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applebees bourbon street chicken and shrimp recipe

Applebee’s Bourbon Street Chicken and Shrimp Recipe

You can now replicate Applebee’s secret Bourbon Street chicken and shrimp recipe in your own kitchen, with only a few simple ingredients! Learn how to get perfectly juicy chicken and shrimp every time, as well as that savory, flavor-packed sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 780 kcal
Equipment
  • 1 skillet (or pan)
  • 1 Cutting board
  • 1 Knife
  • 1 mixing bowl
Ingredients
  
For the chicken and shrimp
  • 1 lb chicken breast boneless
  • 1 lb shrimp tail-on, deveined, peeled
  • 1/3 cup butter
  • 3 tbsp olive oil divided
  • 3 cloves minced garlic
  • 3/4 cup chicken stock or bone broth
For the homemade Cajun seasoning
  • 2 tsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/3 tsp black pepper
  • 1 tsp oregano
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
Instructions
 
  • Mix all the listed homemade Cajun seasoning ingredients to create a seasoning mixture for your chicken and shrimp.
  • Add in the chicken and the shrimp, and make sure they’re all coated evenly, especially the chicken. Rub the seasoning mixture into the meat.
  • Add one tablespoon of olive oil to help the meat absorb the seasoning. This step will also make it easier for you to distribute the seasoning evenly.
  • Cover the seasoned chicken and shrimp with plastic wrap and let it marinate in this mixture overnight, or at least an hour before making your Applebee’s Bourbon Street chicken and shrimp.
  • The longer you marinate the chicken and the shrimp in this mixture, the more flavorful and aromatic the dish will turn out. The marinating process also tenderizes the chicken and allows it to remain soft and juicy.
  • Take the chicken and shrimp mixture out of the fridge, and let it rest at room temperature for about 30 minutes before cooking it.
  • Grab a nonstick pan or skillet and heat up one tablespoon of butter and one tablespoon of olive oil over medium heat.
  • Add the chicken tenders onto the hot pan, and sear them on both sides for about 5-8 minutes until the outside layer is golden brown.
  • If you’re unsure whether the chicken is cooked thoroughly, you can always use the meat thermometer and check if the internal temperature of the meat is 165 degrees F or higher.
  • Once the chicken is cooked, remove it from the pan, and set it aside.
  • In the same pan, melt another tablespoon of olive oil and a tablespoon of butter over medium heat.
  • Add the shrimp to the hot pan and cook for approximately 2-3 minutes on each side. It is important not to overcook the shrimp; all you need is a charred, golden brown outside layer.
  • Once the shrimp is ready, remove it from the pan and set it aside.
  • Add the remaining butter to the same pan where you cooked the chicken and the shrimp, and let it melt over medium heat.
  • Add in the minced garlic, and sauté it for about 45 seconds, or until the garlic is soft and fragrant. Lower the heat in case the garlic starts burning. Remove any browned bits of chicken and shrimp to prevent the garlic from burning, as well.
  • Once the garlic is soft and fragrant, it is time to pour in the chicken stock or bone broth, depending on your preference.
  • Once the sauce reaches a low boil, reduce the heat and let it simmer for a few minutes. Remember to stir the sauce, especially once it starts getting thicker so it doesn’t burn.
  • Once the sauce has reached the desired consistency, pour it over the chicken and shrimp and serve warm.
Nutrition
Calories: 780kcalCarbohydrates: 48gProtein: 55gFat: 43gSaturated Fat: 10gTrans Fat: 0.5gCholesterol: 225mgSodium: 2580mg
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