Bourbon Street Chicken and Shrimp Recipe

Bourbon Street Chicken and Shrimp is made with Cajun-spiced chicken breasts and plump shrimp, seared to perfection alongside sautéed mushrooms and onions. The dish is brought together by a rich, garlic-infused butter sauce that deglazes the pan, capturing all the savory flavors. It is the ultimate sizzling skillet meal that brings the bold, festive taste of New Orleans right to your dinner table.

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Bourbon Street Chicken and Shrimp Ingredients

For the Cajun Seasoning:

• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Celery Seed
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Parsley

For the Chicken and Shrimp:

• 4 Boneless Skinless Chicken Breasts: Pounded to an even thickness for uniform cooking.
• 1 lb Medium Shrimp: Peeled and deveined.
• 2 tablespoons Olive Oil: Split.
• 1 tablespoon Minced Garlic: Fresh is best for the sauce base.
• 1/2 cup Unsalted Butter: Split. This is the heart of the rich sauce.
• 1/4 cup Chicken Bone Broth: Or standard chicken stock, for deglazing.
• 1 cup Baby Bella Mushrooms: Sliced.
• 1 White Onion: Sliced.
• 1 teaspoon Dried Parsley: For the sauce.
• 1/4 cup Fresh Parsley: Chopped, for finishing.

How To Make Bourbon Street Chicken and Shrimp

1. Blend the spices: In a small bowl, combine the garlic powder, onion powder, celery seed, smoked paprika, black pepper, oregano, and dried parsley. Mix well to create your Cajun seasoning rub. Divide the mixture in half.
2. Season the proteins: Rub the chicken breasts generously with one half of the seasoning mixture. In a separate bowl, toss the shrimp with 1 tablespoon of olive oil and the remaining half of the seasoning until well coated.
3. Sauté the aromatics: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced mushrooms and onions along with a pinch of salt and pepper. Stir often for about 10 minutes until the vegetables are soft, golden, and caramelized. Transfer them to a warm plate or serving skillet.
4. Sear the chicken: Increase the heat to medium-high and add a drizzle of olive oil to the pan. Add the chicken breasts and sear for 4–5 minutes per side until they form a blackened crust and reach an internal temperature of 165°F (74°C). Remove the chicken and place it on top of the cooked onion-mushroom mixture.
5. Flash-fry the shrimp: In the same hot pan, melt 1 tablespoon of butter. Toss in the seasoned shrimp. Cook for just 1 minute per side until they curl and turn pink. Remove immediately and arrange them next to the chicken.
6. Create the sauce: Lower the heat to medium. Add the minced garlic to the pan and cook for 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned spicy bits from the bottom. Stir in the remaining butter, dried parsley, and fresh parsley. Let it bubble for 5 minutes until slightly reduced and glossy.
7. Serve the dish: Pour the hot garlic-butter sauce generously over the chicken, shrimp, and vegetables. Serve immediately, ideally while still sizzling.

Recipe Tips

• Pound the Chicken: Chicken breasts are often uneven. Pounding them to a uniform thickness ensures they cook evenly without drying out before the center is done.
• Pan Temperature: Keep the heat high when searing the proteins. You want that “blackened” Cajun crust, not steamed meat. A cast-iron skillet is perfect for retaining this heat.
• Watch the Shrimp: Shrimp cook incredibly fast. As soon as they turn opaque and form a ‘C’ shape, they are done. If they form an ‘O’ shape, they are overcooked and rubbery.
• Deglazing is Key: The flavor of the sauce comes from the “fond” (the stuck bits on the pan). When you add the broth, scrape the bottom vigorously to lift that flavor into the gravy.

What To Serve With Bourbon Street Chicken and Shrimp?

This rich, buttery dish pairs best with sides that can soak up the sauce. A mound of garlic mashed potatoes is the classic restaurant-style accompaniment. For a lighter option, serve over steamed white rice or with a side of roasted potatoes. A fresh green salad or steamed broccoli helps cut through the richness of the spiced butter.

How To Store Leftovers Bourbon Street Chicken and Shrimp?

• Refrigerate: Store the chicken, shrimp, and vegetables in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat. You may need to add a splash of chicken broth or water to loosen the butter sauce. Avoid the microwave if possible to prevent rubbery shrimp.
• Freeze: It is not recommended to freeze this dish once combined, as the shrimp texture will suffer upon thawing.

Bourbon Street Chicken and Shrimp Nutrition Facts

• Calories: ~550 kcal
• Fat: 35g
• Carbohydrates: 8g
• Protein: 45g
• Nutrition information is estimated per serving based on 4 servings.

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