This skillet recipe brings together the best of land and sea in one impressive dish. Chicken, shrimp, and bacon create a surf and turf combination that’s rich, savory, and deeply satisfying.
The key is cooking each protein in stages to ensure perfect texture. Bacon renders first, infusing the skillet with smoky depth. Chicken follows, absorbing those flavors before shrimp finishes the dish with a tender, juicy bite.
With a cooking time of under 30 minutes, this recipe delivers restaurant-quality results without the hassle. A simple garlic butter sauce ties everything together, making each bite irresistibly flavorful.
Serve with crusty bread or roasted vegetables to soak up every last drop of sauce. This meal is sure to impress at any dinner table.
Ingredients for Chicken Shrimp Bacon
Thick-cut bacon, juicy chicken, and plump shrimp create this bold skillet dish with rich flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 slices | Chopped into lardons |
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on or off |
| Unsalted Butter 🧈 | 6 tbsp | Divided for cooking and sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| All-Purpose Flour 🌾 | 2 tbsp | For light dusting |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Worcestershire Sauce 💧 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
| Olive Oil 🫒 | 1 tbsp | For initial cooking |
The bacon sets the foundation here. Opt for thick-cut—it renders better and won’t burn before the chicken and shrimp are ready. Applegate Farms or Niman Ranch brands offer excellent quality at most Whole Foods or Kroger locations. For the shrimp, wild-caught is ideal if available, but farm-raised works fine (just avoid previously frozen unless thawed properly). Chicken breasts should be similar in size for even cooking.
No thick-cut bacon? Regular bacon works but watch it closely—it can crisp up too fast. Swap chicken breasts for thighs if you prefer darker meat (they’ll stay juicier). Shrimp can be medium instead of large, just reduce cooking time by a minute. If you’re out of Worcestershire, soy sauce plus a dash of vinegar gets you close. The flour is optional but helps thicken the sauce slightly.
Leftovers keep well—store in an airtight container for up to 3 days in the fridge. Reheat gently to avoid overcooking the shrimp. The flavors actually deepen overnight, so this might taste even better the next day. Not ideal for freezing due to the shrimp texture.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day for lunch.
- One Pan Wonder: I toss everything in and let the bacon, chicken, and shrimp cook together while I set the table.
- Buttery Garlic Magic: The butter and garlic make every bite of shrimp and chicken ridiculously good.
- Weeknight Hero: Honestly, it’s my go-to for busy evenings when I need dinner fast.
Step-by-Step Instructions for Surf and Turf Skillet Sensation
This method ensures perfectly cooked proteins and a rich, flavorful sauce every time.
Step 1: Cook the Thick-Cut Bacon
Heat a large skillet over medium heat and add the 8 slices Thick-Cut Bacon. Cook for 8-10 minutes, turning occasionally, until the bacon is crispy and golden brown. The fat should render out completely, leaving you with evenly cooked pieces.
Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Leave the rendered bacon fat in the skillet—this adds incredible depth of flavor to the dish. Crumble the bacon into bite-sized pieces once cooled.
Step 2: Sear the Chicken and Shrimp
Increase the heat to medium-high and add the 1 tbsp Olive Oil to the skillet with the bacon fat. Pat the 1.5 lb Boneless Skinless Chicken Breasts dry, season with 1 tsp Salt and 0.5 tsp Black Pepper, then add to the skillet. Sear for 4-5 minutes per side until golden brown and cooked through.
Remove the chicken and set aside. In the same skillet, add the 1 lb Large Shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Transfer to the same plate as the chicken.
Step 3: Build the Sauce
Reduce the heat to medium and add 2 tbsp Unsalted Butter to the skillet. Once melted, stir in the 2 tbsp All-Purpose Flour and cook for 1 minute, stirring constantly. This creates a light roux that will thicken the sauce beautifully.
Pour in the 0.5 cup Chicken Broth, 1 tbsp Lemon Juice, and 1 tbsp Worcestershire Sauce, scraping up any browned bits from the bottom of the skillet. Stir in the 4 cloves Garlic Cloves and 0.25 tsp Red Pepper Flakes, then let the sauce simmer for 3-4 minutes until it thickens slightly.
Step 4: Combine and Finish
Return the chicken, shrimp, and crumbled bacon to the skillet. Stir everything together, coating the proteins in the rich sauce. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
Remove from heat and stir in the remaining 4 tbsp Unsalted Butter until melted. This adds a final touch of richness and gloss to the sauce. Garnish with the 0.25 cup Fresh Parsley and serve immediately while hot.
Pro Tips For Making Chicken Shrimp Bacon
- Par-cook the Bacon: Cook the thick-cut bacon until it’s about 70% done, then set it aside. This prevents overcooking when you combine it with the chicken and shrimp later.
- Dry the Shrimp: Pat the shrimp completely dry with paper towels before cooking—this keeps them from steaming in their own moisture and guarantees a better sear.
- Skip the Crowded Pan: I learned this the hard way: if you cram the chicken, shrimp, and bacon into the pan at once, they’ll steam instead of brown. Cook in batches if needed.
- Use the Bacon Fat: After cooking the bacon, leave about 2 tablespoons of fat in the pan for the chicken and shrimp. It adds a smoky depth that butter alone can’t.
Best Sauces and Condiments for This Recipe
Garlic Butter Sauce
The star sauce for this dish is already built into the recipe—a rich garlic butter sauce made with 6 tbsp unsalted butter, minced garlic, and a splash of lemon juice. It coats every bite of chicken, shrimp, and bacon perfectly. I always double the sauce because it’s that good. 💛
Creamy Alfredo Twist
For a decadent upgrade, stir in ½ cup heavy cream and ¼ cup grated Parmesan after combining the proteins. The creamy texture pairs beautifully with the smoky bacon. Use Whole Foods 365 brand cream for the best results.
Spicy Sriracha Aioli
Mix ½ cup mayonnaise with 2 tbsp Sriracha and 1 tsp lime juice for a spicy kick. This aioli adds a tangy contrast to the rich flavors. I prefer Kewpie mayo for its creamy texture. 🌶️
Fresh Herb Garnish
Beyond parsley, try sprinkling with chopped chives or thyme leaves for a fresh herbal note. A squeeze of fresh lemon right before serving brightens all the flavors.
Classic Cocktail Sauce
For shrimp lovers, serve with cocktail sauce on the side. Mix ½ cup ketchup with 2 tbsp prepared horseradish and 1 tsp Worcestershire. The tang cuts through the richness beautifully.
Nutrition Facts
Frequently Asked Questions
Can I use turkey bacon instead of regular?
Yes, but expect less smoky flavor and crispiness. Cook it separately first since it cooks faster than pork bacon.
What’s the best way to prevent overcooking shrimp?
Remove shrimp immediately when they turn opaque (2-3 minutes per side). They’ll finish cooking in the hot sauce.
Is it safe to cook chicken and shrimp together?
Yes, as long as both reach 165°F internally. Cook chicken first, then shrimp to avoid cross-contamination.
Can I make this ahead for a party?
Prepare components separately, then combine and reheat gently. Store in an airtight container for up to 3 days.
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