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Applebee's Sizzling Chicken and Shrimp delivers that signature golden crunch and buttery garlic flavor you crave at home. This restaurant-style dish combines tender chicken and succulent shrimp in a rich garlic butter sauce, seared to perfect doneness.
The secret lies in high-heat sautéing and a foolproof marinade that locks in moisture while creating that signature crust.
The key to replicating Applebee's version is proper timing and technique—chicken and shrimp cook separately to ensure perfect doneness, then finish together in the garlic butter. You'll need just 20 minutes of active prep work, with most of the flavor development happening during the final sauté.
This method guarantees juicy protein with a crispy exterior that holds up beautifully when plated.
What makes this dish truly special is the aromatic garlic butter sauce that ties everything together. The sauce caramelizes slightly during cooking, creating a rich, savory base that coats each piece of chicken and shrimp.
Served with buttery rice and steamed vegetables, this becomes a complete restaurant-worthy meal that's surprisingly simple to recreate at home.
Perfect for date nights, family dinners, or when you're craving that Applebee's experience without the wait. The sizzling presentation and bold flavors make it feel like you're dining out, but with the convenience of homemade. Let's get cooking!
Ingredients for applebee's sizzling chicken and shrimp
These restaurant-quality ingredients create Applebee's signature golden crunch and buttery garlic flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for searing |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For seasoning |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | 1 tsp | For marinade |
| Onion Powder 🧅 | ½ tsp | For marinade |
| Paprika 🌶️ | ½ tsp | Smoked, for garnish |
The chicken thighs are the secret to juicy, tender bites—they stay moist while developing that signature crust. Look for bone-in, skin-on thighs at your local butcher or grocery store's meat counter for extra flavor, but boneless works too. Shrimp should be fresh or frozen—Trader Joe's or Whole Foods carry high-quality frozen shrimp that's perfect for this dish. For the butter, grab Plugrá or Land O'Lakes unsalted—it's rich enough to stand up to the garlic without needing extra salt. Fresh garlic is a must here; the flavor can't be replicated with powder alone.
No fresh parsley? Dried parsley at one-third the amount works in a pinch, but fresh is ideal for that bright pop of color. Running low on butter? Olive oil or avocado oil can replace half the butter, but the texture will be slightly different. For a quicker prep, use pre-minced garlic from a jar, though fresh minced is still better. The smoked paprika adds depth—if you only have sweet paprika, add a pinch of liquid smoke for that smoky touch. And if you're feeling adventurous, swap half the chicken for chicken tenders for a kid-friendly twist.
Butter and garlic sauce reheats beautifully—just warm it gently on the stove, adding a splash of water or lemon juice to keep it creamy. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 2 months for a quick weeknight meal. The chicken and shrimp can be prepped ahead and stored separately in the fridge for 1 day before cooking. For a showstopping presentation, serve over buttery rice with steamed veggies—just like at Applebee's!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just toss the chicken, shrimp, and garlic in a skillet, drown them in butter, and let the flour work its crispy magic. No chopping, no fuss, just sizzle.
- Butter-Garlic Bliss: That rich butter and minced garlic? It turns ordinary protein into something restaurant-worthy. The shrimp gets tender, the chicken stays juicy, and the sauce? Chef’s kiss—salty, garlicky perfection.
- Game for Any Night: Weeknight dinner? Date night? Potluck? This dish handles it all—serve it over rice, with crusty bread, or straight from the pan. My college roommate still asks for it when she visits.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch further than you’d think, and butter’s the star here—not some pricey sauce. Leftovers reheat beautifully, too—just add a splash of water to keep it saucy. Win.
Step-by-step instructions for Applebee's sizzling chicken and shrimp
This restaurant favorite delivers crispy, golden chicken and shrimp in a rich garlic butter sauce.
Prepare the Chicken and Shrimp
Start by cutting the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces for even cooking. In a medium bowl, combine these chicken pieces with 1 teaspoon garlic powder, ½ teaspoon onion powder, 1.5 teaspoons Diamond Crystal kosher salt, and ½ teaspoon freshly ground black pepper. Toss until every piece is evenly coated, then dredge each piece in ¼ cup all-purpose flour, shaking off any excess. Set aside on a plate.
Peel and devein the 1 lb large shrimp, leaving the tails intact for presentation. Pat them completely dry with paper towels—this ensures a perfect sear. In a separate small bowl, whisk together 2 tablespoons freshly squeezed lemon juice and set aside. This brightens the finished dish and balances the richness of the butter.
Create the Garlic Butter Base
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the 8 minced garlic cloves and sauté for 30 seconds until fragrant—don't let them brown or they'll turn bitter. Immediately remove the pan from heat and stir in the ¾ cup cold, cubed unsalted butter, allowing it to melt gently. This step prevents burning the garlic while creating a velvety sauce foundation.
Once the butter has completely melted and the mixture is smooth, return the pan to medium heat. Here's where it gets good—the butter should foam and bubble slightly, creating that signature Applebee's sauce texture. Keep it warm but not boiling as you prepare to add the protein.
Sear the Chicken and Shrimp
Working in batches to avoid crowding, add the floured chicken pieces to the skillet. Sear for 3-4 minutes per side until they develop a golden brown crust and reach an internal temperature of 165°F. Remove the chicken and set aside on a warm plate. Repeat with the shrimp, cooking for 1-2 minutes per side until they turn opaque pink—they'll finish cooking in the residual heat.
Here's the pro tip: Don't overcrowd the pan. If you do, the chicken will steam instead of sear. You want that crispy exterior that makes this dish so satisfying. The shrimp should cook quickly, so keep them moving in the pan to prevent overcooking.
Combine and Finish
Return all the chicken and shrimp to the skillet with the garlic butter sauce. Toss everything together gently, letting the residual heat cook the protein through completely. The sauce should coat everything evenly, creating that signature buttery sheen. If the sauce looks too thick, add 1-2 tablespoons hot water to loosen it slightly—just enough to create a glossy, clingy consistency.
Stir in the ¼ cup chopped fresh parsley and ½ teaspoon smoked paprika, then give everything one final toss. The paprika adds a subtle smokiness that complements the garlic, while the parsley brightens the dish. Taste and adjust seasoning if needed—you might want to add a pinch more salt or a splash more lemon juice to balance the flavors.
Serve Immediately
Transfer the sizzling chicken and shrimp to a warm serving platter, spooning any extra sauce over the top. The key to serving this dish is timing—it's best enjoyed immediately while the chicken remains crispy and the shrimp stays tender. Garnish with additional chopped parsley if desired, and serve with crusty bread or your favorite sides to soak up that delicious garlic butter sauce.
This dish comes together faster than you think, but the secret lies in those crispy textures and perfectly balanced flavors. The garlic butter sauce should be rich yet not overpowering, with the lemon juice cutting through the richness and the parsley adding freshness. You'll get that same restaurant-quality taste at home!
Pro Tips For Making Applebee'S Sizzling Chicken And Shrimp
- CRANK THE HEAT HIGH: The butter needs to sizzle aggressively—if it’s just bubbling gently, you’re not getting that signature crispy crust. I used to play it cool, and the chicken came out greasy instead of golden. Now I wait until the butter is smoking before adding the protein, and the flour crust sticks like it’s supposed to.
- DON’T OVERCROWD THE PAN: Shrimp and chicken need room to breathe, or they’ll steam instead of sear. I learned this the hard way by dumping everything in at once—ended up with soggy edges and uneven cooking. Work in batches if needed, even if it means two trips to the pan. Trust me, the extra minute saves you from a sad, greasy mess.
- USE COLD SHRIMP AND CHICKEN: Pull the shrimp and chicken straight from the fridge—cold protein sears better and doesn’t release moisture into the pan. I was skeptical until I tried it (yes, even if you’re impatient like me), and now the crust forms instantly instead of sticking or falling apart. No thawing, no waiting—just cold, firm, and ready to go.
- GARLIC FIRST, BUTTER SECOND: Mince the garlic extra fine—think paste, not chunks—and cook it in the butter for 30 seconds before adding the flour. This builds flavor without burning, and the garlic doesn’t turn bitter. Skip this, and you’ll taste raw garlic in every bite. (Your future self will notice the difference.)
Essential equipment for this recipe
Skillet Essentials
You'll need a large, heavy-bottomed skillet like a 10-12 inch cast iron pan or stainless steel skillet—I love my All-Clad for even heat distribution. Cast iron retains heat beautifully, which is crucial for that signature crispy crust.
If you don't have cast iron, a nonstick skillet works too, but monitor the heat closely to avoid sticking. 🔥
Heat Control Tools
A kitchen thermometer is your best friend here—use an infrared laser thermometer like the Thermoworks One to monitor your skillet's temperature. The ideal range for searing is 375-400°F. For the garlic butter, keep the heat at medium to prevent burning while still creating that rich, bubbly sauce.
A silicon spatula helps scrape up those delicious browned bits from the bottom of the pan.
Prep Station
Set up a prep station with these tools: a sharp chef's knife for mincing garlic, a cutting board (I prefer bamboo for grip), and paper towels for patting shrimp dry.
A small mixing bowl for the lemon juice and a medium bowl for flouring the chicken will keep your workspace organized. Don't forget a measuring spoon set—precise amounts of salt and pepper make all the difference.
Optional Upgrades
For a restaurant-style presentation, invest in a large serving platter with a warmed base to keep the dish hot. A tongs set helps flip shrimp without tearing them, and a microplane makes quick work of mincing garlic.
If you love garlic butter dishes, a garlic press speeds up prep—though I still prefer fresh minced for that authentic flavor. 💡
Budget-Friendly Swaps
No cast iron? A heavy stainless steel skillet works perfectly. Skip the infrared thermometer and use your hand's finger test—hover your hand 3-4 inches above the pan; if you can't hold it there for 3-4 seconds, it's too hot.
For flour, cornstarch works in a pinch, though all-purpose flour gives that classic texture. A wooden spoon can replace silicone spatulas if needed.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but they're leaner and more prone to drying out. For best results, cut them into ½-inch thick pieces and cook for 2-3 minutes per side instead of 3-4 minutes. Keep the heat at medium-high and don't overcrowd the pan. For extra moisture, marinate them in 1 tbsp lemon juice for 10 minutes before cooking.
What's the best way to keep the shrimp from sticking to the pan?
Pat the shrimp completely dry with paper towels—this is the #1 trick for preventing sticking. Use a hot skillet (test with a drop of water that sizzles immediately) and add just enough oil to coat the bottom lightly. Cook shrimp in batches if needed, and never move them until they release naturally from the pan. A silicon spatula helps lift them without tearing.
Can I make this dish ahead of time?
You can prep components ahead, but don't cook everything in advance. Marinate the chicken up to 1 day ahead and store shrimp (uncooked) in the fridge for 1 day. Cook the chicken and shrimp separately just before serving, then toss together in the garlic butter sauce. The sauce reheats well—warm it gently with 1 tbsp water to restore creaminess. Serve immediately for crispy results.
Why did my chicken turn out rubbery instead of crispy?
Overcooking is the most common cause—chicken should reach 165°F but no higher. Use a meat thermometer for accuracy. Another issue might be crowding the pan, which steams instead of sears. Cook in batches, and keep the heat at medium-high. For extra crispiness, broil for 1-2 minutes at the end if needed. Also ensure you're using cold butter when melting it.
What sides pair best with this dish?
Applebee's serves this with buttery white rice and steamed veggies, but you can customize! Try garlic mashed potatoes for extra richness, crusty bread to soak up the sauce, or roasted asparagus for a lighter option. For a complete meal, add a simple side salad with lemon vinaigrette to cut through the richness. The key is keeping sides simple so the star dish shines.