Shrimp And Chicken Recipe

Prepare chicken

Trim any fat from the chicken breast and slice it into 1/2-inch strips or bite-size pieces so it cooks quickly and evenly.

Marinate proteins

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Reserve 2 tbs of this mixture for the chicken only. Put the sliced chicken into the bowl and toss to coat. Place shrimp in a separate bowl and toss with remaining marinade. Let both rest in the refrigerator for 15–20 minutes while you prepare vegetables.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. When butter is melted and foaming, add the sliced onion and bell pepper. Sauté, stirring occasionally, until the onion is translucent and peppers begin to soften, about 4–5 minutes.

Add the zucchini and 1 tsp minced garlic to the skillet. Cook 2–3 minutes more until zucchini is slightly browned but still crisp-tender.

Push vegetables to one side of the pan (or transfer them to a plate temporarily if your pan is crowded) and add the marinated chicken pieces to the open space. Increase heat to medium-high and sear chicken without moving for 1–2 minutes, then stir and cook until the chicken is cooked through and no longer pink inside, about 4–6 minutes total depending on size. If you transferred vegetables out, return them to the pan with the chicken.

Stir in the halved cherry tomatoes and cook 1–2 minutes until they begin to soften and release juice.

Pour 1 tbs white wine (or chicken broth) into the pan to deglaze, scraping up any browned bits from the bottom. Let wine reduce about 1 minute.

Lower heat to medium and add 1 tbs heavy cream, 1 tsp lemon zest and 1/4 tsp red pepper flakes. Stir to combine and heat until the sauce is warmed and slightly thickened, about 1–2 minutes. Taste and adjust seasoning with additional salt and pepper to taste.

Add the marinated shrimp to the skillet in a single layer and cook 1–2 minutes per side until shrimp are opaque and just cooked through (shrimp cook quickly). Stir gently to coat shrimp in the sauce and combine with chicken and vegetables.

Turn off heat, sprinkle chopped fresh parsley over the skillet, and give everything a final toss. If desired, squeeze a little extra lemon juice over the top before serving.