 cups Cooked white rice, for serving (optional)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and 0.5 teaspoons of paprika.
Heat 2 tablespoons of olive oil in a large, high-sided skillet or pan over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and translucent.
Add the sliced red bell pepper and cherry tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften.
Stir in the chicken broth, heavy cream, remaining paprika, cayenne pepper, dried thyme, and another pinch of salt, and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pan, nestling them into the sauce. Cover and cook on low heat for 20 minutes, stirring occasionally to ensure the sauce doesn’t stick to the bottom.
While the chicken cooks, season the shrimp with a small pinch of salt, black pepper, and paprika. Add the shrimp to the pan during the last 5 minutes of cooking, ensuring they are submerged in the sauce. Cook until the shrimp are pink and opaque.
Taste the sauce and adjust seasoning with additional salt or spices if needed. Garnish with fresh parsley.
Serve hot with cooked white rice on the side if desired.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 868 mg | 18% | |
*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.
