If you’re craving something creamy and comforting, this is for you. It feels fancy but takes very little effort. You get the best of both worlds here. This lemon basil chicken shrimp dish is pure magic.
It is the perfect way to upgrade your dinner routine. You don’t need a restaurant for a gourmet surf-and-turf experience. This recipe delivers big flavor with very minimal cleanup.
Why You’ll Make This Again
This recipe is perfect for a special date night at home. It brings bright flavors that scream Spring. You get restaurant quality without the high price tag. It is a reliable crowd-pleaser every single time.
The combination of lemon and basil is incredibly refreshing. It cuts through the rich cream sauce perfectly. You will love how quick and easy the preparation is. It goes from fridge to table in just 40 minutes.
How This Comes Together
Everything happens in one large skillet. You sear the meat first to lock in flavor. Then you build a velvety sauce in those juices. It is a simple one-pan process for anyone. Even beginners can master this lemon basil chicken shrimp easily.
What You’ll Need
These ingredients are likely already in your kitchen. Simple staples create the most sophisticated flavors here.
- 4 boneless skinless chicken breasts
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 0.5 cup freshly grated Parmesan cheese
- 0.5 cup fresh basil leaves, chiffonade
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon crushed red pepper flakes
Step-By-Step Directions
- Season the chicken breasts and shrimp with salt and black pepper.
- In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
- Sear the chicken breasts for 5-7 minutes per side until fully cooked.
- Remove chicken from the skillet and tent it with foil.
- In the same skillet, add 1 tablespoon of butter and the shrimp.
- Sauté for 2-3 minutes until pink and opaque.
- Add half of the minced garlic during the last 30 seconds.
- Remove shrimp and set aside.
- Add the remaining 2 tablespoons of butter and the remaining garlic to the pan.
- Cook for 1 minute until fragrant.
- Pour in the chicken broth to deglaze the pan.
- Scrape up any browned bits from the bottom.
- Whisk in the heavy cream, lemon juice, lemon zest, and red pepper flakes.
- Bring to a gentle simmer for 3-5 minutes until the sauce thickens.
- Stir in the Parmesan cheese until melted and smooth.
- Fold in the fresh basil chiffonade.
- Return the chicken and shrimp to the skillet.
- Spoon the sauce over the proteins to coat them thoroughly.
- Serve immediately.
How to Serve It
This dish looks stunning served right out of the pan. Place it over a bed of buttery linguine for a classic feel. You can also use zucchini noodles for a lighter Spring meal. Add a side of crusty bread to soak up the sauce. It is perfect for impressing guests at dinner.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stovetop over low heat. Add a splash of broth if the sauce is too thick. I do not recommend freezing this creamy sauce dish. The texture of the cream can change when thawed.
Make It Even Better (Pro Tips)
- Don’t skip deglazing the pan for maximum flavor.
- Avoid overcooking the shrimp or they will become rubbery.
- Use fresh basil rather than dried for the best aroma.
- Pound the chicken to even thickness for consistent cooking.
- Pat the shrimp dry before sautéing to get a better sear.
- Serve this for a romantic date night to really impress.
- Add the garlic at the end to prevent it from burning.
Easy Ways to Change It Up
- Add a handful of spinach for extra greens.
- Swap the chicken for salmon for a seafood twist.
- Use coconut milk for a dairy-free version.
- Add more red pepper flakes for a spicy kick.
Quick Questions
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely first. Pat them dry before adding them to the hot skillet.
What if I don’t have heavy cream?
You can use half-and-half as a substitute. The sauce will be slightly thinner but still delicious. You may need to simmer it a bit longer.
This recipe is proof that fancy meals don’t have to be hard. I hope you enjoy this creamy, bright dish as much as I do. It is truly a treat for any night of the week.
— Ethan
Creamy Lemon Basil Chicken with Garlic Butter Shrimp
Ingredients
Method
- Season the chicken breasts and shrimp with salt and black pepper.
- In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.
- Sear the chicken breasts for 5-7 minutes per side until they reach an internal temperature of 165°F (74°C). Remove from skillet and tent with foil.
- In the same skillet, add 1 tablespoon of butter and the shrimp. Sauté for 2-3 minutes until pink and opaque. Add half of the minced garlic during the last 30 seconds. Remove shrimp and set aside.
- Add the remaining 2 tablespoons of butter and the remaining garlic to the pan, cooking for 1 minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Whisk in the heavy cream, lemon juice, lemon zest, and red pepper flakes. Bring to a gentle simmer for 3-5 minutes until the sauce slightly thickens.
- Stir in the Parmesan cheese until melted and smooth.
- Fold in the fresh basil chiffonade.
- Return the chicken and shrimp to the skillet, spooning the sauce over the proteins to coat thoroughly. Serve immediately.
