Applebee’s Bourbon Street Chicken and Shrimp Copycat Recipe

This Applebee’s Bourbon Street Chicken and Shrimp copycat brings the restaurant’s smoky, sticky Cajun skillet to your own kitchen on a weeknight. The combination of spiced chicken, sautéed shrimp, and a buttery garlic sauce over seasoned rice is genuinely satisfying, and it comes together in about 35 minutes.

The flavors here are bold without being one-note. Cajun seasoning gives the chicken a deep, slightly smoky crust, and the shrimp pick up the pan drippings in just a few minutes.

Why I Love This Recipe

The chicken stays juicy because you sear it hot and fast, which locks in the seasoning without drying out the meat. The butter garlic sauce that finishes the pan is simple but it does a lot of work.

This is the version I keep coming back to on nights when I want something that feels like more effort than it actually was. The shrimp cook in under 4 minutes, so you are not standing at the stove all evening.

Recipe Ingredients

• 2 large boneless, skinless chicken breasts – Pounded to even thickness so they cook through at the same rate
• 1 lb large shrimp (16-20 count), peeled and deveined – Raw, not pre-cooked; frozen works fine if fully thawed
• 2 tsp Cajun seasoning, divided – Store-bought is fine; Tony Chachere’s or Slap Ya Mama both work well
• 1 tsp smoked paprika – Adds a deeper, woodsy note that plain paprika won’t give you
• 1/2 tsp garlic powder – For the chicken rub
• 1/2 tsp onion powder – Rounds out the dry rub on the chicken
• 1/2 tsp salt – For seasoning the chicken and shrimp
• 1/4 tsp black pepper – Freshly ground if you have it
• 2 tbsp olive oil, divided – For searing; split between the chicken and shrimp
• 3 tbsp unsalted butter, divided – Salted works in a pinch, just skip the added salt
• 4 cloves garlic, minced – Fresh garlic makes a noticeable difference in the sauce
• 1/4 cup chicken broth – Loosens the pan fond and forms the base of the sauce
• 1 tbsp Worcestershire sauce – Gives the sauce a savory, slightly tangy depth
• 1 tbsp fresh parsley, chopped – For garnish; flat-leaf has better flavor than curly
• 2 cups cooked white rice – Long-grain or jasmine; cook it while the chicken sears
• 1 cup frozen corn – Thawed; part of the classic Applebee’s plating
• 1 cup frozen bell pepper and onion blend – Thawed; use a store-bought fajita blend to save time

Variations / Substitutions

• Chicken thighs instead of breasts – Boneless thighs are fattier and stay even juicier; add about 2 minutes to the sear time per side.
• Scallops instead of shrimp – Pat them dry and sear 2 minutes per side over high heat; they’ll get a better crust if the pan is very hot.
• Extra heat – Add 1/4 tsp cayenne to the dry rub for a noticeably spicier result.
• Butter swap – Replace the 3 tbsp butter with a vegan butter stick like Earth Balance and use vegetable broth instead of chicken broth for a dairy-free version.
• Brown rice or cauliflower rice – Both work as a base; cauliflower rice makes the dish lighter and reduces the total carbs significantly.
• Lemon instead of Worcestershire – A squeeze of half a lemon gives brightness instead of the savory depth; it changes the character of the sauce but still works.

If you like Cajun-style chicken, you might also enjoy a Popeyes Blackened Chicken Sandwich Copycat Recipe.

How To Make Bourbon Street Chicken and Shrimp

Step 1: Season the Chicken and Shrimp

In a small bowl, combine 1 tsp Cajun seasoning, the 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over the 2 chicken breasts, pressing it in with your hands so it adheres. Toss the 1 lb shrimp with the remaining 1 tsp Cajun seasoning in a separate bowl and set aside.

The chicken should look deeply red-orange at this point, almost aggressively seasoned. That crust is exactly what you want, because a lot of it will burn off as flavor into the pan.

Step 2: Sear the Chicken

Heat 1 tbsp olive oil in a large cast iron or stainless skillet over medium-high heat. Add the seasoned chicken breasts and sear without moving them for 6 to 7 minutes per side, until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and tent it loosely with foil while you finish the rest of the dish.

You should hear a strong sizzle the moment the chicken hits the pan. If it doesn’t sizzle, the pan isn’t hot enough yet. The underside should release cleanly from the pan when it’s ready to flip, about 6 minutes in. If it sticks, give it another minute.

Step 3: Sauté the Vegetables

Without wiping the pan, add the 1 cup thawed bell pepper and onion blend and 1 cup thawed corn directly into the drippings over medium-high heat. Cook for 3 to 4 minutes, stirring occasionally, until the peppers have softened and picked up a little color around the edges. Push the vegetables to the side of the pan.

The fond left from the chicken will coat the vegetables and give them a savory, smoky edge. Don’t rush this step by adding liquid too early; let the vegetables char slightly for about 4 minutes before moving on.

Step 4: Cook the Shrimp

Add the remaining 1 tbsp olive oil to the center of the pan and add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side over medium-high heat, until the shrimp are pink, curled, and opaque. Do not overcook them; pull them off the heat the moment they curl into a loose C shape. Transfer the shrimp to the plate with the vegetables.

Shrimp go from done to rubbery fast, so watch them closely. A tight O shape means overcooked. A loose C is exactly where you want to stop.

Step 5: Build the Garlic Butter Sauce

Reduce the heat to medium and add 2 tbsp of the butter to the pan. Once it foams, add the 4 cloves minced garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant. Pour in the 1/4 cup chicken broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2 minutes until slightly reduced, then swirl in the remaining 1 tbsp butter to finish.

The sauce should look glossy and coat the back of a spoon after about 2 minutes of simmering. If it looks thin, give it another minute. Don’t walk away during the garlic step; 45 seconds is the edge between golden and burnt.

Step 6: Plate and Garnish

Slice the rested chicken breasts on an angle into thick strips. Spoon the 2 cups cooked rice onto a large plate or shallow bowl, arrange the sliced chicken across the top, and pile the shrimp and vegetables alongside. Spoon the garlic butter sauce generously over everything, and finish with a scatter of the 1 tbsp chopped fresh parsley.

Recipe Tips

• Pound the chicken to even thickness before seasoning. A quick 30 seconds with a rolling pin or the flat side of a heavy pan will get both breasts to about 3/4-inch thickness, so they finish cooking at the same time.
• Thaw the shrimp completely and pat them dry. Wet shrimp steam instead of sear, and you lose the slight crust that makes them good. A few paper towels and 2 minutes of patience makes a real difference.
• Don’t crowd the shrimp. If your pan is small, cook them in 2 batches. A crowded pan drops in temperature and the shrimp will poach rather than sear.
• Use a stainless or cast iron pan, not nonstick. The browned bits left behind by the chicken are the foundation of the garlic butter sauce. A nonstick pan won’t build that fond.

Cook times by thickness for the chicken breast:

How To Store

• Refrigerate – Store the chicken, shrimp, vegetables, and rice in separate airtight containers for up to 3 days. Keeping the rice separate prevents it from turning mushy.
• Reheating – Reheat the chicken and shrimp in a skillet over medium-low heat with a splash of chicken broth for about 3 to 4 minutes. The microwave works too, but the shrimp can go rubbery quickly; keep it at 50% power in 30-second intervals.

What To Serve With Bourbon Street Chicken and Shrimp

A simple green salad with a sharp vinaigrette cuts through the richness of the butter sauce and gives the meal some brightness. Warm crusty bread is useful for catching any sauce left on the plate, and it adds a satisfying contrast in texture to the tender chicken. If you want a vegetable side, roasted broccolini at 425°F (220°C) for 12 minutes gets crispy enough to hold up against the bold Cajun flavors without getting lost.

Frequently Asked Questions

Can I make the Cajun dry rub ahead of time?

Yes. Mix the dry rub up to 2 weeks in advance and store it in a sealed jar at room temperature. You can also apply the rub to the chicken up to 24 hours ahead and refrigerate it uncovered, which intensifies the flavor.

Can I use pre-cooked shrimp?

Technically yes, but the texture suffers noticeably. Pre-cooked shrimp only need to be warmed through, about 30 seconds in the pan, but they won’t pick up the sear or absorb the Cajun seasoning the same way raw shrimp do.

Can I double the recipe for a larger group?

Yes, but sear the chicken and shrimp in separate batches rather than adding everything to the pan at once. Crowding the pan lowers the temperature and you’ll lose the crust that makes this dish worth making.

Does the sauce work without Worcestershire sauce?

It will still taste good, but it will be flatter. Soy sauce is the closest substitute, a 1-for-1 swap, and gives you a similar savory depth with a slightly different edge.

Bourbon Street Chicken and Shrimp Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2 .*

Ingredients Method Notes

Ingredients

  

• 2 large boneless, skinless chicken breasts
• 1 lb large shrimp (16-20 count), peeled and deveined
• 2 tsp Cajun seasoning, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped
• 2 cups cooked white rice
• 1 cup frozen corn, thawed
• 1 cup frozen bell pepper and onion blend, thawed

Method

 

1. Combine 1 tsp Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper; rub over the chicken breasts. Toss the shrimp with the remaining 1 tsp Cajun seasoning.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165°F (74°C). Transfer to a cutting board and tent with foil.
3. Add the bell pepper and onion blend and corn to the same pan over medium-high heat. Cook for 3 to 4 minutes, stirring occasionally, until softened and lightly charred. Push to the side of the pan.
4. Add the remaining 1 tbsp olive oil and the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque, then transfer to a plate with the vegetables.
5. Reduce heat to medium, add 2 tbsp butter, and cook the minced garlic for 30 to 45 seconds. Pour in the chicken broth and Worcestershire sauce, scrape up the browned bits, and simmer for 2 minutes. Swirl in the remaining 1 tbsp butter.
6. Slice the chicken and arrange over the rice with the shrimp and vegetables. Spoon the garlic butter sauce over the top and garnish with chopped parsley.

Notes

The rub quantities here season 2 chicken breasts generously; if your breasts are on the smaller side, you may have a little rub left over, which keeps well in a sealed jar. Make sure your shrimp are completely thawed and patted dry before they go into the pan, as any surface moisture will cause them to steam rather than sear. This dish is best eaten right away, but if you are prepping ahead, the dry rub can be mixed and stored at room temperature for up to 2 weeks.