Recipe: Sizzling Chicken and Shrimp (TGI Friday’s Copycat)


This TGI Friday’s copycat recipe is very similar to the real deal. The Sizzling Chicken and Shrimp is one of my favorites when I go out to TGI Friday’s and I’m glad to be able to make it at home.  You can eat this with mash potatoes and/or rice if you prefer. 

Sizzling Chicken and Shrimp

Sizzling Chicken and Shrimp Recipe (TGI Friday's Copycat)

This is a copycat recipe of TGI Friday's Sizzling Chicken and Shrimp.
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Course: Main Course
Cuisine: American, Mexican
Keyword: cheese, chicken, chili-lime seasoning, shrimp
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 people


  • 2 nonstick skillets
  • 1 cast-iron skillet
  • Mallet
  • Baking Sheet


  • 4 Boneless Chicken Breast (pounded to 1/4-inch thickness)
  • 1/2 pound Jumbo Shrimp (peeled and deveined)
  • 3 tbsp Minced Garlic
  • 2 tbsp Parsley (optional)
  • 2 tbsp Lime Juice
  • 2 tbsp Cajun Seasoning
  • 1/2 cup Olive Oil
  • 2 Sliced Bell Peppers (Red, Green, Orange for variety)
  • 1 medium Sliced White or Red Onions
  • 1 15 oz Diced Tomatoes (drained)
  • 1 cup Pre-shredded Mexican Cheese
  • 1 tbsp Lawry's Seasoning Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Thyme Leaves
  • 1 tbsp Chili Lime Seasoning
  • 1 tbsp Black Pepper



  • Drizzle olive oil to the bottom of a nonstick skillet and add sliced peppers, onions, and diced tomatoes. Sauté for approximately 5 minutes. Set aside.

Chicken Breasts

  • Place chicken breast in saran wrap and use a mallet to pound chicken into 1/4 inches thick. Rinse chicken and pat dry.
  • On a baking sheet or something similar, drizzle olive oil over both sides of the chicken breast and sprinkle the following seasonings on both sides of the chicken breasts: seasoning salt, garlic powder, thyme leaves, chili lime seasoning, and black pepper.
  • Turn the stove on medium heat and drizzle olive oil to a nonstick skillet to coat the bottom of the pan.
  • Place 2 chicken breasts into the skillet and cook on both sides until brown and no longer pink inside - approximately 165°F. Once done, set aside, and repeat steps for remaining chicken breasts.


  • Rinse deveined shrimp (leave tails on) and pat dry. On a baking sheet, sprinkle chili lime seasoning on both sides of shrimp.
  • Add olive oil and minced garlic to the pan and cook for 3 minutes.
  • Place shrimp in pan and do not overcrowd. Cook shrimp until golden brown. If necessary, cook shrimp in two batches.

Final Steps and Assembly

  • Heat a cast iron skillet on low-medium heat until hot.
  • Sprinkle cheese onto the bottom of the skillet. Turn off stove once cheese has melted.
  • On top of the cheese, place the sautéed peppers, onions and tomatoes on 1/2 of the skillet.
  • Place the chicken breasts and shrimp on the other side of skillet.
  • Drizzle with lime juice, and sprinkle parsley on top (optional).


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