Shrimp Chicken Skillet
Dive into the vibrant flavors of this Shrimp Chicken Skillet, a one-pan wonder that's as quick to prepare as it is satisfying. This recipe combines tender chicken breast and succulent shrimp with a medley of fresh vegetables, including red and yellow bell peppers, zucchini, and cherry tomatoes, all cooked to perfection in a garlic butter sauce. Seasoned with paprika, oregano, and a splash of zesty lemon juice, this dish strikes the perfect balance between wholesome and indulgent. With just 15 minutes of prep time and 25 minutes of cooking, this easy skillet meal is ready in under 40 minutes, making it ideal for busy weeknights. Garnished with fresh parsley and versatile enough to pair with rice, pasta, or crusty bread, this protein-packed recipe is a guaranteed crowd-pleaser. Whether you're seeking a quick dinner or a dish to impress, the Shrimp Chicken Skillet delivers bold flavors in every bite.
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 pieces garlic cloves (minced)
- 1 piece red bell pepper (sliced)
- 1 piece yellow bell pepper (sliced)
- 1 medium zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 piece lemon (juiced)
Instructions
Cut the chicken breasts into bite-sized pieces and season them with half the salt, black pepper, paprika, and dried oregano.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the shrimp and season with the remaining salt, black pepper, paprika, and dried oregano. Cook for 2-3 minutes per side until the shrimp turn pink and are fully cooked. Remove from the skillet and set aside with the chicken.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Toss in the minced garlic and sauté for 30 seconds until fragrant.
Add the red bell pepper, yellow bell pepper, and zucchini slices to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Add the cherry tomatoes and cook for another 2-3 minutes until they begin to break down slightly.
Return the cooked chicken and shrimp to the skillet. Stir everything together and add the lemon juice. Cook for 2 more minutes to heat through.
Turn off the heat and stir in the remaining tablespoon of butter for added richness.
Garnish with fresh chopped parsley and serve immediately. This dish pairs wonderfully with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.9 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2331 mg | 50% | |
*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.
