Main Courses
Applebee's signature sizzling chicken and shrimp delivers that iconic buttery garlic glaze and double-crisp texture you crave at home. The secret lies in separate cooking techniques—grilling the chicken to golden perfection while sautéing shrimp in the same aromatic butter until they curl and blister.
This isn’t just a recipe; it’s a restaurant-worthy presentation that starts with a hot cast-iron skillet and ends with a sizzle that’ll have everyone at the table leaning in.
The magic happens in the buttery garlic glaze, where garlic, butter, and a touch of lemon create that signature tangy richness. Chicken thighs stay juicy while developing a crispy crust, while shrimp cook in just 2 minutes to avoid rubbery results.
The key? High heat and constant motion—never overcrowd the pan, or you’ll steam instead of sear. This method ensures every bite delivers that restaurant-quality crunch and melt-in-your-mouth tenderness.
Serve over steamed jasmine rice or buttery mashed potatoes to soak up every last drop of that garlicky butter. For extra flair, plate with grilled asparagus or a simple green salad—just don’t forget the sizzling presentation.
The moment you transfer the skillet to the table, the residual heat will create that signature hiss and steam, making your homemade version feel just as special as the original.
With 30 minutes of active prep and 10 minutes of hands-off cooking, this dish is perfect for weeknight dinners or entertaining. The leftovers? They reheat beautifully, though the crispy texture is best enjoyed fresh. Trust me—once you master this technique, you’ll never order takeout again.
Ingredients for applebee's sizzling chicken and shrimp
Buttery garlic glaze meets double-crisp protein—here's what you'll need for that Applebee's-worthy sizzle.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat for even cooking |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | 16-20 count, tail-on preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into 1-inch cubes |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh for maximum aroma |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for brightness |
| All-Purpose Flour 🌾 | ¼ cup | For dredging chicken |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, plus extra for taste |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for depth |
| Vegetable Oil 🫒 | 2 tbsp | For greasing skillet |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Wedges 🍋 | 2 whole | For serving, garnish |
The chicken thighs are non-negotiable—bone-in would work, but boneless stays juicier. Look for thighs with good marbling at Whole Foods or your local butcher shop, where they often have better cuts than the grocery store. The shrimp should be fresh or frozen thawed in ice water—never parboiled or pre-cooked. If using frozen, don't thaw in warm water (they'll get rubbery). For the butter, Plugrá or Land O'Lakes unsalted work perfectly, but if you're feeling fancy, grab European-style butter like President or Échiré—the fat content makes all the difference in that signature glaze. And that garlic? Fresh is a must—jarred minced has no comparison for flavor.
No boneless chicken thighs? Bone-in thighs work too, but adjust cooking time (+5 minutes). Shrimp too expensive? Substitute scallops or extra chicken, but the shrimp's quick cook time is what creates that signature blister. Running low on butter? Olive oil or avocado oil at half the amount keeps things crispy, though it lacks that buttery richness. The flour is just for dredging—substitute cornstarch if you're gluten-free, but don't skip it entirely. For the garlic, if you're not a fan of raw minced, lightly toast whole cloves in oil first—they'll still infuse flavor without that sharp bite. And that lemon juice? Bottled works in a pinch, but fresh is worth the squeeze for that bright finish.
Chicken thighs keep 3 days in the fridge, shrimp 1 day max—use them fast. Butter stays fresh up to 3 weeks if wrapped tightly. For the rice, cook it ahead and reheat with a splash of water—jasmine rice tastes better the next day. The parsley will wilt in 2 days, so buy it fresh and use it up. This dish reheats best in a skillet over medium heat with a splash of water—just 2 minutes per side to restore that crispy crust. The shrimp? Don't reheat them—they're best enjoyed fresh off the skillet.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes—just toss the chicken, shrimp, and butter-garlic-lemon mix on one sheet pan. The shrimp sizzles in minutes while the chicken gets that golden crust, and honestly? The cleanup is criminally easy.
- Buttery Garlic Kiss: That melt-in-your-mouth butter, garlic, and lemon combo is chef’s kiss—sweet, savory, and bright all at once. The shrimp soaks up the flavor like a sponge, and the chicken? Juicy with a crispy edge that’s impossible to resist.
- Weeknight or Date Night: Between us, this dish works for everything. Toss it together for a lazy Tuesday, bring it to a potluck (it’s always the first to disappear), or serve it with a bottle of wine for a no-fuss dinner that still feels special.
- Budget-Friendly Feast: Chicken thighs and shrimp stretch farther than you’d think, and the butter-garlic sauce makes every bite feel luxurious. I’ve fed four people for under $20 with leftovers that reheat like a dream—no sad, dry chicken here.
Step-by-step instructions for Applebee's sizzling chicken and shrimp
Here's how to recreate that signature buttery garlic glaze and double-crisp bites at home.
Prepare the Protein for Maximum Crispiness
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with 1.5 tsp diamond crystal kosher salt and 1 tsp ground black pepper, pressing the seasoning into the meat so it adheres well. Let the chicken sit at room temperature for 15 minutes while you prep the shrimp.
For the 1 lb large shrimp (peeled & deveined), rinse them under cold water and pat dry. Toss the shrimp with 2 tbsp lemon juice—this keeps them bright and prevents overcooking. Keep the shrimp and chicken separate until ready to cook, as they'll cook at different rates.
Create the Signature Buttery Garlic Glaze
In a small saucepan, melt 0.75 cup unsalted butter over medium-low heat. Add the 8 cloves minced garlic and cook for 1-2 minutes until fragrant but not browned—burnt garlic will make the sauce bitter. Remove from heat and stir in 0.25 cup all-purpose flour, whisking until smooth. This creates a roux that will thicken your glaze beautifully.
Return the mixture to low heat and gradually whisk in 2 tbsp lemon juice, creating a smooth, glossy sauce. Keep this warm while you cook the proteins—it should coat the back of a spoon when ready. Here's the thing: this glaze is the soul of the dish, so don't rush the process. Let it simmer gently for 3-4 minutes until it reaches a velvety consistency.
Cook the Chicken to Golden Perfection
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken thighs and cook for 5-6 minutes per side, pressing down gently with a spatula during the first minute to prevent curling. You're looking for deep golden brown color and internal temperature of 165°F—use an instant-read thermometer to check the thickest part.
Once the chicken reaches temperature, remove it from the skillet and tent loosely with foil. Let it rest for 5 minutes—this keeps it juicy while you finish the shrimp. Don't skip this step; resting prevents dry chicken even if it's cooked to perfection.
Sear the Shrimp in the Same Skillet
In the same skillet (no need to clean it—the browned bits add flavor), add the shrimp over medium-high heat. Cook for 1-2 minutes per side until they turn opaque pink and develop a light crust. The shrimp should curl slightly at the edges—that's your signal they're done. Remove them to a plate and set aside.
Here's where it gets good: return the skillet to medium heat and pour in the warm buttery garlic glaze. Add the rested chicken back to the skillet and toss everything together for 1-2 minutes until the chicken is fully coated. The residual heat will gently warm the chicken while the glaze clings perfectly to both proteins.
Serve Over Jasmine Rice with Fresh Garnishes
Cook the 1.5 cups jasmine rice according to package instructions—it should be fluffy and slightly sticky when done. Divide the rice among plates and top each serving with 2-3 chicken thighs and 4-5 shrimp, spooning generous amounts of that golden garlic glaze over the top.
Garnish each plate with 2 lemon wedges and a sprinkle of 0.25 cup chopped fresh parsley for color and freshness. The contrast of warm, garlicky chicken and shrimp against the bright citrus and parsley makes this dish pop. Serve immediately while the glaze is still glossy and the proteins are piping hot.
Pro Tips For Making Applebee'S Sizzling Chicken And Shrimp
- CRANK THE HEAT FIRST: The shrimp and chicken need a screaming-hot pan to sear fast—don’t warm it up gradually. I learned this the hard way when my shrimp turned rubbery instead of golden. Get that butter sizzling before adding anything, and keep the flame high until you add the lemon juice.
- DRY THOSE SHRIMP WELL: Pat those peeled shrimp extra dry with paper towels—wet shells make the pan steam instead of sear. I used to skip this, and the shrimp would boil in their own juices instead of getting that crispy crust. Trust me, the difference is noticeable.
- DON’T OVERCROWD THE PAN: Cook the chicken and shrimp in batches if needed—too many at once lowers the pan’s temperature and steams the food instead of browning it. I once dumped everything in at once and ended up with soggy shrimp and dull chicken. Work in waves for that restaurant-style sizzle.
- SAVE THE LEMON JUICE FOR LAST: Add the lemon juice after the chicken and shrimp are mostly cooked—if you toss it in too early, the acid will turn the shrimp opaque and the chicken rubbery. A splash at the end brightens the flavors without ruining the texture. (Yes, even if you’re impatient like me.)
Storing and reheating your applebee's sizzling chicken and shrimp
Refrigerator Storage
Store leftovers in an airtight container for up to 3 days—the chicken and shrimp will keep best when refrigerated separately. I use glass Pyrex containers because they maintain flavor better than plastic.
Let the dish cool for 30 minutes before storing to prevent condensation, which can make the glaze soggy. 🧊
Freezer Storage
For longer storage, freeze components separately: chicken and shrimp in one freezer bag, glaze in another. Label everything with the date—this dish freezes well for 2 months.
When ready to reheat, thaw overnight in the fridge and proceed with the stovetop method below. The texture won't be as crispy as fresh, but the flavors stay rich.
Stovetop Reheating
My preferred method is reheating in a skillet over medium heat with 1 tablespoon butter to restore crispiness. Add the chicken and shrimp, cover for 2 minutes, then uncover and cook for 1-2 minutes until heated through.
For the glaze, warm it separately in a small saucepan over low heat, stirring constantly to prevent burning. The key is speed—3-4 minutes total keeps everything tender.
Microwave Caution
If you're short on time, microwave the chicken and shrimp (covered) on high for 1 minute, then stir and continue in 20-second bursts until reaching 165°F. The glaze should be reheated separately in a microwave-safe bowl with 15 seconds on high.
Warning: Microwaving can make shrimp rubbery—this method is a last resort, not ideal for texture.
Reviving Crispiness
For extra-crispy results, broil the reheated chicken and shrimp for 1-2 minutes under the broiler. Watch closely—they'll crisp up fast! Add a splash of water to the skillet to create steam, which helps restore that golden crust.
This works best for chicken; shrimp are best enjoyed fresh off the skillet. 🔥
Glaze Refresh
If the glaze looks separated after storage, whisk in 1 teaspoon warm water to restore its silky texture. For extra richness, stir in ½ tablespoon butter while reheating. The lemon juice in the glaze helps preserve freshness, but a pinch of salt and pepper can brighten flavors if needed.
Always taste and adjust—leftovers often need a little more seasoning!
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but they're leaner and more prone to drying out. For best results, use bone-in, skin-on breasts and reduce cooking time to 4-5 minutes per side until they reach 165°F internally. The skin helps retain moisture, while the bone adds flavor. Avoid boneless breasts—they lack the fat needed for that signature crispy texture.
How do I get that signature sizzle when serving?
The sizzle comes from residual heat in the skillet! After cooking, place the skillet on a high-heat burner for 30 seconds to reheat the metal, then transfer directly to the table. For extra drama, preheat the skillet lid in the oven at 400°F for 5 minutes before serving—it'll create an impressive steam cloud when lifted. Serve over a heatproof platter to keep the sizzle going longer.
What if my shrimp turn rubbery?
Rubbery shrimp happen from overcooking or thawing improperly. Cook shrimp over medium-high heat for exactly 1-2 minutes per side—they're done when they curl and turn opaque pink. For frozen shrimp, thaw in ice water (not room temp) for 15-20 minutes before cooking. Pat them very dry before searing to ensure a crispy crust. Never cook shrimp covered—they'll steam instead of sear.
Can I make this dish ahead of time?
You can prep components ahead, but not the final dish. Cook the chicken and shrimp separately, then refrigerate in airtight containers for up to 2 days. Reheat the chicken in a skillet with 1 tbsp butter for 2 minutes per side, and shrimp for 1 minute per side over medium-high heat. Reheat the glaze separately—it thickens when cold, so whisk in 1 tsp warm water to restore its silky texture before serving.
What's the best rice to serve with this?
Jasmine rice is ideal—its floral aroma complements the garlicky butter perfectly. For extra richness, cook it in chicken broth instead of water. Other great options: basmati rice (for a firmer texture) or wild rice blend (for heartier meals). Avoid long-grain white rice—it's too bland and won't absorb the glaze as well. Pro tip: Cook rice ahead and reheat with a splash of water to keep it fluffy.