Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cubes and shrimp completely dry with paper towels. In a medium bowl, toss the chicken and shrimp with 1 tsp salt, ½ tsp black pepper, and 1 tsp dried oregano until evenly coated.
  2. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken cubes in a single layer, cooking in batches if they don't fit in one layer. Sear for 3–4 minutes without moving them until deep golden-brown; flip and cook for another 3 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate.
  3. In the same pan, add the shrimp. Cook for 1–2 minutes per side until they turn opaque, form a pink C-shape, and reach an internal temperature of 145°F (63°C). Remove the shrimp and place them on the plate with the chicken.
  4. Lower the heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted and bubbling, stir in the 6 minced garlic cloves and cook for 30–60 seconds until fragrant but not brown.
  5. Return the cooked chicken and shrimp to the pan, tossing rapidly to coat every piece in the garlic butter. Stir in ¼ cup fresh parsley and 1 tbsp fresh lemon juice, then remove from heat immediately.