Chicken and Shrimp with Garlic Herb Cream Sauce
This dish combines tender chicken and succulent shrimp in a creamy garlic herb sauce. It’s a perfect balance of protein, creaminess, and fresh herb flavors, making it ideal for a weeknight dinner or a special occasion. Serve it with pasta, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
For the Protein:
2 medium chicken breasts, boneless and skinless, sliced into thin strips
8 oz (225 g) shrimp, peeled and deveined
2 tbsp olive oil
Salt and pepper, to taste
For the Sauce:
2 tbsp Olive oil
4 garlic cloves, minced
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional, for heat)
Fresh parsley and thyme (or other herbs of choice), chopped
Salt and pepper, to taste
Instructions:
Cook the Chicken:
Season chicken strips with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken until golden and cooked through, about 5–7 minutes.
Remove and set aside.
Cook the Shrimp:
In the same skillet, add more olive oil if needed.
Saute shrimp until pink and opaque, about 2–3 minutes per side.
Remove and set aside with the chicken.
Make the Sauce:
Reduce heat to medium.
Add olive oil to the skillet. Saute minced garlic until fragrant (30 seconds–1 minute).
Stir in chicken broth, scraping any browned bits off the bottom of the skillet.
Add heavy cream and Parmesan cheese, stirring until combined.
Season with Italian seasoning, crushed red pepper flakes, salt, and pepper.
Simmer for 5–7 minutes until the sauce thickens.
Combine:
Return the chicken and shrimp to the skillet.
Stir in fresh herbs and let everything simmer for 2–3 minutes until heated through.
Serve:
Garnish with extra parsley and serve immediately with your choice of sides.
Nutritional Info: (Per Serving)
(Based on 4 servings. Values may vary depending on specific ingredients used.)
Calories: ~400–450 kcal
Protein: ~30–35 g
Carbohydrates: ~5–7 g
Fat: ~25–30 g
Sodium: ~700–800 mg
Fiber: ~1 g
Recipe Notes:
Customize the Protein: You can substitute the chicken or shrimp with scallops, salmon, or tofu.
Lighter Option: Use light cream or milk instead of heavy cream, but the sauce may be less rich.
Vegetables: Add spinach, sun-dried tomatoes, or mushrooms to the sauce for added flavor and nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.
This easy yet indulgent recipe is sure to impress your family and guests alike!