Garlic Butter Chicken & Shrimp Rice Skillet

This Garlic Butter Chicken & Shrimp Rice Skillet brings juicy chicken, tender shrimp, and buttery seasoned rice together in one pan. Bell peppers, fresh garlic, and a little Cajun seasoning build the flavor, while parsley, green onions, and lemon give it a fresh finish.

The trick is cooking everything in stages. Brown the chicken, give the shrimp a quick sear, then let the rice soak up the broth and garlic butter. Bring the shrimp back at the end, and you’ve got a hearty dinner without cooking them until they’re rubbery.

Why You’ll Love This Recipe

• Flavor builds in the same skillet. The browned bits from the chicken and shrimp season the vegetables and rice.
• Chicken thighs stay juicy. They hold up well while the rice simmers.
• The shrimp finish at the right time. Adding them near the end keeps their texture tender.
• Fresh garlic does the heavy lifting. It flavors the rice base and the finishing butter.
• It’s a complete, filling dinner. You’ve got protein, rice, and vegetables together, with room for a simple side.

Key Ingredients and Ingredient Tips

Boneless, Skinless Chicken Thighs

Cut the chicken into evenly sized pieces so it cooks consistently. Pat it dry before seasoning; a dry surface browns more easily than a wet one.

Thighs are a good fit here because they stay tender during the covered cooking stage. For another chicken-and-rice dinner, try my Cajun Chicken & Rice Skillet.

Large Shrimp

Peeled and deveined shrimp make this easier to cook and serve. If you’re using frozen shrimp, thaw them completely and pat them dry before seasoning.

Their first trip through the skillet is brief. They’ll finish cooking after the rice is almost ready.

Long-Grain White Rice

Use uncooked long-grain white rice for this recipe. Rinse it, then drain it thoroughly before adding it to the skillet.

This method cooks the rice in broth. My Chicken and Shrimp Fried Rice uses already-cooked rice, so save that recipe for a night when you have leftover rice ready to go.

Fresh Garlic and Unsalted Butter

Fresh garlic gives the dish its main flavor, while garlic powder adds another savory layer. Unsalted butter lets you control the seasoning, especially when the broth and Cajun blend already contain salt.

Keep the heat moderate when cooking the garlic. You want it fragrant, without letting it turn dark and bitter.

Onion and Bell Peppers

Onion adds sweetness as it softens, and the peppers bring color and texture. Dice them small enough to mix through the rice without overwhelming each bite.

Chicken Broth and Seasonings

Broth gives the rice more flavor than water. Smoked paprika, garlic powder, onion powder, and Cajun or Creole seasoning bring warmth and depth.

Check the salt content of your seasoning blend before adding all the kosher salt. The optional bouillon adds another source of salt, so taste before making final adjustments.

Lemon, Parsley, and Green Onions

These finishing ingredients brighten the buttery rice. Add them after cooking so their fresh flavor comes through.

Useful Tools From My Shop

A large, deep cast iron skillet with a tight-fitting lid gives this recipe room to cook. Have your ingredients prepped before you start, along with separate plates for the chicken and shrimp.

These products from my shop can help with preparation and cooking:

• AB’s Premium Garlic Press makes quick work of the fresh garlic for the rice and finishing butter.
• Middleton Made Knives Chef Knife is useful for cutting the chicken and dicing the vegetables.
• SnG Food Thermometer helps you check that the chicken has reached 165°F.
• AB’s Grilling Glove System is an option for ingredient prep. Replace the outer nitrile gloves after handling raw proteins and before touching ready-to-eat ingredients. These are prep gloves; use appropriate oven mitts for hot cast iron.
• AB’s SPG — Salt, Pepper, and Garlic is an optional way to adjust the finished dish’s salt, pepper, and garlic flavor. Taste first, since the recipe already includes those seasonings.

How to Make Garlic Butter Chicken & Shrimp Rice Skillet

1. Season the Chicken and Shrimp

Place the chicken and shrimp in separate bowls. Mix the protein seasonings together, then use most of the mixture on the chicken and the rest on the shrimp. Toss each protein until evenly coated.

2. Brown the Chicken

Heat the skillet over medium-high heat and add olive oil. Spread the chicken into a single layer and cook for about 4–5 minutes, stirring occasionally, until browned outside and nearly cooked through.

If the pan is crowded, work in batches. Transfer the chicken to a plate and continue directly with the recipe; it will finish cooking with the rice.

3. Give the Shrimp a Quick Sear

Add the remaining olive oil as needed. Cook the shrimp for about 60–90 seconds per side, just until they begin turning pink. Transfer them to a separate plate. Keep this first sear brief because they’re going back into the skillet later.

4. Soften the Vegetables

Lower the heat to medium and melt the butter for the rice base. Add the onion and bell peppers, cooking for 3–4 minutes. Scrape up the browned bits as the vegetables release moisture. Add the garlic and stir for another 30–45 seconds, just until fragrant.

5. Toast the Rice

Stir in the rinsed, thoroughly drained rice. Cook for about 2 minutes, coating the grains with the garlic butter and vegetables. Add the rice seasonings, Worcestershire sauce, and optional bouillon. Stir until everything is evenly distributed.

6. Add Broth and Simmer

Pour in the chicken broth and bring it to a gentle boil. Return the chicken and its accumulated juices to the skillet. Reduce the heat to low, cover tightly, and cook for approximately 18–20 minutes. The rice should be almost tender, with most of the liquid absorbed. Keep the lid closed during cooking so the steam stays in the pan.

7. Finish the Shrimp and Peas

Gently loosen the rice with a fork. Return the shrimp to the skillet and add the frozen peas, if using. Cover and cook over low heat for another 3–4 minutes, or until the shrimp are opaque throughout and the peas are hot. Check that the chicken has reached 165°F.

8. Add the Garlic Butter Finish

Mix melted butter with finely minced garlic, parsley, and a squeeze of lemon. Drizzle it over the skillet. Turn off the heat and gently fold the remaining butter into the rice. Finish with parsley, green onions, and lemon juice, then taste before adding more seasoning.

Pro Tips and Troubleshooting

Keep the heat low while the rice cooks. Cast iron holds heat well. A vigorous simmer can scorch the bottom before the rice becomes tender.

Drain the rinsed rice thoroughly. Excess water makes it harder to control the final texture and prevents the grains from toasting properly.

If the rice is firm and the pan looks dry: Add a small splash of hot broth, cover, and continue cooking over low heat. Check again after a few minutes.

If the rice is tender but still wet: Let it cook uncovered briefly over low heat before returning the shrimp.

Avoid stirring repeatedly. Fold gently when finishing. Constant stirring can break the grains and make the rice sticky.

Watch the shrimp during both cooking stages. Shrimp size and skillet temperature affect timing. Stop once they’re opaque throughout.

Taste before adding salt. Broth, bouillon, Worcestershire sauce, and seasoning blends all contribute to the final seasoning.

Make-Ahead, Storage, and Reheating

Prep Ahead

Dice the onion and peppers, mince the garlic, and prepare the seasoning mixtures ahead of time. Refrigerate the prepared vegetables and keep the raw chicken and shrimp separate until cooking. For the best texture, cook the rice and finish the shrimp shortly before serving.

Store Leftovers

Transfer leftovers into shallow containers and refrigerate within 2 hours of cooking. Keep refrigerated at 40°F or below and use within 3 days. Avoid leaving the rice in the heavy skillet to cool slowly on the counter.

Reheat Gently

Add a splash of broth to a skillet, then add the leftovers. Cover and warm over medium-low heat, folding occasionally, until the entire portion reaches 165°F. For the microwave, cover loosely and heat in short intervals, stirring between them so the rice warms evenly.

Freezing

Freezing is an option, although the shrimp may become firmer and the rice softer after reheating. Freeze promptly in airtight portions and use within about a month for best quality. Thaw in the refrigerator before reheating.

What to Serve With Garlic Butter Chicken & Shrimp Rice

This skillet is filling on its own. Pick a vegetable side or bread depending on how you want to round out dinner.

• Southern Coleslaw adds cool, tangy crunch alongside the warm buttery rice.
• Oven Roasted Zucchini and Squash gives you a vegetable side without another rice or pasta dish.
• Garlic Butter Creole Green Beans carry the garlic-butter flavor into the vegetables.
• Green Beans and Bacon bring a smoky Southern side to the table.
• Stewed Okra and Tomatoes add tomato flavor alongside the savory rice.
• Southern Collard Greens with Smoked Turkey Legs work well for a larger Sunday dinner spread.
• Pull Apart Garlic Bread is a shareable bread option for garlic lovers.
• Creole Cornbread makes a hearty addition when you’re feeding a bigger table.

Variations and Substitutions

Chicken Breast

Chicken breast can work, but watch it closely because it dries out more easily. Cut it evenly and check for doneness rather than relying only on the clock.

Leave Out the Peas

The peas are optional. Leaving them out keeps the focus on the peppers, onion, chicken, and shrimp without changing the rice-cooking method.

Add Parmesan

Fold freshly grated Parmesan into the finished rice after turning off the heat. Keep the addition light so the garlic butter remains the main flavor.

Change Your Next Skillet Dinner

For a different protein combination, try my Shrimp and Sausage Rice Skillet. For a shrimp-focused dinner, make the Cajun Shrimp and Rice Skillet.

If you want a tomato-based seafood dish instead, Shrimp Creole is another option. These are separate recipes with their own ingredients and cooking methods.

Frequently Asked Questions

Is This Fried Rice?

This recipe starts with uncooked rice that simmers in broth. Fried rice usually starts with cooked rice that is stir-fried. The texture and cooking method are different.

Can I Use Instant or Brown Rice?

Neither is a direct substitute here. Instant rice cooks much faster, while brown rice generally needs more time and liquid. Use long-grain white rice for the method provided.

What If My Cast Iron Skillet Doesn’t Have a Lid?

Use a heat-safe lid that fits securely, or carefully seal the top with foil to hold in steam. Keep the heat low and protect your hands when removing the cover.

Can I Double the Recipe?

Use a larger cooking vessel or cook separate batches. Overfilling the skillet makes it harder to brown the chicken and cook the rice evenly.

Will the Finishing Garlic Taste Strong?

The finishing butter uses fresh minced garlic, so it has a sharper garlic flavor than the cooked base. Mince it very finely. If you prefer a gentler finish, briefly warm the garlic in the melted butter over low heat without browning it before adding the parsley and lemon.

More AB Recipes to Try

More Rice Dinners

• Shrimp & Sausage Dirty Rice — another savory rice dinner with shrimp and smoky sausage.
• House Special Fried Rice — steak, shrimp, and garlic butter for your next fried-rice night.
• Shrimp and Crab Fried Rice — a seafood-focused option using already-cooked rice.
• Jambalaya — a hearty alternative when you want a different seasoned-rice dinner.

Southern and Cajun-Inspired Comfort Food

• Classic Southern-Style Shrimp and Grits — tender shrimp served over creamy grits.
• Seafood & Chicken Gumbo with Shrimp and Crab — another way to bring chicken and seafood together.
• Creamy Cajun Chicken and Sausage Pasta — a pasta-night alternative with Cajun flavor.

Save This Recipe

Save this Garlic Butter Chicken & Shrimp Rice Skillet for your next family dinner. When you make it, leave a comment and tell me whether you added the peas or kept it focused on the chicken and shrimp.