Applebee's Bourbon Street Chicken and Shrimp Recipe

Applebee's Bourbon Street Chicken and Shrimp Recipe

This bourbon street chicken and shrimp is an Applebee's copycat recipe that's easy enough to make at home! Cajun-seasoned chicken and shrimp whipped up sizzling-fast in a skillet.

Prep Time5 minutes mins

Cook Time30 minutes mins

Marinating Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: Dinner

Cuisine: American

Servings: 4 people

Calories: 601kcal

Author: Becky Hardin

Equipment

• Cast Iron Skillet
• Instant-Read Thermometer

Ingredients

• ¼ cup Cajun seasoning I used salt-free
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt *
• 4 boneless, skinless chicken breasts
• 1 pound large shrimp peeled and deveined, tails on or off**
• ¼ cup olive oil divided
• ¼ cup unsalted butter ½ stick, divided
• 3 cloves garlic minced
• Chopped fresh parsley optional, for garnish

Instructions

Marinate:

• In a small bowl, whisk together the Cajun seasoning, brown sugar, and salt.
  ¼ cup Cajun seasoning, 2 teaspoons brown sugar, 1 teaspoon kosher salt
• Place the chicken and shrimp in two separate medium bowls.
  4 boneless, skinless chicken breasts, 1 pound large shrimp
• Drizzle each with 1 tablespoon of olive oil, then sprinkle with the Cajun seasoning blend.
  ¼ cup olive oil
• Toss to evenly coat all of the pieces. Cover the bowls with plastic wrap, and place in the refrigerator to marinate for 2-24 hours.
• When ready to cook, preheat the oven to 350°F. Then set a plate and a large piece of aluminum foil aside.

Cook the Shrimp:

• Melt 3 tablespoons of butter with 1 tablespoon olive oil in a skillet set over medium-high heat.
  ¼ cup unsalted butter, ¼ cup olive oil
• Stir in the garlic and sauté until fragrant, about 30 seconds.
  3 cloves garlic
• Add the shrimp and cook for 1-3 minutes per side, or until seared and opaque.
• Remove the shrimp from the skillet, place on the plate, and tent with foil to keep warm.

Cook the Chicken:

• Wipe out the skillet and melt the remaining butter and oil together.
  ¼ cup unsalted butter, ¼ cup olive oil
• Sear the chicken for 2-3 minutes on each side, until browned.
• Then place the skillet in the preheated oven and cook until internal temperature reaches 165°F, about 12-18 minutes.

Serve:

• Transfer the chicken and shrimp with the remaining garlic butter sauce to a serving plate. Garnish with parsley and serve with more garlic butter.
  Chopped fresh parsley

Notes

*Check your Cajun seasoning's salt level before adding any additional salt to the dish. Only add the full amount of salt if using salt-free Cajun seasoning, like I did.

**Use 1 pound of large shrimp, peeled and deveined. You can get a bag of frozen shrimp at most grocery stores for convenience.

Tips:

• I recommend using a large, oven-safe skillet for this recipe, so that you can cook everything in one pan. Cast iron works great!
• Be sure to marinate the chicken and shrimp in separate bowls for food safety. Marinate for at least 2 hours, or overnight in the fridge.
• I recommend using an oven-safe skillet, like cast iron, so that you can move the chicken from the stove to the oven, and cook everything in one pan.
• Sauté some mushrooms and onions for serving, if desired.

Storage: Store leftover Bourbon Street chicken and shrimp in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months.