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!
Top Reader Reviews
This is amazing! I have made it many times. The leftover chicken makes an amazing sandwich!
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Easy peezy and delicious
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Bourbon Street Chicken and Shrimp Copycat 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 Applebee’s 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! If you like this recipe, I know you’ll love my cajun chicken and shrimp pasta too.
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Marinating
We are marinating the chicken and shrimp in a mix of Cajun seasoning, brown sugar, salt, and olive oil to achieve the perfect flavor. Allowing them to marinate ensures the seasoning penetrates the meat, so every bite is delicious.
For best results, cover the bowls with plastic wrap, then marinate in the fridge for at least 2 hours. To make things quick at dinner time, I usually do this step the night before or the morning of.
Applebee’s Bourbon Street Chicken and Shrimp Recipe
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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Bourbon Street Chicken and Shrimp Step by Step
Prep: First, peel and de-vein 1 pound of shrimp. You can leave the tails on or off-it’s up to you! Then grab 4 boneless, skinless chicken breasts and Cajun seasonings. Our first step is marinating, so the rest of the ingredients for this recipe can be gathered later.
Make the Seasoning Mix: Place the chicken breasts and shrimp in two separate medium bowls. To avoid cross-contamination, be sure to keep these separated until they’re cooked. 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: Drizzle both 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 to marinate. I recommend marinating for at least 2 hours for full flavor, but it can marinate for up to 24 hours.
Sauté the Garlic: When ready to cook, take the marinated chicken and shrimp out of the fridge, and 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: Next, add the cajun 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 them warm while you cook the chicken.
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.
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.
Freeze leftover chicken and shrimp in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
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