Shrimp Chicken Recipe

Trim and portion

Trim excess fat from the chicken thighs and cut into 1- to 1½-inch bite-sized pieces. Pat the chicken pieces and shrimp dry with paper towels; set aside.

Make the marinade

In a medium bowl mix 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp salt, 1 tsp black pepper and 1 tsp paprika until combined.

Divide the marinade: place chicken pieces in one bowl and the shrimp in another (shrimp marinate briefly). Pour about two-thirds of the marinade over the chicken and toss to coat. Pour remaining marinade over the shrimp and toss. Marinate chicken for 20–30 minutes at room temperature (or up to 2 hours in refrigerator). Marinate shrimp for 10–15 minutes only.

Cook chicken

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer (work in batches if necessary) and cook without moving for 2–3 minutes to get a golden crust. Stir and continue cooking another 3–4 minutes until the chicken is cooked through (internal temp 165°F / 74°C) and lightly browned. Transfer cooked chicken to a plate and tent with foil.

Cook shrimp

In the same skillet, add remaining 1 tbs butter. Add the marinated shrimp in a single layer and cook 1–1½ minutes per side until pink and opaque. Remove shrimp to the plate with chicken. Do not overcook.

Build the sauce

Reduce heat to medium. Add the chopped shallot to the skillet and sauté 1–2 minutes until softened. Add 2 tsp minced garlic and cook 20–30 seconds until fragrant. Pour in 1 tbs white wine (or 1 tbs chicken broth) and scrape up any browned bits from the pan with a wooden spoon, simmer 30–45 seconds to reduce slightly.

Finish the sauce

Pour in 1 cup heavy cream and stir to combine. Bring to a gentle simmer, then add 1 cup halved cherry tomatoes and 2 cups baby spinach. Simmer 2–3 minutes until spinach wilts and tomatoes soften. Stir in 1 tbs grated Parmesan, 1 tsp red pepper flakes, 1 tsp lemon zest, 2 tbs chopped parsley, and remaining 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Return proteins to skillet

Return the cooked chicken and shrimp to the skillet, gently stir to coat with sauce, and warm through for 1–2 minutes so flavors meld. If sauce is too thick, add 1–2 tbs water or broth to loosen.

Serve the shrimp and chicken over cooked pasta, rice, or mashed potatoes (about 4 cups prepared). Garnish with remaining chopped parsley and lemon wedges. Squeeze fresh lemon over each portion to brighten the flavors.

Leftovers can be cooled and refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water or broth if sauce tightens.