Chicken and Shrimp Skillet Dinner
Updated March 7, 2017
pound chicken, sliced thin
pound (16-20) extra-large shrimp, cleaned
tablespoon unsalted butter
cup short grain white rice, rinsed
Fresh parsley, for garnish
Lemon slices, for garnish
Slice chicken into thin 2-inch strips. Peel shrimp, leaving the tail on, and clean shrimp by running a paring knife down the back and rinsing out the shrimp vein with cold water.
In a large skillet, add 2 tablespoons olive oil over medium heat. Add chicken. Season chicken with a pinch of salt and pepper and cook for 6 minutes until chicken is cooked through (it’s okay if it’s slightly undercooked. It will cook more later).
Remove chicken from skillet. Add butter, onion, and garlic. Cook for 3-4 minutes, until vegetables are soft.
Add rinsed rice to skillet and pour in chicken stock. Stir together and bring mixture to a simmer. Turn heat down to low. Add chicken back to mixture, cover, and cook for 15 minutes on low heat.
After simmering for 15 minutes, add cleaned shrimp to skillet. Cover and cook for another 5 minutes.
Uncover skillet and taste rice. Season with salt and pepper if needed. If the skillet has too much liquid, cook uncovered for a minute to thicken.
Finish chicken and shrimp skillet by garnishing with fresh parsley and lemon slices. Serve skillet while warm.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- For those indecisive eaters and home cooks out there, combining two proteins in one skillet is a great option. The trick to this easy skillet dinner is making sure to add the ingredients in the right order!There are really only a few ingredients in this Chicken and Shrimp Skillet Dinner, so the flavors really shine through. Just don’t forget the lemon. It makes everything pop!Slicing the boneless skinless chicken breast into thin 2-inch strips will ensure the chicken cooks evenly and quickly.For the shrimp, get larger ones so they won’t dry out while cooking, like the 16-20 per pound shrimp, sometimes labeled “extra large”. Cleaning the shrimp is easy. Peel the shrimp and run a paring knife up the back of each so you can rinse out the vein in the back. Sometimes you can find them already cleaned, which will save a step!This recipe only uses a pinch of salt and pepper to season the chicken, but you could add other seasonings if you want.It’s important to rinse the rice used in the recipe or else it will just clump together.After adding in all the ingredients and simmering, there should be a light sauce coating the rice mixture and the chicken and shrimp should be cooked through. If the mixture is too runny, remove the lid and let it simmer for a minute uncovered to thicken.This skillet is an awesome one-pot meal. Garnish it with lemon and parsley and it’s ready for the table!