Applebee's Sizzling Chicken And Shrimp Recipe: Pan-Seared Crisp With Garlic Butter Glaze

This Applebee's sizzling chicken and shrimp recipe brings that signature restaurant experience straight to your kitchen with crispy pan-seared perfection. The secret lies in high-heat searing that creates that coveted sizzle while locking in juices, paired with a rich garlic butter glaze that ties everything together.

I've recreated this dish after countless attempts to capture its authentic flavor and texture—no shortcuts, just restaurant-quality results at home.

What makes this recipe special is the combination of tender chicken breasts and succulent shrimp, both cooked to golden-brown perfection in a cast-iron skillet.

The garlic butter glaze adds a savory depth that elevates the dish from ordinary to extraordinary, while the sizzling technique ensures every bite is crispy on the outside and tender on the inside.

This method delivers the same satisfying experience you'd get at Applebee's, complete with that irresistible aroma filling your kitchen.

By the time you're done, you'll have a plate that's ready to impress—juicy chicken and shrimp with a glossy glaze, served with classic sides like fries, rice, or crusty bread.

The dish comes together in about 30 minutes, making it perfect for a weeknight dinner that feels like a special occasion. The key is keeping everything hot and sizzling until the very last minute, so every bite delivers that restaurant-quality crunch and flavor.

Serve with your favorite dipping sauce or a squeeze of lemon to brighten the dish, and garnish with fresh parsley for a pop of color. This recipe is designed to deliver the full Applebee's experience—just like you remember it, but with the flexibility to make it your own.

Let's get cooking!

Ingredients for applebee's sizzling chicken and shrimp

High-heat searing meets rich garlic butter glaze for that signature Applebee's sizzle.

The chicken and shrimp are the stars here—boneless, skinless breasts (pounded to even thickness) and large, peeled shrimp with tails on for that restaurant presentation. I always grab frozen shrimp from Trader Joe's—they're pre-peeled and save time, but fresh works too if you're feeling fancy. For the chicken, look for plump, uniform breasts at the grocery store's seafood counter (yes, they usually have them there). The key is even thickness—pound with a meat mallet or rolling pin to about 1/2-inch thickness so they cook uniformly. If you don't have one, a heavy pan or even a wine bottle works in a pinch.

No butter? Olive oil or avocado oil works for searing, but butter is non-negotiable for the glaze—it's what gives that signature richness. Cold, cubed butter is essential for the sizzle (don't melt it first!). Short on garlic? Garlic powder at half the amount gets you close, but fresh is worth the extra minute. The flour is just for dredging—no need for self-rising or anything fancy. For the lemon juice, fresh is best, but bottled works in a bind. And if you're feeling extra, add a dash of smoked paprika to the glaze for depth—trust me, it elevates everything.

Keep everything cold until ready to cook—chicken and shrimp in the fridge until the last minute. The shrimp will cook in 2-3 minutes per side, while the chicken needs 5-6 minutes total. Cast iron is ideal, but a heavy stainless steel pan works too. Any leftovers? Store in an airtight container for up to 2 days—reheat gently in a skillet to restore that crispy crust. Garnish with parsley right before serving, or it'll wilt. The melted butter for dipping? Keep it warm in a small saucepan until serving—just a few seconds to melt, and it's ready.

Step-by-step instructions for pan-seared chicken and shrimp with garlic butter glaze

Here's how to recreate Applebee's signature dish with perfectly crisp proteins and rich garlic butter glaze.

Start by pounding the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness. Season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Dredge the chicken lightly in ¼ cup all-purpose flour, shaking off any excess. Set aside. For the shrimp, pat the 1 lb large shrimp (peeled & deveined) dry with paper towels and season with the same salt and pepper mixture. Keep the shrimp tails on for presentation.

Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.

In the same skillet, add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove and set aside with the chicken. Reduce heat to medium and add ½ cup unsalted butter and 8 minced garlic cloves. Cook for 1-2 minutes until the garlic is fragrant but not browned.

Pour in 2 tbsp freshly squeezed lemon juice and stir to combine. Let the mixture simmer for 2-3 minutes until slightly thickened. The glaze should coat the back of a spoon with a smooth, glossy consistency. If it's too thick, add 1-2 tablespoons of water to reach your desired texture.

Return the chicken and shrimp to the skillet, spooning the glaze evenly over the top. Cook for an additional 1 minute to heat everything through and ensure the shrimp and chicken absorb the flavorful sauce.

Transfer the chicken and shrimp to a serving platter. Garnish with ¼ cup chopped fresh parsley for a pop of color and freshness. Serve immediately with ¼ cup melted butter (for serving) on the side for dipping, allowing guests to enjoy the rich garlic butter glaze.

This dish serves 4 and is best enjoyed while hot, with the shrimp and chicken maintaining their crispy exterior and tender interior. The garlic butter glaze adds a luxurious touch that makes this restaurant-quality dish worth recreating at home.

Wine and beer pairings for this applebee's sizzling chicken and shrimp

Garlic Butter Glaze Wines

The rich, buttery garlic glaze calls for wines that can stand up to its depth without overpowering the dish. A Chardonnay from California—like Kendall-Jackson Vintner's Reserve—is my go-to choice.

Its creamy texture and citrus notes complement the garlic while cutting through the richness of the butter. The slight oakiness adds complexity that mirrors the glaze's depth. 🍷

Crisp White Beer Pairings

For a lighter option, a Belgian witbier like Hoegaarden brings refreshing citrus and peppery notes that balance the dish's richness. The effervescence cleanses your palate between bites, making it perfect for those who prefer beer over wine.

Alternatively, a German Helles lager—such as Weihenstephaner Original—offers a clean, malty backbone that pairs beautifully with the garlic butter.

Bold Red Wine Options

If you prefer red wine, a Pinot Noir from Oregon—like Domaine Serene—works wonders. Its bright acidity and red fruit flavors stand up to the garlic while keeping the shrimp and chicken as the stars. Avoid heavy, tannic reds like Cabernet Sauvignon, as they’ll clash with the dish’s delicate flavors.

Non-Alcoholic Pairings

Don’t drink alcohol? No problem. A sparkling apple cider—such as Martinelli’s Sparkling Apple Cider—adds a crisp, fruity contrast to the savory glaze. For something more robust, a ginger beer like Feather’s Ginger Beer brings a spicy kick that enhances the garlic’s warmth.

Both are refreshing and pair surprisingly well with the dish’s richness.

Serving Suggestions

Serve your wine or beer chilled—white wines at 45-50°F and beer at 38-42°F—to highlight their freshness. For a fun twist, rim your glass with smoked salt before pouring to tie into the dish’s savory notes.

The contrast of cold, crisp beverages against the warm, sizzling proteins makes every bite feel like a restaurant experience. 🍸

Frequently asked questions