Experience the vibrant flavors of the South with this Bourbon Street Chicken and Shrimp dish. Combining tender chicken breasts and succulent shrimp, this skillet meal is infused with bold Cajun spices and a savory, slightly sweet sauce that will transport your taste buds straight to the lively streets of Louisiana.
This hearty yet simple meal cooks quickly on the stovetop, making it perfect for busy weeknights while still delivering restaurant-quality flavor. Serve it over rice or noodles, and enjoy the perfect balance of spicy, savory, and tangy notes in every bite.
- The combination of chicken and shrimp offers a delightful texture contrast and rich protein variety.
- The savory sauce with brown sugar, soy, and Cajun spices delivers deep, bold flavors without complicated prep.
- Quick stovetop cooking means this delicious dish is ready in just 30 minutes, ideal for weeknight dinners.
Ingredients
- Boneless, skinless chicken breasts: Tender and lean protein that cooks quickly and absorbs the Cajun-inspired sauce beautifully.
- Large shrimp, peeled and deveined: Adds a sweet seafood flavor and succulent texture that complements the chicken perfectly.
- Fresh garlic, minced: Provides aromatic depth and a pungent kick, balancing the sweetness in the sauce.
- Brown sugar: Adds subtle sweetness and helps caramelize the sauce for rich flavor and color.
- Low-sodium soy sauce: Brings an umami depth with controlled saltiness, enhancing the overall savory profile.
- Freshly squeezed lemon juice: Adds brightness and tang that cuts through the richness of the dish.
- Red pepper flakes: Infuse the sauce with warming heat and authentic Cajun spice; adjust per your tolerance.
- Chopped green onions: Fresh garnish offering a mild onion crunch and vibrant color at serving.
- Low-sodium chicken broth: Provides a flavorful and light base for the sauce, keeping it moist and rich.
- Cornstarch mixed with water: Thickens the sauce to a perfect consistency, ensuring it clings beautifully to the chicken and shrimp.
Instructions
- Prep your ingredients
Begin by chopping the green onions finely and mincing fresh garlic cloves to release their pungent aroma. Preparing these upfront streamlines the cooking process and maximizes flavor integration in the sauce.
- Cook the chicken
Heat a drizzle of oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper to enhance their natural flavor. Sear the chicken until golden brown on all sides and fully cooked through—this creates a flavorful crust and juicy interior.
- Add the shrimp
Once the chicken is cooked, add the peeled and deveined shrimp to the skillet. Cook shrimp for 3-5 minutes until they turn opaque and pink. This quick cooking preserves their tenderness and prevents toughness.
- Create and add the sauce
In a bowl, whisk together the low-sodium soy sauce, brown sugar, freshly squeezed lemon juice, minced garlic, chicken broth, and red pepper flakes. Pour this vibrant, flavorful sauce mixture into the skillet, coating the chicken and shrimp evenly.
- Simmer to infuse flavors
Allow the skillet mixture to simmer gently for 5-7 minutes, stirring occasionally. This cooking step melds the flavors beautifully and lets the sauce reduce slightly, concentrating its savory, sweet, and spicy elements.
- Thicken the sauce
Mix the cornstarch with water to create a slurry, then stir it into the simmering skillet. This thickens the sauce to a luscious consistency that adheres to the chicken and shrimp, making every bite flavorful and satisfying.
- Serve hot over rice or noodles
After the sauce has thickened, remove from heat and garnish with chopped green onions. Serve immediately over steamed rice or your favorite noodles to soak up the sauce and complete this comforting, flavor-packed meal.
- Adjust the amount of red pepper flakes to suit your preferred spice level—from mild to fiery Cajun heat.
- Marinating the chicken in the sauce for 30 minutes before cooking can deepen the dish’s richness and complexity.
- Use low-sodium soy sauce and broth to better control the saltiness in this dish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve texture and flavor without drying out the chicken or shrimp.
Serving Suggestions
This Bourbon Street Chicken and Shrimp pairs wonderfully with fluffy white rice, creamy mashed potatoes, or buttery egg noodles that absorb the savory Cajun sauce. For a lighter meal, serve alongside steamed vegetables or a crisp green salad.
- Pat shrimp and chicken dry before cooking to promote better searing and caramelization.
- Use a heavy-bottomed skillet to prevent burning and facilitate even cooking throughout.
- Freshly squeeze lemon juice just before adding the sauce to maintain bright acidity and flavor.
FAQs
- Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely and pat dry before cooking to ensure proper texture and flavor absorption.
- Is this dish gluten free?
Use gluten-free soy sauce or tamari to make the recipe suitable for a gluten-free diet.
- Can I substitute chicken thighs for chicken breasts?
Absolutely. Boneless skinless thighs will provide a juicier, slightly richer flavor but will require careful cooking to avoid dryness.
- How spicy is this recipe?
The spice level depends on the amount of red pepper flakes used; reduce or omit for milder taste or increase for extra heat.
- What side dishes pair well with this meal?
Steamed rice, creamy mashed potatoes, or buttered noodles complement the dish well, along with simple steamed or sautéed vegetables.
- Can I prepare this recipe ahead of time?
Yes, marinate the chicken in the sauce up to 2 hours ahead. Cook just before serving for the best texture and freshness.
- How do I thicken the sauce if I don’t have cornstarch?
You can use arrowroot or flour mixed with water as a thickener, but cornstarch offers the best clarity and texture.
Bourbon Street Chicken Shrimp Skillet
Equipment
- 1 skillet
- 1 bowl
Ingredients
- 3 –4 boneless skinless chicken breasts
- 1 lb large shrimp peeled and deveined
- 3 cloves fresh garlic minced
- 1/4 cup brown sugar
- 1/2 cup low-sodium soy sauce
- 2 tbsp freshly squeezed lemon juice
- 1 tsp red pepper flakes adjust to taste
- 2 green onions chopped (for garnish)
- 1 cup low-sodium chicken broth
- 2 tsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- Oil for cooking
Instructions
- Chop the green onions and mince the garlic to prepare your ingredients.
- Heat oil in a skillet over medium-high heat and season chicken breasts with salt and pepper.
- Cook the chicken in the skillet until golden brown on all sides and cooked through.
- Add the shrimp to the skillet and cook until they turn pink, about 3 to 5 minutes.
- In a bowl, whisk together soy sauce, brown sugar, lemon juice, minced garlic, chicken broth, and red pepper flakes.
- Pour the sauce mixture into the skillet and let it simmer for 5 to 7 minutes until it slightly thickens, stirring occasionally.
- Mix cornstarch with water to form a slurry and stir it into the skillet to thicken the sauce further.
- Serve the bourbon street chicken and shrimp hot over rice or noodles, garnished with chopped green onions.
Notes
- Adjust red pepper flakes to control spice level.
- For deeper flavor, marinate chicken in sauce for 30 minutes before cooking.
- Store leftovers refrigerated for up to 3 days.
