Bourbon Street Chicken & Shrimp
If you love the bold flavors of the Applebee’s Bourbon Street Chicken and Shrimp recipe, this easy copycat recipe is going to become a family favorite. Tender chicken breast and juicy shrimp, cooked with Cajun seasoning, and garlic butter sauce for that savory flavor balance that makes the original Applebee’s dish so irresistible.
Be sure to try my other copy cat recipes like my, Applebee’s Parmesan Steak and Shrimp, and try my Applebee’s Lemon Chicken recipes next!
Why You’ll Love This Recipe
- Easy enough for even the most amateur of cooks
- Made in one skillet for easy cleanup
- Packed with bold Cajun flavor
- Perfect for date night at home
- Great served with loaded sides like mashed potatoes, rice, or garlicky green beans
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What you will need
For the Chicken and Shrimp
- 2 large chicken breasts, halved into thin chicken cutlets
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
Bourbon Street Seasoning Blend
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Garlic Butter Sauce
- 1/2 cup Ghee or clarified butter
- 4 garlic cloves minced
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- Pinch of salt
How to make it ♡
Step 1: Prepare the Chicken
Pat the chicken dry with a paper towel. This practical reason helps the seasoning stick better and improves high heat searing. In a small bowl, combine the Cajun seasoning, garlic powder, onion powder, sweet paprika, black pepper, cayenne pepper, and salt.
Season both sides of the chicken cutlets generously with the bourbon street seasoning blend.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5–6 minutes per side until golden brown and cooked through.
The cooking process works best over medium-high heat because it creates that flavorful blackened exterior similar to the Applebee’s experience.
Remove the chicken from the skillet and set aside.
Step 3: Cook the Shrimp
Add butter to the same skillet. Place the shrimp into the pan in a single layer and cook for 1–2 minutes per side until pink and fully cooked.
Transfer the shrimp to a plate with the chicken.
Step 4: Make the Sauce
Reduce the heat to medium low. Add the 1/2 cup of butter and melt.
Add the minced garlic, fresh parsley, lemon zest, pepper and pinch of salt. Stir together and heat for 2-3 minutes.
Tips for the Best Copycat Applebee’s Chicken
- Use smaller amounts of cayenne pepper if you prefer a lower spice level.
- Fresh garlic gives the dish a better flavor effect than jarred garlic.
- Don’t overcrowd the skillet during high-heat cooking applications.
- Let the sauce simmer long enough for the flavors to fully develop.
- A little extra butter adds comfort and richness to the final dish.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat with a small amount of chicken broth to keep the chicken and shrimp juicy.
Serve: Applebee’s Bourbon Street Chicken and Shrimp recipe
This absolutely delicious dish pairs well with:
- Mashed potatoes
- Rice pilaf
- Sauteed onion mushrooms
- Garlicky green beans
- Roasted vegetables
- Four-cheese mac and cheese
Frequently Asked Questions
This recipe has a medium spice level thanks to the Cajun seasoning and cayenne pepper. You can reduce the cayenne for a milder flavor.
Yes! Boneless chicken thighs work great and stay extra juicy.
Bourbon Street Chicken & Shrimp
Ingredients
Chicken and Shrimp
- 2 large chicken breasts halved into thin chicken cutlets
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons olive oil
Bourbon Street Seasoning Blend
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Garlic Butter Sauce
- 1/2 cup Ghee or clarified butter
- 4 garlic cloves minced
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Pat the chicken dry with a paper towel. In a small bowl, mix together the Cajun seasoning, garlic powder, onion powder, sweet paprika, black pepper, cayenne pepper, and salt.
- Season both sides of the chicken cutlets evenly with the seasoning blend.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside.
- In the same skillet, add 2 tablespoons of the butter. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and cooked through. Remove the shrimp and set aside with the chicken.
- to make the sauce, reduce the heat to medium low. Add the 1/2 cup of butter and melt.
- Add the minced garlic, fresh parsley, lemon zest, pepper and pinch of salt. Stir together and heat for 2-3 minutes.
- Serve sauce over the chicken and shrimp. Enjoy!
Notes
- Fresh parsley gives the sauce the best flavor.
- For extra buttery flavor, add an additional tablespoon of butter before serving.
- Adjust the cayenne pepper for your preferred spice level.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Sauce may harden once it cools, just reheat.
