Everyone has their favorite duos; honey-garlic, buffalo-ranch, parmesan-herb, etc. One of my favorite couples are cilantro and lime. The two bold flavors married live happily ever after! Seriously, the combination of the two on almost anything brings happiness to my tastebuds! For dinner the other night, I decided to play around with the two.
Here is my take on a Skillet Chicken and Shrimp with Creamy Cilantro Lime Sauce:
I cooked and served the chicken and shrimp separately, as my older sister isn’t a seafood fan and something about cooking two different proteins in the same pan really freaks me out. I paired this recipe with steamed broccoli and white rice. My father is your traditional Puerto Rican who cannot live without rice with every entrée, so in order to please everyone in the room, I made sure I incorporated his beloved rice. Next time I make this, it’ll be with a linguine pasta instead. Make some people happy and make this for them! Here’s how:
For the chicken and shrimp:
2 skinless, boneless chicken breasts
Half pound of shrimp (DEVEINED)
Sea salt and fresh ground pepper to season (if you need a precise measurement, use 1/4 TSP of each for both proteins)
2 TBS Extra Virgin Olive Oil
For the sauce:
1 1/2 C organic free range low sodium chicken broth
2 TBS fresh lime juice
1/2 C chopped red onion (this means about half of a large onion)
2 TBS chopped cilantro
2 TBS red pepper flakes (if you don’t like spicy foods, use 1 TSP)
4 1/2 TBS heavy cream
4 TBS butter, cubed
- Preheat oven to 375 degrees
- Butterfly cut chicken breasts to make them even in thickness. Season each side of each breast with salt and pepper.
- Devein shrimp if they aren’t already cleaned. To do this, you’ll need a sharp knife so you can make slits on the inside of the shrimp. Keep the water running and remove the dark veins. Season with salt and pepper.
- In two separate oven proof skillets, heat the olive oil over medium heat. Add chicken in one skillet and the shrimp in the other. For the chicken, cook until they’re golden on the outside. Remove the chicken and set aside on a plate and cover them until you need them later on. For the shrimp, be careful not to overcook them. Shrimp cook very fast, so cook them until they’re pink on both sides. Remove the shrimp and set aside also.
- I use my rice cooker to make my rice now. It’s less work and easier clean up than making it in a pot, but if you want to make it in a pot, totally up to you. Also you can pair the protein with whatever you’d like. I steamed my broccoli at this time.
- Remove your skillets from the stove top. Divide sauce ingredients evenly for chicken and shrimp skillets and add in the chicken broth, lime juice, onion, cilantro, and red pepper flakes. Put back onto the stove on medium-low heat and bring to a boil, uncovered until the sauce reduces to half the amount. Add heavy cream and butter and stir until both are combined.
- Uncover the chicken and shrimp that was set aside and add them to their designated skillets (keeping sauce in skillets and just placing protein on top). Add skillets to the oven and bake. Shrimp will only need a couple of minutes to heat through again. Chicken will need 5-10 minutes to ensure that it is cooked through.
- Service chicken and shrimp. Pour sauce over your desired carb and proteins. Garnish with freshly chopped cilantro.
If you don’t have cast iron skillets, I strongly recommend buying them. These skillets are seriously the best. If you’re a grilled cheese connoisseur, they put a nice golden crust on the bread when you’re toasting the sandwich. If you love steak, they give them perfect grill marks. They’re also oven-safe, and I used them to make both shrimp and chicken! Enjoy!
Livin Comida Loca