Shrimp, Scallop And Chicken Provencal
A vibrant Provençal dish combining tender chicken, succulent shrimp, and scallops with colorful peppers and rich tomato flavors, perfect for seafood and poultry lovers alike.
Ingredients
- 1/2 cup olive oil ⓘ
- 1/2 pound shelled and deveined shrimp ⓘ
- 1/4 pound bay scallops ⓘ
- 6 chicken breasts (about 6 pounds), boned and skinned ⓘ
- 2 pounds onions, sliced ⓘ
- 2 green peppers, sliced
- 2 red peppers, sliced ⓘ
- 1 cup chicken broth ⓘ
- 2/3 cup canned Italian plum tomatoes, drained and seeded
- 4 tablespoons tomato paste ⓘ
- 6 garlic cloves, finely chopped ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon oregano ⓘ
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Saute shrimp just until pink and scallops just until firm, then remove with a slotted spoon and set aside.
- Add chicken breasts to the skillet and cook until thoroughly cooked, then remove with a slotted spoon and set aside.
- In the same skillet, add sliced onions and peppers; cook until tender.
- Stir in minced garlic, tomato paste, and canned Italian plum tomatoes; cook for a few minutes.
- Pour in chicken broth, add salt, pepper, basil, and oregano; simmer to blend flavors.
- Return chicken to the skillet and cook until heated through.
- Add cooked shrimp and scallops; stir to combine and serve hot.
Tips & Substitutions
For a quicker prep, consider using pre-cooked shrimp or frozen scallops. You can substitute the chicken with turkey or tofu for a lighter option. If you're short on time, pre-sliced onions and bell peppers can save you some chopping. Adding a splash of white wine during cooking enhances the flavor, much like in Mediterranean recipes.
Serving Suggestions
Serve this dish over a bed of rice or alongside crusty bread to soak up the delicious sauce. A green salad or steamed vegetables pairs beautifully with it, balancing the rich flavors. Consider a side of garlic bread for a heartier meal, or explore more chicken recipes for additional inspiration.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of chicken broth to keep it moist. Avoid microwaving as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Scallop And Chicken Provencal contains roughly 350 calories, with 23g protein, 51g carbohydrates, and 11g fat. It is an excellent source of vitamin C (481% of the Daily Value), iron (92% of the Daily Value), and dietary fiber (69% of the Daily Value). Note that it is relatively high in sodium, at 1120mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen shrimp and scallops, but be sure to thaw them completely before cooking. This helps achieve the right texture and ensures even cooking. Just pat them dry to remove excess moisture before adding to the skillet.
What can I substitute for chicken broth?
If you don't have chicken broth on hand, vegetable broth or even water can work as substitutes. For added flavor, consider using a homemade broth or bouillon cubes mixed with water. This will still provide a satisfying base for the dish.
What are some good side dishes for Shrimp, Scallop And Chicken Provencal?
Alongside this dish, a simple arugula salad with lemon vinaigrette offers a refreshing contrast. Garlic bread is also a great choice for soaking up the sauce. For something heartier, serve with mashed potatoes or a wild rice blend, which complements the flavors beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).