Sizzling Chicken, Shrimp & Cheese -
Lunch & Dinner

Sizzling Chicken, Shrimp & Cheese

“A at-home version of a TGI Fridays classic.”

What is Sizzling Chicken, Shrimp & Cheese?

Over the past few years, TGI Fridays closed many of their locations. If you live in an area, like myself, where your TGI Fridays has closed, you probably miss some of your favorite dishes. Their Sizzling Chicken & Cheese is one of their most popular dishes on their menu. It’s also something I’ve been wanting to recreate for a while now. However, in the past year, I’ve seen some of my favorite content creators on social media recreate this dish, so it inspired me to stop procrastinating, and go ahead and create my version.

TGI Fridays version consists of grilled chicken, onions, peppers and mashed potatoes served on a sizzling skillet. Of course, my love for seafood made me add shrimp to my version. Other than that, it’s very similar to Fridays version. This dish is also very similar to fajitas, and is often compared to fajitas, but the potatoes changes that a bit.

Preparation

While it may seem like a lot, this recipe is fairly easy to prepare overall. However, I will be truthful, and say that it does require patience.

Ingredients:
  • Chicken – Boneless, skinless chicken breast or boneless, skinless chicken thighs can be used for this recipe. If using chicken breasts, slice each piece lengthwise to produce 4 pieces total.
  • Large or jumbo shrimp – Peeled, deveined and tail – off
  • Bell peppers – Only two bell peppers are needed. I used red and green, but any color can be used.
  • Yellow onion
  • Seasonings – I seasoned my chicken and shrimp with sea salt, pepper, garlic powder, onion powder, Italian seasoning, cayenne pepper and smoked paprika. The cayenne gives this dish the spice it has. If you prefer for this dish to not be spicy, just omit the cayenne. Also, if you want to strive for convenience, a good all-purpose seasoning can be used as well.
  • Potatoes – Red, yellow, Yukon gold or russet. I used red because that’s what was on sale at the grocery store, but I’m a huge fan of Yukon gold for mashed potatoes. The skin can be left on or off the potatoes.
  • Sour cream – For the mashed potatoes.
  • Half & Half – For the mashed potatoes. Milk can be used as well. Just watch the consistency.
  • Grapeseed oil – Used for the marinating process, and also used to cook chicken and shrimp.
  • Unsalted butter – Used to cook chicken and shrimp. Also used to prevent cheese from sticking to skillet.
  • Melted unsalted butter – For the mashed potatoes
  • Shredded Colby jack cheese – Cheddar or Monterey jack can be used as well. Cheddar can be used by itself, but if you use Monterey jack, I recommend mixing it with cheddar to give it an extra boost of flavor.
  • Chopped green onion – To garnish mashed potatoes. This is completely optional, but I love green onions on my mashed potatoes.
Simple steps:
  • Marinate chicken and shrimp – Should be marinated for at least 30 minutes. It is important to let shrimp and chicken come to room temperature before cooking.
  • Prep veggies – Slice the bell peppers and onions. Also chop potatoes into even sized pieces; this will ensure the potatoes cook evenly.
  • Boil potatoes – Boil them for 10- 15 minutes. At the 10 minute mark, use a fork or knife to check for tenderness. If the fork or knife goes all the way through, the potatoes are done. Not cooking the potatoes long enough we will result in hard potatoes. Cooking too long will result in gummy potatoes. Drain off all excess water.
  • Prepare mashed potatoes – A potato masher is not mandatory. Some people simply use a fork or a large spoon
  • Cook chicken and shrimp
  • Sauté veggies – Use same skillet that was used to cook the chicken and shrimp. Make sure you leave those drippings in bottom of pan.
  • Prepare skillet – Using a cast iron skillet or griddle, add cheese to bottom of the pan, then top with chicken, shrimp, veggies and mashed potatoes.

Sizzling Chicken, Shrimp & Cheese

Danielle Dunn
Chicken, shrimp, veggies, potatoes and cheese on a sizzling skillet.
Prep Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes

Equipment

  • 10 – 12 inch cast iron skillet or griddle

Ingredients
  

  • 2 boneless, skinless chicken breasts, sliced lengthwise to produce 4 pieces. Or, 4 boneless, skinless chicken thighs
  • 1 lb. large or jumbo shrimp peeled, deviened, tail-off
  • 1 cup Colby jack cheese shredded
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium yellow onion sliced
  • sea salt
  • black pepper
  • garlic powder
  • onion powder
  • smoked paprika
  • Italian seasoning
  • cayenne pepper optional if you don't want spicy
  • 5 tbsp. grapeseed oil
  • 6 tbsp. unsalted butter
  • 2 lb. potatoes red, yellow, russet or Yukon gold
  • 1/4 cup melted unsalted butter
  • 1/4 cup sour cream
  • 1/2 cup half & half
  • chopped green onions for garnish optional

Instructions
 

  • In a medium bowl, mix together 3 tbsp. of grapeseed oil, 1 tsp. of sea salt, 1/2 tsp. of black pepper, 1 tsp. of garlic powder, 1/2 tsp. of onion powder, 1/4 tsp. cayenne pepper (optional), 1/2 tsp. Italian seasoning and 1 tsp. of smoked paprika. Add chicken and use hand to coat each piece of chicken. Cover with plastic wrap and refrigerate for at least 30 minutes. After removing chicken from fridge, let it come to room temperature before cooking.
  • In another medium bowl, mix together 2 tbsp. of grapeseed oil, 1/2 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp. of cayenne pepper (optional), 1/4 tsp. Italian seasoning, 1/2 tsp. onion powder, 1/2 tsp. garlic powder and 1 tsp. smoked paprika. Add shrimp and coat each piece. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • The skin can be left on or off the potatoes. Just whatever you prefer. Chop the potatoes into even chunks and add them to a pot of cold water. Ensure water covers potatoes. Generously salt the water. Bring to a boil, and boil for 10 – 15 minutes. Use a fork or knife to check for tenderness. If the fork or knife goes all the way through, your potatoes are done. Drain off all water.
  • Use a paper towel to pat and remove any access liquid on potatoes. In a medium or large bowl, add your drained potatoes, melted butter, 1/2 tsp. of sea salt, 1/2 tsp. of black pepper, and 1/2 tsp. of garlic powder, Using a potato masher, mash the potatoes until they are the texture you like. Stir in half & half and sour cream. If potatoes are not the consistency you like, add more half & half until desired consistency is reached. Taste and add more salt if needed.
  • Heat a skillet over medium high heat. Add a tbsp. of grapeseed oil, and a tbsp. of butter. Add chicken, and cook for 5 minutes on each side, or until the internal temperature reaches 165 degrees F on an instant read thermometer. Depending on the size of your skillet, chicken may need to be cooked in batches. If cooking in batches, add more grapeseed oil, and another tbsp. of butter. Remove and let rest on plate. If you prefer, slice chicken after it has rested for at least 10 minutes.
  • In the same skillet, add another tbsp. of grapeseed oil, and tbsp. of butter. Add shrimp, and sear for 2 minutes on one side, flip and sear for 1 minute on other side. Remove and let rest on plate.
  • Add 1 tbsp. of butter to same skillet, and add onions. Sauté for 2 minutes then add another tbsp. of butter, and peppers. Sauté onions and peppers until vegetables are lightly charred.
  • Heat a 10- 12 inch cast iron skillet or griddle over medium heat. Add tbsp. of butter. Once butter is melted, reduce to medium-low and add cheese. Spread cheese until skillet is covered. When cheese starts to melt, add potatoes, chicken, shrimp and veggies to the skillet. Turn off heat or remove from heat. Skillet should still be sizzling. Garnish potatoes with chopped green onions if you like. Serve immediately.
Tried this recipe?Let us know how it was!

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