Pan Seared Chicken and Shrimp with Herb Butter Sauce
Indulge in the sophisticated simplicity of Pan Seared Chicken and Shrimp with Herb Butter Sauce, a dish that beautifully marries French technique with American comfort. Perfectly seared chicken breasts, golden and tender, are paired with succulent, plump shrimp, each bite offering a delightful contrast in texture and flavor. The true star is the luxurious herb butter sauce, crafted from fragrant shallots and garlic, deglazed with crisp white wine, and enriched with chicken broth and a generous swirl of butter and fresh herbs like parsley and chives. A final squeeze of lemon brightens the entire composition, cutting through the richness and leaving a clean, herbaceous finish. This elegant dish is a testament to the power of simple, high-quality ingredients transformed into a restaurant-worthy masterpiece, promising a truly memorable dining experience.
Ingredients
- •2 boneless skinless chicken breasts, about 6 ounces each
- •8 large shrimp, peeled and deveined
- •2 tablespoons olive oil, divided
- •2 tablespoons unsalted butter
- •2 small shallots, minced
- •3 cloves garlic, minced
- •1/2 cup dry white wine, such as Sauvignon Blanc
- •1/2 cup chicken broth
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon fresh chives, chopped
- •1 tablespoon fresh lemon juice
- •Salt to taste
- •Black pepper to taste
- •Optional: crusty bread for dipping
- •Optional: steamed asparagus for serving
Instructions
- 1
Pat chicken breasts dry and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add chicken breasts and sear for 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Remove chicken from skillet and set aside to rest.
- 2
Add the remaining 1 tablespoon of olive oil to the same skillet. Season shrimp with salt and pepper. Add shrimp to the skillet and sear for 1-2 minutes per side, just until pink and opaque. Remove shrimp from skillet and set aside with the chicken.
- 3
Reduce heat to medium. Add butter to the skillet. Once melted, add minced shallots and garlic. Sauté for 2-3 minutes until fragrant and softened, scraping up any browned bits from the bottom of the pan.
- 4
Pour in the white wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce by half.
- 5
Add the chicken broth to the skillet and bring to a simmer. Cook for 5-7 minutes, or until the sauce has reduced and slightly thickened. Taste and adjust seasoning as needed.
- 6
Remove the skillet from the heat. Whisk in the fresh parsley, chives, and lemon juice. The sauce should be glossy and herbaceous.
- 7
Slice the rested chicken breasts into thick pieces. Return the sliced chicken and the seared shrimp to the skillet, tossing gently to coat them in the herb butter sauce.
- 8
Serve immediately, arranging the chicken and shrimp elegantly on plates, spooning extra sauce over them. This dish pairs wonderfully with optional crusty bread for dipping or steamed asparagus for a complete meal.
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