Last updated on July 10th, 2026
If you want a weeknight dinner that tastes like it came from a restaurant kitchen, this Bourbon Street chicken and shrimp recipe is worth adding to your rotation. It’s a Cajun-seasoned chicken and shrimp combo finished in a garlic butter sauce, and it comes together in under 40 minutes with one pan.
Your Recipe Overview
| Prep time | 15 minutes (plus optional marinating) |
| Cook time | 20 minutes |
| Total time | 35-40 minutes |
| Servings | 4 |
| Difficulty | Easy |
Bourbon Street Chicken and Shrimp Recipe
Ingredients
For the Cajun seasoning
- 2 tsp brown sugar
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp oregano
- Pinch of salt and pepper
For the bourbon street chicken and shrimp
- 1 lb chicken breast
- 1 lb tail-on shrimp, peeled and deveined
- 3 tsp oil with high smoking point (ex. canola or olive)
- ⅓ cup butter
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken stock/ bone broth
Instructions
Making the Cajun seasoning
- In a large bowl, combine all the seasoning ingredients together and mix together. If you’re slicing the chicken lengthways, do so now.
- Using a set of tongs, toss your chicken and shrimp in the Cajun seasoning. Next, drizzle some oil (approx. 1 tbsp), and rub the chicken breast and shrimp further with seasoning. You want to get as much of the seasoning on the food as possible.
- Use immediately, or if you are marinating, put them into a container and leave until ready to use.
Making bourbon street chicken
- In a large skillet or frying pan, heat 1 tbsp of oil with 1 tbsp of butter over medium-high heat.
- When the pan is hot, sear the chicken breasts until golden brown, checking that the interior of the chicken is cooked through, or using a meat thermometer, check the internal temperature has reached 165 degrees Fahrenheit.
- Remove your bourbon street chicken from the pan and set aside while cooking the shrimp.
Making bourbon street shrimp
- Next, using the same pan keep the pan at medium-high heat. If needing more oil and butter, add it at your discretion.
- Cook the shrimp for approximately 2 minutes a side, until you see the shrimp begin to curl.
- Remove the shrimp and set aside on a plate.
Making the garlic butter sauce
- Using the same pan or skillet, reduce to medium heat. Melt the remainder of the butter in the pan and add the garlic, sautéing for approximately 30-45 seconds, or until it becomes fragrant.
- Add in your chicken broth and let the mixture reduce for 3-5 minutes, occasionally scraping off any of the browned bits from the interior of the skillet. Let the mixture reduce until you’ve reached your desired sauce consistency.
- Remove your pan from the heat and drizzle the sauce over the chicken and shrimp on the serving plate.
- Chop some parsley and sprinkle on top, also serving with some lemon wedges.
Notes
- In order to make this recipe, you’ll need a large frying pan or skillet to cook the bourbon chicken and prawns properly.
- This dish goes so well with a side of garlic mashed potatoes, with sauteed mushrooms, caramelized onions and garnished with parsley.
What is Bourbon Street Chicken and Shrimp?
Bourbon Street chicken and shrimp pairs Cajun-spiced chicken breast with blackened shrimp, both cooked in a buttery garlic sauce. The chicken brings the heartiness, the shrimp adds a quick-cooking contrast, and the sauce ties everything together.
It pairs well with garlic mashed potatoes, sauteed mushrooms, and caramelized onions, finished with a sprinkle of parsley.
Yum!
Kitchen Tools You’ll Need
You just need one large skillet for this whole recipe.
A cast iron skillet is the better choice if you have one, since it holds heat well and gives the chicken a deeper sear once it’s fully preheated. Cast iron also holds up for years with basic care, so it’s a solid investment if you don’t already own one.
Cast iron skillets are great because they have excellent heat retention. Once the skillet has been heated up completely, it has amazing searing capabilities. It can give you a really nice brown finish to your chicken, which really adds to the flavor of your dish.
If you’re trying to decide if a cast iron skillet is worth it over a cheaper nonstick, I have a separate blog post comparing it to your regular frying pan, so check it out!
- Quality Cast Iron Frying Pan: The Lodge Seasoned Cast Iron Skillet is loved for its great heat retention, incredible durability, and ability to make almost any recipe you dream up
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Bourbon Street Chicken and Shrimp Ingredients
Cajun Seasoning
- 2 tsp brown sugar
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp cayenne pepper
- 1 tsp dried oregano
- Pinch of salt and pepper
Chicken and Shrimp
- 1 lb chicken breast
- 1 lb tail-on shrimp, peeled and deveined
- 3 tsp oil with a high smoke point (canola or light olive oil)
- ⅓ cup butter, divided
- 3 cloves garlic, minced
- ¾ cup low-sodium chicken stock or bone broth
- Fresh parsley and lemon wedges, for serving
How to Make Bourbon Street Chicken and Shrimp
1. Make the Cajun seasoning
Combine all the seasoning ingredients in a large bowl. If your chicken breasts are thick, slice them lengthwise into thinner cutlets first, since this gives you more surface area for the seasoning and helps the chicken cook faster and more evenly.
Toss the chicken and shrimp in the seasoning using tongs, then drizzle in about 1 tablespoon of oil and rub the seasoning in well. You want it coating every side.
Cook right away, or transfer to a container and marinate in the fridge for up to 24 hours for deeper flavor.
2. Cook the chicken
Heat 1 tablespoon of oil and 1 tablespoon of butter in your skillet over medium-high heat.
Once the pan is hot, sear the chicken until golden brown on both sides and cooked through (165°F internal temperature on a meat thermometer). This usually takes 5-7 minutes per side depending on thickness.
Move the chicken to a plate and tent loosely with foil while you cook the shrimp.
3. Cook the shrimp
Keep the same pan at medium-high heat. Add another drizzle of oil or a small pat of butter if the pan looks dry.
Cook the shrimp for about 2 minutes per side, until they turn pink and curl into a loose “C” shape. Pull them off the heat as soon as they curl. Overcooked shrimp turn rubbery fast, so don’t walk away during this step.
Transfer the shrimp to the plate with the chicken.
4. Build the garlic butter sauce
Lower the heat to medium and melt the remaining butter in the same pan. Add the garlic and cook for 30-45 seconds, just until fragrant, and stir often so it doesn’t burn.
Pour in the chicken stock and let it simmer for 3-5 minutes, scraping up the browned bits from the bottom of the pan as it reduces. Keep going until the sauce thickens slightly to your liking.
5. Serve
Spoon the sauce over the chicken and shrimp. Top with chopped parsley and serve with lemon wedges on the side.
Tips for Making the Tastiest Bourbon Street Chicken and Shrimp Recipe
On timing
- Marinate the chicken and shrimp first, then use that time to prep your side dishes like mashed potatoes or sauteed mushrooms. By the time those are ready, you can finish the main dish in under 15 minutes.
- If you are preparing ahead of time, you could marinate both the chicken and shrimp in the Cajun seasoning for up to 24 hours before using, which will really enhance the flavor of your meal!
Chicken
- When using chicken breasts that are quite large, It may be best to slice them lengthways, essentially making two breasts. This will make the surface area of the chicken larger, which means more area for rubbing seasoning.
- Don’t be afraid to really rub in that Cajun seasoning, as this will provide the best flavor.
Shrimp
- Shrimp are really easy to overcook. You’ll know you’ve overcooked your shrimp when they go into a rounded c shape, which causes them to taste quite chewy.
- In order to avoid this, be aware of whether you’re using cooked or raw shrimp.
- If you are using cooked shrimp, cook at a lower temperature and for a shorter period. Essentially, you’re wanting to heat the shrimp and cook the seasoning into the shrimp
- If you’re using raw shrimp, you can cook the shrimp for a longer period, also removing once the shrimp starts to curl.
- Once the individual shrimps start curling, you’ll know they are ready to come off the pan. It is sometimes easier taking them out one by one like this so you know they’re cooked through, but not overcooked.
What Should I Serve with Bourbon Street Chicken and Shrimp?
The best side dishes served with this recipe are:
- Garlic mashed potatoes
- Sauteed mushrooms
- Caramelized onions
- Steamed rice or a simple green salad, if you want something lighter
Bonus Recipe: Caramelized Onions
These pair especially well with today’s featured dish!
Ingredients
- Yellow, white, or red onions (medium to large)
- Extra virgin olive oil (about 1 tbsp per onion)
- Balsamic vinegar
- Brown sugar
- Salt
How to Make
- Deglaze. Once the onions are a deep golden brown, add a splash of balsamic vinegar to deglaze the pan and pull in that restaurant-style flavor.
- Slice the onion. Cut it in half top to bottom, trim off the tip, then lay it flat-side down and slice thin, stopping just short of the root end so the slices hold together.
- Start cooking. Coat the pan in olive oil (or a mix of olive oil and butter) and heat over medium-high. Add the onions, toss to coat, and stir occasionally so they don’t scorch. After about 10 minutes, sprinkle in a small amount of brown sugar (roughly 1 teaspoon per 5 onions) to kickstart caramelization. Add a splash of water if the pan looks dry.
- Let them caramelize. Reduce the heat to medium-low and cook for 30 minutes to an hour, stirring occasionally rather than constantly. You want the onions to brown on the bottom of the pan between stirs. A metal spatula helps scrape up the browned bits, which adds flavor back into the onions.
Bourbon Street Chicken and Shrimp Recipe – Easy and Delicious
This recipe is super simple, packed with protein and healthy fats, and a great to end your day.
If you’ve had a look at the recipe, you’ll just how easy it is to make, so much so that the side dishes may take longer to make!
Since I love shrimp so much, I found this awesome recipe for Texas Roadhouse Grilled Shrimp that you should try as well!
Got chicken left over? Try this blackened chicken recipe that you can make to contrast this one.
Have you tried my copycat recipe? Did you try it with some other side dishes that paired nicely? Let me know in the comments!
FAQs
Can you freeze chicken and shrimp?
Yes, you can! If you know you’re going to freeze some, it is best to put it in a Tupperware and freeze once the food has cooled completely. This will keep the food fresh once you’ve thawed the food.
Never refreeze after thawing, and once the food has been thawed, make sure to only heat the food up once. It is dangerous to reheat food twice.
What is the best method for caramelizing onions?
Caramelized onions are a personal favorite of mine and below I have included the recipe for my favorite caramelized onions. This recipe pairs so perfectly with the bourbon street chicken and shrimp.
While some people say that the balsamic vinegar is an optional element in this recipe, I think that its essential to really get that flavor, as if a chef had made them!
Check out the recipe below.
your recipe is very different from your video. why?
Not our video, sorry! We provided it for visual learners, but we didn’t realize the confusion it would cause, so we’ve removed it and replaced it with something more helpful.