Easy Chicken and Shrimp Recipe – Flavorful One-Pan Meal in 30 Minutes!

Okay, seriously, you have to try this easy chicken and shrimp recipe I whipped up last night. Picture this: friend calls, says she’s swinging by unexpectedly, and my fridge looks depressingly bare. Panic sets in, right? But then, like a beacon of hope, I remembered the chicken breasts and frozen shrimp hiding in my freezer. Lifesaver! What came out of that pan might honestly be my new obsession, and she was totally blown away.

Honestly, this chicken and shrimp skillet is the answer to those nights when you’re beat but still crave something actually good, not just functional. I timed it – from prep to plate, it was maybe 30 minutes flat. The best part? It tasted like it took way longer. Juicy chicken, perfectly cooked shrimp, bright veggies, all singing together in one pan. Less cleanup? Yes, please!

Seriously, Why You Need This Chicken and Shrimp Skillet in Your Life:

• It’s FAST: We’re talking 10 minutes of chopping and maybe 20 minutes of cooking. Perfect for when hanger is setting in.
• So Much Flavor: Chicken and shrimp cooking in the same pan? Magic happens. Seriously delicious.
• Feels Kinda Healthy: Lean protein, lots of veggies… it balances out the inevitable ice cream later, right?
• ONE PAN GLORY: I despise doing dishes with a passion. Anything that keeps my sink empty is a winner in my book.

What You’ll Need to Grab:

• The Stars:
  • About 4 boneless, skinless chicken breasts (Thighs work great too if that’s your jam!)
  • 1 pound of large shrimp, peeled and deveined (Trust me, get the ones already cleaned – saves so much hassle)
• Veggies (Get Colorful!):
  • 1 red bell pepper, sliced up
  • 1 zucchini, sliced
  • A good handful (about 1 cup) of broccoli florets
  • About 1 cup cherry tomatoes, just cut them in half
• The Flavor Boosters:
  • 2 tablespoons olive oil (or enough to coat the pan)
  • 2 cloves garlic, minced (I always use more, maybe 3-4, because garlic is life)
  • 1 teaspoon smoked paprika (Don’t skip this, it adds amazing depth!)
  • 1 teaspoon Italian seasoning blend
  • Juice of 1 whole lemon (Fresh is best!)
  • Salt and freshly ground black pepper (to your taste)

How I Throw It Together (It’s Easy!):

1. Cook the Chicken: First up get that chicken seasoned. Sprinkle it with salt and pepper and about half of the smoked paprika. Get your skillet nice and hot over medium-high heat with a drizzle of olive oil. Cook the chicken for about 5-6 minutes per side. You want it golden brown and cooked through (I’m a stickler for checking with a meat thermometer – 165°F is the magic number!). Once done, pull it out and set it aside for a bit.
2. Shrimp Sizzle: Don’t clean the pan! Add another splash of olive oil if needed. Toss in the shrimp, season them with salt, pepper, and the rest of that smoked paprika. Shrimp cook crazy fast – literally 2-3 minutes per side until they turn pink and curl up. Scoop them out and put them with the chicken.
3. Veggie Time: Now, tumble all those gorgeous veggies into the hot skillet. Let them sauté in all those lovely chicken and shrimp drippings for about 5-7 minutes. You want them tender but still with a little crunch – nobody likes mushy veggies!
4. Bring It Home: Toss in the minced garlic (best smell ever, right?) and the Italian seasoning. Stir it around for about a minute until you can really smell the garlic. Then, squeeze that fresh lemon juice all over everything. Add the cooked chicken and shrimp back into the pan. Gently stir it all together and let it heat through for another 2-3 minutes so all the flavors can meld.
5. Serve it Up!: Get it onto plates while it’s piping hot! A little sprinkle of fresh parsley looks nice if you have it (and makes you feel fancy).

Making it Look Good (Because We Eat With Our Eyes First!)

Okay, confession: I totally take pictures of my food sometimes. To make this chicken and shrimp Recipe look extra tempting:

• Serve it in a wide, shallow bowl or on a nice plate so you can see all the colorful bits.
• A final sprinkle of fresh herbs (parsley or basil works) makes a big difference.
• A tiny extra squeeze of lemon right at the end adds a fresh sheen.
• If you can, snap your pic near a window – natural light is food’s best friend.
• Pro move: Tuck a lemon wedge onto the side of the plate. So restaurant-y!

Dealing with Leftovers (If You Have Any!)

This is actually amazing for meal prep or next-day lunch.

• Fridge: Pop leftovers into an airtight container. They’re great for up to 3 days and honestly, the flavor gets even better.
• Freezer: You can totally freeze portions! Let it cool completely and put it in freezer-safe containers and it’ll be good for a couple of months for those “what’s for dinner?!” emergencies.
• Reheating: Microwave usually works fine “maybe add a tiny splash of water to keep it from drying out” or gently reheat in a skillet over medium-low heat.

Make It Your Own Adventure

This recipe is super forgiving. Seriously, play around!

• Spice it Up: Love heat? Add red pepper flakes or a pinch of cayenne with the garlic.
• Add Some Grains: Serve it over fluffy rice, quinoa, couscous, or even pasta.
• Swap Protein: Not feeling chicken? Turkey breast strips work well.
• Go Meatless: Tofu cubes or chickpeas would be delicious swaps here too!

Seriously, this chicken and shrimp skillet has become such a staple for me. It’s proof that you don’t need hours or a million pans to make something satisfying and really tasty. That combo of tender chicken, plump shrimp, and fresh veggies just works. Give it a shot next time you need a quick, delicious win! Let me know how it turns out!