When I want to make a restaurant-style meal at home, I turn to this easy and flavorful Applebee’s Bourbon Street Chicken and Shrimp recipe. Cajun-seasoned chicken breast and shrimp is sautéed in garlic butter for a finger-lickin’ flavor, and I can make it all in one pan with just a few ingredients!
Bourbon Street Chicken and Shrimp Recipe
Bourbon chicken and shrimp has always been one of my favorite dishes to order at Applebee’s, but it’s honestly a bit exhausting to go out to restaurants as much as I used to. So I love that I can make this copycat recipe at home for me and my husband instead. It has the same amazing Cajun-inspired taste, and it’s super easy to make in one skillet. It comes out sizzling hot and mouthwateringly yummy!
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How to Store and Reheat
Store leftover Bourbon Street chicken and shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
How to Freeze
Freeze leftover chicken and shrimp in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Top Reader Review
“This is amazing! I have made it many times. The leftover chicken makes an amazing sandwich!” -Kaye
Applebee’s Bourbon Street Chicken and Shrimp Recipe
Ingredients
- ¼ cup Cajun seasoning
- 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 divided (½ stick)
- 3 cloves garlic minced
- Chopped fresh parsley optional, for garnish
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer
Instructions
- In a small bowl, whisk together the Cajun seasoning, brown sugar, and salt. Set a plate and a large piece of aluminum foil aside.¼ cup Cajun seasoning, 2 teaspoons brown sugar, 1 teaspoon kosher salt
- Place the chicken and shrimp in two separate medium bowls. Drizzle each with 1 tablespoon of olive oil, then sprinkle the Cajun seasoning blend over and toss to evenly coat all of the pieces. Cover the bowl with plastic wrap and place it in the refrigerator, allowing it to marinate for 2-24 hours.4 boneless, skinless chicken breasts, 1 pound large shrimp, ¼ cup olive oil
- When ready to cook, preheat the oven to 350°F. Melt 3 tablespoons of butter with 1 tablespoon olive oil in a skillet set over medium-high heat. Stir in the garlic and sauté until fragrant, about 30 seconds.¼ cup unsalted butter, 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.
- Wipe out the skillet and melt the remaining butter and oil together. Sear the chicken for 2-3 minutes on each side, then place the skillet in the preheated oven and cook until internal temperature reaches 165°F, about 12-18 minutes.
- 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
- Even though we’re using the same seasoning mix, 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.
How to Make Bourbon Street Chicken and Shrimp Step by Step
Make the Seasoning Mix: In a small bowl, whisk together ¼ cup of Cajun seasoning, 2 teaspoons of brown sugar, and 1 teaspoon of kosher salt.
Marinate the Chicken and Shrimp: Place 4 boneless, skinless chicken breasts and 1 pound of large shrimp in two separate medium bowls. Drizzle each with 1 tablespoon of olive oil, then sprinkle the Cajun seasoning blend over each, and toss to evenly coat all of the pieces. Cover the bowls with plastic wrap and place them in the refrigerator, allowing it to marinate for 2-24 hours.
Melt the Butter: When ready to cook, preheat the oven to 350°F. Melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil in a skillet set over medium-high heat. Then stir in 3 cloves of minced garlic and sauté until fragrant, about 30 seconds.
Cook the Shrimp: Add the shrimp to the skillet and cook for 1-3 minutes per side, or until seared and opaque. Remove the shrimp from the skillet, place on a plate, and tent with foil to keep warm.
Cook the Chicken: Wipe out the skillet and melt the remaining butter and oil together. Sear the chicken breasts for 2-3 minutes on each side, then place the skillet in the preheated oven and cook until internal temperature reaches 165°F, about 12-18 minutes.
Serve: Transfer the Bourbon Street chicken and shrimp, along with the remaining garlic butter sauce, to plates for serving. Garnish with parsley and serve with more garlic butter, garlic mashed potatoes, and sautéed mushrooms and onions if desired.
Turned out really good
So glad you enjoyed it, Charlotte!
Easy peezy and delicious
So glad to hear you loved it, Kelly!
This is amazing! I have made it many times. The leftover chicken makes an amazing sandwich!
I’m so happy to hear you love this recipe, Kaye!
The taste is there but we all felt it was SUPER salty (and I like salt) I’d do it again but I’d cut the salt down.
I’m sorry to hear this recipe wasn’t quite to your tastes, Stevie!
Was excited to try this until the first bite.. Way too salty and threw the entire meal away.
I’m sorry to hear you didn’t enjoy this recipe, Brad!
It turned out pretty good, I added more Cajun and it was a bit more spicy. Overall good meal.
Perfection! My roommate and I loved it. Thank you!