Sizzling Chicken, Shrimp & Cheese
Chicken, shrimp, veggies, potatoes and cheese on a sizzling skillet.
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.
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