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This Applebee's Bourbon Street chicken and shrimp copycat recipe delivers the same rich, creamy garlic-herb sauce that makes the restaurant version legendary. 💛 The secret lies in slow-cooking the sauce with bourbon and fresh herbs, creating depth that transforms simple protein into something extraordinary.
I've recreated this dish countless times, and every batch brings back those familiar flavors from the restaurant—without the wait or markup.
The dish combines tender chicken and shrimp in a velvety sauce that's both savory and slightly sweet, thanks to the bourbon infusion.
What sets this copycat apart is the balance of flavors: the heat from Cajun seasoning, the richness of the sauce, and the fresh herbs that cut through the creaminess.
The recipe is designed to be adaptable, so you can adjust the heat level or even swap out the shrimp for extra chicken if needed.
By the time you serve this dish, you'll have golden-brown chicken and perfectly cooked shrimp swimming in a sauce that's creamy yet light. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of smoky, herby, and slightly spicy flavors.
This is the kind of recipe that turns a weeknight dinner into a restaurant-quality experience.
The best part? This recipe comes together in under an hour, making it perfect for busy weeknights when you still want to impress. Whether you're feeding a family or hosting a dinner party, this copycat dish will be the star of the meal.
Let's get started on recreating that iconic Bourbon Street flavor at home.
Ingredients for applebee's bourbon street chicken and shrimp copycat
These ingredients deliver the iconic creamy, herby, bourbon-kissed flavors that make this copycat legendary.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Large Shrimp (Peeled & Deveined) 🦐 | 1 lb | Tails on for presentation |
| Bourbon Whiskey 🍷 | ½ cup | Good quality, 80 proof |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Cajun Seasoning 🌶️ | 2 tbsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The bourbon is non-negotiable here—Makers Mark or Buffalo Trace add depth without overpowering. Grab the full-fat heavy cream (the good stuff, not the light version) and fresh thyme from the grocery store's produce section, where it stays fresher longer. For the chicken, thighs stay juicier than breasts—Trader Joe's or Costco often have pre-cut pieces at great prices. Shrimp? Buy frozen if fresh isn't available, just thaw in cold water for 15 minutes. The garlic? Freshly minced makes all the difference, but pre-minced works in a pinch (though it's pricier).
No bourbon? Substitute apple juice or extra chicken broth—it'll still taste amazing, just less complex. Swapping shrimp for more chicken? Double the chicken amount and reduce broth by 1/4 cup. The Cajun seasoning can be adjusted—add cayenne for heat or skip it if you prefer mild. Fresh herbs wilt fast, so store them in damp paper towels in the fridge. For the butter, Plugra is my go-to because it's always reliable, but any good-quality unsalted works. The flour needs to be all-purpose—King Arthur or store-brand both work perfectly.
This sauce gets better the next day—make extra and refrigerate for leftovers. Store in an airtight container for up to 5 days, or freeze for 3 months (portion into ice cube trays for easy reheating). The shrimp cooks in minutes, so time it right—add them to the sauce just before serving. Garnish with fresh parsley right before eating to keep it vibrant. The dish reheats beautifully—just warm gently on the stove with a splash of water or broth to loosen the sauce.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pan, one sauce, and done. No fancy layers, no juggling skillets—just chicken and shrimp simmering in that rich bourbon-cream sauce until everything’s tender and the edges are golden. My kitchen counter stays cleaner than my usual mess.
- Bourbon Cream Dream: That first sip of flavor—sweet, smoky bourbon cutting through the creamy sauce with just enough kick—makes me close my eyes. The shrimp turns pink and plump while the chicken stays juicy, not dry, and the broth thickens into a velvety finish. It’s the kind of dish that makes you pour another glass of wine just to enjoy it.
- Weeknight to Dinner Party: Honestly, this recipe works for everything. Toss it together on a Tuesday when I’m too tired to think, or dress it up with fresh parsley and crusty bread for guests. The sauce even reheats beautifully, so it’s my go-to for when I’m hosting but don’t want to slave over the stove.
- Budget-Friendly Feast: Between us, this is one of those rare dishes where you get way more bang for your buck. Chicken thighs are cheaper than breasts, shrimp adds luxury without breaking the bank, and a splash of bourbon (even the good stuff) stretches far. Leftovers? They’re my secret weapon for lazy lunches—just reheat and devour.
Step-by-step instructions for applebee's bourbon street chicken and shrimp copycat
Here's how to recreate that legendary creamy sauce and tender proteins at home!
🔥 Step 1: Sear the Chicken and Shrimp to Perfection
Heat a large skillet over medium-high heat and melt the 2 tablespoons butter until it foams. Add the 1.5 pounds boneless, skinless chicken thighs (cut into bite-sized pieces) and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on all sides. Remove and set aside.
In the same skillet, add the 1 pound large shrimp (peeled & deveined) and cook for 2-3 minutes per side until they turn pink and opaque. The shrimp should be fully cooked but still tender—don't overcook or they'll turn rubbery. Remove and set aside with the chicken.
🍳 Step 2: Build the Creamy Garlic-Herb Sauce
Reduce the heat to medium and add the 6 cloves minced garlic to the skillet, cooking for 30 seconds until fragrant. Be careful not to burn the garlic—it should smell amazing but not bitter.
Pour in the 0.5 cup bourbon whiskey and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until the alcohol smell dissipates. Then add the 1 cup chicken broth and bring to a gentle simmer.
🥘 Step 3: Thicken and Finish the Sauce
Sprinkle the 1 tablespoon all-purpose flour over the sauce and stir vigorously for 1-2 minutes until it thickens slightly. Add the 1 cup heavy cream and stir in the 2 tablespoons Cajun seasoning, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Let the sauce simmer for 3-4 minutes until it coats the back of a spoon.
Add the 2 sprigs fresh thyme and stir in the 1 tablespoon lemon juice. The sauce should be smooth, creamy, and packed with flavor. If it's too thick, add 1-2 tablespoons water to reach your desired consistency.
🍽️ Step 4: Combine and Garnish
Return the chicken and shrimp to the skillet and toss gently to coat everything in the creamy sauce. Let it simmer together for 2-3 minutes so the proteins absorb all that delicious flavor. The chicken should be fully heated through, and the shrimp should be warmed through without overcooking.
Remove from heat and stir in the 0.25 cup chopped fresh parsley. Taste and adjust seasoning if needed—you want a perfect balance of creamy, spicy, and herby flavors. Serve immediately over rice or crusty bread, garnished with extra parsley if desired.
Pro Tips For Making Applebee'S Bourbon Street Chicken And Shrimp Copycat
- Brown the Chicken First: Skip the urge to toss everything in the pan at once—sear the chicken thighs in batches until they’re golden and release from the pan with a sizzle. I learned this the hard way: rushing this step means your sauce will taste like broth, not the rich, caramelized flavor you’re going for.
- Deglaze Like a Pro: After removing the chicken, pour in the bourbon immediately while the pan is still hot—this is how you capture all those fond bits. Let it bubble for 30 seconds before adding the broth and cream, or you’ll end up with a watery sauce instead of the velvety one you want.
- Don’t Overcook the Shrimp: Shrimp cook in 2-3 minutes—set a timer and watch them like a hawk. They’ll turn opaque and curl; if you walk away, they’ll turn rubbery faster than you can say “overdone.” Add them to the sauce just before serving, or they’ll soak up too much liquid and lose their snap.
- Use Full-Fat Cream: Heavy cream isn’t just a thickener—it’s the secret to that creamy, luxurious texture. I used light cream once out of laziness, and the sauce ended up tasting like it was missing something. If you’re short on time, grab a tub of whipped cream, drain the excess air, and use that instead—it’s the same thing.
Common mistakes when making this recipe
Overcooking Shrimp
Shrimp cook in a flash—just 2-3 minutes per side—and they turn rubbery fast if you overdo it. I’ve ruined more shrimp than I’d admit by keeping them in the pan too long.
Keep an eye on them and remove them as soon as they turn pink and opaque. If you’re unsure, pull one out early—it’ll keep cooking from residual heat. 🦐
Skipping the Deglaze
That bourbon deglaze is where the magic happens—it adds depth and removes those browned bits from the pan. If you skip it, your sauce will taste flat.
After searing the chicken, pour in the ½ cup bourbon and let it simmer for 2 minutes to burn off the alcohol. Don’t rush this step!
Using Low-Quality Bourbon
Not all bourbon is created equal. A cheap, harsh bourbon will make your sauce taste like it’s been soaked in alcohol. I always reach for Makers Mark or Buffalo Trace—they’re smooth and add complexity without overpowering. If you’re on a budget, Woodford Reserve is a great mid-range option. 🍷
Burning the Garlic
Garlic can go from fragrant to bitter in seconds. Once you add the 6 minced cloves to the pan, keep the heat at medium and stir constantly for just 30 seconds.
If it starts to brown too quickly, pull the pan off the heat for a moment. Freshly minced garlic is key—pre-minced can release moisture and burn faster.
Under-Salting the Sauce
The sauce needs 1.5 teaspoons salt to balance all the rich flavors. If you’re used to low-sodium cooking, this might seem like a lot, but trust me—it’s necessary.
Taste as you go! If you’re unsure, add a little more. The Cajun seasoning already packs some saltiness, so don’t double up unless you love bold flavors.
Ignoring the Resting Time
After combining everything, let the dish sit for 2-3 minutes off the heat. This lets the flavors meld and the sauce cling to the proteins. Skipping this step means you’ll end up with a watery, unevenly coated dish.
Patience here makes all the difference—it’s the secret to that restaurant-quality finish. ⏳
Nutrition facts
Frequently asked questions
Can I make this recipe without bourbon?
Yes, but the flavor will be different. Substitute ½ cup apple juice or extra chicken broth for depth. For a similar richness, add 1 teaspoon vanilla extract to the sauce. The bourbon's caramel notes are hard to replicate, but your dish will still taste delicious!
How do I adjust the heat level in this recipe?
Start by reducing the Cajun seasoning to 1 tablespoon for mild heat, or increase to 3 tablespoons for extra spice. For a smoky kick, add ½ teaspoon smoked paprika to the sauce. Always taste as you go—you can adjust with extra salt or a pinch of cayenne later.
Can I prep this dish ahead of time?
The sauce keeps well in an airtight container for 5 days in the fridge, and the chicken and shrimp can be pre-cooked and stored separately for 2 days. Reheat everything together gently on the stove, adding a splash of broth or water if the sauce thickens too much.
What's the best way to serve this dish?
Applebee's serves it over rice, but you could also pair it with buttery mashed potatoes, crusty bread, or even roasted potatoes. For extra flair, serve with a side of steamed green beans or a simple salad. The creamy sauce works perfectly with any starchy side that can soak it up!
Why did my sauce turn out too thin?
This usually happens if you didn't simmer the sauce long enough or if the flour didn't fully cook. Next time, stir the flour into the simmering broth first to create a roux, then add the cream. If it's still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in until thickened.